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cover pic for Slow Cooker Instant Pot Chicken Soup (Low-Carb, Paleo, Whole30)

{VIDEO} Slow Cooker/Instant Pot Chicken Soup (Low-Carb, Paleo, Whole30)


  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 mins
  • Yield: 4 servings 1x
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Ingredients

  • 1 pound bone-in chicken
  • 68 cups low-sodium or homemade chicken broth
  • 23 celery stalks, sliced
  • 23 medium size carrots, sized
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp dried thyme (or 23 sprigs fresh)
  • 1/2 tsp dried rosemary (or 23 sprigs fresh)
  • 1/2 tsp pepper
  • 1 tbsp oil (for IP)

Instructions

Slow Cooker

  1. Add all ingredients into the slow cooker. Stir gently.
  2. Cook HIGH 3-4 or LOW 6-8.
  3. If using fresh herbs, remove the sprigs along with the bay leaves, and chicken. Discard the bay leaves & sprigs, the chicken skin, and the chicken bones (if yours has it). Shred the meat and then stir the chicken back into the slow cooker.

Instant Pot

  1. Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
  2. Add celery, carrots, and onion and cook 5-7 minutes or until the vegetables are soft.
  3. Add garlic and cook an additional minute or so.
  4. Pour broth and deglaze the bottom by of the pressure cooker by scraping all the bits off off with a wooden spoon.
  5. Stir in the remaining ingredients.
  6. Close lid and seal valve. Set high pressure and cook for 8 minutes.
  7. Natural release pressure for 10 minutes then manually release the remaining pressure.
  8. If using fresh herbs, remove the sprigs along with the bay leaves, and chicken. Discard the bay leaves & sprigs, the chicken skin, and the chicken bones (if yours has it). Shred the meat and then stir the chicken back into the pressure cooker.

  • Category: Main