Instant Pot Chicken Vegetable Soup
This Instant Pot Chicken Vegetable Soup is a quick, easy, and healthy meal perfect for busy days. With a combination of lean chicken, vibrant vegetables, and savory broth, it’s both comforting and nutritious.Ready in just 35 minutes, this soup is ideal for busy weeknights or meal prep for the week ahead.
Ingredients
- 4 boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 2 medium carrots peeled and chopped
- 2 celery stalks chopped
- 1 medium onion chopped
- 4 cups low-sodium chicken broth
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 medium potatoes diced (optional)
- Fresh parsley for garnish optional
Instructions
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.
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.
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.
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.
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!