Dinner for 4

Instant Pot Chicken Soup

Name: Instant Pot Chicken Soup
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 1/2 lb bone-in chicken thighs; 2 tbsp unsalted butter or olive oil; 1 onion; 2 tbsp tomato paste; 5 cloves garlic; 2 pinches dried basil; 2 bay leaves; 4 cups unsalted chicken stock; 1 rib celery; 2 carrots; 4 1/2 roma tomatoes; salt and ground black pepper

Bone-in chicken thighs, vegetables, tomatoes, and herbs cook under pressure in stock for a hearty, savory soup.

$3.19per serving $$

60 minstart to table

4servings

American Low-carb High-protein Family Lunches Dinners Instant Pot Back to school Cold-weather comfort Winter

Ingredients

2 1/2 lb bone-in chicken thighs
2 tbsp unsalted butter or olive oil
1 onion
2 tbsp tomato paste
5 cloves garlic
2 pinches dried basil
2 bay leaves
4 cups unsalted chicken stock
1 rib celery
2 carrots
4 1/2 roma tomatoes
salt and ground black pepper

Steps

Set the Instant Pot to sauté, melt the butter or heat the oil, and cook the chopped onion for 4 minutes.
Stir in the tomato paste, garlic, basil, salt, and pepper, then cook for 1 minute.
Add the chicken thighs, bay leaves, stock, celery, carrots, and tomatoes.
Seal the pot and cook at high pressure for 15 minutes.
Let the pressure release naturally for 15 minutes, then release any remaining pressure.
Remove the chicken, discard the bones and bay leaves, shred the meat, and return it to the soup after checking that it reaches 165 F.

Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.