Instant Pot Chicken Soup with Corn and Vegetable, A Dream Come True
Servings: 5
This hearty Chicken, Corn, and Vegetable Soup is perfect for cold winter days and is easily made in an Instant Pot, with alternate stove top instructions. I make this soup in my 6 qt Instant Pot but you can easily adapt the recipe to make on a 6 qt pot on the stove.
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Ingredients
- 1 teaspoon olive oil
- 2 sweet onions chopped
- 4-6 cloves garlic chopped
- 2 cups carrots chopped
- 2 cups celery chopped
- 2 chicken leg quarters (about 1.5 #) remove skin, trim visible fat
- 1 pound frozen corn kernels organic
- 2 cups yukon potatoes chopped
- 2 tablespoons chicken or vegetable bouillon
- 6 cups water
- 1/4 cup thyme optional
Instructions
Instant Pot Instructions
- Place the inner liner inside the Instant Pot, turn on "Saute" mode, add olive oil, saute onion and garlic until fragrant.
- Add celery and carrots, saute until softened (2-3 minutes).
- Add chicken leg quarters, corn, potatoes, bouillon, and water up the 10 cup line.
- Add the lid, switch to the "soup" mode, set it for 11 minutes on high pressure, natural release for 15 minutes.
- Skim the fat from the soup if desired, carefully take the chicken legs out and place them in a large bowl, shred the meat and discard the bones.
- Use an immersion blender to puree the soup until desired consistency or puree 2 cups in a blender (be very careful) and return to the Instant Pot.
- Add the shredded chicken back into the soup and serve the soup with a loaf of fresh bread, cooked rice, or cooked pasta.
Alternate Stovetop Instructions
- Preheat a 6 quart pot for a minute or two on medium heat. Add oil, onions, and garlic and saute until fragrant. Add celery and carrots, saute until softened (2-3 minutes). Add chicken leg quarters, corn, potatoes, bouillon, and water and bring to a boil, simmer with the lid slightly ajar for 30 minutes. Skim the fat from the soup if desired, carefully take the chicken legs out and place them in a large bowl, shred the meat and discard the bones. Use an immersion blender to puree the soup until desired consistency or puree 2 cups of soup in a blender (be very careful) and return to pot. Add the shredded chicken back into the soup and serve the soup with fresh bread, cooked rice, or cooked pasta.