5 Minute Low Carb Chicken Soup
Try this 5 Minute Low Carb Chicken Soup recipe, or contribute your own.
Try this 5 Minute Low Carb Chicken Soup recipe, or contribute your own.
- 1/2 tsp sea salt
- 1 tbsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp dried parsley
- 2 cups chicken stock or broth
- 8 oz leftover shredded chicken or 1 (8oz raw chicken br cubed)
- 2 zucchini (sliced)
- 2 cups baby carrots
- 10 celery (diced)
- 1/2 red bell pepper (diced)
- 1/2 yellow onion (diced)
- 1/2 tbsp dried rosemary
- Carbohydrate 9.28690178127575 g
- Cholesterol 0 mg
- Fat 0.29612606950504 g
- Fiber 3.29641934711211 g
- Protein 1.8496581939309 g
- Saturated Fat 0.0806648351709224 g
- Serving Size 1 1 Serving (229g)
- Sodium 420.387489499003 mg
- Sugar 5.99048243416363 g
- Trans Fat 0.0520369285022283 g
- Calories 45 calories
Step-by-step
- Place all of the ingredients inside your Instant Pot Pressure Cooker.
- Place the lid on your pot and make sure the pressure knob is in the SEALING position.
- Using the display panel press CANCEL. Then select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 5.
- When the pot beeps to let you know it’s finished, let it naturally come down from pressure until the display reads LO:20. This will keep your chicken tender.
- Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes, it’s hot.
- Remove the lid, stir, salt to taste.
Can pressure really cook root vegetables and raw poultry evenly in just five minutes without turning the broth cloudy or leaving the denser elements crunchy? That exact doubt usually arises when staring at a pressure cooker pot loaded with raw chicken breast, dense baby carrots, and sliced zucchini all at once. Testing this rapid preparation reveals specific behaviors in sealed environments that require careful attention to portion scaling and vegetable geometry.
Adjusting Volume Safely in a Sealed Vessel
Doubling this batch inside a standard six-quart electric pressure cooker demands caution regarding the maximum fill line, which must never exceed the two-thirds capacity mark to allow proper steam venting. When reducing the recipe by half, decrease the cooking liquid proportionally while maintaining at least one cup of chicken stock to ensure the heating element generates adequate steam pressure before scorching the bottom of the insert. Dicing the yellow onion and red bell pepper to uniform quarter-inch cubes ensures they soften at the same rate as the celery, whereas larger chunks will remain firm even after the pressure cycle completes.Managing Root Vegetables and Meat Textures
Carrots require specific preparation because whole baby carrots resist heat penetration longer than sliced rounds, meaning cutting them lengthwise prevents hard centers while the chicken overcooks. Allowing the pressure cooker to undergo a natural pressure release until the display reads LO:20 prevents the muscle fibers of the chicken breast from seizing up and turning rubbery under rapid pressure loss. Store leftover portions in airtight glass containers for up to four days in the refrigerator, though keep in mind that the zucchini will continue to release moisture into the broth as it sits.
