Popular Conditions & Diets
Ingredients
11
Time
1h
Serves
6
Recipe by Tina Gravalos
Ingredients
11
Time
1h
Serves
6
Dinner
One Pot
1
Whole Chicken
(about 3lbs)
3
Carrots
chopped
2 stalks
Celery
chopped
1 small
Onion
finely diced
2
Garlic Cloves
minced
3
Lemons
juiced
1/4 cup
Fresh Parsley
chopped
2 Tbsp
Extra-Virgin Olive Oil
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
2
Bay Leaves
1
In a large bowl, add chicken and clean up if necessary. Rub all over with salt and pepper.
2
Set instant pot to saute mode and add the olive oil and onions and saute for 5 minutes or until onions become translucent.
3
Add garlic and then add the carrots and celery. Saute for another 4-5 minutes or until vegetables start to soften.
4
Add the whole chicken, all the water, parsley and bay leaves.
5
Seal the lid of the instant pot and set it to pressure cook on high for 20 minutes (make sure valve is on sealing not venting). You can also do 25 minutes. It usually takes about 15-20 minutes for the pressure to build up and then once it does, the timer will begin for 20 minutes.
6
Do a quick release and make sure to step away from the pot and that you’re in an area where the steam can easily release.
7
Wait until it has completely released to open the lid.
8
Remove the chicken and place it on a cutting board. Turn the instant pot back to saute mode without the lid and let the soup boil a little bit. Add the lemon juice. Start with 2 lemons, taste and then add more or leave it as is. Remove the skin and then shred as much as possible with 2 forks. Add the chicken back to the instant pot and stir. Cook for another 2-3 minutes.
9
Serve with a side salad of your choice. Store leftovers in the fridge for up to 3 days or freezer for up to 2 months.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
