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
Units
Scale
- 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