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Instant Pot® Chicken Soup

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"A simple chicken soup recipe made in an Instant Pot®. I do not add noodles to mine, however, if you wanted to add noodles, I would release pressure after about 10 minutes instead of naturally, add the noodles, and set on Manual for 3 to 5 minutes. I use all organic produce."
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1 h 18 m servings 183 cals
Original recipe yields 8 servings (1 pot of soup )

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  • Prep

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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes.
  2. Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.

Nutrition Facts

Per Serving: 183 calories; 7.4 g fat; 10.9 g carbohydrates; 17.9 g protein; 55 mg cholesterol; 1191 mg sodium. Full nutrition

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