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
- 1/2 red bell pepper diced
- 1/2 yellow onion diced
- 1 tbsp dried parsley
- 2 cups chicken stock or broth
- 2 cups baby carrots
- 1/2 tbsp dried rosemary
- 8 oz leftover shredded chicken or 1 (8oz) raw chicken b cubed
- 2 zucchini, sliced
- 10 celery, diced
- Carbohydrate 40.735457125103 g
- Cholesterol 0 mg
- Fat 1.36300427802016 g
- Fiber 14.4351773317048 g
- Protein 7.98768277572361 g
- Saturated Fat 0.338724340683689 g
- Serving Size 1 1 recipe (977g)
- Sodium 1683.92995799601 mg
- Sugar 26.3002797933982 g
- Trans Fat 0.327147714008913 g
- Calories 198 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.
A steaming bowl of vegetable and chicken broth yields a clear, fragrant aroma driven by rehydrated herbs and tender aromatics. Pressure cooking forces moisture into dense root vegetables rapidly, softening baby carrots and diced celery while retaining structural integrity inside a sealed chamber.
Thermal energy transfers quickly under high pressure, allowing raw cubed chicken or pre-cooked shreds to reach internal safety thresholds within minutes. Sealing the valve correctly traps steam, building the necessary pounds per square inch to accelerate the softening of yellow onions and red bell peppers without requiring added fats.
Allowing the pressure cooker to naturally release pressure for twenty minutes prevents the muscle fibers of the chicken from seizing up and turning rubbery. Rapidly venting the machine immediately after the cooking cycle finishes drops the temperature too quickly, drawing moisture out of the meat and leaving the protein dry and stringy.
Overcooking green zucchini remains the most frequent pitfall in this style of rapid soup preparation. Slicing the squash evenly ensures the pieces soften alongside denser vegetables rather than dissolving into mush before the pressure cycle concludes.
