If you are craving a comforting, wholesome meal that comes together with minimal fuss, this Instant Pot Chicken Vegetable Soup Recipe is absolutely a must-try. Imagine tender chicken, vibrant fresh vegetables, and bold herbs simmering together in a rich broth, all made effortlessly in your Instant Pot. This recipe not only delivers satisfying, heartwarming flavors but also does so quickly, making it perfect for busy weeknights or when you need a little extra nourishment in your day. Whether you’re a seasoned cook or just starting out, this soup will soon become one of your favorite go-to dinners.
Ingredients You’ll Need
The beauty of this Instant Pot Chicken Vegetable Soup Recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor, texture, and color that make every spoonful special. From the sweetness of carrots to the subtle earthiness of thyme, these essentials come together to create a soup that’s both nutritious and satisfying.
- 1 pound boneless, skinless chicken breasts or thighs: Choose thighs for extra juiciness or breasts for lean protein; both work wonderfully.
- 1 tablespoon olive oil: Helps sauté the aromatics while adding a silky base flavor.
- 1 small onion (diced): Adds a mellow sweetness and depth of flavor when softened.
- 2 cloves garlic (minced): Brings an irresistible fragrant punch to the soup.
- 3 carrots (sliced): Offer natural sweetness and a satisfying crunch that softens gently.
- 2 celery stalks (sliced): Contribute freshness and a subtle herbal note to the broth.
- 1 zucchini (diced): Adds a tender texture and vibrant green color.
- 1 cup green beans (chopped): Give a hint of snap and earthiness that balances the soup perfectly.
- 1 (14.5 oz) can diced tomatoes (with juice): Provides acidity and richness to enhance the broth’s complexity.
- 6 cups low-sodium chicken broth: The flavorful foundation that ties all ingredients together.
- 1 teaspoon dried thyme: Offers a subtle, warm herbal tone.
- 1 teaspoon dried basil: Infuses the soup with gentle sweetness and aromatic depth.
- 1 teaspoon salt: Essential for bringing out all the flavors without overpowering.
- ½ teaspoon black pepper: Adds just the right touch of mild heat.
- 1 bay leaf: Enhances the broth with a delicate earthy fragrance.
- Juice of ½ lemon: Brightens the soup with a fresh, zesty finish.
- Chopped fresh parsley for garnish: Adds a pop of color and fresh herbal flavor at the end.
How to Make Instant Pot Chicken Vegetable Soup Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by setting your Instant Pot to Sauté mode and heat the olive oil. Toss in the diced onion and minced garlic, letting them cook for 2 to 3 minutes until they become fragrant and tender. This step builds a flavor-packed base that makes the soup so inviting. Then, add the sliced carrots, celery, zucchini, and chopped green beans, sautéing them for another couple of minutes. Sautéing these vegetables releases their natural sweetness while giving the soup wonderful texture.
Step 2: Add Tomatoes, Broth, and Herbs
Next, pour in the diced tomatoes along with their juice followed by the chicken broth. Sprinkle in the dried thyme, dried basil, salt, pepper, and bay leaf. Give everything a gentle stir to combine the flavors beautifully. This mixture is where your soup starts to come alive, with the broth seasoning and herbs weaving together an irresistible aroma.
Step 3: Add the Chicken and Pressure Cook
Gently nestle the whole chicken breasts or thighs right into the pot. Cancel the Sauté mode, secure the lid onto the Instant Pot, and make sure the valve is set to sealing. Select Pressure Cook (Manual) on high pressure and set the timer for 10 minutes. As the Instant Pot works its magic, it infuses the chicken with all those gorgeous vegetable and herb flavors, resulting in tender, juicy meat.
Step 4: Release Pressure and Shred Chicken
Once the pressure cooking cycle ends, let it naturally release pressure for 10 minutes—this keeps the chicken moist and tender. After that, carefully do a quick release for any remaining pressure. Open the lid, remove the chicken, and shred it using two forks. Returning the shredded chicken to the pot allows it to soak up even more of that delicious broth.
Step 5: Add Lemon Juice and Adjust Seasoning
The final touch to this soul-soothing soup is the juice of half a lemon. Stir it in to add a bright pop of freshness that perfectly complements the savory broth. Taste to see if additional salt or pepper is needed, then you’re ready to ladle your creation into bowls full of warmth and goodness.
How to Serve Instant Pot Chicken Vegetable Soup Recipe
Garnishes
Fresh parsley sprinkled on top is not only visually appealing but also adds a lovely herbal brightness that lifts the dish. Feel free to experiment with other garnishes like a sprinkle of grated Parmesan, a few chili flakes for heat, or even a dollop of sour cream for creaminess.
Side Dishes
This soup is fantastic on its own but pairs wonderfully with crusty bread to mop up every last drop of flavorful broth. A simple green salad with a light vinaigrette or some buttery garlic bread can round out the meal beautifully. For a heartier option, serve it alongside a quinoa or wild rice pilaf.
Creative Ways to Present
For a fun twist, serve this soup in edible bread bowls, perfect for casual gatherings. You can also ladle it over cooked grains like brown rice or barley for a nourishing, one-bowl meal. If you want to dress it up for guests, garnish with microgreens and a drizzle of good-quality olive oil for an elegant finish.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken Vegetable Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. Because the flavors meld together even more after sitting, the soup often tastes even better the next day.
Freezing
This soup freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some room at the top for expansion. It can be safely stored in the freezer for up to 3 months, making it an excellent option for meal prep or busy days.
Reheating
To reheat, simply thaw in the refrigerator overnight if frozen, then warm in a pot on the stove over medium heat until heated through. Alternatively, reheat individual servings in the microwave, stirring occasionally to heat evenly. If the soup thickens too much after freezing, add a splash of chicken broth or water to restore your desired consistency.
FAQs
Can I use frozen chicken instead of fresh?
Absolutely! You can use frozen chicken breasts or thighs as long as they are fully separated. Just add a few extra minutes to the pressure cooking time and ensure the chicken reaches a safe internal temperature when done.
Is it possible to make this soup vegetarian?
Definitely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or tofu for protein, and load it up with more vegetables to keep it hearty and fulfilling.
What can I do to make the soup spicier?
Add red pepper flakes or a dash of cayenne pepper when sautéing the vegetables or stir in some hot sauce just before serving. Fresh jalapeños or a pinch of smoked paprika can also create a nice spicy kick.
How can I make this soup thicker?
For a thicker texture, stir in cooked rice, quinoa, or small pasta after shredding the chicken. You can also mash a few vegetables into the broth or simmer the soup uncovered for a few minutes to reduce the liquid.
Can I add leafy greens to this recipe?
Yes, spinach or kale works wonderfully! Add them in at the very end of cooking and let them wilt for a minute or two for an added burst of vitamins, color, and texture.
Final Thoughts
This Instant Pot Chicken Vegetable Soup Recipe is a true lifesaver on hectic days and a soul warmer on cozy evenings. Its simplicity, speed, and wholesome ingredients make it a recipe I’m thrilled to share with you. Give it a try, and I promise you’ll find yourself reaching for this nutritious, delicious soup again and again. Nothing beats a homemade bowl of comfort, especially when it’s so easy to make!
Print
Instant Pot Chicken Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes (plus pressure build and release time)
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot Chicken Vegetable Soup recipe offers a comforting and healthy meal packed with wholesome vegetables, tender shredded chicken, and a flavorful broth. Quick and easy to prepare, it’s perfect for a nutritious weeknight dinner or meal prep, featuring a gluten-free and dairy-free profile suitable for various dietary needs.
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts or thighs
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, chopped
Other
- 1 tablespoon olive oil
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- Juice of ½ lemon
- Chopped fresh parsley for garnish
Instructions
- Sauté Aromatics and Vegetables: Turn the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant. Then add the sliced carrots, celery, diced zucchini, and chopped green beans, and sauté for another 2 minutes to enhance their flavors.
- Add Broth and Seasonings: Stir in the canned diced tomatoes with their juice, low-sodium chicken broth, dried thyme, dried basil, salt, black pepper, and the bay leaf. Ensure the ingredients are well combined for a balanced flavor base.
- Cook Chicken Under Pressure: Place the whole boneless, skinless chicken breasts or thighs into the Instant Pot. Cancel the Sauté mode, seal the lid securely, and set the Instant Pot to Pressure Cook (Manual) on high pressure for 10 minutes.
- Release Pressure and Shred Chicken: When cooking is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Carefully remove the chicken from the pot and shred it using two forks.
- Combine and Finish Soup: Return the shredded chicken to the pot, stir in the juice of half a lemon, and adjust seasoning to taste as needed. Remove the bay leaf.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley. Optionally, add spinach or kale at the end for extra greens, or mix in cooked rice, quinoa, or small pasta for a heartier meal.
Notes
- Add fresh spinach or kale at the end of cooking to boost the green vegetable content.
- For a more filling soup, incorporate cooked grains like rice or quinoa, or small pasta shapes before serving.
- Use low-sodium broth to control salt levels and adjust seasoning to taste after cooking.
