Craving a bowl of pure comfort that’s both incredibly easy and ridiculously flavorful? Look no further! This Instant Pot Staple Chicken Soup is your new weeknight hero. It’s a dump-and-go recipe that delivers a rich, satisfying soup packed with tender, shredded chicken and hearty vegetables in under an hour. Perfect for chilly evenings, meal prep, or whenever you need a nourishing hug in a bowl.
Ingredients
• 2½ pounds (1.1 kg) boneless, skinless chicken thighs
• 1 10-ounce (283 g) can diced tomatoes and green chiles, sugar-free
• 1 14.5-ounce (411 g) can diced tomatoes, sugar-free
• 10 ounces (283 g) frozen mixed vegetables (onion, celery, bell pepper)
• 8 cups (1.9 L) chicken broth
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• ½ cup (about 15 g) chopped fresh cilantro
Instructions
1. Directions
2. Combine : In the pot of your Instant Pot, add the chicken thighs, canned tomatoes with green chiles, diced tomatoes, frozen vegetables, chicken broth, chili powder, garlic powder, salt, and pepper. Stir to combine.
3. Pressure Cook: Secure the lid and set the pressure valve to the “Sealing” position. Select the “Soup” setting and cook for the default time of 25 minutes.
4. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally. When the float valve drops, carefully open the lid.
5. Shred Chicken: Using a slotted spoon, transfer the cooked chicken thighs to a separate bowl. Use two forks to shred the chicken, then return the shredded meat to the pot.
6. Finish and Serve: Stir in the freshly chopped cilantro. Taste and adjust seasoning if necessary. Serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 354 kcal
• Total Fat: 11.9g
• Net Carbs: 1g
• Protein: 47.6g
• Fiber: 2.4g
Pro Tips
• For a deeper flavor, use the “Sauté” function to brown the chicken thighs for a few minutes before adding the other and pressure cooking.
• Customize your soup by adding other vegetables like corn, carrots, or zucchini along with the frozen mix.
• Garnish with a dollop of sour cream, a squeeze of fresh lime juice, sliced avocado, or crushed tortilla chips for extra texture and flavor.
FAQ
Q: Can I use chicken breasts instead of thighs
A: Yes, you can substitute boneless, skinless chicken breasts for thighs. Keep the cooking time the same, but note that chicken breasts are leaner and may not be quite as tender as thighs.
Q: What if I don’t have an Instant Pot
A: You can easily make this on the stovetop. Combine all ingredients except the cilantro in a large pot, bring to a simmer, and cook for 30-40 minutes until the chicken is cooked through. Then, shred the chicken and stir in the cilantro before serving.
Q: How long can I store this chicken soup
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully for up to 3 months, making it an excellent choice for meal prep.
Q: Is this Instant Pot chicken soup keto-friendly
A: Yes, with only 1g of net carbs per serving, this soup is very keto-friendly. It’s a perfect low-carb, high-protein meal. Just be mindful of any high-carb garnishes like tortilla chips.
