Instant Pot Tumeric Chicken Soup
Recipe By: Dave Mathews
Serving Size: 6
Preparation Time: 30 mins
Total Time: 60 mins
1 tbsp minced garlic
1 tbsp Italian seasoning
2 tsp turmeric
1 tsp salt
1/2 tsp pepper
1 cup carrots, diced
4 small white potatoes, chopped into ½ inch cubes
1 sweet potato, chopped into ½ inch cubes
1 cup chopped broccoli
2 cups green beans cut in 1 inch pieces
1 skinless chicken breast chopped into 1/2″ pieces
1 tbsp olive oil
1 med onion or 2 leaks, diced
8 cups chicken broth
2 cups chopped spinach
1. Mix garlic and seasoning in a small bowl, set aside
2. prepare carrots, potatoes, broccoli, green beans and chicken and mix in a large bowl.
3. Turn Instant Pot on Sauté mode. When Hot, add oil and onions/leeks, sauté for about 4 minutes. Cancel Sauté. Add seasonings and stir. Let stand for about a minute. Add vegetables and chicken. Mix well so that all ingredeients are well seasoned.
4. Add broth. Clodse lid, set the valve to sealing, and cook on Manual/Pressure Cook HIGH or Soup for 8 minutes. Once cook time has elapsed, allow for a 3-minute natural release to keep the chicken tender.
5. Mix in the spinach. Close lid and let stand for 3 minutes. Serve.
