If you’ve been hunting for a soul-warming, nourishing soup that practically makes itself, look no further than this delightful Instant Pot Chicken Vegetable Soup Recipe. It’s the perfect blend of tender chicken, fresh veggies, and savory herbs all coming together in a rich broth that feels like a hug in a bowl. Whether you’re new to the Instant Pot or a seasoned pro, this recipe is a fast, fuss-free way to create a wholesome meal that feels homemade but comes together in less than an hour. Trust me, once you try it, it’ll quickly become your go-to comfort food for chilly evenings or anytime you crave something both hearty and healthy.
Ingredients You’ll Need
These ingredients are simple but absolutely essential to nailing the classic flavor and texture of the Instant Pot Chicken Vegetable Soup Recipe. Each one brings something special to the pot, whether it’s the sweetness of carrots, the aromatic kick of thyme, or the satisfying protein from chicken breasts or thighs.
- Chicken (4 boneless skinless breasts or thighs): The star protein that absorbs all the delicious broth flavors while remaining juicy and tender.
- Olive oil (1 tablespoon): Adds a subtle richness and helps brown the chicken and vegetables for extra depth.
- Carrots (2 medium, peeled and chopped): Sweet and colorful, carrots add a gentle crunch and vibrant orange hue.
- Celery (2 stalks, chopped): Provides a mild, earthy flavor that balances the soup’s sweetness perfectly.
- Onion (1 medium, chopped): The foundation of savory flavor and a little natural sweetness when sautéed.
- Low-sodium chicken broth (4 cups): The liquid heart of the soup, allowing you to control saltiness and create a clear, flavorful base.
- Garlic (2 cloves, minced): Adds a warming, aromatic boost to every spoonful.
- Dried thyme (1 teaspoon): This herb infuses the soup with a subtle earthiness that pairs beautifully with chicken.
- Bay leaves (2): Slowly release layers of flavor that elevate the broth’s complexity.
- Salt (1 teaspoon, or to taste): Essential for enhancing all the natural flavors in the soup.
- Black pepper (1/2 teaspoon): Provides a gentle heat and brightness.
- Potatoes (2 medium, diced, optional): For a heartier texture and a creamy, comforting bite.
- Fresh parsley (optional, for garnish): A fresh pop of color and earthiness to finish your soup beautifully.
How to Make Instant Pot Chicken Vegetable Soup Recipe
Step 1: Sauté the Chicken and Veggies
First, set your Instant Pot to the “Sauté” mode and add the olive oil. Once it’s shimmering, carefully add the chicken pieces and brown them for about 3 to 4 minutes per side. This step locks in flavor and creates a lovely caramelized layer. After the chicken has a nice golden color, toss in your chopped carrots, celery, and onion. Let them soften in the pot for another 3 to 4 minutes—this builds a tasty, aromatic base for your soup.
Step 2: Add the Broth and Seasonings
Next up, pour in your low-sodium chicken broth, filling your pot with that liquid gold. Stir in the minced garlic, dried thyme, bay leaves, and your salt and pepper. Give everything a good mix to ensure the herbs and seasonings spread evenly. This is where all those simple ingredients start harmonizing into a flavorful broth.
Step 3: Pressure Cook Until Perfect
Seal the Instant Pot lid, making sure the valve is set to “Sealing.” Set your pot to cook at high pressure for 10 minutes. This pressure cooking time is just right to cook the chicken fully while melding the flavors of the veggies and herbs together beautifully. After cooking, let the pressure release naturally for about 5 minutes, then carefully switch the valve to “Venting” to let out the last bits of steam.
Step 4: Shred the Chicken and Final Touches
Open the lid and get ready for the satisfying part! Use tongs or a fork to shred the chicken into bite-sized pieces right in the pot. This creates tender morsels that soak up all that amazing broth. Stir everything well and fish out the bay leaves—they’ve done their job and should be removed before serving.
Step 5: Serve and Enjoy
Ladle your warm soup into bowls and if you like, sprinkle with fresh parsley or even a little grated Parmesan. The Instant Pot Chicken Vegetable Soup Recipe is now ready to bring comfort and joy to your table!
How to Serve Instant Pot Chicken Vegetable Soup Recipe
Garnishes
Adding garnishes is a simple way to elevate your soup experience. Fresh parsley brightens the presentation and adds a hint of herbaceous freshness that complements the rich broth. For a cheesy twist, a sprinkle of grated Parmesan melts beautifully into the hot soup, adding luscious umami depth.
Side Dishes
This soup pairs wonderfully with rustic bread or warm, buttery dinner rolls—perfect for dipping. You could also serve it alongside a crisp side salad to balance out the warmth of the bowl with refreshing greens, making for a well-rounded meal everyone will appreciate.
