If you’re searching for a soul-warming dinner that practically cooks itself, this Instant Pot Chicken Vegetable Soup is your new best friend. With tender chicken, vibrant veggies, and a flavor-packed broth, this comforting bowl is a breeze to make on weeknights and guaranteed to please both picky eaters and soup enthusiasts alike!
Why You’ll Love This Recipe
- Hearty and Wholesome: This soup is packed with lean chicken and fresh vegetables for the perfect nourishing meal.
- One-Pot Wonder: Your Instant Pot does all the heavy lifting, so clean-up is a breeze and dinner is ready in under 40 minutes!
- Endlessly Customizable: Toss in your favorite veggies, swap out the protein, or adjust seasoning to make it your own.
- Perfect for Batch Cooking: Leftovers taste even better and make the best quick lunches or freezer meals.
Ingredients You’ll Need
Let’s talk soup essentials! Each ingredient in this Instant Pot Chicken Vegetable Soup was carefully chosen for the way it adds flavor, color, and a satisfying bite. From juicy chicken to sweet carrots and herby thyme, every component works together to create a beautifully balanced bowl.
- Boneless Skinless Chicken Breasts or Thighs: Choose breast for a leaner option, or thighs for more flavor—they shred perfectly after pressure cooking.
- Olive Oil: Just a tablespoon brings out the savory flavors when sautéing your chicken and veggies.
- Carrots: Their natural sweetness deepens as they cook, making each spoonful cozy and colorful.
- Celery: Classic soup flavor! Celery adds subtle crunch and earthy aroma.
- Onion: A yellow or white onion softens and sweetens the entire pot while building a savory foundation.
- Low-Sodium Chicken Broth: The flavorful base for your soup—using low-sodium lets you control the saltiness to your taste.
- Garlic: A couple of fresh cloves bring irresistible aroma and flavor.
- Dried Thyme: Earthy, slightly minty, and the perfect herbal note for chicken soup.
- Bay Leaves: Help marry all the soup flavors together with deep, nuanced taste.
- Salt & Black Pepper: Essential for seasoning—adjust to taste and bring out all those fresh flavors.
- Potatoes (optional): Diced potatoes add heartiness, making the soup extra filling if you like.
- Fresh Parsley (optional garnish): A sprinkle of green at the end for a burst of freshness and color.
Variations
This Instant Pot Chicken Vegetable Soup is a true blank canvas—feel free to mix things up based on what’s in your fridge, pantry, or to suit your family’s dietary needs! Here are some delicious variations to inspire your next batch.
- Swap the Protein: Try diced turkey breast, rotisserie chicken, or even white beans for a vegetarian twist.
- Add More Veggies: Toss in zucchini, green beans, corn, spinach, or even kale in the last few minutes for bonus nutrition and color.
- Spice it Up: A pinch of red pepper flakes or a swirl of hot sauce will give your soup a gentle kick.
- Low-Carb Version: Omit the potatoes and bulk up with cauliflower florets or extra leafy greens.
How to Make Instant Pot Chicken Vegetable Soup
Step 1: Sauté Chicken and Vegetables
Set your Instant Pot to the “Sauté” mode and add the olive oil. Once the oil is shimmering, place the chicken pieces in the pot and brown them on both sides—about 3-4 minutes per side. Don’t worry about fully cooking the chicken yet; browning adds incredible depth and those irresistible golden edges. Next, add your chopped carrots, celery, and onions, stirring often, and let them sauté for another 3-4 minutes until they’re softened and fragrant.
Step 2: Add the Broth and Seasonings
Pour in the low-sodium chicken broth, then add your minced garlic, thyme, bay leaves, salt, and freshly cracked black pepper. If you’re using potatoes, toss them in now. Give everything a gentle stir to make sure the flavors start mingling. The aroma alone will make your kitchen feel like a cozy bistro!
Step 3: Pressure Cook
Secure the Instant Pot lid and turn the steam valve to “Sealing.” Set the pot to High Pressure for 10 minutes. When the timer beeps, let the pressure release naturally for 5 minutes—this little pause helps the chicken stay juicy. Carefully vent any remaining steam and remove the lid with a flourish (watch for hot steam!).
Step 4: Shred and Finish
Use tongs or a fork to remove the chicken pieces, shred them into bite-sized pieces, then return them to the pot. Stir well, and don’t forget to fish out those bay leaves. Taste and adjust seasoning if needed. The result is pure comfort: tender chicken, vibrant veggies, and a broth that begs to be sipped.
