Instant Pot Chicken Vegetable Soup (Quick & Healthy)

There’s nothing quite like a warm, comforting bowl of soup – especially when it’s both delicious and nutritious!

If you’re short on time but still craving a hearty, homemade meal, this Instant Pot Chicken Vegetable Soup is the perfect solution.

In just a fraction of the time it would take to cook on the stove, the Instant Pot delivers a rich, flavorful soup brimming with tender chicken and fresh vegetables.

Ready to dive in and discover how to make this quick and healthy dish?

Let’s get started!

Essential Ingredients

To make this hearty soup, you’ll need the following ingredients:

Chicken:

For the best texture and flavor, use boneless, skinless chicken breasts or thighs. Thighs tend to remain tender and juicy when cooked under pressure, while chicken breasts are leaner but just as flavorful. You can use whole chicken pieces if you prefer, but boneless cuts are quicker to cook and easier to shred.

Vegetables:

The classic combination for this soup includes carrots, celery, and potatoes. These vegetables add great texture and are full of vitamins. Feel free to experiment with other veggies like green beans, peas, or corn based on your preferences.

Broth and Seasonings:

To bring everything together, use a low-sodium chicken broth to keep the soup from becoming too salty. For flavor, add minced garlic, thyme, bay leaves, and a touch of black pepper. These seasonings will infuse the soup with a rich, aromatic flavor.

Optional Add-ins:

Want to make the soup your own? Consider adding ingredients like beans, kale, or pasta. Beans offer additional protein and fiber, while kale adds a nutritious leafy green. Small pasta shapes, like ditalini or elbow macaroni, can make the soup even more filling.

How to Make Instant Pot Chicken Vegetable Soup

Step-by-Step Instructions:

Making this soup in the Instant Pot is simple and quick. Here’s how:

1. Sauté the Chicken and Veggies:
   • Set your Instant Pot to “Sauté” mode and add a tablespoon of olive oil. Once hot, sauté the chicken pieces until lightly browned, about 3-4 minutes per side.
   • Add chopped carrots, celery, and onions, and sauté for another 3-4 minutes to soften the vegetables.
2. Add the Broth and Seasonings:
   • Pour in 4 cups of low-sodium chicken broth, and stir in your garlic, thyme, bay leaves, salt, and pepper. Stir to combine everything evenly.
3. Pressure Cook:
   • Secure the Instant Pot lid, ensuring the valve is set to “Sealing.” Set the pot to High Pressure for 10 minutes.
   • Once the cooking time is complete, allow the pot to naturally release pressure for about 5 minutes, then carefully switch the valve to “Venting” to release the remaining pressure.
4. Shred the Chicken:
   • Open the lid, and use tongs or a fork to shred the chicken into bite-sized pieces. Stir everything together, and remove the bay leaves.
5. Serve and Enjoy:
   • Ladle the soup into bowls, and serve hot. Optional: garnish with fresh parsley or grated Parmesan for an extra burst of flavor!

4. Troubleshooting Common Instant Pot Soup Issues

Overcooked Chicken:

One common mistake is overcooking the chicken, which can make it dry. To avoid this, don’t overpressure cook it. Chicken breasts typically only need about 8 minutes of cooking time, while thighs can go up to 10 minutes. Always follow the recipe’s timing, and check your chicken’s doneness by shredding it to make sure it’s tender.

Too Much Liquid:

If your soup turns out too watery, you can thicken it by either simmering it for an extra few minutes with the lid off or by adding a thickening agent like cornstarch mixed with water. Alternatively, use fewer cups of broth next time for a thicker consistency.

Vegetables Overcooked:

To avoid mushy vegetables, you can opt for a quick release of the pressure as soon as the cooking time is up, which will stop the cooking process immediately. Make sure to cut your vegetables into uniform sizes to ensure even cooking.

Variations of Instant Pot Chicken Vegetable Soup

Low-Carb Options:

For a keto-friendly soup, swap out potatoes for cauliflower florets or zucchini. These vegetables provide the same texture without the extra carbs.

Spicy Chicken Soup:

If you love a little heat, add a diced jalapeño or a dash of hot sauce to your soup. This will give the soup a spicy kick that balances perfectly with the mild flavors of the chicken and vegetables.

Creamy Chicken Vegetable Soup:

For a creamy version, stir in heavy cream or coconut milk once the soup is done. This creates a rich, velvety texture that’s perfect for chilly days.

Storing and Reheating

How to Store Leftovers:

Allow your soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. For longer storage, you can freeze the soup for up to 3 months.

Reheating Tips:

When reheating, you can microwave the soup in individual servings or warm it up on the stovetop. Add a splash of broth or water if the soup thickens too much after being stored.

Recipe FAQ’s

Can I use frozen chicken?

Yes! You can use frozen chicken in this recipe. However, you’ll need to increase the cooking time to 12-15 minutes on high pressure. Be sure to allow extra time for the Instant Pot to come to pressure.

Can I use other vegetables?

Absolutely! You can customize this soup with vegetables such as green beans, peas, or corn. Feel free to swap or add any vegetables you like based on availability or preference.

How can I make this soup creamy?

To make this soup creamy, stir in a cup of heavy cream or coconut milk after cooking. This adds a rich texture without overpowering the flavors.