Instant Pot High-Protein Chicken Vegetable Soup
A nourishing, brothy chicken soup loaded with vegetables and shredded chicken that comes together in under 30 minutes thanks to the Instant Pot.
PROTEIN 36g
CALORIES 288
P:E RATIO 12.5
TIME 25m
YIELD 6
P:E 12.5
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
680g (1.5 lb) boneless skinless chicken breasts 36G PROTEIN
4 cups (960ml) low-sodium chicken broth 36G PROTEIN
2 medium carrots, diced (150g) PRODUCE
2 stalks celery, diced (100g) PRODUCE
1 medium onion, diced FLAVOR
2 cloves garlic, minced FLAVOR
1 medium zucchini, diced (200g) HIGH FIBER
1 can (400g) diced tomatoes PRODUCE
1 tablespoon olive oil FLAVOR
1 teaspoon dried thyme FLAVOR
1 teaspoon dried oregano FLAVOR
1/2 teaspoon salt FLAVOR
1/4 teaspoon black pepper FLAVOR
2 cups (60g) fresh spinach HIGH FIBER
Fresh parsley for garnish FLAVOR
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 5 days, or freeze for up to 3 months.
- Batching: Add a squeeze of lemon juice just before serving for brightness.
- Reheat: Reheat on the stovetop over medium heat for 5-7 minutes, or microwave for 2-3 minutes.
EXECUTION STEPS
01
HIGH HEAT SEAR
Set Instant Pot to Sauté mode. Heat olive oil and sauté onion, carrots, and celery for 3-4 minutes until slightly softened.
02
HIGH HEAT SEAR
Add garlic, thyme, and oregano. Cook for 30 seconds.
03
THE MACRO PREP
Add chicken breasts, chicken broth, diced tomatoes, salt, and pepper.
04
HIGH HEAT SEAR
Lock the lid, set valve to sealing, and cook on High Pressure for 12 minutes.
05
STEP 5
Quick release the pressure. Remove chicken breasts and shred with two forks.
06
STEP 6
Return shredded chicken to the pot. Add zucchini and spinach, stirring until spinach is wilted.
07
STEP 7
Taste and adjust seasoning. Serve in bowls garnished with fresh parsley.