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Easy Instant Pot Detox Soup | Mommy's Home Cooking

Easy Instant Pot Detox Soup

This Easy Instant Pot Detox Soup is delicious, comforting, flavorful and healthy! Easy to make with wholesome ingredients, this soup will help you to reset your body every time you need it. 
Course Soup
Cuisine American
Keyword detox, easy, instant pot, pressure cooker, soup
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 139kcal
Author Oriana Romero


  • 2 tablespoons olive oil
  • 1 cup red onion, peeled and chopped
  • 1 cup bell pepper, chopped (I used red and yellow)
  • 1 cup celery, sliced
  • 3 tablespoons fresh ginger, minced or grated
  • 4 garlic cloves, minced
  • 2 boneless skinless chicken breasts (about 1 lb) (optional)
  • 8 cups chicken bone broth (see notes)
  • 1 cup carrots, sliced
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon ground turmeric
  • ¼ teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 cup broccoli florets
  • 1 cup kale de-stemmed and torn in pieces
  • Kosher salt and fresh cracked black pepper to taste
  • 1/4 cup chopped parsley
  • Thinly sliced chilies to serve (optional)


  • Set the pressure cooker to “Sauté” setting and adjust to “More”. When hot add olive oil. Add onions, peppers, celery, ginger, and garlic and cook, stirring often, until softened but not browned, about 3-4 minutes.
  • Then add the raw chicken breasts (if using), broth, carrots, apple cider vinegar, turmeric, cumin, cayenne pepper; mix to combine. Press “Cancel”.
  • Secure the lid to the instant pot. Close pressure release valve. Select "High Pressure" and adjust the cooking time to 10 minutes.
  • When the time is over, press “Cancel” and carefully quick-release the pressure setting the pressure valve to vent.
  • Select "Sauté" mode and adjust to more. Remove chicken from the pot and shred it with two forks. Add the shredded chicken, broccoli and kale; mix to combine. Cook for 6 – 8 minutes until broccoli is tender. Taste and add more salt and/or pepper if necessary.
  • Garnish with parsley and thinly sliced chilies, if desired. Serve hot.


CHICKEN: This time I used boneless skinless chicken breasts but feel free to use bone-in legs or thighs if you prefer.
VEGETARIAN: You could easily make this vegetarian by using white beans or another vegetarian protein in place of the chicken.
BROTH: When I make this soup, I like to use bone broth because is rich in nutrients, but you can use regular chicken broth, or vegetable broth for a vegetarian soup.
STORE: let the soup cool completely. Divide into desired portions and refrigerate up to 3 days.
Check your pressure cooker’s instruction manuals since different models may have different instructions. For my pressure cooker, once the cooking time is over, it will beep. Then it will start counting up on the keep warm mode. If the recipe requests quick release, press “Cancel” immediately after the pot beeps. Then CAREFULLY turn the vent valve to “Venting” to release the pressure. Then remove the lid.
CAN I MAKE THIS SOUP ON THE STOVE? Yes, follow the same steps. You just need to adjust the cooking time (step 3) to simmer for 20+ minutes or until the chicken is cooked through.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 139kcal | Carbohydrates: 9g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 1230mg | Potassium: 666mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4895IU | Vitamin C: 53.9mg | Calcium: 68mg | Iron: 1.3mg