AIP Tuscan Chicken Soup [Instant Pot]

It’s been a little weird lately, right? Anyone else counting their blessings over super small things like finding a turnip at the grocery store? Or maybe finding time to take a shower between homeschooling kids, jumping on a conference call, sending 5 emails, AND preparing a healthy meal?

Full disclosure… I’m an empty-nester, but my friends all have kiddo’s at home during this time and all I can say is that I have MAD RESPECT for all the momma’s and pappa’s right now.

So many of us have been living life “interrupted”. And that can make it difficult to stay the course when you are using a healing diet to nourish yourself. I can say I have relied on my Instant Pot even more than usual during this time…one of those things I’m counting my blessings over!

This Tuscan Chicken Soup is one of the AIP meals made possible by that trusty ol’ Instant Pot! It’s rich, hearty, and ever-so-slightly sweet with a broth that just makes me swoon. 

It brought a little comfort to our house amidst all the current anxiety, and I hope it does to yours as well.

Happy cooking, friends! – This recipe was created by Amanda Runnels (from Unrefined Junkie) for A Squirrel in the Kitchen.

Amanda Runnels

AIP Tuscan Chicken Soup [Instant Pot]

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Servings: 4

Course: Main Course, Soup

Cuisine: AIP, Autoimmune Protocol, Italian, Paleo

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 2 chicken breasts
• ½ tablespoon coconut oil
• 3 cups chicken broth
• ⅓ to ½ cup balsamic vinegar
• 1 large sweet potato, peeled and cubed
• 1 large turnip, peeled and cubed
• 3 large carrots, chopped
• ½ large white onion, diced (about ⅓ cup)
• 5 garlic cloves, minced
• 3 sprigs fresh thyme
• 2½ teaspoons sea salt, divided
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons dried oregano
• 2 cups fresh baby spinach

Equipment

• Instant pot

Method

 

1. Season the uncooked chicken breasts with ½ teaspoon of sea salt. (Time-saving option: Use pre-cooked roasted chicken breasts. If you are using this option, skip to step 3.)
2. In a skillet, warm the coconut oil to medium. Add the uncooked chicken breasts, and cook on each side until done through, approximately 12 minutes total depending on thickness. When done, use a fork to shred into chunks. (Alternately, you can also cook the chicken breasts in your Instant Pot using the "SAUTE" function.)
3. Add the chicken and remaining ingredients to an Instant Pot, beginning with 1/3 cup of balsamic vinegar, and placing the thyme sprigs on top.
4. Set to manual for 15 minutes; quick release the pressure at the end.
5. Place about 1/3 cup of spinach into separate serving bowls, then ladle the soup over the spinach just before serving.

Tried this recipe?Let us know how it was!