Instant Pot Chicken Soup

Ingredients

• olive oil (1 tablespoon)
• celery (5 stalks)
• onion (1 large)
• garlic (2 small heads)
• chicken bone broth (1 32 fluid ounce container)
• chicken broth (1 32 fluid ounce container)
• boneless chicken thighs (4 )
• boneless skinless chicken breasts (2 )
• baby carrots (1 8 ounce package)
• herbes de Provence (2 tablespoons)
• chicken broth base (1 tablespoon)
• red pepper flakes (1.5 teaspoons)
• salt (0 )
• black pepper (0 )
• bay leaves (2 )

Instructions

1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil, celery, onion, and garlic. Cook until slightly softened, 3 to 5 minutes.
2. Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, allow 10 to 40 minutes. Remove bay leaves before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 176
• fat: 7 g
• sats: 2 g
• carbs: 9 g
• fibre: 2 g
• protein: 18 g
• salt: 1.19 g