Hearty and delicious chunky chicken vegetable soup in 20 minutes, a perfect winter lunch.
Chicken thighs with or without bone, with or without skin, fresh or frozen, cooked in the Instant Pot. The chicken comes out really juicy and tender and full of flavor and with the chunky vegetable and broth it's a perfect winter lunch.
Prep Time: 4 min. Cook Time: 10 min. NR Time - 5 min. Wine Opening Time: 1 min. Total Time 20 minutes.
Chop the vegetables at least one inch square, place them into a dish. Add the herbs and toss to mix well.
Season the thighs liberally with salt and pepper.
Measure 4 cups chicken broth into the bottom of your Instant Pot and insert the chicken thighs. Then add the vegetables to the Instant Pot.
Seal the Instant Pot and set the valve to sealed. Set the Instant Pot to pressure cook on high for 10 minutes.
Once the Instant Pot has counted down, let it do a natural release for 5 minutes before turning the valve to vent.
Once the pressure button moves down, open the lid and remove the bay leaves.
Ladle the chicken thighs and vegetable soup into a bowl and enjoy with torn apart crusty bread.
Leftovers can be reheated for lunch over the next few days so make double or triple the recipe.
You may order the Herbie's spice for this recipe by clicking the spice reference on this page which will take you to the individual spice product.
You may also substitute generic spices. The contents of each Herbies spice mix are always listed within the spice product, in descending order by weight.
Herbie's spices are fresh, natural, never contain any artificial ingredients or fillers, never contain any animal or fish products so are suitable for gluten free, vegetarian, vegan, halal and kosher dishes.