Diethood · by Katerina Petrovska★ 5.0 (4)
Instant Pot Chicken Soup
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 40%
CARBS 9G23% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 4G26% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick pressure-cooker chicken soup loaded with vegetables like carrots, celery, and zucchini. A warm, comforting lunch or light dinner ready in 30 minutes.
mainamericansoupchicken🥘 pressure cookerdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 small red onion (diced)
- 3 carrots (sliced)
- 3 celery ribs (sliced)
- 1 banana pepper (diced, you can also use a bell pepper)
- 1 jalapeno pepper (diced (optional))
- 2 garlic cloves (minced)
- salt and freshly ground black pepper (to taste)
- 1 bay leaf
- 1 pound boneless skinless chicken breasts (seasoned with salt and pepper or your choice of seasonings)
- 6 cups chicken broth
- 2 tablespoons apple cider vinegar
- 3 to 4 small zucchini (spiralized)
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 40%
CARBS 9G23% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 4G26% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1142mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 588mg
- Calcium
- 41mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1142MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.