Instant Pot Whole30 Chicken Soup
  • 2 lbs boneless skinless chicken thighs (you can use chicken breasts instead if you want)
  • 1 onion, diced
  • 3 stalks celery, diced
  • 4 regular size carrots, peeled and diced
  • 5 red potatoes, peeled and diced
  • 6 cups of chicken broth (you can use chicken bone broth instead if you want)
  • 2 tablespoons of minced garlic
  • 2 teaspoons parsley
  • 2 teaspoons Italian seasoning
  • 2 teaspoons of ghee
  1. Grab your Instant Pot and put the insert into the pot.
  2. Set it to sauté. Add the ghee, garlic and onion to the pot.
  3. Simmer until the onions are transparent.
  4. Add the chicken to the pot. You can use frozen chicken, just ensure it is defrosted.
  5. Stir to combine the chicken in with with the garlic and onion and ghee. Let it brown for about 2-3 minutes on each side of the chicken thigh.
  6. Add in your celery, carrots and potatoes.
  7. Add in the seasonings, including the salt and pepper.
  8. Pour the chicken broth over top. I use Orrington Farms chicken broth base. We love it!
  9. Pop the lid on the pressure cooker.
  10. Put it on high pressure for 30 minutes. Ensure the valve is sealed.
  11. When it is done cooking you can do quick release.
  12. Serve it up.
Recipe by at