instant pot lightly salted chicken-chickpea soup
I am on a very low salt diet and I wanted a fast, tasty, easy to make chicken soup. Add more B & B paste if you want more salt. The optional chick peas add more healthy protein and fibre.
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prep time
20 Min
cook time
30 Min
method
Pressure Cooker/Instant Pot
yield
4 serving(s)
Ingredients
- 3 chicken thighs, skinless and boneless
- 1 medium onion, diced
- 1 stalk celery, sliced
- 2 - 3 carrots, sliced
- 1/2 cup frozen green peas
- 1/2 cup frozen corn
- 900 grams low/no salt chicken broth
- 1 teaspoon Better Than Bouillon chicken or bouillon granules
- 1 teaspoon Italian seasoning
- 1/2 - 1 teaspoons garlic powder
- pepper, to taste
- 1 cup cooked chickpeas
- 1 tablespoon lemon juice
How To Make instant pot lightly salted chicken-chickpea soup
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Step 1Cut chicken thighs into bite-size pieces and put them into the Instant Pot. Stir lightly.
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Step 2Add remaining ingredients except for chickpeas, green peas, corn and lemon juice.
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Step 3Set Instant Pot to "SOUP' setting.
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Step 4When cooking is done allow the cooker to cool for a few minutes before carefully venting it. Open the pot and add the cooked chickpeas, green peas, corn and lemon. Allow to sit for a few minutes to allow the chickpeas, green peas and corn to warm up. Serve.
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