Step 1

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and celery and cook until softened, about 5 minutes. Add in garlic and saute for 30 seconds. Stir in a big pinch of kosher salt.

Step 2

Pour in the broth and scrape bottom of pot so nothing is sticking. Add in the rest of your chosen ingredients (except the sweet potatoes/potatoes choice) and a bit of fresh cracked pepper.

Step 3

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up move valve to venting. Remove the lid and add in the sweet potatoes. Replace lid and set to SOUP button for another 5 minutes. When time is up let pot sit for 5-10 minutes. Then move valve to venting. Remove the lid.

Step 4

Remove the bay leaf and discard. Move the chicken to a cutting board and chop or shred and then add back into the pot.

Step 5

Stir in a couple big pinches of kosher salt (or to taste) and some extra pepper.  Ladle into bowls and enjoy!

Step 6

Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onions and celery and cook until softened, about 5 minutes. Add in garlic and saute for 30 seconds. Stir in a big pinch of kosher salt. Transfer to the slow cooker.

Step 7

Add in the rest of the ingredients and a bit of fresh cracked pepper.

Step 8

Cover and cook on low for 6-8 hours (each slow cooker cooks differently so this may be shorter or longer).

Step 9

Remove the bay leaf and discard. Move the chicken to a cutting board and chop or shred and then add back into the slow cooker.

Step 10

Stir in a couple big pinches of kosher salt (or to taste) and some extra pepper.  Ladle into bowls and enjoy!