-
Recipes

Incredible Instant Pot Paleo Chicken Vegetable Soup (Try this!)

0 from 0 ratings

When it comes to making paleo soup recipes, I’m a firm believer in keeping things simple. Sure, there’s definitely a time and a place for some of the more fancy, ‘gourmet’ style soups, don’t get me wrong. But sometimes all you need to make an immensely satisfying meal that puts a smile on your face is something as simple as a recipe that combines chicken with a hearty mix of vegetables. That’s exactly what you’re getting with today’s recipe—an instant pot paleo chicken vegetable soup that delivers on taste and nutritional value. Not only does this soup provide you with plenty of protein, it also contains a ton of essential vitamins, minerals, and antioxidants.

Paleo Instant Pot Chicken Vegetable Soup
Serving Size
1
Calories/Serving
259

Paleo Instant Pot Chicken Vegetable Soup

Paleo Instant Pot Chicken Vegetable Soup

Paleo Instant Pot Chicken Vegetable Soup

Paleo Instant Pot Chicken Vegetable Soup

Paleo Instant Pot Chicken Vegetable Soup

Paleo Instant Pot Chicken Vegetable Soup

More Paleo Chicken Soup Recipes:

Easy 5-Ingredient Crockpot Paleo Chicken Soup
Low Carb Rainbow Paleo Chicken Soup with Zucchini Noodles
Quick Paleo Chicken Noodle Soup with Zucchini Noodles
Slow Cooker Chicken Enchilada Soup
Homemade Chicken No-Noodle Soup


-

Ingredients

    • 2 tbsp olive oil
    • 1 medium onion, chopped
    • 1 medium carrot, diced
    • 2 stalks celery, diced
    • 2 garlic cloves, minced
    • 1 ½ pounds boneless skinless chicken breast, cut into 1 inch cubes
    • 4 cups homemade chicken broth
    • 1 bay leaf
    • ½ tsp dried thyme leaves
    • 1 small zucchini, cubed
    • 1 cup broccoli florets
    • 2 tbsp chopped fresh parsley
    • salt and black pepper, to taste

Directions

  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the olive oil.
  3. Add the onion, carrots and celery and cook, stirring occasionally for 2-3 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Add the chicken and cook until no longer pink.
  6. Press the CANCEL button.
  7. Add the dried thyme, bay leaf and chicken broth and mix to combine.
  8. Close and seal the Instant pot.
  9. Turn the venting knob to SEALING.
  10. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
  11. Adjust the timer to 5 minutes.
  12. When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
  13. Open the lid and discard the bay leaf.
  14. Press the SAUTE button.
  15. Add the zucchini and broccoli florets and cook for 1-2 minutes or until tender.
  16. Stir in the chopped parsley.
  17. Press the CANCEL button.
  18. Season to taste with salt and black pepper.
  19. Serve warm.

Servings

Serving Size

1

Servings/Recipe

6

P.S. Make sure to take a look at the Paleo Grubs Book. It has over 470+ easy paleo recipes and free 10 week meal plan. Click here to view recipes.

Nutrition Information

Calories

259

Carbohydrates

11.2 g

Fat

9.6 g

Sugar

4.5 g

Protein

30.8 g

Fiber

1.4 g

Calories 259 kcal
Potassium 757 mg
Vitamin A 123.2 µg
Vitamin C 19.3 mg
Folic Acid (B9) 44.1 µg
Sodium 825 mg

Print Recipe

Ask a Question/Comment

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon