Make the best Chicken Vegetable Soup recipe in no time with your Instant Pot! Carrots, potatoes, zucchini, and squash come together with tender shredded chicken and lots of fresh herbs for a soup that’s not just tasty but also super nourishing and comforting! You’ll want to curl up with a big bowl of this soup any time of the year.
When you’re feeling under the weather, there’s nothing quite as soothing (or satisfying!) as a hearty bowl of chicken vegetable soup.
The challenge is when you’re sick and don’t feel up to spending hours in the kitchen. I whipped up this Instant Pot chicken soup one evening while recovering from a bad stomach bug. It’s a wholesome chicken vegetable soup that’s packed with goodness! Unlike the stovetop version, I tossed everything into my trusty Instant Pot and had it ready in a fraction of the time. It’s perfect for busy weeknights or when you need a quick and comforting meal.
Chicken vegetable soup is foolproof—you can cook it in the Instant Pot, slow cooker, or on the stove. Serve this delicious soup in a cozy bowl with gluten-free crackers or crusty bread, and don’t forget a sprinkle of fresh parsley on top!
Instant Pot Chicken Vegetable Soup Recipe
Ingredients
- 1 1/2 tbsp Olive or avocado oil
- 1 medium White or yellow onion diced
- 3 celery Ribs diced (about 1 cup)
- 1 tbsp Garlic minced
- 6 cups Chicken stock
- 1 1/2 lbs Chicken breasts or thighs skinless, boneless, diced into 1-inch pieces
- 3 large Carrots chopped (about 2 cups)
- 1 1/2 cups fresh Green beans cut into thirds
- 14 1/2 oz canned diced Tomatoes preferably fire-roasted
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp dried Oregano
- 1 tsp dried Thyme
- 1/2 tsp Onion powder
Instructions
- Turn on the sauté setting of your Instant Pot. Once hot, add olive or avocado oil, diced onion, celery, and minced garlic. Sauté until the onion turns translucent, about 2-3 minutes. Press the cancel button to stop sautéing.
- Add chicken stock, diced chicken, carrots, green beans, diced tomatoes (with juices), salt, pepper, oregano, thyme, and onion powder to the Instant Pot.
- Seal the Instant Pot and set it to Pressure Cook (or Manual) on high pressure for 10 minutes. It will take about 15 minutes to come to pressure before the cooking time starts.
- Once cooking is complete, carefully release the steam. Taste and adjust seasoning with more salt if needed.
- Garnish with fresh chopped parsley if desired before serving.
Notes
- Sauté for Flavor: Take the time to sauté the onions, celery, and garlic at the beginning. This step enhances their flavors and adds depth to the soup.
- Perfect Timing: When releasing the pressure after cooking, be careful not to rush. Letting the steam release naturally for a few minutes helps retain moisture and flavors in the soup.
- Adjust Seasoning: Taste the soup before serving and adjust the seasoning if needed. Sometimes a little extra salt or pepper can make all the difference in bringing out the flavors of the vegetables and chicken.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 16g |
| Protein | 25g |
| Fat | 6g |
| Cholesterol | 60mg |
| Sodium | 1041mg |
| Potassium | 776mg |
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts or thighs in the Instant Pot. Simply increase the pressure cooking time to 12-15 minutes depending on the size of the chicken pieces. Ensure the chicken reaches a safe internal temperature of 165°F (74°C) before serving.
How Can I Make This Soup More Creamy?
To add creaminess to the soup, you can stir in a splash of heavy cream or coconut milk after the pressure cooking is complete. Let the soup simmer on the sauté setting for a few minutes to incorporate the cream and adjust the seasoning as needed.
Can I Add Other Vegetables to This Soup?
Absolutely! This soup is versatile, and you can customize it by adding your favorite vegetables. Consider adding diced potatoes, peas, bell peppers, or spinach. Add delicate vegetables like spinach after pressure cooking to prevent them from overcooking.
