Instant Pot Provençal Chicken Soup

Name: Instant Pot Provençal Chicken Soup
Yield: Serves 6 to 8
Cuisine: Europe, French
Ingredients: 1 tablespoon, extra-virgin olive oil; 2 , fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs halved, cored, and cut into ½-inch pieces; 1 , onion, chopped; 1¾ teaspoons, table salt; 2 tablespoons, tomato paste; 4 , garlic cloves, minced; 1 tablespoon, minced fresh thyme or 1 teaspoon dried; 2 , anchovy fillets, minced; 7 cups, water, divided; 1 , (14.5-ounce) can diced tomatoes, drained; 2 , carrots, peeled, halved lengthwise, and sliced ½ inch thick; 2 (12-ounce), bone-in split chicken breast, trimmed; 4 (5- to 7-ounce), bone-in chicken thighs, trimmed; ½ cup pitted, brine-cured green olive, chopped; 1 teaspoon, grated orange zest

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The fresh and fragrant herb and citrus flavors of Provence were our inspiration for this Mediterranean take on classic chicken soup.

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

SERVES6 to 8

TIME1 hour 20 minutes

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

WHY THIS RECIPE WORKS

The Instant Pot made quick work of creating a substantial broth by extracting body-building gelatin from convenient bone-in, skin-on chicken parts. Just 20 minutes under pressure were enough to ensure the meat was moist and tender. We shred...

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