Soup

Instant Pot White Chicken Chili

Most people don’t eat white chili often. I’m not sure why because it can be just as delicious as traditional red chili. Well, this Instant Pot white chicken chili is like a combination of all the best parts. It’s very healthy (ZERO points on Weight Watcher, when using fat-free broth), easily made in 3 steps, and done in less than half an hour! Yeah, it’s a winner.

The Process

First add all 3 types of beans to pot.

Then add the other veggies – onions, jalapeños, and garlic.

Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt.

Now, add chicken broth.

Give a good mix.

Finally, add chicken breasts…

…making sure they are submerged in the liquid. Lock lid and cook for 15 minutes at high pressure.

Once cook time is complete, quick-release pressure and remove lid.

Switch to sauté setting. Remove chicken breasts…

…and transfer them to a large mixing bowl.

Using 2 forks, shred chicken into bite-size pieces.

Return chicken to pot…

…and let set for as long as you can, but at least 10 minutes.

Combine cornstarch and water to make a slurry.

Pour slurry into pot…

…and let simmer until desired consistency is reached (about 1 minute).

And this is the AMAZING Result…

More chili recipes:

• Instant Pot Chicken Chili, Easy & Delicious
• Pressure Cooker Chili

★ Did you make this Instant Pot White Chicken Chili?

Please give it a star rating below! ★

5 from 2 votes

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Instant Pot White Chicken Chili

This Instant Pot white chicken chili recipe delivers well-balanced bright and spicy flavors, without too much heat.

Course Soup

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12

Calories 241 kcal

Author The Foodie Eats

Ingredients

• 15 oz. canned cannellini beans drained, rinsed
• 15 oz. canned great northern beans drained, rinsed
• 15 oz. canned chickpeas drained, rinsed
• 1 cup yellow onions diced
• 1 jalapeno diced
• 1 Tbsp. garlic minced
• 4 tsp. chili powder
• 1 Tbsp. ground coriander
• 1 Tbsp. cumin
• 1 tsp. oregano
• 1 tsp. sea salt
• 4 cups chicken broth
• 2 lbs. boneless skinless chicken breasts
• 2 Tbsp. cornstarch
• 1/4 cup water

Instructions

1. First add all 3 types of beans to pot. Then add the other veggies – onions, jalapeños, and garlic. Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt. Now, add chicken broth. Give a good mix.

2. Finally, add chicken breasts, making sure they are submerged in the liquid.
   

3. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting.

4. Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.

5. Combine cornstarch and water to make a slurry. Pour slurry into pot and let simmer until desired consistency is reached (about 1 minute).

6. Serve with your favorite toppings.

Nutrition Facts

Instant Pot White Chicken Chili

Amount Per Serving

Calories 241 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Cholesterol 48mg 16%

Sodium 405mg 17%

Potassium 822mg 23%

Total Carbohydrates 26g 9%

Dietary Fiber 6g 24%

Sugars 1g

Protein 25g 50%

Vitamin A 12.4%

Vitamin C 13.6%

Calcium 10.8%

Iron 24%

* Percent Daily Values are based on a 2000 calorie diet.

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Instant Pot Chicken Chili – Easy & Delicious

There’s nothing like a bowl of hot chicken chili on a cold night. And, considering how delicious this is, you’d never think this recipe is as easy to execute as it is. But there are only two steps in this process of this Instant Pot chicken chili, with an amazing result.

Step 1 – Throw Everything in the Pot

That’s right. Just put all the ingredients in your Instant Pot and you’re done!

Step 2 – Shred the Chicken

That’s right. Just remove the chicken, shred it, and return it to the pot. Easy peasy.

The Process

First add all 3 types of beans to pot.

Then add the other veggies – onions, peppers, and garlic.

Next add the spices – chili powder, cumin, oregano, bay leaf, and salt.

Now, add your liquid components – chicken broth and tomato sauce.

Give a good mix.

Finally, add chicken breasts…

…making sure they are submerged in the liquid. Lock lid and cook for 15 minutes at high pressure.

Once cook time is complete, quick-release pressure and remove lid.

Remove chicken breasts…

…and transfer them to a large mixing bowl.

Using 2 forks, shred chicken into bite-size pieces.

Return chicken to pot…

…and let set for as long as you can, but at least 10 minutes.

