If you have leftover veggies that need to be cooked before they go bad, this easy, quick chicken vegetable instant pot soup is perfect. I don’t know about you, but I cringe when I have to throw away veggies we never got around to using!
The weather has temporarily cooled down here in FL, so we have about a week to enjoy some hot meals! 😉 One of my favorite things ever is my grandma’s homemade chicken soup, but it takes her hours to make in order to get a rich bone broth flavor. I use the instant pot because it’s super quick to make and tastes almost identical to it. I crave this soup when the weather cools down, and so does my husband. He actually requested that I make it this week, so here we are!
I call this, “Whatever is Leftover in my Fridge Hodgepodge” Soup that Tastes like Grandma’s 😉
4-5lb whole chicken (giblets removed and 3/4 skin removed. The meat department actually removed the giblets for me because I’m squeamish – yes, they do this. lol)
4 cups chicken broth
2 cups water
Whatever veggies you have in your fridge (I used onion, baby carrots, and two small bags of organic frozen veggies) – enough to fill to the instant pot “max fill line”. I find frozen veggies and denser veggies work best with this recipe, but I add the others too!
1TBS minced garlic
Garlic salt, celery salt, oregano, salt, and pepper to taste
Thoroughly rinse whole chicken and add (chicken breast side up) to Instant Pot
Add 4 cups chicken broth and 2 cups water
Rub minced garlic on chicken. Generously sprinkle with garlic salt, celery salt, pepper, and oregano.
Add dense veggies like carrots and frozen veggies on top and sides of chicken to “max fill line”
Close the lid of the Instant Pot, seal the valve. Hit the Poultry button and use the arrows to adjust to 15 minutes on high pressure.
Your Instant Pot will say “On” while it comes to pressure. This may take 15-20min since there are many ingredients to heat. The 15min timer will begin once the IP comes to pressure.
When the 15min is up and your Instant Pot beeps, let sit for 10-15min. Place a towel over the quick release knob and release the pressure.
Take out the whole chicken and bones and set aside.
Add veggies that are not dense (like zucchini) or frozen. Close Instant Pot lid.
Once cool, take chicken off of bones, open lid of Instant Pot, and add to soup.
Let soup sit with warmer ON for 10min or more (until all veggies are fully cooked).
Add salt, black pepper, garlic salt/powder, and oregano to taste.
Serve and Enjoy!
Leftovers are even better than the day you make it 🙂