Recipes
Chicken Soup
4-6 servings
30-60 min
Easy
INSTRUCTIONS
- In the inner pot, add the vegetables first, then, chicken, and the herbs on top.
- Add 4 cups of cold water.
- Close the lid tightly and close the vent. Press Soup function on the Instant Pot.
- When the timer goes off, release the pressure naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
- Open the lid, take out the chicken and de-bone the meat.
- Reserve the bones to make bone broth. Put the meat back to the pot and stir.
- Crush the carrots and celery gently against the side of the pot with the back of a spoon.
- Add salt and pepper to taste.
- Garnish with thinly sliced onions, and scallions to serve. Enjoy!!
Notes
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About the chef
Dr. Karen Lee
Dr. Karen Lee is a former chiropractor turned wellness advocate who focuses on promoting natural, eco-conscious living. After raising two children with sensitivities, she became passionate about healthy, toxin-free lifestyles. Through her blog, Dr. Lee shares nourishing whole-food recipes, natural home remedies, and tips for sustainable living. She blends her medical background with her commitment to holistic health, offering practical advice on creating healthier homes and lives. Dr. Lee’s approachable recipes and DIY solutions reflect her belief in balanced, natural wellness for the whole family.
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