Dr. Karen Lee’s Instant Pot Chicken Soup

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Easy Paleo Instant Pot Recipes by Karen S. Lee

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Dr. Karen S. Lee has written an e-book called Easy Paleo Instant Pot Recipes and she has graciously given me permission to share one of her recipes. I thought the Chicken Soup recipe would be the best since we eat so much soup on GAPS!

Please note: This post includes affiliate links. When you click through my link, I earn a percentage which allows me to continue providing free content here at GAPS Diet Journey. Thanks for your support! ~Starlene

The Instant Pot is on sale ($68.95) for Cyber Monday (still on sale at 6pm ST!). Click here to get yours!

If you would like to get more of Dr. Lee's recipes, Easy Paleo Instant Pot Recipes is available at her sales site. Just click here!

su-soup1931414s Dr. Lee's Instant Pot Chicken Soup

  1. In liner pot, add the vegetables first, then the chicken, and the herbs on top.
  2. Add 4-5 cups cold water.
  3. Close the lid tightly and close the vent.
  4. Press “SOUP”.
  5. When the timer goes off, allow the pressure to release naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
  6. Open the lid, take out the chicken and de-bone.
  7. Reserve the bones to make bone broth.
  8. Put the meat back into the pot and stir.
  9. Crush the carrots and celery gently against the side of the pot with the back of a spoon.
  10. Salt and pepper to taste.
  11. Before serving, garnish with thinly sliced onions, and scallions.

 

 

5.0 from 1 reviews
Dr. Lee's Instant Pot Chicken Soup
Author: 
 
Ingredients
  • 2-3 pounds pastured chicken
  • 2 carrots, roughly chopped
  • 1 rib celery, roughly chopped
  • ¼ turnip or radish, cut into 2" cubes
  • 1 Tbsp. Italian Seasoning or equal mixture of dried parsley, oregano, thyme and rosemary
  • 2 whole bay leaves
  • 3 cloves garlic, crushed
  • 1 medium onion, sliced
  • 1 Tbsp. sea salt
  • 1 tsp. fresh ground black pepper
  • Garnish: thinly sliced onions and scallions
Instructions
  1. In liner pot, add the vegetables first, then the chicken, and the herbs on top.
  2. Add 4-5 cups cold water
  3. Close the lid tightly and close the vent.
  4. Press "SOUP".
  5. When the timer goes off, allow the pressure to release naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
  6. Open the lid, take out the chicken and de-bone.
  7. Reserve the bones to make bone broth. Put the meat back into the pot and stir.
  8. Crush the carrots and celery gently against the side of the pot with the back of a spoon.
  9. Salt and pepper to taste.
  10. Before serving, garnish with thinly sliced onions, and scallions.

 

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2 comments to Dr. Karen Lee’s Instant Pot Chicken Soup

  • Kate

    Hi Starlene, thank you for sharing this recipe. I been searching around the internet for a delicious chicken soup recipe and fortunately I was able to find you site accidentally , thank you again for this recipe and also I checked the link regarding Paleo instant pot recipes since I’m also trying to find some paleo recipe for my personal paleo cook book. Thank you!

    [Reply]

    Starlene Reply:

    Hi Kate, you are welcome and I hope you got a chance to try it. Have a great day! ~Starlene

    [Reply]

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