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The Best Pressure Cooker Chicken Vegetable Soup! (Paleo, AIP, Instant Pot) photo

Chef: nymusicman

  • serves 6
  • cook time 15 minutes

This is an AIP Paleo Instant Pot Chicken Soup recipe I found online at http://asquirrelinthekitchen.com/the-best-pressure-cooker-chicken-vegetable-soup-paleo-aip-instant-pot/


  • 1.25 lb - carrots sliced
  • 1 lb - celery sliced
  • 1 lb - chicken breasts cut into 1/2-inch pieces
  • 2 qt - chicken broth
  • 3 tbsp - extra virgin olive oil
  • 1 handful - fresh thyme
  • 1 lb - leeks sliced
  • 2 tsp - sea salt


Prep time
15 mins
Cook time
20 mins
Total time
35 mins
This recipe is 100% compliant with the strict elimination phase of the Paleo Autoimmune Protocol (AIP).
Author: Sophie Van Tiggelen
Recipe type: Soup
Cuisine: Paleo Autoimmune Protocol
Serves: 2½ quarts
  • 1 ¼ pounds sliced carrots (about 6 large carrots)
  • 1 pound sliced celery (about 1 large bunch)
  • 1 pound sliced leeks (about 1 large leek), white and green parts
  • 1 pound chicken breasts, cut into ½-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons sea salt
  • A handful of fresh thyme
  • 2 quarts chicken broth
  1. Press the Sauté button on the Instant Pot, bring it to High, and add olive oil. When the pan is hot, add chicken and sauté for 5 minutes, stirring frequently. Cancel the sauté function.
  2. Add vegetables, sea salt, thyme, and broth.
  3. Close and lock the lid. Press Manual for High pressure. Set the cooking time to 15 minutes. Once the time is up, quick release the pressure.
  4. Open the lid and discard thyme.
  5. Check seasoning and adjust salt to taste. Serve hot. Makes great leftovers!
This recipe was made using a 6-Quart Instant Pot pressure cooker.


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