There is nothing quite as comforting and nourishing as a warm bowl of homemade soup, and this Instant Pot Chicken Vegetable Soup Recipe delivers all that goodness in a flash. Packed with tender chicken, vibrant vegetables, and fragrant herbs, this soup is both hearty and light, perfect for those busy days when you crave a wholesome meal without spending hours in the kitchen. The Instant Pot makes it incredibly easy to bring all these flavors together quickly, creating a delicious and satisfying dish that feels like a big hug in a bowl.
Ingredients You’ll Need
These ingredients are straightforward but essential, each contributing to the wonderful balance of flavors, textures, and bright colors in this soup. From aromatic garlic and tender chicken to a medley of fresh vegetables and herbs, everything works in harmony to make this dish shine.
- 1 pound boneless, skinless chicken breasts or thighs: The lean protein that becomes tender and juicy when cooked under pressure.
- 1 tablespoon olive oil: Adds richness and helps sauté the aromatics perfectly.
- 1 small onion (diced): Builds a sweet and savory base flavor for the soup.
- 2 cloves garlic (minced): Brings warmth and depth with every spoonful.
- 3 carrots (sliced): Adds natural sweetness and a lovely pop of orange color.
- 2 celery stalks (sliced): Gives a subtle earthy crunch to balance the softness of cooked veggies.
- 1 zucchini (diced): Introduces a gentle texture and mild flavor that complements the other vegetables.
- 1 cup green beans (chopped): Offers fresh green color and a slight snap for extra texture.
- 1 (14.5 oz) can diced tomatoes (with juice): Provides acidity and a touch of sweetness that brightens the broth.
- 6 cups low-sodium chicken broth: The flavorful, savory liquid that brings everything together.
- 1 teaspoon dried thyme: Imbues the soup with a subtle herbal note.
- 1 teaspoon dried basil: Gives a hint of aromatic freshness.
- 1 teaspoon salt: Enhances and balances all flavors.
- ½ teaspoon black pepper: Adds just the right amount of gentle heat.
- 1 bay leaf: Infuses the broth with a subtle, woody depth.
- Juice of ½ lemon: Adds a bright finishing touch that lifts the entire soup.
- Chopped fresh parsley for garnish: A fresh herbaceous burst to finish off each serving beautifully.
How to Make Instant Pot Chicken Vegetable Soup Recipe
Step 1: Sauté the Aromatics and Vegetables
Begin by setting your Instant Pot to Sauté mode and warming the olive oil. Next, toss in the diced onion and minced garlic and let them cook for about 2 to 3 minutes until they turn soft and fragrant. Then add the carrots, celery, zucchini, and green beans, giving everything a good stir as you sauté for another 2 minutes. This step develops a rich base of flavor and gets the vegetables slightly tender before pressure cooking.
Step 2: Add the Liquids, Herbs, and Chicken
Once your veggies have softened, stir in the diced tomatoes with their juices and the chicken broth. Sprinkle in the dried thyme, dried basil, salt, pepper, and drop the bay leaf into the pot. Carefully nestle the whole chicken breasts or thighs into the liquid. This layering means the chicken will cook perfectly through and soak up all the wonderful herb-infused broth flavors.
Step 3: Pressure Cook to Perfection
Cancel the Sauté mode, secure the lid, and ensure the valve is sealed. Set your Instant Pot to the Pressure Cook (or Manual) setting on high for 10 minutes. After the cooking time is done, let the pressure naturally release for 10 minutes before quickly releasing any remaining pressure. This balanced timing ensures your chicken stays juicy and tender without drying out.
Step 4: Shred the Chicken and Finish the Soup
Carefully remove the chicken breasts or thighs from the pot and shred them with two forks. Return the shredded chicken to the pot and stir in the juice of half a lemon, which brightens the entire soup. Taste and adjust seasoning as needed. At this point, your Instant Pot Chicken Vegetable Soup Recipe is ready to warm both your heart and belly.
