A comforting one-pot meal perfect for cold weather, filled with vegetables and tender pulled chicken. Ideal for the whole family, and can be blended into an orange soup for those picky eaters.
1: Prepare all your veggies beforehand so the process goes smoothly.
2: Turn your instant pot on saute mode. Add a drizzle of oil and your onion. Saute until translucent.
3: Add carrots, celery and potatoes. Let the veggies sweat and develop some color. Add butternut squash and garlic and saute a little more.
4: Mix in paprika, turmeric, salt, pepper and chicken broth.
5: Give everything a good mix then add water (or more broth), cilantro (all together for easy removal), chicken breasts and bay leaf.
6: Close instant pot and pressure cook on high for 20 minutes.
7: When ready, release pressure.
8: Remove bay leaf and cilantro.
9: Remove breast. Using 2 forks, gently pull apart the chicken and return it to the soup, or set aside and add to bowls before serving.
