Tomato Chicken Soup

INGREDIENTS

• ☐  2.5 pounds bone-in chicken thighs
• ☐  2 tablespoons unsalted butter or olive oil
• ☐  2 carrots, peeled and chopped
• ☐  1 onion, diced
• ☐  5 garlic cloves, crushed and minced
• ☐  1 rib celery, chopped
• ☐  2 bay leaves
• ☐  4 cups unsalted chicken stock
• ☐  4 - 5 roma tomatoes, quartered
• ☐  2 tablespoons tomato paste
• ☐  2 pinches dried basil

PREPARATION

1. Heat up Instant Pot using Sauté: More function. Wait until it says HOT (~8 mins).


2. Pat dry chicken with paper towel, then season one side gently with salt + black pepper.


3. Add in unsalted butter or olive oil, then quickly add in the chicken (seasoned side) to prevent the butter from burning.


4. Season the other side of chicken with more salt + pepper. Brown both sides of chicken thighs in Instant Pot for 4 minutes per side.


5. Set aside the browned chicken. Add diced onion. Saute until softened (~2 mins).


6. Add in tomato paste and saute for another minute.


7. Add in minced garlic, dried basil, and bay leaves, then saute for another minute.


8. Pour unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon.


9. Add in browned chicken, chopped celery, chopped carrot, quartered tomatoes, and unsalted chicken stock. Give it a quick mix.


10. Pressure Cook at High Pressure for 5 minutes + 15 minutes Natural Release.


11. Place pressure cooked chicken in a large mixing bowl. Shred the chicken with two forks; discard bones and skins.


12. Return the shredded chicken to the Pot and season to taste.