Dinner for 4

Instant Pot Chicken Soup

Name: Instant Pot Chicken Soup
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 1/2 lb bone-in chicken thighs; 2 tbsp unsalted butter or olive oil; 1 onion; 2 tbsp tomato paste; 5 cloves garlic; 2 pinches dried basil; 2 bay leaves; 4 cups unsalted chicken stock; 1 rib celery; 2 carrots; 4 1/2 roma tomatoes; salt and ground black pepper

Bone-in chicken thighs, vegetables, tomatoes, and herbs cook under pressure in stock for a hearty, savory soup.

Typical price

$17.60for 4 servings

$4.40 per serving$17.60 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pressurecookrecipes.com

60 minstart to table
Mediumdifficulty
4servings as written
$$$typical cost tier

American Low-carb High-protein Family Lunches Dinners Instant Pot Back to school Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Chicken thighs, bone-in or boneless$2.29/lb typical	2.5 lb	$5.72Typical price
Butter$0.40/oz typical	1 oz	$0.40Typical price
Onions$1.29/lb typical	0.4 lb	$0.52Typical price
Canned tomatoes$0.08/oz typical	1 oz	$0.08Typical price
Garlic$0.75 each typical	0.5	$0.38Typical price
Broth or stock$0.07/oz typical	33 oz	$2.32Typical price
Celery$2.29 each typical	a little	$0.22Typical price
Carrots$1.09/lb typical	0.3 lb	$0.34Typical price
Fresh tomatoes$1.99/lb typical	1.4 lb	$2.80Typical price
Total for the servings shown		$17.60

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

2 1/2 lb bone-in chicken thighs
2 tbsp unsalted butter or olive oil
1 onion
2 tbsp tomato paste
5 cloves garlic
2 pinches dried basil
2 bay leaves
4 cups unsalted chicken stock
1 rib celery
2 carrots
4 1/2 roma tomatoes
salt and ground black pepper

Steps

Set the Instant Pot to sauté, melt the butter or heat the oil, and cook the chopped onion for 4 minutes.
Stir in the tomato paste, garlic, basil, salt, and pepper, then cook for 1 minute.
Add the chicken thighs, bay leaves, stock, celery, carrots, and tomatoes.
Seal the pot and cook at high pressure for 15 minutes.
Let the pressure release naturally for 15 minutes, then release any remaining pressure.
Remove the chicken, discard the bones and bay leaves, shred the meat, and return it to the soup after checking that it reaches 165 F.

Swaps

Chicken thighs, bone-in or boneless for Chicken breast, bonelessabout $1.20/lb more at typical prices
Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Onions for Red onionsabout $0.20/lb more at typical prices
Butter for Margarine and vegan butterabout $0.15/oz less at typical prices