It’s soup season and I was craving a healthy but delicius soup last night and came across this instant pot chicken and veggie soup recipe. Bryce and I couldn’t believe how good it was and the best part is it took 10 minutes to make. I threw all of the ingredients into my instant pot and had soup perfection. I served with a crisp green salad and crusty bread and I will definitely be making it again soon. Instant Pot chicken and veggie soup Ingredients:

1 1/2 tbsp olive or avocado oil
1 medium white or yellow onion, diced
3 celery ribs, diced, about 1 cup
1 tbsp garlic, minced
6 cups chicken stock
1 1/2 lbs chicken breasts or thighs, skinless, boneless, diced into 1-inch pieces
3 large carrots, chopped, about 2 cups
2 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder I also added a few chopped baby potatoes Instructions: * Turn your Instant Pot to the sauté setting. When it’s hot, add your oil and then the diced onion, celery, and minced garlic to the Instant Pot. Stir and sauté the onion until translucent, about 2 to 3 minutes. Once done press the cancel button to stop sautéing. 
 * Add chicken stock, chicken, carrots, potatoes, salt, pepper, oregano, thyme, and onion powder to Instant Pot. * Seal the Instant Pot. Set it to Pressure Cook (or Manual, depending on the model Instant Pot you have) on high pressure for 10 minutes. 
 * Carefully release the steam once done. Garnish with fresh chopped parsley before serving.

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