17 Feb Vegetable and Chicken Soup
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 2 carrots
- 1 1/2 bell peppers red, orange, or yellow
- 1 chicken breast
- 1 zucchini
- 3 cups fresh spinach
- 2 Tbsp extra virgin olive oil
- 1/2 tsp salt
- 1 tsp herbs de Provence
Ingredients
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Instructions
- Peel and chop the carrots into ¼ - ½ inch thick rounds. Place them in the cooking pot.
- Cut the bell pepper into ½ inch pieces and place in the cooking pot.
- Cut the chicken breast into 1 inch by 2 inch strips and place in the cooking pot on top of the carrots and bell peppers.
- Cut the zucchini into quarters lengthwise and then into ½ inch thick pieces. Place the zucchini in the cooking pot on top of the chicken.
- Chop the spinach and add to the cooking pot.
- Drizzle the olive oil over the spinach. Sprinkle in the salt and herbs de Provence.
- Place the cooking pot in the multi-cooker and close the pressure cooking lid with the pressure valve closed.
- Set the multi-cooker to poultry and cook on normal for 15 minutes.