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Instant Pot Winter Vegetable and Chicken Soup

Instant Pot Winter Chicken and Vegetable Soup

The easiest, coziest and healthiest "shortcut" soup you'll ever make. 

Course Dinner, Main Course, Soup
Cuisine American, Comfort Food
Keyword instant pot
Servings 6
Author The Edited Kitchen

Ingredients

  • 1 tbsp ghee
  • 1 shallot finely diced
  • 5-6 sticks of celery diced
  • 7-8 carrots halved and diced
  • 10 large white mushrooms sliced
  • 1 can diced tomatoes
  • 1 tbsp ground or finely minced dried thyme and rosemary about ½ tbsp each
  • 1 tbsp fresh tarragon minced
  • 1 tbsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 3 cups organic chicken stock
  • ½ rotisserie chicken shredded

Instructions

  1. Add ghee to Instant Pot and press Saute button. Saute shallot and celery for a couple minutes.

  2. Add the rest of the ingredients (except chicken) to Instant Pot.

  3. Turn dial to Sealing and press Soup button (or for Manual, set to Normal pressure for 30 minutes).

  4. Let pressure release naturally for 10 minutes, then cancel and release pressure.

  5. Add shredded chicken to pot and stir together. Let sit for 10 minutes to heat chicken.