Ingredients:

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 red bell pepper, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups fresh spinach or kale
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Set Instant Pot to Sauté mode. Add olive oil, followed by onion and garlic; cook until fragrant and translucent (about 3-4 minutes).
  2. Stir in carrots, celery, and red bell pepper; sauté for another 2-3 minutes.
  3. Add chicken, green beans, chicken broth, thyme, and oregano; season with salt and pepper.
  4. Secure the lid on the Instant Pot. Set to Manual or Pressure Cook on high for 10 minutes. Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
  5. Remove chicken from the pot and shred with two forks; return to the soup.
  6. Stir in fresh spinach or kale, allowing it to wilt before serving.
  7. Ladle soup into bowls, garnish with parsley and lemon wedges if desired.