5 from 12 votes
Instant Pot Winter Warmth Soup Freezer Meal
This winter soup combines chunks of chicken breast with diced celery, pureed onion, diced tomatoes, carrots, spinach, garlic, and a tomato garlic basil seasoning in a rich chicken broth. The pressure cooking method produces tender chicken and melded flavors, making it a hearty and warming meal. It’s suitable for preparing fresh in an Instant Pot or slow cooker, and also convenient as a freezer meal that can be thawed and cooked later, offering flexibility for meal planning.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
Calories:
216 kcal
Course:
Soup
Cuisine:
American, International
Ingredients
- 3 celery diced, ribs
- 1/2 onion pureed, large
- 2 lbs chicken breast 1 kg, boneless skinless, cut into 1-inch chunks
- 1- 15 oz diced tomatoes canned, with juices
- 12 oz carrot 375 g bag, diced or sliced, frozen
- 4 oz. spinach frozen boxed, partially thawed
- 2 tsp garlic minced, about 4 cloves
- 32 oz. chicken broth
- 1 grill mates tomato garlic & basil seasoning packet
Instructions
- Dice celery. Puree or dice onion. Set aside.
- Cut chicken into 1-inch chunks.
Cup of Yum
MAKE IT NOW
- INSTANT POT: Place celery, onion, chicken, tomatoes, carrots, spinach, garlic, chicken broth and tomato-basil seasoning packet into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 20 minutes. Let it naturally release, about 10 minutes. Ladle into bowls and serve.
- SLOW COOKER: To make in slow cooker instead of instant pot cook on LOW for 6-7 hours or on High for 3-4 hours, until chicken is tender.
MAKE IT A FREEZER MEAL
- Place celery, onion, chicken, tomatoes, carrots, spinach, garlic, chicken broth and tomato-basil seasoning packet in a labeled gallon size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.
THAW AND COOK
- Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running under water until meal can be broken apart.
- INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 20 minutes. Let it naturally release, about 10 minutes. Ladle into bowls and serve.
- SLOW COOKER: To make in slow cooker instead of instant pot cook on LOW for 6-7 hours or on High for 3-4 hours, until chicken is tender.
Notes
- If the tomato garlic & basil seasoning packet is unavailable, substitute with 2 tablespoons dried basil, 1 tablespoon oregano, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon salt.
- For freezer meal prep, remove as much air as possible from the freezer bag before sealing.
- Thaw the freezer meal in the refrigerator for 12 to 24 hours before cooking for even heating.
- Cooking times vary: Instant Pot on high pressure for 20 minutes with natural release, or slow cooker on low for 6-7 hours or high for 3-4 hours.
Nutrition Information
Calories
216kcal
(11%)
Carbohydrates
8g
(3%)
Protein
34g
(68%)
Fat
4g
(6%)
Cholesterol
96mg
(32%)
Sodium
798mg
(33%)
Potassium
992mg
(21%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
11825IU
(237%)
Vitamin C
18.4mg
(20%)
Calcium
72mg
(7%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 216
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 34g | 68% |
| Fat | 4g | 6% |
| Cholesterol | 96mg | 32% |
| Sodium | 798mg | 33% |
| Potassium | 992mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 11825IU | 237% |
| Vitamin C | 18.4mg | 20% |
| Calcium | 72mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.