Gluten-Free Chicken Soup & Insta Pot Review

Hello you sexy sexy thangs! I hope you’re all having a beautiful day. I’m in Miami right now, taking in the perfectly hot weather and much needed fresh air, and getting plenty of exercise.

This is a health-cation for me, and I’m nourishing my body in ways I’m not able to in Chicago (getting a little sunshine, and out of the bitter cold, for example!) One of my favorite things to do to recharge my health is prepare nutrient dense soups.

Tonight I made a very simple, yet very delicious & nutritious chicken soup using the Instant Pot (as usual, this post is in no way sponsored by any companies mentioned!).     IMG_4793 The Instant Pot is a pressure cooker and slow cooker combined, depending on the settings you use. I am so impressed with the versatility of this gadget! You can also sauté  things, which makes preparing flavorful soups so much easier. I was surprised at how flavorful and perfect this soup came out. Crock pot recipes are very hit or miss, but this soup is definitely a home run! This will basically be my breakfast, lunch, and snack tomorrow (lucky me :D) As Ron Propiel said, “set it and forget it!”


  • 1 lb Chicken thighs (organic and free range if possible)
  • Chicken broth (about 2 1/2 cups)
  • Extra virgin olive oil (I used about 1 Tbsp for the chicken, and 1 Tbsp in the broth. Feel free to adjust to your liking.)
  • 1 tsp grass fed butter (optional)
  • 1/2 Yellow onion, chopped finely
  • 1/2 Yellow yam (or regular yam if you can’t find white), chopped
  • 3 Large organic carrots, chopped
  • 1 Bunch of Collard Greens, chopped
  • Fresh rosemary, thyme, and sage, chopped
  • 1 lemon
  • 3 bay leaves
  • Sea Salt to taste (I prefer a generous amount for this)
  • Garlic powder to taste
  • pepper to taste


  • Season  the chicken first, and allow it to sit while you chop all of your veggies.  Season the chicken with the heaps of thyme, rosemary, sage, salt, the juice of 1 lemon and olive oilIMG_4772 IMG_4773
  • Chop your veggies into smallish pieces for faster cooking.IMG_4781
  • I used the sauté setting on the Instant Pot to slightly brown the chicken and cook the onion a little. If you don’t happen to have a pressure cooker, just skip this step!
  • Throw everything into the pot, continue to season and taste to your liking, and cook at a medium-low heat until the chicken is tender and the potatoes and carrots are soft! This can be done in a large pot on the stove, in an instant pot, or in a slow cooker.IMG_4782
  • Some other things that would be great in this soup: wild rice, red lentils, butternut squash, white wine, zucchini, & quinoa!

And here is the finished product…which I just ate, and oh my goodness, it was so good! This soup is my idea of true comfort food. And as you can see, there ARE carbs in this to fuel your brain and your life (and lift your serotonin levels naturally). IMG_4790 As always, if you need any other information on health, fitness, and nutrition, you can check out my Lean Secrets Fat Loss Program HERE!

Sending positive, unstoppable vibes your way!!!

Take Care, Brenda

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