And this is the AMAZING Result…

★ Did you make this Instant Pot Chicken Chili?

Please give it a star rating below! ★

5 from 4 votes

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Instant Pot Chicken Chili

This recipe couldn't be any easier to execute, with an amazing result!

Course Soup

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12

Calories 249 kcal

Author The Foodie Eats

Ingredients

• 15 oz. canned red kidney beans drained, rinsed
• 15 oz. canned pinto beans drained, rinsed
• 15 oz. canned black beans drained, rinsed
• 3/4 cup yellow onions diced
• 3/4 cup green bell peppers diced
• 1 Tbsp. garlic minced
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. oregano
• 1 bay leaf
• 1 tsp. sea salt
• 2 cups chicken broth
• 12 oz. tomato sauce
• 3 lbs. boneless skinless chicken breasts

Instructions

1. First add all 3 types of beans to pot. Then add the other veggies – onions, peppers, and garlic. Next add the spices – chili powder, cumin, oregano, bay leaf, and salt. Now, add your liquid components – chicken broth and tomato sauce. Give a good mix.
   

2. Finally, add chicken breasts, making sure they are submerged in the liquid. 

3. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.

4. Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.

5. Serve with your favorite toppings, or none at all. And, of course, some cornbread!

Nutrition Facts

Instant Pot Chicken Chili

Amount Per Serving

Calories 249 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Cholesterol 72mg 24%

Sodium 974mg 41%

Potassium 942mg 27%

Total Carbohydrates 21g 7%

Dietary Fiber 7g 28%

Sugars 3g

Protein 31g 62%

Vitamin A 18.7%

Vitamin C 16.3%

Calcium 7.4%

Iron 18.6%

* Percent Daily Values are based on a 2000 calorie diet.

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THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Pressure Cooker Beef Vegetable Soup

Growing up, my mom used to make the best beef-vegetable soup. She didn’t make it often but, for some reason, I have very fond memories of eating it. So this pressure cooker beef vegetable soup is my attempt to recreate that memory from my childhood. There’s nothing fancy about it, but there is a richness and depth of flavor that I think will do my mom proud – which is every son’s goal, right?

Time to Get Creative!

The best part about this pressure cooker beef vegetable soup is that you can literally use whatever vegetables you like. There are really no rules, and they will all probably work. The only ones I would say are a must are onions, carrots, and celery – also know as mirepoix, the base of SO MANY recipes all around the world. So, if you don’t like mushrooms, leave ’em out! Switch ’em out! You can’t go wrong.

The Process

Season beef with salt and pepper.

Using sauté setting – once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil.

Do not wipe or rinse bottom of pot! There’s so much flavor in there!

Continuing on sauté setting – add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce and bay leaves.

Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.

Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.

Once cook time is complete, allow pressure to release naturally (will take about 25 minutes).

And This is the Amazing Result…

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★ Did you make this recipe? Please give it a star rating below!

5 from 3 votes

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Pressure Cooker Beef Vegetable Soup

This soup is incredibly simple to make! But the final product still delivers in richness and depth of flavor.

Course Soup

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12

Calories 331 kcal

Author The Foodie Eats

Ingredients

• 2.5 lbs. stew beef
• 1 Tbsp. sea salt
• 1 tsp. black pepper
• 3 Tbsp. olive oil separated
• 3/4 cup yellow onions large dice
• 3 carrots roughly chopped
• 2 Tbsp. garlic minced
• 1/2 cup celery diced
• 8 oz. mushrooms roughly chopped
• 6 thyme sprigs tied in bundle
• 1/4 cup Worcestershire sauce
• 2 bay leaves
• 4 cups chicken broth
• 28 oz. canned crushed tomatoes
• 1.5 lbs. new potatoes quartered
• 8 oz. frozen green beans
• 15 oz. canned sweet peas drained

Instructions

1. Season beef with salt and pepper. Then, using sauté setting – once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil. Do not wipe or rinse bottom of pot! There’s so much flavor in there!

2. Continuing on sauté setting – add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce, and bay leaves. Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.

3. Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.

4. Once cook time is complete, allow pressure to release naturally (will take about 25 minutes). Remove thyme bundle and bay leaves. Serve and enjoy!

