Craving a soup that’s both comforting and incredibly light? This Instant Pot Clear Chicken and Spinach Soup is your answer. It’s a nourishing bowl packed with tender chicken, delicate fennel, and wilted spinach, all swimming in a crystal-clear, savory broth. Forget simmering for hours; this wholesome meal comes together in under an hour, making it the perfect fuss-free dinner for any night of the week.
Ingredients
• (Total Time: 40 MIN| Serves: 4)
• 1 pound / 450g Chicken, cut into chunks
• 2 cups / 480ml Chicken Broth
• 1 tsp / 5g minced Garlic
• 1 bulb Fennel, chopped
• ½ Onion, chopped
• 4 Green Onions, chopped
• 1 cup / 30g Spinach
• ¼ tsp / 1.5g Salt
• ¼ tsp / 1.5g Pepper
Instructions
1. Directions
2. Place the chicken chunks, chicken broth, minced garlic, chopped fennel, onion, green onions, salt, and pepper into the inner pot of your Instant Pot. Stir to combine.
3. Secure the lid, set the steam release valve to the ‘Sealing’ position, and select the ‘SOUP’ function. Set the timer for 30 minutes.
4. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully perform a quick release to vent any remaining steam.
5. Carefully open the lid and stir in the fresh spinach until it wilts from the residual heat.
6. Ladle the hot soup into bowls and serve immediately. Enjoy!
Nutritional Information
• Per Serving: Calories 181 | Total Fats 2.2g | Net Carbs: 4g | Protein 24g | Fiber: 2g
Pro Tips
• For a deeper flavor, use the ‘Sauté’ function on your Instant Pot to brown the chicken chunks in a little olive oil before adding the other .
• To keep the spinach vibrant and prevent it from becoming mushy, stir it in after the pressure has been released. The residual heat will wilt it perfectly in a minute or two.
• A fresh squeeze of lemon juice into each bowl right before serving will brighten all the flavors and add a lovely, zesty finish.
• Enhance the soup’s aroma by adding a bay leaf before cooking or stirring in fresh dill or parsley just before serving.
