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Instant Pot Chicken Both Broth Soup

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Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 8

Ingredients
  

  • 1 4-5 lb organic, free-range whole chicken giblets included
  • 1 tbsp Avocado oil
  • 3 medium carrots chopped
  • 3 celery stalks chopped
  • 1 yellow squash chopped
  • 1/2 medium red onion chopped
  • 4 garlic cloves chopped
  • 1 bunch Swiss Chard ribbed removed
  • 1 bunch fresh herbs parsley, cilantro, dill or combination
  • 2 bay leaves
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 3 tbsp raw apple cider vinegar
  • 1 tbsp pink salt
  • 2 tsp freshly cracked black pepper
  • 1-2 cups water

Instructions
 

  • Select "Saute" mode on Instant Pot. Heat avocado oil on low for about 10 minutes.
  • Add garlic, onion, carrots, celery, swiss chard, and squash into pot. Stir occasionally to combine until veggies are translucent and swiss chard has wilted half in size.
  • Turn off "Saute" mode, then nestle whole chicken and giblets on top of veggies.
  • Add bay leaves, dried seasonings, fresh herbs, and apple cider vinegar into the pot.
  • Pour enough water to surround the chicken and reach the half way fill point on the Instant Pot.
  • Cover Instant Pot with lid and set to "Pressure Cook" on high for 1 hour and 30 minutes.
  • After cooking is completed, allow the pressure valve to naturally release.
  • Using tongs, carefully remove the whole chicken from the Instant Pot and transfer to a large cutting board or flat workspace. Chicken will be very tender.
  • Using a fork and tongs, remove chicken skin and bones to discard. Shred chicken meat and add back into the Instant Pot.
  • Season Chicken Bone Broth with more pink salt, if desired, and enjoy!