Instant Pot Chicken Vegetable Soup
Servings 6 - 8 servings
Ingredients
- 2-3 lbs. bone in chicken thighs, skin removed
- 1 onion, chopped
- 3 cloves garlic, crushed
- 4-6 parsnips, chopped
- 3-4 carrots, chopped
- ½ green pepper, chopped
- 2 celery stalks, chopped
- 46 oz. tomato juice
- 4 cups water
- Salt and pepper, to taste
Instructions
- Place all ingredients in the Instant Pot.
- Set manual cook time for 20 minutes. Let the pressure release naturally for 10 minutes, then release remaining pressure.
- Remove the chicken to a cutting board. Remove bones and shred.
- Return chicken to the pot and stir to combine.