Instant Pot Chicken Vegetable Soup
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 472kcal
Ingredients
- 1-1½ lbs. chicken thighs bone-in with skins removed
- 1 small onion chopped
- 2 cloves garlic crushed
- 2-3 parsnips chopped
- 1-2 carrots chopped
- ½ green pepper chopped
- 1 stalk celery chopped
- 23 oz. tomato juice
- 2 cups water
- salt & pepper to taste
Instructions
- Place all ingredients in the pressure cooker pot.
- Set cook time for 25 minutes.
- Do a quick pressure release.
- Remove chicken and shred meat.
- Return meat to the pot and season the soup with salt and pepper.
Notes
If frozen, thaw in the fridge overnight. Continue with cooking directions above.
Nutrition
Calories: 472kcal | Carbohydrates: 34g | Protein: 28g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 183mg | Potassium: 1364mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4626IU | Vitamin C: 77mg | Calcium: 97mg | Iron: 3mg