Instant Pot Chicken Vegetable Soup

The Ultimate Comfort Food: Instant Pot Chicken Vegetable Soup

Nothing beats a warm bowl of soup on a cold day, especially when it’s packed with nutritious ingredients and ready in no time. This Instant Pot Chicken Vegetable Soup combines tender chicken, a medley of fresh vegetables, and flavorful herbs into a wholesome meal that’s as satisfying as it is simple.

With only 35 minutes from start to finish, this recipe is a lifesaver for busy weeknights, meal prep, or when you’re craving something light yet filling. Let’s dive into why this soup deserves a spot in your recipe rotation.

Why You’ll Love This Recipe

1. Fast and Easy: The Instant Pot significantly cuts down cooking time compared to traditional stovetop methods.
2. Nutritious and Filling: Packed with lean protein, fiber-rich vegetables, and nourishing broth.
3. Customizable: Swap or add veggies to suit your taste. This recipe is versatile!
4. Meal Prep-Friendly: Make a big batch and store leftovers for a quick meal throughout the week.

Health Benefits of Chicken Vegetable Soup

• High in Protein: Chicken is a great source of lean protein, which is essential for muscle repair and keeping you full.
• Loaded with Vegetables: Carrots, celery, and onions are rich in vitamins, minerals, and antioxidants that support immune health.
• Low-Calorie Comfort Food: With just 250 calories per serving, this soup is a guilt-free option that doesn’t skimp on flavor.
• Hydrating and Light: The broth helps you stay hydrated while still being satisfying.

Ingredients Breakdown

For the Soup

• Chicken: Use boneless, skinless chicken breasts or thighs for lean protein.
• Vegetables: Carrots, celery, onions, and potatoes add nutrition and heartiness.
• Broth: Low-sodium chicken broth forms the flavorful base of the soup.
• Herbs and Spices: Garlic, thyme, bay leaves, salt, and pepper enhance the overall flavor.

Optional Add-Ins

• Leafy Greens: Spinach or kale can be stirred in at the end for added nutrients.
• Grains or Pasta: Add cooked quinoa, rice, or noodles for a heartier soup.
• Toppings: Fresh parsley, grated Parmesan, or a squeeze of lemon juice for brightness.

Step-by-Step Instructions

Step 1: Sauté the Chicken and Veggies

1. Set the Instant Pot to “Sauté” mode and add olive oil.
2. Brown the chicken for 3-4 minutes on each side to lock in flavor.
3. Add carrots, celery, and onions. Sauté for another 3-4 minutes until softened.

Step 2: Add Broth and Seasonings

1. Pour in the chicken broth.
2. Add minced garlic, dried thyme, bay leaves, salt, and pepper. Stir to combine.

Step 3: Pressure Cook

1. Secure the Instant Pot lid, ensuring the valve is set to “Sealing.”
2. Cook on High Pressure for 10 minutes.
3. Once done, allow a 5-minute natural release before switching to “Venting.”

Step 4: Shred the Chicken

1. Open the lid and use tongs to remove the chicken. Shred into bite-sized pieces with a fork.
2. Return the shredded chicken to the pot, stir, and remove the bay leaves.

Step 5: Serve and Enjoy

1. Ladle the soup into bowls while hot.
2. Garnish with fresh parsley or Parmesan cheese for extra flavor.

Tips for Perfect Instant Pot Chicken Vegetable Soup

1. Use Fresh Ingredients: Fresh vegetables and herbs make a big difference in flavor.
2. Don’t Skip the Sauté Step: Browning the chicken and veggies adds depth to the soup.
3. Adjust the Consistency: For a thicker soup, mash some of the cooked potatoes before serving.

Customizations and Variations

• Make It Spicy: Add a pinch of red pepper flakes for a kick.
• Go Low-Carb: Swap potatoes for cauliflower florets or omit them entirely.
• Add Grains: Stir in cooked quinoa, rice, or barley for extra texture and nutrients.
• Vegetarian Option: Replace chicken with chickpeas or tofu and use vegetable broth.

Serving Suggestions

Pair your Instant Pot Chicken Vegetable Soup with:

• Crusty Bread: Perfect for dipping into the flavorful broth.
• Side Salad: A fresh green salad balances out the warm, hearty soup.
• Grilled Cheese: For a comforting combination that’s sure to please.

FAQs

1. Can I use frozen chicken?
Yes, but increase the cooking time to 15 minutes on High Pressure.

2. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

3. Can I make this on the stovetop?
Absolutely! Simmer the soup on the stove for about 30-40 minutes, or until the chicken is fully cooked and tender.

Nutritional Information (Per Serving)

• Calories: 250
• Protein: 30g
• Carbohydrates: 15g
• Fat: 8g
• Fiber: 2g

Instant Pot Chicken Vegetable Soup

A quick and healthy soup loaded with chicken and vibrant vegetables, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

35 minutes mins

Course Appetizer

Cuisine American

Servings 6

Ingredients

  

• For the Soup
• Chicken: Use boneless skinless chicken breasts or thighs for lean protein.
• Vegetables: Carrots celery, onions, and potatoes add nutrition and heartiness.
• Broth: Low-sodium chicken broth forms the flavorful base of the soup.
• Herbs and Spices: Garlic thyme, bay leaves, salt, and pepper enhance the overall flavor.
• Optional Add-Ins
• Leafy Greens: Spinach or kale can be stirred in at the end for added nutrients.
• Grains or Pasta: Add cooked quinoa rice, or noodles for a heartier soup.
• Toppings: Fresh parsley grated Parmesan, or a squeeze of lemon juice for brightness.

Instructions

 

• Sauté chicken and veggies in the Instant Pot.
• Add broth and seasonings.
• Pressure cook on High for 10 minutes; natural release for 5 minutes.
• Shred chicken, stir, and serve.