Healing Instant Pot Chicken Soup Recipe
This easy Instant Pot Chicken Soup is my go-to recipe anytime someone is under the weather. It’s also my favorite soup to make when I want a big bowl of something hearty and satisfying, especially during the depth of winter. It’s full of flavor and healing ingredients like turmeric, miso and mushrooms.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Ingredients
- 3 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 yellow onion, chopped
- 3–4 gloves of garlic, minced
- 1 tsp dry oregano
- 1 tsp dry parsley
- 1 tsp dry thyme
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 TBS miso (red or white)
- 2–3 chicken breasts, no skin
- 4oz Shiitake mushrooms (optional)
- 5 cups veg broth, low sodium
- 1/2 – 1 tsp kosher salt, according to taste
- Black pepper to taste, about ⅛ tsp
Instructions
- Add all the ingredients to your Instant Pot. Give it a stir. Seal the lid and close the vent.
- Cook on the soup setting for 30 minutes.
- Allow the soup to do a natural release after the timer has gone off.
- Remove the lid once the pressure gauge is all the way down. Shred chicken in the pot with two forks and give the soup a good stir.
- Taste the soup and adjust salt & pepper to taste. Serve.
Nutrition
- Serving Size: 1 bowl
- Calories: 362
- Fat: 11g
- Carbohydrates: 39g
- Protein: 26g
Keywords: homemade chicken soup, instant pot chicken soup