Pressure Cooker Vegetable Chicken Soup

Prep Time 10 mins
Cook Time 10 mins
Natural Release 15 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 6 People


  • pressure cooker


  • 2 tbsp grass fed ghee or palm shortening
  • 2 tbsp garlic minced
  • 1 medium onion chopped
  • 8 carrots chopped
  • 3 large parsnips chopped
  • 1 celery bunch chopped
  • 3 tbsp Italian seasoning
  • 2 tsp ginger
  • 1 ½ tsp turmeric
  • 2 tsp salt
  • 2 tsp pepper
  • 4 chicken breasts
  • 64 fluid ounces chicken bone broth


  • Turn pressure cooker to sauté setting.
  • Add grass-fed ghee or palm shortening. When melted add chopped vegetables (garlic, onion, carrots, parsnips, celery). Sauté until onion is translucent or about 6-7 minutes.
  • Stir in herbs and seasoning (Italian seasoning, ginger, turmeric, salt and pepper).
  • Add Chicken and pour in bone broth.
  • Secure pressure cooker lid making sure vent is secured and “sealed” and select “Soup/Broth” setting. Set the timer for 10 minutes.
  • Once pressure cooker beeps, allow to natural release for 15 minutes before quick releasing.
  • Remove lid and chicken breasts from pot. Shred chicken with two forks or your preference, before returning chicken back to pot.
  • Enjoy!
Keyword dinner, healthier meals, instantpot, Paleo, soup
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