Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to Sauté mode. Add the olive oil and once it shimmers, toss in the onion, carrots, and celery. Stir occasionally for 5–7 minutes until the onions are translucent and the vegetables smell savory.
  2. Add the minced garlic and cook for another 60 seconds until fragrant.
  3. Stir in the chicken chunks, thyme, salt, and pepper, coating them in the sautéed vegetables.
  4. Pour in the bone broth and add the bay leaf.
  5. Lock the lid and set to Manual/Pressure Cook on High for 10 minutes.
  6. Once the timer beeps, allow a 5-minute natural release before switching to quick release to vent the remaining steam.
  7. Remove the bay leaf. Taste the broth and adjust salt if needed.
  8. Stir in the fresh lemon juice and chopped parsley.