Recipe of Award-winning Instant pot vegetable and chicken soup

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Homemade Instant pot vegetable and chicken soup. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Instant pot vegetable and chicken soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Instant pot vegetable and chicken soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Instant pot vegetable and chicken soup is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Instant pot vegetable and chicken soup estimated approx 45 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can have Instant pot vegetable and chicken soup using 20 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Instant pot vegetable and chicken soup:

1. 1 tbsp olive oil
2. 1 medium onion, diced
3. 4 cloves garlic, minced
4. 2 tsp salt
5. 1 tsp black pepper
6. 1 tbsp tomato paste
7. 2 cups chopped cabbage
8. 2 cups cauliflower small florets
9. 2 carrots thin sliced
10. 2 stalks celery thin sliced
11. 1 red bell pepper large diced
12. 1 zucchini cut in half and sliced
13. 15 oz can low sodium kidney beans rinsed and drained
14. 14.5 oz can diced tomatoes
15. 1 bay leaf
16. 5 1/2 cups low sodium vegetable broth
17. 2 tsp Italian seasoning
18. 3/4 tsp paprika
19. 9 oz rotisserie chicken meat after skin and bones removed
20. 1 1/2 tbsp white vinegar

Instructions to make Instant pot vegetable and chicken soup

1. Set instant pot to sauté and add oil, onion and garlic. Add salt and pepper. Cook stirring occasionally until onions soften about five minutes. Add tomato paste stir in until fully blended and cook one minute.
2. Add all remaining ingredients except vinegar and chicken. Stir to combine. Lock pressure cook lid and set instant pot to pressure cook for 12 minutes.
3. Quick release pressure. Open lid, remove Bayleaf salt and pepper to taste if needed. Add vinegar and chicken, stir until fully incorporated.
4. Serve and enjoy.

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So that is going to wrap it up for this special food Recipe of Ultimate Instant pot vegetable and chicken soup. Thanks so much for your time. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!