The Coziest Instant Pot Chicken Vegetable Soup Recipe Ever

Whipping up a delightful instant pot chicken vegetable soup can transform your weeknight dinner routine in mere minutes.

Packed with vibrant veggies and tender chicken, this recipe delivers serious comfort without hours of kitchen labor.

Nutritious ingredients blend seamlessly to create a hearty meal that feels like a warm hug.

quick-cooking techniques ensure you spend less time preparing and more time enjoying every spoonful.

Lean protein and colorful vegetables make this soup a nutritional powerhouse that satisfies hunger and boosts energy.

No complicated steps or hard-to-find ingredients stand between you and a delicious, wholesome meal.

One pot, minimal effort, maximum flavor – you’ll want to make this soup again and again.

Why You’ll Appreciate This Chicken Veggie Soup

• Perfect for busy home cooks who want nutritious meals without spending hours in the kitchen.
• Loaded with lean protein from chicken and vitamins from fresh vegetables, this soup delivers a healthy punch in every spoonful.
• Minimal cleanup required with the Instant Pot, making this recipe a stress-free cooking experience that saves time and reduces dish washing.
• Mild seasonings and tender chicken make this soup appealing to both kids and adults, ensuring everyone at the table enjoys a satisfying meal.

Ingredients in Chicken Vegetable Soup

• Chicken: Lean protein that forms the base of the soup.

• Carrots, Celery, Onions: Fresh vegetables that add flavor and nutrition to the soup.

• Garlic, Thyme, Bay Leaves, Salt, Pepper: Herbs and spices that enhance the soup's depth of flavor.

• Low-Sodium Chicken Broth: Provides the soup's liquid base and additional flavor.

• Fresh Parsley, Grated Parmesan: Adds a fresh and savory finishing touch to the soup.

• Olive Oil: Helps sauté chicken and vegetables while adding a subtle flavor.

Making Chicken Vegetable Soup Fast

Step 1: Sear Chicken Pieces

Heat olive oil in the Instant Pot using sauté mode.

Add chicken and cook until golden brown on all sides, turning occasionally to ensure even cooking.

Step 2: Prepare Aromatic Vegetables

• Carrots
• Celery
• Onions

Sauté the vegetables until they start to soften and release their flavors.

Step 3: Build Soup Base

Pour chicken broth into the Instant Pot.

• Minced garlic
• Dried thyme
• Bay leaves
• Salt
• Black pepper

Stir ingredients to distribute flavors evenly throughout the liquid.

Step 4: Pressure Cook Soup

Lock the Instant Pot lid and set valve to sealing position.

Cook on high pressure for 10 minutes to merge flavors and tenderize chicken.

Step 5: Release Pressure

Allow natural pressure release for 5 minutes.

Carefully switch valve to venting to release remaining pressure.

Step 6: Shred and Finish Soup

Open lid and use tongs or fork to break chicken into bite-sized pieces.

Remove bay leaves.

Stir soup to combine all ingredients.

Step 7: Serve and Garnish

Ladle hot soup into serving bowls.

Optional: Sprinkle fresh parsley or grated Parmesan cheese on top for extra zest.

Tips for Instant Pot Chicken Vegetable Soup

• Sear chicken pieces until they develop a light golden color for enhanced flavor depth and richer taste profile.
• Sauté carrots, celery, and onions for 3-4 minutes to release natural sweetness and create a more robust soup base.
• Set Instant Pot to exactly 10 minutes to ensure chicken remains tender and vegetables retain their nutritional value without becoming mushy.
• Allow 5 minutes of natural pressure release to help chicken continue cooking gently and absorb surrounding flavors without drying out.
• Remove bay leaves before serving and consider adding fresh parsley or Parmesan as a final touch to elevate the soup's overall taste and presentation.

Chicken Veggie Soup Storage and Reheating Guide

• Transfer cooled soup to airtight containers and store in the refrigerator for up to 4 days. Keep soup covered to maintain freshness and prevent absorption of other food odors.
• Pour soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months. Label containers with date and contents for easy tracking.
• Pour soup into a saucepan, heat over medium-low temperature. Stir occasionally to prevent sticking and ensure even warming. Add a splash of chicken broth if soup appears too thick.
• Place soup in microwave-safe bowl, cover with microwave-safe lid or plastic wrap. Heat in 1-minute intervals, stirring between each interval until soup reaches desired temperature. Check internal temperature reaches 165°F for food safety.

