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
Scale
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.
