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–+ servings

AIP Tuscan Chicken Soup [Instant Pot]

Amanda Runnels
Print Recipe Pin Recipe
Course Main Course, Soup
Cuisine AIP, Autoimmune Protocol, Italian, Paleo
Servings 4

Equipment

  • Instant pot

Ingredients
  

  • 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

Instructions
 

  • 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.)
  • 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.)
  • 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.
  • Set to manual for 15 minutes; quick release the pressure at the end.
  • Place about 1/3 cup of spinach into separate serving bowls, then ladle the soup over the spinach just before serving.
Keyword instant pot, Tuscan chicken soup
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