Why You’ll Love This Recipe
Instant Pot Chicken Vegetable Soup is a nourishing, comforting meal that’s both quick and healthy. Packed with lean chicken, vibrant vegetables, and savory herbs, this one-pot dish is perfect for busy weeknights or cozy weekends. The Instant Pot speeds up cooking time without compromising flavor, delivering a hearty soup that satisfies every time.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breast or thighsonionsgarliccarrotscelerypotatoesgreen beanszucchinidiced tomatoes (canned or fresh)chicken brotholive oilbay leavesthymeparsleysalt and pepper
directions
Set the Instant Pot to sauté mode and add olive oil.
Sauté the chopped onion, garlic, carrots, and celery for 3–4 minutes until fragrant and slightly softened.
Add the chicken (whole pieces), potatoes, green beans, zucchini, diced tomatoes, and chicken broth to the pot.
Season with salt, pepper, thyme, parsley, and bay leaves.
Cancel sauté mode, secure the lid, and set the Instant Pot to high pressure for 10 minutes.
After cooking, allow for a natural pressure release for 5 minutes, then quick release the remaining pressure.
Remove the chicken, shred it with forks, and return it to the soup. Stir well and adjust seasoning if needed.
Discard bay leaves before serving.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 10 minutesPressure release and shredding time: 10 minutesTotal time: 30 minutes
Variations
Add corn, peas, or spinach for extra veggies.
Use rotisserie chicken to reduce prep time.
Swap potatoes for cooked rice or pasta for a different texture.
Spice it up with a pinch of red pepper flakes or cayenne.
Make it creamy by stirring in a splash of cream or coconut milk.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.Freeze in individual portions for up to 3 months.Reheat on the stovetop or in the microwave until warmed through, adding a splash of broth if needed.
FAQs
Can I use frozen chicken?
Yes, but increase pressure cook time to 15 minutes.
Do I need to peel the vegetables?
Not necessarily—leave skins on for added nutrients if preferred.
Can I use chicken thighs instead of breasts?
Absolutely, thighs add more flavor and stay juicy.
Is this soup gluten-free?
Yes, as long as the broth is certified gluten-free.
Can I make this soup in advance?
Yes, it tastes even better the next day after flavors meld.
What if I don’t have an Instant Pot?
You can simmer everything on the stovetop for 30–40 minutes.
Can I add pasta to this soup?
Yes, add cooked pasta at the end to prevent it from overcooking.
How do I thicken the soup?
Mash a few potatoes in the soup or add a cornstarch slurry.
Is this suitable for kids?
Yes, it’s mild and packed with healthy ingredients.
How can I make it vegetarian?
Swap chicken for beans or lentils and use vegetable broth.
Conclusion
Instant Pot Chicken Vegetable Soup is a quick, wholesome meal that’s perfect for any time of year. With its comforting flavors and hearty ingredients, it’s sure to become a regular in your healthy recipe rotation. Ready in just 30 minutes, it’s a lifesaver for busy days and a favorite for the whole family.
Print
Instant Pot Chicken Vegetable Soup (Quick & Healthy)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
A quick, healthy, and hearty Instant Pot Chicken Vegetable Soup packed with tender chicken, fresh vegetables, and flavorful broth—perfect for a comforting meal any time of year.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 6 cups low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add olive oil.
- Add chopped onion and garlic. Sauté for 2-3 minutes until fragrant.
- Add carrots and celery, and sauté for another 2 minutes.
- Place chicken breasts or thighs into the pot and season with thyme, oregano, salt, and pepper.
- Pour in the chicken broth and stir to combine.
- Seal the Instant Pot lid and set to ‘Pressure Cook’ on high for 10 minutes.
- Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Open the lid, remove chicken, shred it using two forks, then return it to the pot.
- Add zucchini, green beans, corn, and peas. Set the Instant Pot to ‘Sauté’ again and cook for 5-7 minutes until vegetables are tender.
- Stir in chopped parsley if using, adjust seasoning to taste, and serve warm.
Notes
- You can substitute chicken with turkey or omit for a vegetarian version using vegetable broth.
- Frozen mixed vegetables can be used to save prep time.
- Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
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