Why You’ll Love This Recipe
Instant Pot Chicken Vegetable Soup is a comforting, nutrient-packed dish that’s both quick and wholesome. With tender chicken, a medley of fresh vegetables, and flavorful broth, this soup is perfect for busy weeknights or when you need a nourishing meal in a hurry. The Instant Pot significantly reduces cooking time while locking in flavor, making this a go-to recipe for health-conscious eaters.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breast or thighsolive oiloniongarliccarrotscelerypotatoesgreen beansdiced tomatoes (canned)chicken brothbay leaffresh or dried thymesalt and pepperfresh parsley (for garnish)
directions
Set the Instant Pot to “Sauté” mode and heat the olive oil.
Add chopped onion and garlic, sautéing until fragrant.
Add diced carrots, celery, and potatoes. Stir for a couple of minutes.
Add chicken (cut into chunks), green beans, diced tomatoes, and chicken broth.
Season with bay leaf, thyme, salt, and pepper.
Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
Allow natural pressure release for 5 minutes, then quick release the remaining pressure.
Open the lid, remove the bay leaf, and check for seasoning.
Garnish with chopped parsley before serving.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 10 minutesPressure release and final prep: 10 minutesTotal time: 30 minutes
Variations
Use zucchini or spinach for extra green veggies.
Add cooked pasta or rice for a heartier version.
Swap chicken for turkey or tofu for a different protein source.
Use low-sodium broth for a lighter version.
Add a splash of lemon juice for brightness.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Freeze for up to 3 months for long-term storage.Reheat on the stove or in the microwave until warmed through.
FAQs
Can I use frozen chicken?
Yes, just increase pressure cooking time by 2-3 minutes.
Can I make this soup low-carb?
Skip the potatoes and add more green veggies.
Is this soup gluten-free?
Yes, as long as your broth is gluten-free.
Can I use pre-cooked chicken?
Yes, add it after pressure cooking and just simmer to heat through.
Can I cook this without an Instant Pot?
Yes, simmer on the stovetop for about 30-40 minutes.
Do I need to sauté the vegetables?
It enhances flavor, but you can skip it for speed.
How spicy is this soup?
It’s mild—add chili flakes if you like heat.
Can I use chicken thighs?
Yes, they add extra flavor and stay juicy.
Do I need to peel the potatoes?
It’s up to you; thin-skinned varieties don’t need peeling.
Is this kid-friendly?
Yes, it’s mild and packed with tender veggies and chicken.
Conclusion
Instant Pot Chicken Vegetable Soup is a lifesaver for busy days, combining ease, nutrition, and flavor in one pot. Whether you’re meal-prepping, feeding a family, or seeking comfort food, this recipe hits the mark. Quick to make and endlessly adaptable, it’s a staple you’ll return to again and again.
Print
Instant Pot Chicken Vegetable Soup (Quick & Healthy)
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus 10-minute natural release)
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Instant Pot / Pressure Cooker
- Cuisine: American
- Diet: Low Fat
Description
A wholesome, flavor-packed Instant Pot soup combining tender chicken and fresh vegetables for a quick and healthy meal.
Ingredients
- 1 Tbsp olive oil
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 lb boneless skinless chicken breast
- 5 cups low‑sodium chicken broth
- 1 (14.5 oz) can diced tomatoes (optional: fire‑roasted)
- 1 bay leaf
- 2 tsp salt (or to taste)
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp onion powder
- 1 russet potato, peeled & diced
- 2 carrots, diced
- 1 small zucchini, cubed
- 1 cup frozen peas or green beans
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Set Instant Pot to Sauté mode. Add olive oil, then sauté onion, garlic, and celery until softened (about 2–3 minutes).
- Add chicken broth, diced tomatoes, bay leaf, spices, potato, carrots, zucchini, and chicken breast to the pot.
- Secure lid, select Pressure Cook (Manual) on High, and set timer for 10 minutes.
- After cooking, allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Remove chicken, shred it using two forks, then return shredded chicken to the pot. Stir in frozen peas and cook for an additional minute until heated through.
- Remove bay leaf. Serve hot, garnished with parsley.
Notes
- This is easily customizable: swap in vegetables like green beans, broccoli, or butternut squash.
- Natural pressure release helps maintain moist, tender chicken.
- Refrigerate leftovers for up to 4 days or freeze portions for up to 3 months.
- Taste and adjust seasoning with more salt, pepper, or herbs before serving.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
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