Pro Tips for Making Instant Pot Chicken Vegetable Soup
- Brown for Flavor: Taking the time to sear your chicken and veggies on “Sauté” mode gives the soup a deep, homemade flavor you’ll love.
- Dice Evenly: Cut all your vegetables to roughly the same size so they cook perfectly and look beautiful in every spoonful.
- Don’t Overcook: The pressure cooking time is shorter than you think—stick to 10 minutes for juicy chicken and tender vegetables.
- Add Greens at the End: If you want to use spinach or kale, stir them in after pressure cooking; they’ll wilt perfectly from the residual heat.
How to Serve Instant Pot Chicken Vegetable Soup
Garnishes
A sprinkle of fresh parsley adds a pop of vibrant green and a hint of herby brightness that wakes up every bowl. For extra richness, a twist of cracked black pepper or a splash of fresh lemon juice right before serving is a game-changer—trust me on this one!
Side Dishes
This soup begs for a crusty hunk of bread—think toasted sourdough, warm baguette, or even cheesy garlic bread. If you want something lighter, serve with a simple arugula salad for a wholesome, satisfying meal any night of the week.
Creative Ways to Present
For family-style fun, ladle the soup into large mugs or small Dutch ovens so everyone can cozy up with their own bowl. Hosting? Offer a toppings bar with chopped herbs, grated parmesan, and homemade croutons to let guests customize their own Instant Pot Chicken Vegetable Soup experience.
Make Ahead and Storage
Storing Leftovers
Let your Instant Pot Chicken Vegetable Soup cool to room temperature before transferring to airtight containers. It will keep beautifully in the refrigerator for up to 4 days, making it the MVP of weekday lunches!
Freezing
This soup freezes like a dream! Portion into freezer-safe bags or containers (leaving a little room for expansion) and freeze for up to 2-3 months. Thaw in the fridge overnight for easy, speedy meals on busy days.
Reheating
Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup thickens in the fridge. Stir well and garnish with fresh parsley or cracked pepper for that just-made freshness.
FAQs
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Can I use frozen chicken in this Instant Pot Chicken Vegetable Soup?
Yes, you can use frozen chicken pieces! Just increase the pressure cooking time to 15 minutes. No need to thaw first; the Instant Pot will make your life easier and cook straight from frozen.
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How do I make Instant Pot Chicken Vegetable Soup dairy-free or gluten-free?
This recipe is naturally dairy-free and gluten-free as written! Just double-check your chicken broth to make sure it fits your dietary requirements, and avoid any ingredient substitutions that could add gluten or dairy.
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What vegetables can I add or substitute?
This soup is super flexible—try swapping in zucchini, spinach, corn, kale, or bell peppers based on the season or what you have on hand. Add more delicate veggies after pressure cooking so they don’t get mushy.
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Can I double the recipe in my Instant Pot?
Absolutely! Just make sure the ingredients don’t go past the Instant Pot’s “Max Fill” line. Cooking time remains the same, but it may take a bit longer to come to pressure.
Final Thoughts
I hope this Instant Pot Chicken Vegetable Soup brings as much comfort and joy to your table as it does to mine. There’s nothing quite like a warm, nourishing bowl that’s easy to make and full of goodness—so go ahead and give it a try, then let me know how your bowl turns out!
PrintInstant Pot Chicken Vegetable Soup Recipe
A comforting and flavorful Instant Pot Chicken Vegetable Soup that is easy to make and perfect for a cozy meal. This hearty soup is packed with tender chicken, a variety of vegetables, and aromatic herbs, all cooked to perfection in the Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 Servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken and Vegetables:
- 4 boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
Broth and Seasonings:
- 4 cups low-sodium chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 medium potatoes, diced (optional)
Garnish:
- Fresh parsley for garnish, optional
Instructions
- Sauté the Chicken and Veggies: Set your Instant Pot to “Sauté” mode and add a tablespoon of olive oil. Sauté the chicken pieces until lightly browned. Add carrots, celery, and onions; sauté to soften.
- Add the Broth and Seasonings: Pour in chicken broth, add garlic, thyme, bay leaves, salt, and pepper. Stir to combine.
- Pressure Cook: Secure the lid, set to High Pressure for 10 minutes. Natural release for 5 minutes, then vent.
- Shred the Chicken: Open the lid, shred the chicken, remove bay leaves.
Notes
- You can add more vegetables like peas, corn, or green beans for variety.
- For a creamier soup, stir in a splash of heavy cream or coconut milk at the end.
Nutrition
- Serving Size: 1 Serving
- Calories: 250
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