Nutrition Facts

Pressure Cooker Beef Vegetable Soup

Amount Per Serving

Calories 331 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 3g 15%

Cholesterol 73mg 24%

Sodium 708mg 30%

Potassium 940mg 27%

Total Carbohydrates 25g 8%

Dietary Fiber 5g 20%

Sugars 6g

Protein 32g 64%

Vitamin A 68.1%

Vitamin C 31.6%

Calcium 7%

Iron 26.3%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Instant Pot Chicken Tortilla Soup

My wife is due to deliver our third child any day now. We also have a 3-year-old and a 1 1/2-year-old. Yeah, we’ve got our hands full in the best way. So we’re currently in a season of taking meals that we love and making them as easy as possible to make. That’s what happened here with this Instant Pot chicken tortilla soup.

We previously posted a slow cooker version of this idea, but let’s be honest… Our Instant Pot is getting all of our attention these days. So I applied two “cheats” (store-bought rotisserie chicken and stock), dumped it all in the pot, and it actually blew my mind! Sorry slow cooker, you just lost again.

The Process

Add all ingredients (except chicken) to pot. I also like to include the juice in the bottom of the rotisserie chicken tray. Lock lid and cook for 4 minutes at high pressure.

Meanwhile – remove all chicken meat from bones. Reserve the carcass (bones and skin) to make broth later.

Shred the chicken into bite-size pieces.

Once cook time is complete, quick-release pressure. Then remove lid.

Add the shredded chicken to the pot and mix well.

Allow the chicken to sit in the soup for a few minutes (the longer the better) to absorb the flavor. Serve topped with any combination of tortilla chips, avocado, cheese, and cilantro.

And This is the Amazing Result…

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Instant Pot Chicken Tortilla Soup

Incredibly flavorful, without too much spice.

Course Soup

Cuisine Mexican

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12

Calories 575 kcal

Author The Foodie Eats

Ingredients

• 4 cups chicken stock
• 15 oz. whole kernel canned corn drained
• 30 oz. canned black beans drained
• 19 oz. red enchilada sauce
• 10.5 oz Rotel (Mexican style)
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 tsp. sea salt
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 Tbsp. lime juice
• 5 lb. rotisserie chicken cooked

Instructions

1. Add all ingredients (except chicken) to pot. I also like to include the juice in the bottom of the rotisserie chicken tray. Lock lid and cook for 4 minutes at high pressure.

2. Meanwhile – remove all chicken meat from bones. Reserve the carcass (bones and skin) to make broth later. Shred the chicken into bite-size pieces.

3. Once cook time is complete, quick-release pressure. Then remove lid. Add the shredded chicken to the pot and mix well. Allow the chicken to sit in the soup for a few minutes (the longer the better) to absorb the flavor. 

4. Serve topped with any combination of tortilla chips, avocado, cheese, and cilantro.

Recipe Notes

The sodium appears to be really high in this recipe. However, most of that is due to the highly seasoned skin and fat of a store-bought rotisserie chicken, which you do not add to the soup. So the actual sodium and fat content is much lower than listed. Recipe cards cannot be modified and are merely approximations anyways.

Nutrition Facts

Instant Pot Chicken Tortilla Soup

Amount Per Serving

Calories 575 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 7g 35%

Cholesterol 146mg 49%

Sodium 983mg 41%

Potassium 858mg 25%

Total Carbohydrates 26g 9%

Dietary Fiber 6g 24%

Sugars 5g

Protein 53g 106%

Vitamin A 19.3%

Vitamin C 32.7%

Calcium 6.9%

Iron 29%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Pressure Cooker Potato Soup

It’s no secret that I LOVE soup. But what you might not know is that I really love potato soup! I mean, a loaded baked potato is one of the greatest inventions ever. So, when in soup form, it takes me to my happy place. Well, this pressure cooker potato soup does just that, with an easy process that is pretty much foolproof.

What’s special about this recipe?

There are a few things that I’d say set this pressure cooker potato soup apart from most. First and foremost… it’s gluten-free – which means my wife can actually eat it! That’s one of my biggest goals in life – creating delicious gluten-free recipes so that she can enjoy the food we all love. Secondly, this soup is very hearty and has a chowder-like texture with noticeable chunks of potato. I’m not the biggest fan of puréed potato soups.

The Process

Using the sauté setting – Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and 1/2 teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.

