Instant Pot Mediterranean Chicken and Vegetable Soup

Name: Instant Pot Mediterranean Chicken and Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 32 ounces boneless skinless chicken thighs, cut into bite-sized pieces; 1 onion, chopped; 2 carrots, chopped; 4 cloves garlic, minced; 2 tablespoons dried oregano; 2 teaspoon salt; 1 teaspoon black pepper; 28 ounces diced tomatoes, can undrained; 30 ounces of chickpeas, can, rinsed and drained; 24 ounces of artichoke hearts, can drained and chopped; 1 cup chopped fresh spinach (optional)

11 steps

Prep:10minCook:20min

This hearty and flavorful soup is packed with protein and fiber from the chicken and vegetables, and it's ready in just 30 minutes thanks to the Instant Pot. It's also a great way to use up leftover chicken or vegetables.

Updated at: Tue, 21 Nov 2023 21:23:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories453 kcal (23%)

Total Fat14.7 g (21%)

Carbs42.7 g (16%)

Sugars10.3 g (11%)

Protein41.1 g (82%)

Sodium1654.6 mg (83%)

Fiber13.7 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsolive oil

32 ouncesboneless skinless chicken thighs

cut into bite-sized pieces

2 tablespoonsdried oregano

2 teaspoonsalt

1 teaspoonblack pepper

28 ouncesdiced tomatoes

can undrained

30 ounceschickpeas

can, rinsed and drained

24 ouncesartichoke hearts

can drained and chopped

1 cupfresh spinach

chopped, optional

Instructions

Step 1

Set the Instant Pot to Sauté mode. Heat the olive oil in the Instant Pot.

Step 2

Add the chicken in batches and cook until browned on all sides. This may take 2-3 batches depending on the size of your Instant Pot.

Step 3

Remove the cooked chicken from the Instant Pot and set aside.

Step 4

Set the Instant Pot to Sauté mode. Heat the olive oil in the Instant Pot. Add the chicken and cook until browned on all sides.

Step 5

Add the onion, carrots, garlic, oregano, salt, and pepper. Cook for 3-5 minutes, until the vegetables are softened.

Step 6

Stir in the diced tomatoes, chickpeas, and artichoke hearts.

Step 7

Close the lid of the Instant Pot and set the valve to Sealing. Set the cooking time to 10 minutes on Manual or Pressure Cook.

Step 8

Once the cooking time is complete, let the pressure release naturally for 5 minutes, then release any remaining pressure manually by turning the valve to Venting.

Step 9

Stir in the spinach (if using) and cook for 1 minute, until wilted.

Step 10

Taste and adjust seasonings as needed.

Step 11

Serve immediately, garnished with chopped fresh parsley or cilantro if desired.