Instant Pot Artichoke Chicken Soup

Showcasing California-grown artichokes, this quick and simple recipe brings a lot to the table. As we prepare for fall cooking, a warm, savory soup that features plenty of California in every bite.

California's farmers are working hard to produce local, affordable food using smart water technology. Our world-class conservation efforts consistently make California one of the most water efficient food producers around. Another reason to be proud of California and to “Keep the State on Your Plate!”

Ingredients:

• 2 Tbsp. olive oil
• 4 carrots, chopped
• 4 Ocean Mist Farms celery stalks, chopped
• 1 yellow onion, chopped
• 4 small white potatoes, peeled and cubed
• 1 Tbsp. garlic powder
• 1 Tbsp. salt free garlic and herb seasoning
• 1 Tbsp. dried herbs of Provence
• 4 cooked Ocean Mist Farms artichoke hearts, cubed, bottoms and stems
• ¼ cup Ocean Mist Farms fresh parsley, chopped
• 1 whole roasted chicken, boned and cubed
• 1 can (49 ¼ oz.) chicken broth
• 4 cups artichoke broth (water that artichokes were cooked in)
• Fresh ground pepper, to taste

Directions

1. Place your instant pot on the saute function and let warm up for a few minutes.
2. Once hot add olive oil and saute carrots, celery and onions, stirring occasionally.
3. Once vegetables are tender press cancel on the instant pot.
4. Add potatoes, garlic salt, herb seasoning, herbs of Provence, parsley, chicken broth and artichoke broth, place the top on and click it into sealing mode.
5. Put the instant pot on manual high pressure and set to 15 minutes.
6. Once the time is up, switch the top knob to venting and let it depressurize.
7. Add in chicken, chopped artichokes and season with salt and pepper to taste!