Instant Pot Chicken Soup Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

1 large onion (diced)

2 large carrots (or 3 small, chopped)

2 cups green beans (chopped into 1 inch pieces OR 2 celery stalks, chopped)

4 garlic cloves (minced)

1 inch ginger (minced)

4 lb whole chicken (giblets removed)

2 tsp sea salt (plus more to taste)

Cracked black pepper (to taste, omit for AIP)

6 cups water

Chopped green onions, for garnish

Directions

Place onion, carrots, green beans, garlic, and ginger in the Instant Pot.

Lay the chicken over the vegetables.

Sprinkle with salt and pepper.

Pour water over everything.

Close the lid of the Instant Pot, then set it to "Soup" on high pressure of 30 minutes.

Once the soup is finished, the Instant Pot will beep a few times. Wait about 30 minutes for the pressure to go down naturally until you can open the lid.

Take out the chicken and debone. You can save the bones to make bone broth. *Check Notes if you want to add noodles.

Shred the meat and place back in the Instant Pot. Stir.

Taste and add more salt and pepper, if needed.

Serve with chopped green onions sprinkled on top.

Nutrition

• Calories: 255 kcal
• Total Fat: 16 g
• Saturated Fat: 4 g
• Cholesterol: 81 mg
• Sodium: 678 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 21 g