Instant Pot Chicken Vegetable Soup

Winter is at its peak and the best way to warm yourself on a cold day is to have Instant Pot Chicken Vegetable Soup!

 

The Instant Pot Chicken Vegetable Soup recipe I’m sharing is so simple; you can prepare it within half an hour! It’s a simple mix-stir-and-cook recipe made using an Instant Pot pressure cooker, significantly reducing the cooking time.

You simply have to add all the ingredients, stir them, and cook them under high pressure for 10 minutes, and let the pressure release naturally for another 10 minutes before your delicious soup is ready!

This Instant Pot Chicken Soup recipe is the perfect side dish or main course for a family dinner, quick to whip up on busy weeknights, or a hearty soup to devour when you’re craving warm and nutritious comfort food. Pair it with crusty bread, and you’ve got yourself the ultimate chicken soup for the soul!

Recipe Ingredients–What You Need

This healthy chicken soup recipe requires fresh ingredients to make the yummiest and most nutritious pot of soup for the whole family.

Avocado Oil

I always try to make my instant pot recipes as healthy as possible; therefore, we will add 2 tablespoons of avocado oil to saute the onions with the other herbs and spices. Why did I opt for avocado oil? Because it is a heart-healthy oil, high in oleic acid and vitamin E. It helps the body absorb other fat-soluble vitamins and is known for reducing LDL cholesterol and increasing HDL cholesterol. However, you can also use olive oil, coconut oil, or sesame oil as an alternative.

Onion

To add savory flavor to our soup, we will need ½ of a large onion. I’m using yellow onions because they are available throughout the year and also because they have a rich onion flavor, making them fit for this instant pot vegetable soup recipe.

Garlic

If you’re looking to make comforting soup, garlic cloves are a mandatory part of it! I’ll be using 3 minced garlic cloves. They are one of the highly nutritious ingredients for this easy chicken soup recipe. Garlic is rich in Manganese, Selenium, fiber, and Vitamins B6 and C and is known to protect the body against common flu, making it the perfect soup for winters. Besides this, garlic helps reduce blood pressure, cholesterol, and the risk of heart disease.

Thyme

Thyme is a flavorful herb that enhances the taste of soups and other dishes. It has antioxidant effects and can relieve coughs and fungal and bacterial infections. We need 1 teaspoon of dried thyme for this instant pot chicken vegetable soup recipe.

Oregano

We will also add a teaspoon of oregano to this soup recipe to give it a light and fragrant undertone. Oregano adds a fresh Mediterranean kick to make a good chicken vegetable soup. Fresh herbs add so much flavor to soups, bone broth, or chicken stew, so feel free to add fresh oregano in place of the dried if you have some!

Salt and Pepper

It’s soup! Therefore, a dash of salt and a pinch of black pepper is a must! Leave it out, and you’ll be left with bland-tasting chicken broth!

Onion Powder

Onion powder is an incredibly useful ingredient. Just ½ a teaspoon of this herb is good enough to give your soup a rich onion flavor. Talk about savory soup!

Carrots

We’ll add tons of fresh veggies to this pressure-cooker chicken vegetable soup. Starting with carrots, we need a cup of sliced carrots; 2 to 3 are good enough. They are root vegetables rich in Vitamins A, B6, and C. Carrots are an excellent ingredient to keep our eyes, skin, and hair healthy and strong.

Celery

Next up is a cup of celery stalks. Celery is a low-calorie vegetable with a slightly bitter taste, perfect to balance off the sweetness of carrots and onions. It is a good source of potassium, folate, and Vitamins A, C, and K. With its antioxidant properties and rich fiber content, it’s an ideal ingredient for a healthy dinner.

Potatoes

Talking of comfort food, we can’t miss potatoes! I added a cup of cubed golden potatoes to this recipe to thicken the soup and add flavor to it. Potatoes are a good source of fiber, prebiotics, and antioxidants. They are rich in Vitamins B6 and C and contain more potassium than bananas.

Cauliflower

Add a cup of cauliflower florets to your recipe for a creamy chicken soup. Cauliflower thickens the soup and adds a lot of body and creaminess. It is a nutrient-rich ingredient with Vitamins B6, C, D, and K. Plus; it is high in fiber, choline, and sulforaphane, which support the metabolism, and reduce the risk of heart and liver diseases.

Tomatoes

Tomatoes are flavorful ingredients that make the soup a little sweet and savory at the same time. I used 1 can of diced fire-roasted tomatoes; however, you can use fresh tomatoes too.

Tomato Sauce

We need 1 15-ounce can of tomato sauce to add thickness and flavor to our soup. It is an ideal ingredient for instant pot soup recipes as it gives a burst of flavor in less time.

Broth

We will add 6 cups of chicken broth for a savory soup base to cook the ingredients. Bone broth is highly nutritious and rich in Vitamins A and K, calcium, and magnesium. It is good for the digestive system and joints and boosts overall health. I used chicken broth, but you can also use chicken stock, beef broth, or vegetable broth. (My homemade Instant Pot Bone Broth recipe would be perfect.)

Chicken Breasts

We need 2 boneless skinless chicken breasts to add shredded chicken to the soup for added nutrition. The best parts for this recipe are boneless chicken breasts, or chicken thighs if you prefer; however, you can also use a whole chicken and shred it. Just leave the chicken breasts out of the recipe and add shredded chicken at the end.

Frozen Peas

I used 1 cup of frozen peas for this recipe, but you can also use fresh peas or green beans. Not only do they add thickness to the soup, but they also add a smoky and earthy flavor to the soup.

How to Make Instant Pot Chicken Vegetable Soup

1. Hit the sauté button and heat the oil in the inner pot of your Instant Pot.

2. Add the onion and allow it to sauté until it is softened, for about 5 minutes.

3. Add the garlic, thyme, oregano, salt, pepper, and onion powder and stir, cooking the mixture for an additional minute. Press the cancel button.

4. Add the rest of the ingredients, except the peas, and stir to combine. Make sure to scrape

any brown bits stuck to the bottom of the instant pot at this time.

5. Put the lid on the instant pot and press the manual button. Cook on high pressure for 10

minutes. When the timer beeps, allow the pressure to release naturally for 10 minutes.

6. Take the lid off of the Instant pot and stir in the peas.

7. Remove the chicken breasts from the inner pot and shred them. Put the shredded chicken back into the soup and serve. Enjoy!

Tips, Tricks, and Variations

1. You can add instant noodles or zucchini noodles to the recipe to make instant pot chicken noodle soup.

2. To add more creaminess and flavor to your soup, add some grated parmesan cheese on top of the soup when serving.

3. To store the soup, place it in an airtight container in the fridge for up to 5 days. If you want to freeze it, put it in a freezer bag, and freeze it for 3 to 4 months.

4. To reheat it, put the soup in a large pot on the stove and bring it to a simmer. Garnish with bay leaves, fresh parsley, and Italian seasoning to give it a fresh look.

5. Serve with crusty bread, saltine crackers, or fluffy white rice.

If you enjoyed this Instant Pot Chicken Vegetable Soup recipe, you would love my sweet potato soup and vegan mushroom wild rice soup recipes. I love all my healthy soup recipes! And, if you want to experiment with your instant pot, I’ve got a whopping 150 healthy Instant Pot recipes for you to try!

If you try this Instant Pot Chicken Vegetable Soup recipe, or any of my other healthy recipes, please let me know! I’d love to see a photo–share it on Instagram and I’ll feature you. Please leave a comment and star rating below. It really helps other readers know which recipes are tried and true! I appreciate you. 

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