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.
Ingredients
Scale
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)
Instructions
- Heat olive oil in Instant Pot using “Sauté” mode, then brown chicken pieces for 3-4 minutes until golden edges develop.
- Add diced carrots, celery, and onions, sautéing for 3-4 minutes to release aromatic flavors and slightly soften vegetables.
- Pour chicken broth into the pot, incorporating minced garlic, thyme, bay leaves, salt, and pepper, ensuring even distribution of seasonings.
- Lock Instant Pot lid, positioning valve to “Sealing” position, then pressure cook at high setting for 10 minutes.
- After cooking completes, allow natural pressure release for 5 minutes, then manually vent remaining pressure by switching valve to “Venting”.
- Carefully remove bay leaves, then use tongs or fork to shred chicken into tender, bite-sized morsels, gently stirring to integrate ingredients.
- 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