Ideal Pairings for Chicken Vegetable Soup

• Pair with Rustic Crusty Bread: Tear apart a warm, crusty sourdough or French baguette to soak up the rich, flavorful broth and add a delightful textural contrast to the tender chicken and soft vegetables.
• Complement with Crisp White Wine: Choose a light, refreshing Sauvignon Blanc or Pinot Grigio that cuts through the soup's richness and enhances the herb-infused broth with its bright, citrusy notes.
• Match with Herb-Infused Side Salad: Create a simple green salad with mixed lettuce, fresh herbs like basil and chives, dressed in a light lemon vinaigrette to provide a crisp, zesty counterpoint to the hearty soup.
• Enhance with Aged Parmesan Crisps: Bake small rounds of grated Parmesan cheese until golden and crispy, serving them alongside the soup as a crunchy, salty garnish that elevates the overall dining experience.

Ways to Change Up Chicken Vegetable Soup

• Keto-Friendly Version: Replace carrots with low-carb zucchini and use cauliflower instead of traditional vegetables. Swap chicken broth for bone broth to increase fat content and maintain ketogenic macronutrient ratios.
• Vegetarian Adaptation: Substitute chicken with firm tofu or plant-based chicken alternatives. Use vegetable broth and add extra protein-rich ingredients like chickpeas or lentils for substantial texture and nutrition.
• Gluten-Free Option: Ensure all ingredients are certified gluten-free, particularly the chicken broth. Double-check spice blends and seasonings to prevent cross-contamination with gluten-containing products.
• Low-Sodium Alternative: Select no-salt-added chicken broth and reduce salt quantity. Enhance flavor with fresh herbs like rosemary, oregano, and basil to compensate for reduced sodium content.

FAQs

• What makes the Instant Pot perfect for this chicken vegetable soup?

The Instant Pot cooks quickly and locks in flavors, reducing cooking time to just 10 minutes while creating a tender, delicious soup with perfectly cooked chicken and softened vegetables.

• Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just add 2-3 extra minutes to the cooking time to ensure the chicken is fully cooked through and reaches a safe internal temperature of 165°F.

• How can I make this soup more filling?

Add cooked rice, quinoa, or small pasta like orzo directly into the soup after cooking to increase the heartiness and make it a more substantial meal. These additions will soak up the delicious broth and provide extra nutrition.

• Is this soup healthy for meal prep?

Absolutely! This soup is packed with lean protein from chicken and nutrients from vegetables. It stores well in the refrigerator for 3-4 days and can be easily reheated, making it an excellent option for preparing meals in advance.

Instant Pot Chicken Vegetable Soup (Quick & Healthy) Recipe

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4.9 from 8 reviews

• Total Time: 25 minutes
• Yield: 6 1x

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Description

Hearty instant pot chicken vegetable soup delivers comforting warmth with minimal effort and maximum nutrition. Packed with tender chicken, colorful vegetables, and rich broth, this one-pot wonder will nourish you from the inside out.

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Ingredients

Scale 1x2x3x

Protein:

• 4 boneless skinless chicken breasts or thighs

Vegetables:

• 2 medium carrots (peeled and chopped)
• 2 celery stalks (chopped)
• 1 medium onion (chopped)
• 2 medium potatoes (diced)
• 2 cloves garlic (minced)

Seasonings and Liquids:

• 1 tablespoon olive oil
• 4 cups (32 ounces) low-sodium chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• Fresh parsley (for garnish)

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Instructions

1. Heat olive oil in Instant Pot using “Sauté” mode, then brown chicken pieces for 3-4 minutes until golden edges develop.
2. Add diced carrots, celery, and onions, sautéing for 3-4 minutes to release aromatic flavors and slightly soften vegetables.
3. Pour chicken broth into the pot, incorporating minced garlic, thyme, bay leaves, salt, and pepper, ensuring even distribution of seasonings.
4. Lock Instant Pot lid, positioning valve to “Sealing” position, then pressure cook at high setting for 10 minutes.
5. After cooking completes, allow natural pressure release for 5 minutes, then manually vent remaining pressure by switching valve to “Venting”.
6. Carefully remove bay leaves, then use tongs or fork to shred chicken into tender, bite-sized morsels, gently stirring to integrate ingredients.
7. Transfer soup into serving bowls, creating an optional elegant garnish with fresh parsley or sprinkled Parmesan cheese for enhanced taste profile.

Notes

• Optimize browning by patting chicken dry before sautéing to enhance golden color and develop deeper flavor profiles.
• Use bone-in chicken thighs for richer, more succulent meat that remains tender during pressure cooking.
• Consider adding quinoa or barley during the last 3-4 minutes of cooking for extra protein and hearty texture without compromising soup’s consistency.
• Customize dietary needs by swapping chicken with firm tofu for vegetarian version or using low-sodium vegetable broth for reduced-salt options.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 150
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 60 mg