Creative Ways to Present
For a cozy dinner party or family meal, consider serving the soup in charming bread bowls or mini soup crocks. Adding a swirl of crème fraîche or a drizzle of chili oil on top can add flair and layers of flavor, turning this humble recipe into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
After enjoying your Instant Pot Chicken Vegetable Soup Recipe, store any leftovers in airtight containers in the refrigerator. It should keep well for up to 4 days, allowing you to savor the flavors again without any loss of quality.
Freezing
This soup freezes fabulously, making it a fantastic make-ahead option. Simply cool it completely, transfer to freezer-safe containers, and freeze for up to 3 months. When thawed, the flavors will be just as comforting and delicious as freshly made.
Reheating
Reheat your soup gently on the stovetop over medium heat or in the microwave, stirring occasionally to heat it evenly. If the soup has thickened, add a splash of broth or water to restore the lovely soup-like consistency.
FAQs
Can I use frozen chicken in this Instant Pot Chicken Vegetable Soup Recipe?
Absolutely! One of the great things about the Instant Pot is that it handles frozen chicken well. Just add a few extra minutes to the cooking time to ensure the chicken cooks all the way through and reaches the right tenderness.
Is it okay to substitute chicken thighs for chicken breasts?
Yes, chicken thighs work beautifully in this recipe. They tend to stay juicier and have more flavor, but either cut works well depending on your preference and what you have on hand.
Can I add other vegetables to this soup?
Definitely! Feel free to experiment with your favorite veggies like green beans, peas, or corn. Just keep in mind that different vegetables cook at different rates, so you might want to add quick-cooking vegetables after pressure cooking to avoid mushiness.
How do I make the soup spicier?
You can add a pinch of crushed red pepper flakes during the sauté step or a dash of hot sauce when serving. Either method will give your Instant Pot Chicken Vegetable Soup Recipe a subtle, warming kick.
Can I make this soup low-carb or keto-friendly?
Yes! Simply omit the potatoes or swap them out for low-carb vegetables like zucchini or cauliflower. The broth, chicken, and veggies are naturally friendly to low-carb diets, making this a versatile option for many eating styles.
Final Thoughts
I really can’t recommend this Instant Pot Chicken Vegetable Soup Recipe enough. It’s straightforward, delicious, and incredibly satisfying, making it perfect for busy weeknights or whenever you crave something nurturing and homemade. Give it a try—you might just find it becoming an essential part of your cozy meal rotation!
Print
Instant Pot Chicken Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This hearty Instant Pot Chicken Vegetable Soup is a comforting and nutritious meal that combines tender chicken, fresh vegetables, and flavorful herbs. Ready in just 35 minutes, it’s perfect for a quick weeknight dinner or a cozy lunch. The use of the Instant Pot ensures a rich, well-developed broth with minimal fuss, making it an ideal one-pot dish for busy households.
Ingredients
Chicken and Oil
- 4 boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
Vegetables
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 medium potatoes, diced (optional)
- 2 cloves garlic, minced
Liquids and Seasonings
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
Garnish (Optional)
- Fresh parsley
- Grated Parmesan cheese
Instructions
- Sauté the Chicken: Set your Instant Pot to “Sauté” mode and add 1 tablespoon of olive oil. When the oil is hot, add the chicken pieces and brown them on each side for about 3-4 minutes, creating a flavorful base for the soup.
- Sauté the Vegetables: Add the chopped carrots, celery, and onions to the pot with the chicken. Continue sautéing for an additional 3-4 minutes until the vegetables start to soften and release their aroma.
- Add Broth and Seasonings: Pour in 4 cups of low-sodium chicken broth. Stir in minced garlic, dried thyme, bay leaves, salt, and black pepper. Mix everything well to combine the flavors evenly.
- Pressure Cook: Secure the Instant Pot lid and make sure the valve is set to sealing. Set the pot to cook on High Pressure for 10 minutes, allowing the flavors to meld and the chicken to become tender.
- Natural Pressure Release: When cooking is complete, let the Instant Pot naturally release pressure for 5 minutes before carefully switching the valve to venting to release any remaining pressure.
- Shred the Chicken: Open the lid and use forks or tongs to shred the chicken into bite-sized pieces. Stir the soup to combine, and remove the bay leaves before serving.
- Serve: Ladle the soup into bowls and enjoy hot. Optionally, garnish with fresh parsley or a sprinkle of grated Parmesan to enhance the flavor and presentation.
Notes
- This soup can be made with either chicken breasts or thighs depending on your preference for lean or richer meat.
- Potatoes are optional but add extra heartiness to the soup.
- For a thicker soup, you can use an immersion blender to blend a portion before shredding the chicken.
- Adjust salt and pepper to taste, especially if using salted broth or additional cheese as garnish.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for longer storage.
