Description
A wholesome, flavor-packed Instant Pot soup combining tender chicken and fresh vegetables for a quick and healthy meal.
Ingredients
Units
Scale
- 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