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Instant Pot Chicken Vegetable Soup

Prep Time 10 minutes
Pressure Cooker Time 20 minutes
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.