Ingredients

Scale

2–3 raw chicken breasts
16 oz Bottle Zesty Italian Dressing (check to be sure it is gluten free, if that is a concern)
32 oz Bone Broth – Chicken
2 cups water
1 tablespoon minced garlic
2–1/2 cups sliced carrots (I like carrot chips)
¾ cup chopped celery
1–1/2 cups snap pea pods
8–10 baby potatoes cut to bite-size pieces
½ chopped green pepper
1/3 to ½ chopped red pepper
1/3 to ½ chopped yellow pepper
½ chopped orange pepper
1–2 cups sliced portobello mushrooms

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Instructions

Prepare the chicken breasts in the Instant Pot by pouring ½ of the Italian dressing in the bottom of the pot, then add the chicken, then pour the remaining dressing on top. Set the pot for Poultry, High pressure.
Take the chicken out and set to the side.
Drain the dressing and put it in a large stock pot.
Add all ingredients to the stock pot EXCEPT the chicken.
Bring to a boil.
Add chicken and simmer for 1 hour. Checking potatoes for tenderness.
Salt and pepper to taste.
Let cool a bit and enjoy! Refrigerate any extra.

Notes

Feel free to add/substitute any of the veggies for your favorites. I have used broccoli and cauliflower as well, but you may want to try butternut squash, kale, sweet potatoes, and tomatoes for a little variety.

If you are cooking the soup another day, just put the dressing in a mason jar or other container and refrigerate it.

Make sure you have the release valve set to Seal! If not, you’ll have spices from the dressing shooting out the top.

I like to cook my chicken as soon as I get it home from the grocery store. Then I can use it in a variety of meals all week.