Paleo Vegetable Chicken Soup with Ginger and Thyme - Instant Pot Meal

Who doesn't love a nice, cozy bowl of chicken soup?  I've been living off of this soup for 3 days...it's so good <3  And, the best part?  It took less than 35min to make in my Instant Pot!  Yes, I'm stilling using my beloved Instant Pot nearly every day!

INGREDIENTS:

1 whole chicken (4-5lb)
2 chicken breasts
3 cups of organic chicken bone broth (or chicken stock)
2 cups water
4 large carrots
2 large stalks of celery
1 white onion
3 zucchini
4 tsp minced garlic
4-5 sprigs of thyme
1 golf ball size chunk of ginger root
1TBS salt
Black pepper, salt, garlic powder, and dry thyme to taste

DIRECTIONS:

--Thoroughly rinse whole chicken and 2 chicken breasts, and place in the Instant Pot.
--Add chopped carrots, onions, celery, and zucchini (I made zoodles, but they fell apart so I may add chopped zucchini next time - they still added flavor regardless!).  Add 4tsp minced garlic, 4-5 sprigs of thyme, golf ball sized (pealed) ginger root chunk, 3 cups of chicken broth, and 2 cups of water.  Add 1TBS salt.
--Close the lid of the Instant Pot, seal the valve.  Hit the Poultry button and use the arrows to adjust to 15 minutes on high pressure.
--Your Instant Pot will say "On" while it comes to pressure.  This may take 15-20min since there are many ingredients to heat.  The 15min timer will begin once the IP comes to pressure.
--When the 15min is up and your Instant Pot beeps, place a towel over the quick release knob and release the pressure.
--Take out the whole chicken and chicken breasts.  Once cool, shred the chicken breasts and add to soup.  Remove the chicken from the bones and add to soup.
--Add salt, black pepper, garlic powder, and thyme to taste.  
--Serve and Enjoy!
--Leftovers are even better than the day you make it :)

If you try this out, comment below and let me know how you like it! 

xo- Lindsey