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Instant Pot Chicken Vegetable Soup
Prep Time
10
minutes
minutes
Pressure Cooker Time
20
minutes
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.