INSTANT POT CHICKEN + VEGETABLE SOUP
July 3, 2020
: 6
Ingredients
- Special Equipment: 6 quart Instant Pot
- 5 medium carrots, cut into 1/4 -inch thick coins
- 3 large celery stalks, cut into 1/2-inch-tick slices
- 1 medium turnip, peeled and cubed
- 2 cloves garlic, minced
- 12-15 shiitake mushrooms
- Himalayan salt
- Freshly ground pepper
- 2 lbs of skinless, boneless chicken breast or thighs
- One 3-inch piece ginger, halved lengthwise
- 8 cups of water, or filled to just below the 2/3 full line
- 2 to 4 handfuls of spinach or chopped lacinato kale
- Juice of half a lemon (optional)
Directions
- Step 1 Add all of the ingredients to the instant pot.
- Step 2 Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook for 20 minutes.
- Step 3 After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam, unlock the lid and remove the lid. Use a pair of tongs to remove the chicken and place on a cutting board or in a large bowl to rest.
- Step 4 Slice or shred the chicken into bite size pieces, and then add it back to the pot along with the kale. I like to add a squeeze of 1/2 a lemon before serving, but this is entirely optional.
- Step 5 Ladle into bowls and serve.
Welcome to What Would Lisa Eat!
I’m Lisa - Here my family and I cook, eat and grow deliciously uncomplicated, healthy food made with lots of love, laughter, joy, and of course, fruit and vegetables.
People always ask me what I eat and how to prepare my recipes. This blog is dedicated exactly to that. Please contact me if you have any questions or just want to say hi!
