Chicken Soup, InstantPot

Yield: Serves 4

Total Time: 30 minutes

Ingredients:

  • ** 1 or 2 boneless skinless chicken breasts.

  • 1 Medium onion, diced

  • 2 cloves garlic, minced

  • 1/4 tsp garlic powder

  • 1/8 tsp Basil

  • 4 cups chicken broth (900ml – exactly 1 container of Campbells or No Name Brand)

  • 1/4 teaspoon dried thyme leaves

  • 2 teaspoons (10ml) Worcestershire sauce

  • 1/2 tsp salt

  • 2 medium carrots, diced *** Add whatever veggies you want!

  • 2 stalks celery, diced Zuchini, etc…..

  • 6 Mushrooms, diced up small

  • Spinach, cut up fine, handful

Directions:

      1. Put chicken breast(s) and all ingredients except mushrooms and spinach into Instant Pot .

      2. Cook on Manual for 10 Minutes.

      3. After 1st 10 Minutes, release pressure.

      4. Remove Trivet and Chicken. Shred (or cube) one of the chicken breasts. ** If you cooked two breasts, Keep 1 chicken breast for some other time – chicken was fully done at the first 10 minute cooking, so it’s fine to keep for later.

      5. Put shredded or cubed chicken back in, along with mushrooms and spinach, lock down Instant Pot, and cook on manual for another 5 minutes.

      6. When done, just release pressure gently, and keep on warm if you want to, or remove and eat, or refridgerate. Can be frozen, too!