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Instant Pot Chicken Vegetable Soup (Quick & Healthy) Recipe

Instant Pot Chicken Vegetable Soup (Quick & Healthy) Recipe


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4.9 from 8 reviews

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

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

  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