Description
This healthy recipe for instant pot pesto chicken soup is low carb, keto, paleo and Whole30! It is easy to make from scratch is is loaded with veggies. I love a simple gluten free recipe for soups with lots of vegetables!
Ingredients
2 Tbsp. Olive Oil
2 Tbsp. Minced Garlic
1 medium White Onion, chopped
4 stalks Celery, diced
2 cups Frozen Peas
5 cups Spinach, chopped
32 ounces Chicken Stock
1/2 cup Basil Pesto
2 tsp. Dried Fennel
1 tsp. Sea Salt
1/4 tsp. Coarse Ground Black Pepper
3-4 Boneless, Skinless Chicken Breasts, cubed
Parmesan Cheese for serving
Instructions
Place all ingredients into the bowl of your Instant Pot. Seal the lid per the instructions. Lock the steam setting. Using the manual setting cook the soup for 10 minutes.
Let the steam slow release naturally from the Instant Pot. Stir the soup breaking up the chicken chunks.
Serve the soup hot with grated parmesan cheese on top.
Notes
You can use other cuts of chicken, but I like the hearty chunks of chicken breast best.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Gluten Free