Instant Pot Chicken Vegetable Soup
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 472kcal
Ingredients
- 2-3 lbs. chicken thighs bone-in with skins removed
- 1 onion chopped
- 3 cloves garlic crushed
- 4-6 parsnips chopped
- 3-4 carrots chopped
- ½ green pepper chopped
- 2 stalks celery chopped
- 46 oz. tomato juice
- 4 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 | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 189mg | Potassium: 1378mg | Fiber: 8g | Sugar: 15g | Vitamin A: 6288IU | Vitamin C: 69mg | Calcium: 99mg | Iron: 3mg