Add garlic…

…and cook for one minute more.

Add potatoes, chicken broth, and 2 teaspoons of salt – mix well. Lock lid and cook at high pressure for 7 minutes. Once cook time is complete, quick-release pressure.

Switch back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring until desired consistency is reached. Then switch to warm setting.

Pour in cream…

…and mix well one last time.

And the AMAZING Result…

And as Always… Please Pin & Share the Love!

★ Did you make this recipe? Please give it a star rating below!

5 from 1 vote

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Pressure Cooker Potato Soup

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10

Calories 283 kcal

Author The Foodie Eats

Ingredients

• 4 bacon strips cooked, fat reserved
• 2 Tbsp. oil preferably bacon fat
• 1/2 cups yellow onions diced
• 1/3 cup celery diced
• 2 1/2 tsp. salt divided
• 1 Tbsp. garlic minced
• 4 lbs. russet potatoes peeled, cut into 1/2-inch cubes
• 4 cups chicken broth
• 1 Tbsp. cornstarch
• 1/4 cup water
• 1 cup heavy cream

Instructions

1. Cook bacon until crispy in the method of your choice. If you've never tried it in the oven, I highly recommend that. Make sure you reserve the fat!

2. Using the sauté setting – Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and 1/2 teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.

3. Add garlic and cook for one minute more.

4. Add potatoes, chicken broth, and 2 teaspoons of salt – mix well. Lock lid and cook at high pressure for 7 minutes. Once cook time is complete, quick-release pressure.

5. Meanwhile... In a small bowl, combine cornstarch and water.

6. Switch back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring until desired consistency is reached. Then switch to warm setting.

7. Pour in cream and mix well one last time.

8. Serve topped with cheese, bacon, and green onions.

Nutrition Facts

Pressure Cooker Potato Soup

Amount Per Serving

Calories 283 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 5g 25%

Cholesterol 32mg 11%

Sodium 527mg 22%

Potassium 881mg 25%

Total Carbohydrates 38g 13%

Dietary Fiber 2g 8%

Sugars 1g

Protein 6g 12%

Vitamin A 7.3%

Vitamin C 14.1%

Calcium 4.9%

Iron 9.9%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Pressure Cooker Pumpkin Soup with Sausage and Kale

This rich, comforting pressure cooker pumpkin soup is full of hearty whole-food ingredients with all the flavors of Fall. It truly is a meal in one bowl, without having a one-note flavor profile. We are also big fans of using mushrooms to make things “meatier”.

Can I Substitute With Low-Fat Ingredients?

You have a few options to help lower the fat and calorie count. You could substitute ground turkey seasoned with fennel seeds and sage for the sausage. And you can use 2% milk, or even a dairy-free milk for the whole milk. However, the flavor will not be as rich and comforting. Personally, I believe this is a recipe where splurging on higher-calorie ingredients is totally worth it!

Why Sherry Wine Vinegar?

While we’re talking substitutions, you may notice that the recipe card says you can sub red wine vinegar for sherry wine vinegar. So why do I use sherry wine vinegar in this pressure cooker pumpkin soup in the first place? I first heard, then believed for myself, that sherry wine and mushrooms are great friends in a pan. So I went out and bought a bottle of sherry, used it twice, then threw out the rest because it expired.

So the next time I wanted to use it, I opted for sherry wine vinegar instead. And while it’s definitely not the same thing, it does accomplish the same thing – adding a specific flavor using acidity. The acid is the point, while the flavor can be changed. That’s why any vinegar will work, but I would opt for something more neutral if subbing it out.

The Process

Using sauté setting – add oil to cooker.

Add mushrooms, salt, and pepper. Cook for about 10 minutes, stirring occasionally.

After about 5 minutes, add garlic, thyme, and vinegar – mix well.

Continue cooking until most (not all) of the liquid has evaporated. Remove from cooker and set aside.

Give pot a quick wipe of rinse, then add sausage and onions.

Cook until sausage is browned and onions are soft and translucent.

Return mushrooms to cooker and give a good stir.

Add chicken broth and pumpkin.

Mix well to combine everything.

Add kale and give a good mix, trying to submerge all the greens. Lock lid and cook at high pressure for 10 minutes.

Once cook time is complete, quick-release pressure. Remove lid, add milk, and mix well.

