Instant Pot Chicken Soup
- Olive oil - Onion and garlic - Carrots and potatoes - Cinnamon, cumin, pepper, salt, tomato paste - Cooked chicken - Chickpeas - Chicken stock
Sauté onion and garlic until golden and fragrant.
Add in the potatoes and carrots.
Add cinnamon, cumin, Aleppo pepper, salt and tomato paste to the vegetable. Stir well to combine.
Add shredded chicken breast and the chicken stock. Stir well.
Secure the lid and set the valve to "sealing". Press the "pressure cook" button and set it on "high". Set the timer for 5 minutes.
Once the cooking time is done, do a quick release.
Open the lid and stir in the chopped parsley. Serve with lemon juice.