Spicy Squash and Chicken Soup - Instant Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Extra Virgin Olive Oil 2.5 cup, chopped Onions, raw 3 stalk, medium (7-1/2" - 8" lon Celery, raw 4 tsp Better Than Boullion Chicken (by J_BASS83) 4 cup, cubes Butternut Squash 3.75 cup Tomatoes, red, ripe, canned, with green chilies 16 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings) 1 tsp Salt 1 tsp Ginger, ground .12 tsp Pepper, black 4 tsp Lime Juice - ReaLime 100% Lime Juice 10 grams Cilantro, raw
With Instant Pot saute onions and celery in 2tbs of oil until soft.
Next add Broth, 1 inch diced squash, tomatoes, 1/2 inch diced chicken, salt, ginger, pepper and mix well.
Pressure cook on High for 5 min and after cooking use natural release for 10 minutes, then release remaining pressure
Stir in lime juice and cilantro and serve
Serving Size: 8 - 2 cup servings
Next add Broth, 1 inch diced squash, tomatoes, 1/2 inch diced chicken, salt, ginger, pepper and mix well.
Pressure cook on High for 5 min and after cooking use natural release for 10 minutes, then release remaining pressure
Stir in lime juice and cilantro and serve
Serving Size: 8 - 2 cup servings
Nutritional Info Amount Per Serving
- Calories: 183.0
- Total Fat: 7.6 g
- Cholesterol: 45.0 mg
- Sodium: 1,182.8 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 4.2 g
- Protein: 10.9 g
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