And the AMAZING Result…

★ Did you make this recipe? Please give it a star rating below!

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Pressure Cooker Pumpkin Soup with Sausage and Kale

This rich, comforting soup is full of hearty whole-food ingredients with all the flavors of Fall. It truly is a meal in one bowl.

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12

Calories 205 kcal

Author The Foodie Eats

Ingredients

• 2 Tbsp. olive oil
• 16 oz. baby bella mushrooms diced
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 1 Tbsp. garlic minced
• 1 Tbsp. fresh thyme leaves
• 1 Tbsp. sherry wine vinegar can sub red wine vinegar
• 1 lb. ground sage sausage
• 1/2 cup yellow onions diced
• 4 cups chicken broth
• 14 oz. pumpkin purée
• 1 lb. kale de-ribbed, roughly torn
• 1 cup whole milk

Instructions

1. Using sauté setting – add oil to cooker, along with mushrooms, salt, and pepper. Cook for about 10 minutes, stirring occasionally. After about 5 minutes, add garlic, thyme, and vinegar – mix well. Continue cooking until most (not all) of the liquid has evaporated. Remove from cooker and set aside.

2. Give pot a quick wipe or rinse, then add sausage and onions. Cook until sausage has browned and onions are soft and translucent. Return mushrooms to cooker and give a good stir.

3. Add chicken broth and pumpkin - mix well to combine everything. Then add kale and give a good mix, trying to submerge all the greens. 

4. Lock lid and cook at high pressure for 10 minutes. Once cook time is complete, quick-release pressure. 

5. Remove lid, add milk, and mix well. Serve and enjoy!

Nutrition Facts

Pressure Cooker Pumpkin Soup with Sausage and Kale

Amount Per Serving

Calories 205 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 4g 20%

Cholesterol 29mg 10%

Sodium 371mg 15%

Potassium 633mg 18%

Total Carbohydrates 10g 3%

Dietary Fiber 1g 4%

Sugars 3g

Protein 11g 22%

Vitamin A 180.9%

Vitamin C 60.4%

Calcium 11%

Iron 11%

* Percent Daily Values are based on a 2000 calorie diet.

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THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Instant Pot Turkey Soup

With Mushrooms, Sweet Potatoes & Spinach

I’m not sure what’s gotten into me lately, but I am currently mildly obsessed with ground turkey. I find myself actively looking for new ways to use it. That’s pretty much how this recipe was born. I used to make this soup (that I love and should post a recipe for) with sausage, kale and pumpkin. Well, one day last week, I decided to change it a few ways: cook it in my Instant Pot and make it a little healthier. This Instant Pot turkey soup with mushrooms, sweet potatoes, and spinach is the result!

Wow, sweet potatoes are versatile!

Sweet potatoes are kinda magical. They’re always in season and can be used in more ways than just about any other vegetable. I’ve always heard that they are great used as a thickener of sauces, but I’ve never tried it myself. That’s kinda how we use them in this Instant Pot turkey soup. We cook them until they’re very soft, then break them up. It took an otherwise broth-y soup and gave it substantial body!

The Process

Using sauté setting – add 1 tablespoon olive oil and mushrooms. DO NOT add any salt at this point (something you’ll rarely hear me say, since you should season as you go). We want to brown the mushrooms and if we add salt now they will sweat. (This picture is to show you how they start and finish, however they should be cut differently.)

Add thyme leaves and cook them for a few minutes before touching them, allowing them begin to caramelize slightly. Once they have browned slightly on all sides, hit them with a dash of salt and remove right away. Set aside.

Add 1 tablespoon olive oil to pot, along with onions and 1/4 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent.

Add fennel seeds and sage. Mix well and allow to toast for a a minute or two, stirring frequently. You want them to become fragrant and begin to release their oils (they’ve been sitting in a jar for who knows how long).

Add turkey to pot, season with salt and pepper, and break up as much as possible. Then leave it be for a few minutes to begin the browning process. Stir occasionally.

Once turkey is fully broken up and nearly fully cooked, add garlic, mix well, and cook for another minute or two.

Return mushrooms to pot, along with chicken broth and sweet potatoes. Lock lid and cook for 4 minutes at high pressure.

Once cook time is complete, quick-release pressure. Then, using a potato masher, gently mash sweet potatoes to break them up.

