provençal chicken soup

Updated at: Thu, 17 Aug 2023 13:14:52 GMT

Step 1

Using highest sauté function, heat oil in Instant Pot until shimmering.

Step 2

Add fennel pieces, onion, and salt and cook until vegetables are softened, about 5 minutes.

Step 3

Stir in tomato paste, garlic, thyme, and anchovies and cook until fragrant, about 30 seconds.

Step 4

Stir in 5 cups water, scraping up any browned bits, then stir in tomatoes and carrots.

Step 5

Nestle chicken breasts and thighs in pot.

Step 6

Lock lid in place and close pressure release valve.

Step 7

Select high pressure cook function and cook for 20 minutes.

Step 8

Turn off Instant Pot and quick-release pressure.

Step 9

Carefully remove lid, allowing steam to escape away from you.

Step 10

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard skin and bones.

Step 11

Using wide, shallow spoon, skim excess fat from surface of soup.

Step 12

Stir chicken and any accumulated juices, olives, and remaining 2 cups water into soup and let sit until heated through, about 3 minutes.

Step 13

Stir in fennel fronds and orange zest, and season with salt and pepper to taste.

Step 14

Serve.

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