Instant Pot Provençal Chicken Soup
By Nicole KonstantinakosPublished on May 18, 2022
Time
1 hour 20 minutes
Yield
Serves 6 to 8
Ingredients
1 tablespoon extra-virgin olive oil 2 fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs halved, cored, and cut into ½-inch pieces1 onion, chopped 1¾ teaspoons table salt 2 tablespoons tomato paste 4 garlic cloves, minced1 tablespoon minced fresh thyme or 1 teaspoon dried2 anchovy fillets, minced7 cups water, divided1 (14.5-ounce) can diced tomatoes, drained2 carrots, peeled, halved lengthwise, and sliced ½ inch thick2 (12-ounce) bone-in split chicken breast, trimmed4 (5- to 7-ounce) bone-in chicken thighs, trimmed½ cup pitted brine-cured green olive, chopped1 teaspoon grated orange zest
Before You Begin
You can substitute 1½ teaspoons anchovy paste, if desired. If your fennel bulbs do not have fronds, you can substitute parsley or dill.
Instructions
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add fennel pieces, onion, and salt and cook until vegetables are softened, about 5 minutes. Stir in tomato paste, garlic, thyme, and anchovies and cook until fragrant, about 30 seconds. Stir in 5 cups water, scraping up any browned bits, then stir in tomatoes and carrots. Nestle chicken breasts and thighs in pot.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 20 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard skin and bones.
- Using wide, shallow spoon, skim excess fat from surface of soup. Stir chicken and any accumulated juices, olives, and remaining 2 cups water into soup and let sit until heated through, about 3 minutes. Stir in fennel fronds and orange zest, and season with salt and pepper to taste. Serve.
Time
1 hour 20 minutesYield
Serves 6 to 8Ingredients
1 tablespoon extra-virgin olive oil
2 fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs halved, cored, and cut into ½-inch pieces
1 onion, chopped
1¾ teaspoons table salt
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 anchovy fillets, minced
7 cups water, divided
1 (14.5-ounce) can diced tomatoes, drained
2 carrots, peeled, halved lengthwise, and sliced ½ inch thick
2 (12-ounce) bone-in split chicken breast, trimmed
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
½ cup pitted brine-cured green olive, chopped
1 teaspoon grated orange zest
Ingredients
1 tablespoon extra-virgin olive oil
2 fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs halved, cored, and cut into ½-inch pieces
1 onion, chopped
1¾ teaspoons table salt
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 anchovy fillets, minced
7 cups water, divided
1 (14.5-ounce) can diced tomatoes, drained
2 carrots, peeled, halved lengthwise, and sliced ½ inch thick
2 (12-ounce) bone-in split chicken breast, trimmed
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
½ cup pitted brine-cured green olive, chopped
1 teaspoon grated orange zest
Ingredients
1 tablespoon extra-virgin olive oil
2 fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs halved, cored, and cut into ½-inch pieces
1 onion, chopped
1¾ teaspoons table salt
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 anchovy fillets, minced
7 cups water, divided
1 (14.5-ounce) can diced tomatoes, drained
2 carrots, peeled, halved lengthwise, and sliced ½ inch thick
2 (12-ounce) bone-in split chicken breast, trimmed
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
½ cup pitted brine-cured green olive, chopped
1 teaspoon grated orange zest
Why This Recipe Works
The Instant Pot made quick work of creating a substantial broth by extracting body-building gelatin from convenient bone-in, skin-on chicken parts. Just 20 minutes under pressure were enough to ensure the meat was moist and tender. We shredded the chicken (discarding the now-flavorless bones and skin) and added it back to the pot, along with some green olives, minced fennel fronds, and a teaspoon of orange zest to brighten the soup up. The anchovies boosted the savoriness of the soup without making it taste fishy.
Before You Begin
You can substitute 1½ teaspoons anchovy paste, if desired. If your fennel bulbs do not have fronds, you can substitute parsley or dill.
Instructions
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add fennel pieces, onion, and salt and cook until vegetables are softened, about 5 minutes. Stir in tomato paste, garlic, thyme, and anchovies and cook until fragrant, about 30 seconds. Stir in 5 cups water, scraping up any browned bits, then stir in tomatoes and carrots. Nestle chicken breasts and thighs in pot.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 20 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard skin and bones.
- Using wide, shallow spoon, skim excess fat from surface of soup. Stir chicken and any accumulated juices, olives, and remaining 2 cups water into soup and let sit until heated through, about 3 minutes. Stir in fennel fronds and orange zest, and season with salt and pepper to taste. Serve.
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