Instant 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
Units
Scale
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
