INSTANT POT ROSEMARY & BASIL CHICKEN SOUP

Grab your instant pot, here’s another pressure cooker recipe.

This one couldn’t be easier and the end result is a savory, comforting soup that tastes like it’s been simmering for hours. 

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INGREDIENTS

2 lbs boneless/skinless chicken breasts

1 medium yellow onion chopped

2-3 carrots chopped

3 celery stalks chopped

2 tsp salt

2 tsp pepper

 1 tbsp dries basil

1 tbsp dried rosemary

4 cups low sodium vegetable or chicken broth*

DIRECTIONS

Set your instant pot to sauteé and add the onion, carrots and celery, sauteé for 3-5 minutes. Add chicken, seasoning and broth to the pot and set it to the soup setting, adjust the time to 7 minutes. Once the timer goes off, let it release naturally, about 15 minutes. Open the vent to release any pressure before removing the lid. Shred the chicken with a fork right in the pot or take the chicken out and chop/shred it on a plate and toss it back in, salt to taste. Serve immediately. 

*If you don’t have broth, you can use 4 cups of water with 2 tablespoons of light olive oil, and you’ll want to increase the salt a bit. Once the soup is cooked, you can always add more salt to taste. 

I skip noodles in this recipe, it’s plenty filling on it’s own but if you’re missing the noodles go ahead an make them on the stove while the soup is cooking in the Instant Pot. Once the soup is done and you’ve shredded the chicken, go ahead and add the cooked noodles to the soup and you’ll be good to go.