How to Serve Instant Pot Chicken Vegetable Soup Recipe
Garnishes
A sprinkle of chopped fresh parsley adds a lovely fresh color and herbal brightness that complements the stew-like warmth of this soup. You can also add freshly grated Parmesan or a drizzle of good olive oil for a richer finish.
Side Dishes
This soup pairs wonderfully with crusty bread or homemade garlic toast for dipping into that flavorful broth. For a light, healthy meal, serve alongside a crisp green salad or roasted vegetables.
Creative Ways to Present
For a cozy gathering, serve the soup in rustic bowls straight from the pot to keep it warm longer. You can also ladle it over cooked grains like rice or quinoa to make it even heartier. Adding a dollop of Greek yogurt or sour cream on top creates a creamy, tangy contrast that your guests will love.
Make Ahead and Storage
Storing Leftovers
This soup keeps well in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld overnight, so leftovers often taste even better the next day!
Freezing
You can freeze the Instant Pot Chicken Vegetable Soup Recipe for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags, making sure to leave some room for expansion. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally, or microwave in short bursts, stirring in between. Add a splash of chicken broth or water if the soup has thickened during storage.
FAQs
Can I use frozen chicken for this recipe?
Absolutely! Using frozen chicken breasts or thighs works fine in the Instant Pot, just add a couple of extra minutes to the pressure cooking time to ensure they cook through completely.
Can I add other vegetables to this soup?
Yes! Feel free to toss in spinach, kale, peas, or even corn. Just add leafy greens at the very end of cooking so they stay bright and tender.
Is this recipe gluten-free?
Yes, this Instant Pot Chicken Vegetable Soup Recipe is naturally gluten-free as it uses wholesome ingredients without any gluten-containing additives.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce when you add the herbs and seasoning to give it a little kick without overpowering the comforting flavors.
Can I use bone-in chicken instead of boneless?
You can, but bone-in chicken might take a bit longer to cook and could add extra richness to the broth. Just be sure to remove the bones before shredding and serving.
Final Thoughts
This Instant Pot Chicken Vegetable Soup Recipe is one of those dishes that becomes a go-to for busy weeknights or whenever you need a quick pick-me-up. It blends wholesome ingredients, simple preparation, and big flavor into a warm, satisfying meal that feels like home in every bowl. Give it a try and enjoy the cozy comfort of homemade soup any day of the week!
Print
Instant Pot Chicken Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes (plus pressure build and release)
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and healthy Instant Pot Chicken Vegetable Soup made with tender chicken breasts, fresh vegetables, and aromatic herbs, all cooked quickly under pressure for a perfect weeknight meal that’s both comforting and nutritious.
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
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups low-sodium chicken broth
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- Juice of ½ lemon
Other
- 1 tablespoon olive oil
- Chopped fresh parsley for garnish
Instructions
- Prepare and Sauté Vegetables: Turn the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and minced garlic and cook for 2 to 3 minutes until they soften and become fragrant.
- Add Remaining Vegetables: Add the sliced carrots, celery, diced zucchini, and chopped green beans to the pot. Sauté together for another 2 minutes to begin softening the vegetables.
- Add Liquids and Seasonings: Stir in the canned diced tomatoes with their juice, chicken broth, dried thyme, dried basil, salt, black pepper, and the bay leaf to the pot, mixing everything well.
- Add Chicken: Place the whole boneless, skinless chicken breasts or thighs into the pot, submerging them in the broth and vegetables.
- Pressure Cook: Cancel the Sauté mode, seal the Instant Pot lid, and set it to Pressure Cook (Manual) on high pressure for 10 minutes.
- Release Pressure: Once cooking is complete, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
- Shred Chicken and Final Touches: Carefully remove the chicken pieces, shred them with two forks, and return the shredded chicken to the pot. Stir in the juice of half a lemon and taste to adjust seasonings as needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
- For extra greens, add fresh spinach or kale at the end of cooking and stir until wilted.
- To make the soup heartier, stir in cooked rice, quinoa, or small pasta right before serving.
