Ingredients

• 1 tablespoon olive oil
• 5 stalks celery , diced
• 1 large onion , diced
• 2 small heads garlic , peeled and chopped
• 1 , 32 fluid ounce
• 1 , 32 fluid ounce
• 4 bonelesss chicken thighs , cut into 1-inch pieces
• 2 bonelesss skinless chicken breasts , cut into 1-inch pieces
• 1 , 8 ounce
• 2 tablespoons herbes de Provence
• 1 tablespoon chicken broth base , such as Superior Touch™ Better Than Bouillon™
• 1.5 teaspoons red pepper flakes
• salt and ground black pepper to taste
• 2 bays leaves

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil, celery, onion, and garlic. Cook until slightly softened, 3 to 5 minutes.
2. 2 Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, allow 10 to 40 minutes. Remove bay leaves before serving.

Nutrition per serving