Instant Pot Artichoke Chicken Soup
on May 31, 2018, Updated Oct 28, 2020
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This post was sponsored by Ocean Mist Farms but all opinions are 100% my own!Instant Pot Artichoke Chicken Soup
Ingredients
Scale
- 2 tbsp. olive oil
- 4 carrots, chopped
- 4 celery stalks, chopped
- 1 yellow onion, chopped
- 4 small white potatoes, peeled and cubed
- 1 tbsp. garlic powder
- 1 tbsp. salt free garlic and herb seasoning
- 1 tbsp. dried herbs of Provence
- 4 cooked Ocean Mist Farms artichoke hearts, cubed, bottoms and stems
- ¼ cup chopped fresh parsley
- 1 whole roasted chicken, boned and cubed
- 1 can (49 ¼ oz.) chicken broth
- 4 cups artichoke broth (water that artichokes were cooked in)
- Fresh ground pepper, to taste
Instructions
- Place your instant pot on the saute function and let warm up for a few minutes.
- Once hot add olive oil and saute carrots, celery and onions, stirring occasionally.
- Once vegetables are tender press cancel on the instant pot.
- Add potatoes, garlic salt, herb seasoning, herbs of Provence, parsley, chicken broth and artichoke broth, place the top on and click it into sealing mode. Â Put the instant pot on manual high pressure and set to 15 minutes.
- Once the time is up switch the top knob to venting and let it depressurize. Â Add in chicken, chopped artichokes and season with salt and pepper to taste!
Hey Kelsey,
This looks amazing! Quick question – can you double check the amount of chicken broth? I’ve never seen a can of broth that big!!
Thanks in advance!
I love any recipe that lets me use my instant pot. And I love any opportunity to eat artichoke hearts! So this is basically the perfect recipe for me. The veggies make it feel fresh enough for any time of year.
Wonderful!