Instant Pot® Chicken Soup
Ingredients1 h 18 m servings 176
- 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.
- 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.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.
Per Serving: 176 calories; 7.4 9.4 17.7 55 1190 Full nutrition
ReviewsRead all reviews 4
to the submitter- you need to contact allrecipes- they have changed your amount on the herbs de provence-- and left out the fact of organic bulbs of garlic are smaller---https://www.allrecipes.c...
No WAY would I use two whole bulbs of garlic. I used two large cloves and that was good enough for me. Used my own homemade chicken stock from roasted chicken carcasses. I also cut back on th...
Very delicious! I'd use a little less red pepper, it was on the hot side for the kids even with noodles added. I'd also cook my noodles on the side and add as desired to finished soup.