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If you're short on time, make this Jazzy Chicken Soup by dumping all ingredients in Instant Pot Pressure Cooker. Then skip all the browning steps, and jump to Step 4 - Pressure Cook Chicken Soup.
Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry chicken with paper towel, then season one side gently with salt + black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil, then quickly add in the chicken (seasoned side) to prevent the butter from burning. Season the other side of chicken with more salt + pepper. Brown both sides of chicken thighs in Instant Pot for 4 minutes per side.
Saute Onions and Garlic: Set aside the browned chicken. Add diced onion in Instant Pot. Saute until soften (~2 mins). Add in 2 tbsp (30ml) tomato paste and saute for another minute. Add in minced garlic, 2 pinches of dried basil, and 2 bay leaves, then saute for another minute.
Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful!
Pressure Cook Chicken Soup: Add in browned chicken, chopped celery, chopped carrot, quartered tomatoes, and 3 ½ cups (875ml) unsalted chicken stock. Give it a quick mix. Pressure Cook at High Pressure for 5 minutes + 15 minutes Natural Release
Season & Shred Chicken: Place pressure cooked chicken in a large mixing bowl. Shred the chicken with two forks. Discard the bones and skins. Add back shredded chicken in Instant Pot. Taste the chicken soup, then season with more salt (for reference, we added 3 - 4 large pinches of kosher salt).
Serve: Serve this soothing Instant Pot Chicken Soup as a light & healthy meal. Enjoy!~