Instant Pot Chicken and Vegetable Soup

I throw this soup together so often when we're feeling under the weather or I feel any ulcerative colitis symptoms creeping up. The bone broth is healing to the gut and anti-inflammatory and it's a great way to get protein and vegetables into the kids and my diet. I've made it quite a few times on a whim on social media and always have requests for the written recipe, so I've included a version of it in my newest book (out in August!) and wanted to give you a version here today too. I'll have make it ahead, freezer, and slow cooker tips for it in the book too so stay tuned!

I recently made it during my weekly Facebook Live – Tuesdays with Danielle, so you can watch me make it and I will likely answer any questions you have during the video as well! Scroll down to watch the video and find the recipe.


I'm frequently asked how to get homemade bone broth to gel more. Typically the reason it doesn't gel is because there are not enough bones in the pot and too much water is used. If you end up with a batch that isn't quite as thick and nutrient dense as you would like, you can remedy that by just adding a few tablespoons of grass-fed powdered gelatin! Homemade bone broth is already so calming for the gut and replenishes minerals and nutrients, and a few tablespoons of grass-fed gelatin just amps up the nutrition value that much more. I love Vital Proteins brand because it doesn't have a smell or taste to it and I find it to be the most consistent.

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Watch the Video!

I partnered with Vital Proteins to bring you this post, but as always, opinions are my own and I only partner with brands that I organically use and trust! 

Instant Pot Chicken and Vegetable Soup




  • 2 pounds boneless, skinless chicken breasts or thighs, fresh or frozen
  • 6 cups Chicken Bone Broth
  • 3 tablespoons Vital Proteins grass-fed unflavored gelatin powder
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 teaspoons fine sea salt , plus more to taste
  • 3/4 teaspoon freshly ground black pepper, plus more to taste
  • 6 celery stalks, sliced
  • 6 carrots,  sliced
  • 1 small butternut squash, cubed
  • 3 tablespoons chopped fresh flat-leaf parsley, or 1 tablespoon dried parsley
  • 1 tablespoon dried turmeric powder
  • 11/2 tablespoons chopped fresh oregano, or 21/2 teaspoons dried oregano
  • 11/2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried thyme
  • zest of 1 lemon
  • 1 teaspoon lemon juice




  1. Put the chicken in an electric pressure cooker. Add the bone broth, gelatin powder, onion, garlic, salt, and pepper. Secure the lid, select the manual setting, and set it to high pressure for 20 minutes for the frozen chicken, or 10 minutes for the fresh chicken.
  2. When the pressure cooker timer is done, quick release the pressure. Remove the chicken, cut it into bite-size chunks, and return it to the pressure cooker. Add the celery, carrots, butternut squash, parsley, turmeric, oregano, and thyme and season with salt and pepper to taste. Secure the lid again, select the manual setting, and set it to high pressure for 2 minutes. Quick release the pressure. Stir in the lemon zest and juice. Ladle the soup into bowls and serve hot.

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