It's amazing how you can throw almost anything into the Instant Pot and get a tasty and healthy meal. Here is a simple version of soup made with clean ingredients. The Instant Pot / pressure cooker helps lock in the flavor, and even the kids love it! This recipe is super flexible. Just grab whatever vegetables you have on hand! Use organic ingredients whenever possible.
| Servings | Prep Time |
| 10-12 people | 25 minutes |
| Cook Time |
| 20 minutes |
|
|
|
|
It's amazing how you can throw almost anything into the Instant Pot and get a tasty and healthy meal. Here is a simple version of soup made with clean ingredients. The Instant Pot / pressure cooker helps lock in the flavor, and even the kids love it! This recipe is super flexible. Just grab whatever vegetables you have on hand! Use organic ingredients whenever possible.
|
Ingredients
- 30 oz Chicken Stock
- 3 oz Shredded Chicken
- 1 lb Asparagus
- 8 qty Mushrooms
- 1 qty Bell Pepper (any color)
- 1 qty Large Onion
- 4 cloves garlic
- 1 qty Zucchini
- 2 qty Potatoes
- 2 qty Large Stalks of Celery
- 2 qty Large Carrots
- 1/6 head of Cabbage
- 3 oz butternut squash
- 2 tbsp Butter
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 qty Bay Leaf
Optional
- 1 cup Frozen Green Peas
- 1 qty Avocado
- Chopped Herbs (cilantro, green onion, etc)
- 1 cup Quinoa or Barley, rinsed
Servings: people
Instructions
- Dice all vegetables.
- Turn on Instant Pot / pressure cooker to sautee setting and melt butter.
- Add onions and garlic and sautee for 3 minutes
- Add mushrooms and sautee for another 3 minutes
- Place vegetables, chicken and chicken stock into pot. Add salt and pepper and stir. Add bay leaf. If using quinoa or barley, add to pot.
- Press soup setting for 4 minutes.
- When cycle complete, release vent.
- Add frozen peas and stir.
- Serve in a bowl and add your favorite toppings like avocado and chopped cilantro or green onions.
Share this Recipe
Powered byWP Ultimate Recipe