Keto Instant Pot Chicken Veggie Soup
4 medium chicken breast
4 cups chicken stock
1 yellow squash, cut in half moon slices
1 zucchini squash, cut in half moon slices
2 celery stalks, diced
6-8 Brussels sprouts quartered
Hand full of fresh mushrooms, sliced
1 can of diced tomatoes with chilis
A splash of Worcestershire sauce
Salt, pepper and garlic powder
In the instant pot, put defrosted chicken breast, broth, and Worcestershire. Season with salt, pepper and garlic powder. Seal lid, close vent and pressure cook for 30 minutes. Then do a quick release.
Open lid carefully and break up the chicken breast into bite size pieces. Add all the remaining ingredients and stir. Close lid, seal and pressure cook for 15 minutes.
Quick release and serve.
This recipe made enough for my family of four plus leftovers.