Chicken Veggie Soup

Warm chicken soup for you to enjoy during the cold holidays!

Makes: 8 servings

Prep: 10 mins

Cook: 25 mins

Ingredients:

• 14 ½ ounces diced tomatoes
• 10-ounce mix of celery, bell pepper, and yellow onion
• 8 cups (preferably homemade) chicken broth
• 2 ½ pounds boneless, skinless chicken thighs
• 1 (10-ounce) can diced tomatoes & green chilies, sugar-free
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• Salt and freshly (finely ground) black pepper, as per taste
• ½ cup chopped cilantro

Directions:

Arrange Instant Pot over a dry platform in your kitchen. Open its top lid and switch it on.

Add the ingredients except the cilantro; gently stir to mix well.

Close top lid to create a locked chamber; make sure that safety valve is in locking position.

Find and press “SOUP” cooking function; timer to 25 minutes with default “HIGH” pressure mode.

Allow the pressure to build to cook the ingredients.

After cooking time is over, press “CANCEL” setting. Find and press “NPR” cooking function. This setting is for natural release of inside pressure, and it takes around 10 minutes to slowly release pressure.

Slowly open the lid, take out the cooked meat and shred it.

Add the shredded meat back in the potting mix, mix in the cilantro and stir to mix well.

Take out the cooked recipe in serving plates or serving bowls and enjoy the recipe.