I'm a chocolate-loving nutritionist,
pre & postnatal coach, doula and let's face it- total birth nerd 🤓.
I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
This instant pot chicken vegetable soup is our go to when anyone in our house is feeling under the weather. It’s loaded with ginger, turmeric, nutritional yeast, lots of veggies and nourishing broth. It’s also kid-friendly! Edith demolishes this soup at least twice a month.
Don’t be fooled by the name… this soup is far from INSTANT. But, most of the time this recipe takes is inactive, so don’t stress it.
If you don’t have an instant pot yet– WHAT ARE YOU WAITING FOR? No you do not need the super fancy one that makes yogurt, cake, washes your dishes and folds your laundry while also cooking dinner. I use this simple 6qt version and it works perfectly. It can be tempting to eye that 8qt one, but from what I’ve heard, it makes it even LESS instant (all that space to pressurize!). So unless you’re consistently cooking for an army– stick with the 5 or 6qt version.
If you don’t have a spice pouch for the toasted coriander and clove, you can use a loose leaf tea bag or make your own pouch out of cheesecloth and butcher twine (that’s what we do).
You’ll pressure cook twice in this recipe. To make sure you get a good seal the second time, run the lid and seal under cold water in between.
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