The Best Pressure Cooker Chicken Vegetable Soup! (Paleo, AIP, Instant Pot

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken breasts

• Produce

  • 1 1/4 lbs Carrots
  • 1 lb Celery
  • 1 lb Leeks
  • 1 handful Thyme, fresh

• Canned Goods

  • 2 qt Chicken broth

• Baking & Spices

  • 2 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on asquirrelinthekitchen.com

Description

Ingredients

• 1 ¼ pounds sliced carrots (about 6 large carrots)
• 1 pound sliced celery (about 1 large bunch)
• 1 pound sliced leeks (about 1 large leek), white and green parts
• 1 pound chicken breasts, cut into ½-inch pieces
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons sea salt
• A handful of fresh thyme
• 2 quarts chicken broth

Directions

• Press the Sauté button on the Instant Pot, bring it to High, and add olive oil. When the pan is hot, add chicken and sauté for 5 minutes, stirring frequently. Cancel the sauté function.
• Add vegetables, sea salt, thyme, and broth.
• Close and lock the lid. Press Manual for High pressure. Set the cooking time to 15 minutes. Once the time is up, quick release the pressure.
• Open the lid and discard thyme.
• Check seasoning and adjust salt to taste. Serve hot. Makes great leftovers!