Name: Low FODMAP Instant Pot Chicken Soup
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Low FODMAP Diet
Ingredients: 1.5 lbs (680g) chicken breast, boneless and skinless, cut into 1-inch pieces; 3 tbsp garlic-infused olive oil; 2 medium carrots (150g), peeled and sliced into rounds; 2 stalks celery (100g), chopped; 1 cup (150g) green beans, trimmed and cut into 1-inch pieces; 6 cups (1.4L) low FODMAP chicken broth or stock; 2 bay leaves; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp salt (adjust to taste); 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped (for garnish); Green parts of 2 spring onions, sliced (optional garnish)

Instructions

Turn Instant Pot to Sauté mode. Add garlic-infused oil and heat for 1 minute.

Add chicken pieces and season with salt and pepper. Sauté for 3-4 minutes until lightly browned (doesn't need to be cooked through).

Add carrots, celery, and green beans. Stir for 1 minute.

Pour in chicken broth. Add bay leaves, thyme, and oregano. Stir to combine.

Press Cancel to turn off Sauté mode. Secure the lid and set valve to Sealing.

Cook on Manual/Pressure Cook HIGH for 8 minutes.

When done, let pressure release naturally for 5 minutes, then carefully quick release remaining pressure.

Open lid and remove bay leaves. Taste and adjust seasoning with more salt and pepper if needed.

Ladle into bowls and garnish with fresh parsley and green onion tops.

FODMAP Notes

This soup uses only low FODMAP vegetables in safe serving sizes. Garlic-infused oil provides flavor without FODMAPs since fructans don't transfer to oil. Chicken broth should be checked for onion/garlic - make your own or use certified low FODMAP brands like Fody or Kettle & Fire bone broth. Green parts of spring onions are safe (white parts are high FODMAP). Carrots and celery are low FODMAP in these amounts.

Tips

💡 Make it heartier by adding 1 cup cooked rice or gluten-free pasta before serving
💡 Freeze individual portions in containers for up to 3 months for easy meals
💡 Use chicken thighs instead of breast for more flavor and moisture
💡 Double the recipe - Instant Pot handles larger batches well
💡 Add a squeeze of lemon juice before serving for brightness

Recipe Notes

This classic chicken soup is perfect for meal prep, cold days, or when you need something gentle on your stomach. The Instant Pot makes it incredibly easy and fast.

Substitutions

Protein: Swap chicken for turkey breast or use bone-in chicken pieces for richer broth
Vegetables: Try zucchini, bok choy, or spinach (add leafy greens after cooking)
Herbs: Fresh herbs work great - use 1 tbsp fresh thyme instead of dried
Make it a stew: Add diced potatoes (1 cup per serving is low FODMAP)

Storage

Refrigerator: Store in airtight containers for up to 4 days
Freezer: Freeze for up to 3 months in portion-sized containers. Thaw overnight in refrigerator
Reheating: Microwave or reheat on stovetop until steaming hot. Add splash of broth if too thick

FODMAP Stacking Note

One serving contains about 1/3 cup carrots and 1/3 cup combined vegetables. This is well within low FODMAP limits. If adding rice or pasta, stick to 1/2 cup cooked per serving.

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