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White bowl filled with creamy broth, carrots, chicken and topped with green parsley style and stewardship dot com
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Instant Pot Chicken and Root Vegetable Soup

This easy Instant Pot soup combines root vegetables like carrots, potatoes, and turnips for a mineral-packed, healthy soup.
Prep Time7 minutes
Cook Time25 minutes
Course: Dinner
Cuisine: American
Keyword: Chicken Soup, Instant Pot Recipes
Servings: 4

Equipment

  • 1 Instant Pot (Electric Pressure Cooker)
  • Measuring Spoon

Ingredients

  • 3 Boneless skinless chicken breasts
  • 1 Tbsp Coconut oil or Avocado Oil
  • 1 tsp Thyme
  • 1+1/2 tsp Rosemary
  • 1 tsp Dried Parsley
  • 2 Bay Leaves
  • Sea Salt to taste
  • 2 large Carrots
  • 2 med Turnips
  • 1 small Onion
  • 3 cloves Garlic
  • 4 cups Chicken broth
  • 1/2 Tbsp Tapioca starch/flour opt for thickening
  • 1/4 cup Dairy-free milk of choice optional for cream
  • 2 cups Riced Cauliflower

Instructions

  • Peel carrots, potato, and turnips and chop into pieces.
  • Chop onions, and garlic and set aside.
  • Add 1 tbsp of oil to the bottom on the Instant Pot and hit the sautee button.
  • Add onion, and saute for 1 minutue then add all dry ingredients except for bay leaves and chopped garlic cloves.
  • Turn the pot off and add in boneless skinless chicken breasts.
  • Add all vegetables to the Instant Pot and cover with 4 cups (one container) of chicken broth.
  • Place lid on and cook on high pressure for 25 minutes.
  • When cooking is complete turn the pot off and press the pressure release button (Refer to your Instant Pot manual for correct operation).
  • Once all the steam is released, carefully remove the lid.
  • Add chicken to a heat-safe bowl and shred or cut into pieces.
  • Add chicken back into the soup pot.
  • Last, if you want a creamy soup, add 1/2 tablespoon of tapioca flour to 1/4 cup of milk and stir until the flour is dissolved. Add this slurry mixture to your soup and stir in.
  • Add to bowls and enjoy.