Description
A hearty and healthy Instant Pot Chicken Vegetable Soup packed with tender chicken, fresh vegetables, and flavorful herbs. Perfect for a quick and comforting meal, this soup combines simple ingredients with the convenience of pressure cooking to deliver a warm dish in just 35 minutes.
Ingredients
Scale
Chicken
- 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)
- Fresh parsley for garnish (optional)
Broth and Seasonings
- 4 cups low-sodium chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Sauté the Chicken: Set your Instant Pot to “Sauté” mode and add a tablespoon of olive oil. Once the oil is hot, add the chicken pieces and sauté until lightly browned, about 3-4 minutes per side, locking in flavor and texture.
- Sauté the Vegetables: Add the chopped carrots, celery, and onions to the pot and continue sautéing for another 3-4 minutes to soften the vegetables and enhance their flavor.
- Add the Broth and Seasonings: Pour in 4 cups of low-sodium chicken broth, then add minced garlic, dried thyme, bay leaves, salt, and black pepper. Stir well to combine all ingredients evenly.
- Pressure Cook: Secure the Instant Pot lid and make sure the valve is set to “Sealing.” Set the Instant Pot to High Pressure cooking mode for 10 minutes to cook the chicken and vegetables thoroughly.
- Natural Release: Once cooking is complete, allow the Instant Pot to naturally release pressure for 5 minutes. Then carefully turn the valve to “Venting” to release any remaining pressure before opening the lid.
- Shred the Chicken: Open the lid and use tongs or two forks to shred the chicken into bite-sized pieces. Stir the soup to integrate the shredded chicken and remove the bay leaves from the pot.
- Serve and Garnish: Ladle the hot soup into bowls and optionally garnish with fresh parsley or grated Parmesan cheese for extra flavor. Serve immediately and enjoy your comforting meal.
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- Potatoes are optional but add extra heartiness to the soup.
- Adjust salt and pepper according to your taste preferences.
- Using fresh parsley as garnish provides a bright, fresh flavor contrast.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
