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Instant Pot Chicken Soup with Parsnips by halsanutrition.com

Instant Pot Chicken Soup with Parsnips

5 from 2 votes
This instant pot chicken soup with parsnips takes just 15 minutes of prep and then the Instant Pot does the rest. For best results, use homemade chicken stock, but if you don't have any store-bought stock plus chicken on the bone will also give that extra flavor. This soup follows a pretty classic formula, but also includes parsnips to mix it up a bit and more flavor diversity. My kids love this with noodles, but I usually cook those separately and then add in when I'm serving it--that way they don't get mushy. 
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 medium carrots, peeled and diced (about 1/2 pound)
  • 2 celery stalks, sliced
  • 2 medium parsnips, peeled and diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped plus extra for garnish
  • 1 teaspoon dried thyme
  • 1/4 teaspoon white pepper you can sub black pepper, but white pepper has a nice mild taste and is not as noticeable for kids
  • 1 teaspoon Kosher salt or to taste
  • 1/2 lemon, juiced plus more to taste
  • 4 cups chicken stock, low salt or no added salt or use water + Better Than Bouillon
  • 4 cups water
  • 1.5 pounds boneless skinless chicken breast, 1/2 split chicken on the bone, or 2 pounds chicken breast on the bone
  • 6 ounces noodles/spaghetti/macaroni optional

Method
 

  1. Turn Instant Pot to the saute setting. Add the olive oil and then the onions, carrots, parsnips, and celery. Saute for about 3 minutes until onion is translucent. 
  2. Add the garlic, fresh parsley, thyme, white pepper, and salt to the Instant Pot and stir. Then add the fresh lemon juice, chicken stock, and water. 
  3. Next, carefully place the chicken into the pot. Put the cover on the Instant Pot and seal it. Turn it to the "soup" setting and cook for 5 minutes for boneless chicken breasts and 7 minutes for chicken on the bone. Then do the 10-minute natural release method (refer to the instruction manual if needed). After that, carefully unseal and vent the soup. When it stops steaming completely unlock the lid and remove it from the pot.
  4. Carefully take out the chicken and transfer it to a cutting board. Shred with two forks and then return it to the pot. Season the soup with additional salt and fresh lemon juice to taste. Garnish with additional parsley. 
  5. (If you want noodles in your soup, cook them separately, al dente according to package directions while the soup is cooking. Then drain and add to the bowls before ladling over the prepared soup).