Instant Pot Chicken Vegetable Soup

This chicken soup recipe is our go to when anyone in our house is feeling under the weather. It's loaded with ginger, turmeric, nutritional yeast, lots of veggies and nourishing broth. It's a meal in a bowl! It's also toddler approved (Edith demolishes this soup at least twice a month). 

Don't be fooled by the name... this soup is far from INSTANT. But, most of the time this recipe takes is inactive, so don't stress it. 

If you don't have an instant pot yet-- WHAT ARE YOU WAITING FOR? No you do not need the super fancy one that makes yogurt, cake, washes your dishes and folds your laundry while also cooking dinner. I use this simple 6qt version and it works perfectly.  It can be tempting to eye that 8qt one, but from what I've heard, it makes it even LESS instant (all that space to pressurize!). So unless you're consistently cooking for an army-- stick with the 5 or 6qt version. 

Couple tips and tricks: 

  • If you don't have a spice pouch for the toasted coriander and clove, you can use a loose leaf tea bag or make your own pouch out of cheesecloth and butcher twine (that's what we do). 
  • You'll pressure cook twice in this recipe. To make sure you get a good seal the second time, run the lid and seal under cold water in between. 
  • Don't skimp on Fish Sauce quality. I prefer Red Boat-- you can find it at Trader Joes, or online with Thrive Market or Amazon for a deal. 

 

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Nourishing Chicken Vegetable Soup
Instant Pot/ Multi Cooker Recipe.
Ingredients
  • 1 tbls Coriander Seeds
  • 6 Whole Cloves
  • 2 Garlic Cloves, smashed & minced
  • 1 Large Yellow Onion, diced
  • 2 inch chunk Ginger, peeled and minced
  • 1 tablespoon Olive oil
  • 3 Celery Stalks, diced
  • 1 Green Apple, cored and diced
  • 3-4 pound Whole Chicken
  • 2 teaspoons Salt
  • 4 medium Carrots
  • 2 medium Parsnips
  • 2 tablespoons Turmeric powder
  • 2 tablespoons Fish Sauce
  • 1/4 cup Nutritional Yeast
  • 6 cups Water
  • 1 medium Zucchini
Instructions
1. Turn your instant pot on by pressing the saute button. 2. Add coriander and cloves to instant pot and toast 7-8minutes until fragrant, stirring occasionally to prevent burning.3. Remove toasted spices from instant pot, place in spice pouch and set aside. 4. Add olive oil, diced onion, celery, minced garlic and ginger to pot. Saute 8-10minutes until onion is translucent. 5. Turn instant pot off and deglaze pan by adding 4 cups of water.6. Place whole chicken in the instant pot stock, along with 2 tsps salt, diced apple and the spice pouch. 7. Place lid on instant pot, closing the vent. 8. Pressure cook on Manual for 14 minutes9. While chicken is cooking, dice carrots and parsnips into 2 inch chunks. 10. When time is up, quick release pressure on the instant pot. 11. Carefully remove whole chicken from the pot, place on a plate and tent with foil.12. Add carrots, parsnips, and 2 cups water to the stock. 13. Stir in turmeric, fish sauce, and nutritional yeast. 14. Return lid to instant ensuring the seal is in place. Pressure cook on manual for an additional 7 minutes. 15. While soup is cooking, remove meat from chicken carcass and shred with two forks or cut into small chunks. 16. Slice zucchini into very thin ribbons or rounds. 17. Quick release pressure after cooking and add chicken and zucchini to the soup. 18. Taste for salt and pepper
Details
Prep time: Cook time: Total time: Yield: 6