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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!
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!
Dr. Lee's Instant Pot Chicken Soup
- 2-3 pounds pastured chicken
- 2 carrots, roughly chopped
- 1 rib celery, roughly chopped
- 1/4 turnip or radish, cut into 2″ cubes
- 1 Tbsp. Italian Seasoning or equal mixture of dried parsley [affiliate link], oregano, thyme and rosemary
- 2 whole bay leaves
- 3 cloves [affiliate link] garlic, crushed
- 1 medium onion, sliced
- 1 Tbsp. sea salt [affiliate link]
- 1 tsp. fresh ground black pepper [affiliate link]
- Garnish: thinly sliced onions [affiliate link] and scallions
- In liner pot, add the vegetables first, then the chicken, and the herbs on top.
- Add 4-5 cups cold water.
- Close the lid tightly and close the vent.
- Press “SOUP”. [Default amount of time for “SOUP” setting on Instant Pot is 30 minutes on HIGH]
- 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.
- Open the lid, take out the chicken and de-bone.
- Reserve the bones to make bone broth.
- Put the meat back into the pot and stir.
- Crush the carrots and celery gently against the side of the pot with the back of a spoon.
- Salt and pepper to taste.
- Before serving, garnish with thinly sliced onions, and scallions.
Dr. Lee's Instant Pot Chicken Soup
Author: Starlene Stewart @ GAPS Diet Journey
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
- In liner pot, add the vegetables first, then the chicken, and the herbs on top.
- Add 4-5 cups cold water
- Close the lid tightly and close the vent.
- Press "SOUP".
- 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.
- Open the lid, take out the chicken and de-bone.
- Reserve the bones to make bone broth. Put the meat back into the pot and stir.
- Crush the carrots and celery gently against the side of the pot with the back of a spoon.
- Salt and pepper to taste.
- Before serving, garnish with thinly sliced onions, and scallions.
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!
Hi Kate, you are welcome and I hope you got a chance to try it. Have a great day! ~Starlene
You have this recipe linked as one for an instant pot meat broth recipe (for GAPS intro) but it looks like a soup where you don’t separate the broth out. Is this correct or is there another link for instant pot meat broth?
Hi Megan, I’m sorry but I’m not following your question. Can you elaborate? Thanks! Starlene
Hi Sarah, I found a site that says the “SOUP” setting is defaulted at 30 minutes on high. Here’s the post that explains more: https://instantpoteats.com/instant-pot-settings-buttons-explained/#soup
How long do you set the timer?