Add milk and mix well.

Finally, add spinach and continue mixing until wilted. Serve immediately and enjoy!

And this is the AMAZING Result…

★ Did you make this recipe? Please give it a star rating below!

5 from 1 vote

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Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach

A complete meal in one bowl - with warm, fall flavors and packed with veggies.

Course Soup

Cuisine American

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

Servings 8

Calories 190 kcal

Author The Foodie Eats

Ingredients

• 8 oz. baby bella mushrooms roughly chopped
• 2 Tbsp. olive oil divided
• 1 tsp. fresh thyme leaves
• 1 1/2 tsp. sea salt divided
• 1/3 cup yellow onions diced
• 1 tsp. fennel seeds
• 1 tsp. dried sage
• 1 lb. ground turkey
• 1/2 tsp. black pepper
• 1 Tbsp. garlic minced
• 4 cups chicken broth
• 1 lb. sweet potatoes roughly chopped
• 1/2 cup whole milk
• 6 oz. baby spinach

Instructions

1. Using sauté setting – add 1 tablespoon olive oil and mushrooms. DO NOT add any salt at this point (something you’ll rarely hear me say, since you should season as you go). We want to brown the mushrooms and if we add salt now they will sweat. Add thyme leaves and cook them for a few minutes before touching them, allowing them begin to caramelize slightly. Once they have browned slightly on all sides, hit them with a 1/4 teaspoon of salt and remove right away. Set aside.

2. Add 1 tablespoon olive oil to pot, along with onions and 1/4 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent. 

3. Add fennel seeds and sage. Mix well and allow to toast for a a minute or two, stirring frequently. You want them to become fragrant and begin to release their oils (they've been sitting in a jar for who knows how long).

4. Add turkey to pot, season with salt and pepper, and break up as much as possible. Then leave it be for a few minutes to begin the browning process. Stir occasionally. Once turkey is fully broken up and nearly fully cooked, add garlic, mix well, and cook for another minute or two.

5. Return mushrooms to pot, along with chicken broth and sweet potatoes. Lock lid and cook for 4 minutes at high pressure. Once cook time is complete, quick-release pressure. 

6. Using a potato masher, gently mash sweet potatoes to break them up. Add milk and mix well. Finally, add spinach and continue mixing until wilted. Serve immediately and enjoy!

Nutrition Facts

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach

Amount Per Serving

Calories 190 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 32mg 11%

Sodium 479mg 20%

Potassium 742mg 21%

Total Carbohydrates 16g 5%

Dietary Fiber 2g 8%

Sugars 4g

Protein 18g 36%

Vitamin A 201.5%

Vitamin C 10.2%

Calcium 7.3%

Iron 9.9%

* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Pressure Cooker Chicken Vegetable Soup

with Collard Greens

This is not your average pressure cooker chicken vegetable soup. We’ve upped the ante, gone southern, and added the beloved collard greens! And in doing so, we’ve come across something truly special. The flavor is rich and mild, but definitely not bland! We found that adding a spoonful of pesto to the top of each bowl was pretty mind-blowing too!

Could you sub different chicken?

On the day we began developing this pressure cooker chicken vegetable soup recipe, the intention was to use a whole chicken for the meat and broth. But, that day, chicken leg quarters were on sale (almost half the price of whole chicken). So I decided to go with it, and it was a good choice! Because of the higher fat content of dark meat, the broth ended up being more rich and flavorful than when using a whole chicken.

I’m pretty sure using any combination of chicken pieces (or even a whole chicken) would work for this recipe with one exception: boneless, skinless chicken breasts. In my opinion, they just don’t have enough flavor to season the broth properly. However, if your goal is to create this dish as guilt-free as possible, and using breasts is a must, I would also use store-bought chicken broth (or stock) instead of water. Then cut the chicken cook time to 8 minutes with a natural pressure release.

The Process

Add chicken, chopped onion, garlic, thyme, oregano, red pepper flakes, and bay leaves to pot.

Then add water and lock lid. Set manual timer for 30 minutes at high pressure.

Remove stems from collard green leaves and separate leaves into 2 pieces. Discard stems.

Cut leaves into 1-inch pieces so that they are easily spoonable.

This is easiest by stacking several leaves at a time.

