Instant Pot Chicken Vegetable Soup
Indulge in the comforting warmth of Instant Pot Chicken Vegetable Soup, a quick and nutritious meal that your entire family will love. This delightful soup combines tender chicken with a colorful array of fresh vegetables, all simmered in a savory broth that’s both satisfying and healthy. Perfect for busy weeknights or meal prep, this one-pot wonder is not only easy to make but also customizable to suit your taste preferences. With just 35 minutes from start to finish, it’s the ideal solution for delicious homemade comfort food without the hassle. Enjoy each spoonful as it wraps you in warmth and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Soup
- Method: Pressure cooking
- Cuisine: American
Ingredients
Scale
- 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
- Salt and pepper to taste
Instructions
- Set your Instant Pot to sauté mode. Heat olive oil, then add chopped onion, carrots, and celery; sauté until softened.
- Stir in minced garlic, thyme, salt, and pepper; cook for an additional minute.
- Add chicken breasts or thighs along with chicken broth and bay leaves, ensuring everything is submerged.
- Seal the lid and cook on high pressure for 25 minutes.
- Allow a natural pressure release for 5 minutes before switching to quick release.
- Remove chicken, shred it using two forks, and return it to the pot. Adjust seasoning if needed before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg