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.