Once cook time is complete, allow pressure to release naturally for about 30 minutes. If there is any pressure left at that point, go ahead and quick-release remaining pressure.

Remove leg quarters and transfer them to a large bowl.

Pour broth through a fine mesh strainer and set aside. Discard cooked aromatics.

Add olive oil, onions, celery, carrots, and 1 teaspoon salt to pot. Sweat vegetables for about 5 minutes, stirring frequently.

Add broth to pot, along with 2 teaspoons salt, tomatoes, rinds (if using), collard greens, brown sugar, and black pepper. Mix well, lock lid, and cook for 10 minutes at high pressure.

Meanwhile… remove all chicken meat from bones in large pieces. Discard all skin and bones.

Once cook time is complete, quick-release pressure. Then add chicken and gently mix well.

More collard recipes:

• Pressure Cooker Collard Greens – Southern-Style in ONE HOUR!
• Sautéed Collard Greens Recipe

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Pressure Cooker Chicken Vegetable Soup with Collard Greens

Not your average chicken vegetable soup. We've upped the ante, went southern, and added beloved collard greens!

Course Soup

Cuisine Southern

Prep Time 5 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 15 minutes

Servings 14

Calories 315 kcal

Author The Foodie Eats

Ingredients

• 4 lbs. chicken leg quarters
• 1 large yellow onion
• 1 garlic bulb cut in half horizontally
• 8 thyme sprigs
• 2 tsp. dried oregano
• 1/4 tsp. red pepper flakes
• 3 bay leaves
• 8 cups water
• 2 Tbsp. olive oil
• 1 cup yellow onions diced
• 1/2 cup celery diced
• 1/2 cup carrots diced
• 3 tsp. sea salt divided
• 28 oz. crushed tomatoes
• 4 oz. Parmigiano-Reggiano rinds optional
• 1 lb. collard green leaves stems removed
• 2 Tbsp. brown sugar
• 1/4 tsp. black pepper
• 1 cup basil pesto optional

Instructions

1. Add chicken, chopped onion, garlic, thyme, oregano, red pepper flakes, and bay leaves to pot. Then add water and lock lid. Set manual timer for 30 minutes at high pressure.

2. Remove stems from collard green leaves and separate leaves into 2 pieces. Discard stems. Cut leaves into 1-inch pieces so that they are easily spoonable. This is easiest by stacking several leaves at a time.
   

3. Once cook time is complete, allow pressure to release naturally for about 30 minutes. If there is any pressure left at that point, go ahead and quick-release remaining pressure.

4. Remove leg quarters and transfer them to a large bowl. Pour broth through a fine mesh strainer and set aside. Discard cooked aromatics.

5. Add olive oil, onions, celery, carrots, and 1 teaspoon salt to pot. Sweat vegetables for about 5 minutes, stirring frequently.

6. Add broth to pot, along with 2 teaspoons salt, tomatoes, rinds (if using), collard greens, brown sugar, and black pepper. Mix well, lock lid, and cook for 10 minutes at high pressure.

7. Meanwhile… remove all chicken meat from bones in large pieces. Discard all skin and bones.

8. Once cook time is complete, quick-release pressure. Then add chicken and gently mix well. Serve each bowl topped with a spoonful of basil pesto (with cornbread dumplings) & enjoy!

Recipe Notes

I'm pretty sure using any combination of chicken pieces (or even a whole chicken) would work for this recipe with one exception: boneless, skinless chicken breasts. In my opinion, they just don't have enough flavor to season the broth properly. However, if your goal is to create this dish as guilt-free as possible, and using breasts is a must, I would also use store-bought chicken broth (or stock) instead of water. Then cut the chicken cook time to 8 minutes with a natural pressure release.

Recipe adapted from our favorite cookbook, Deep Run Roots by Vivian Howard.

Nutrition Facts

Pressure Cooker Chicken Vegetable Soup with Collard Greens

Amount Per Serving

Calories 315 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 5g 25%

Cholesterol 70mg 23%

Sodium 716mg 30%

Potassium 459mg 13%

Total Carbohydrates 14g 5%

Dietary Fiber 3g 12%

Sugars 7g

Protein 16g 32%

Vitamin A 61.3%

Vitamin C 24.2%

Calcium 25.4%

Iron 11%

* Percent Daily Values are based on a 2000 calorie diet.

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