Instant Pot Chicken Soup
Comforting and delicious chicken soup made in the Instant Pot.
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Servings: 6
Calories: 272kcal
Ingredients
- 1 tablespoon olive oil
- 4 large carrots, diced
- 3 celery ribs, diced
- 1 onion, diced
- 4 garlic cloves, diced
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne
- 1 teaspoon oregano
- 2 skinless chicken breasts, cubed
- 5 cups chicken stock
- 1 bay leaf
- ¼ teaspoon pepper
- 1 teaspoon salt, depending on your chicken stock
- 6 oz pasta of your choice
Instructions
- Turn Instant Pot to saute and drizzle in 1 tablespoon olive oil. Add chopped carrots, onions, celery and garlic. Saute for 2-3 minutes.
- Press cancel to turn saute off. Add all other ingredients except pasta. Set lid to sealing.
- Push manual and set timer for 10 minutes. When timer goes off, let steam release naturally for five minutes then turn the valve to release using a dish towel.
- Open lid and add pasta and stir. Set pot to saute and cook uncovered for about 5 minutes or until pasta is done. The timing on this will depend on your pasta so check it often.
Notes
WW Smart Points - 9
Depending on what type of pasta you use you may have to add more or less chicken stock. If you let the pasta sit too long in a warm Instant Pot it will cook too long and soak up the broth. I suggest cooking the pasta until it's done and then remove it from the Instant Pot.
Be sure to adjust salt and pepper to taste.
Nutrition
Calories: 272kcal | Carbohydrates: 35g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 764mg | Potassium: 629mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6925IU | Vitamin C: 5.9mg | Calcium: 49mg | Iron: 1.4mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.
