There’s just something so comforting about a warm bowl of soup, isn’t there? It wraps you in a cozy hug on a chilly day. My Instant Pot Chicken Vegetable Soup is a go-to in my kitchen because it’s not just delicious; it’s a bowl full of nutrition and flavor that comes together in a flash! I remember the first time I made this soup after a long day at work. I was exhausted, but the aroma from the kitchen pulled me in, and I couldn’t wait to dig in. The tender chicken, vibrant veggies, and savory broth made every spoonful a delight. Plus, the Instant Pot does all the heavy lifting, so you can sip your soup and relax without a care in the world. Trust me, you’re going to love it!

Ingredients for Instant Pot Chicken Vegetable Soup

Gathering the right ingredients is key to making this wholesome soup. Here’s what you’ll need:

1 lb chicken breast, diced into bite-sized pieces for even cooking
2 cups mixed vegetables (I love using a combination of carrots, peas, and corn for that sweet crunch)
1 onion, chopped, which adds a lovely depth of flavor
2 cloves garlic, minced, because garlic makes everything better!
4 cups chicken broth, the heart of our soup that brings it all together
1 tsp salt, to enhance all those wonderful flavors
1/2 tsp black pepper, for a touch of warmth
1 tsp dried thyme, which adds a lovely herby note
1 bay leaf, for that classic soul-soothing essence

Feel free to swap in your favorite veggies or whatever you have on hand; the beauty of this soup is its versatility!

How to Prepare Instant Pot Chicken Vegetable Soup

Making this Instant Pot Chicken Vegetable Soup is a breeze! Here’s how to whip it up in no time:

First, turn on your Instant Pot and select the sauté function. Let it heat up for a minute.
Once it’s hot, toss in the chopped onion and minced garlic. Sauté them until they’re softened and fragrant, about 2-3 minutes. Trust me, the smell is heavenly!
Next, add the diced chicken to the pot. Brown it on all sides, stirring occasionally, for about 5 minutes. This step adds great flavor to the soup.
Now, it’s time to add the mixed vegetables, chicken broth, salt, black pepper, dried thyme, and the bay leaf. Give it a good stir to combine everything.
Close the lid securely, ensuring the valve is set to sealing. Set your Instant Pot to high pressure for 10 minutes.
Once the cooking time is up, do a quick release of the pressure by carefully turning the valve to venting. Watch out for the steam!
Finally, remove the bay leaf and give the soup a stir before serving. It’s that simple!

You’ll love how easy and quick it is to enjoy a hearty bowl of soup!

Why You’ll Love This Recipe

Quick Preparation: In just 25 minutes, you can have a steaming bowl of delicious soup ready to enjoy!
Nutritious Ingredients: Packed with lean chicken and colorful veggies, this soup is a healthy choice for any meal.
Hearty Flavor: The combination of savory broth and tender chicken creates a comforting, satisfying dish that warms you from the inside out.
Easy Cleanup: With the Instant Pot, there’s minimal mess to deal with—just one pot to wash!
Versatile: Customize it with your favorite vegetables or spices to make it your own.

Tips for Success

To make sure your Instant Pot Chicken Vegetable Soup turns out perfectly every time, here are my top tips:

Don’t skip the sauté: Browning the chicken and softening the onions and garlic before pressure cooking develops a deeper flavor that really elevates the soup.
Adjust your seasoning: Taste your broth before sealing the pot. Depending on the brand of chicken broth you use, you might want to tweak the salt and pepper to your preference.
Use fresh or frozen veggies: Both work beautifully! Just keep in mind that frozen veggies may take slightly longer to cook, so adjust your timing if needed.
Let it rest: Allow the soup to sit for a few minutes after opening the lid. It gives the flavors a chance to meld together even more.
Store leftovers: This soup freezes beautifully, so make a double batch and enjoy it later for an easy meal!

Variations of Instant Pot Chicken Vegetable Soup

If you’re feeling adventurous or just want to switch things up, there are so many fun variations you can try with this soup! Here are a few ideas:

Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for some heat!
Herb Boost: Experiment with fresh herbs like parsley or dill instead of dried thyme for a fresh twist.
Different Proteins: Swap the chicken for turkey or even cooked sausage for a different flavor profile.
Creamy Option: Stir in a splash of cream or a dollop of sour cream right before serving for a richer soup.
Seasonal Veggies: Use seasonal produce like zucchini in the summer or sweet potatoes in the fall to keep it fresh and exciting!

Feel free to mix and match according to your taste; the possibilities are endless!

Storage & Reheating Instructions

Storing leftovers of this delicious Instant Pot Chicken Vegetable Soup is super easy! Just let the soup cool to room temperature, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3-4 days. If you want to save it for later, this soup freezes beautifully! Portion it into freezer-safe containers or zip-top bags, leaving a little space for expansion, and pop it in the freezer. You can enjoy it for up to 3 months!

When it’s time to reheat, just thaw overnight in the fridge if frozen. Then, warm it up on the stove over medium heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe bowl, covering it loosely to avoid splatters. Just make sure to stir it halfway through for even heating. Enjoy a cozy bowl anytime you crave it!

Nutritional Information

When it comes to comfort food, knowing the nutritional breakdown can help you enjoy it even more! Here’s an estimated look at the nutrition for one serving (about 1 cup) of my Instant Pot Chicken Vegetable Soup:

Calories: 200
Fat: 5g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 600mg
Carbohydrates: 20g
Fiber: 3g
Sugar: 3g
Protein: 25g

These values are estimates, of course, and might vary based on specific ingredients used. But they give you a good idea of how wholesome this soup is!

FAQ about Instant Pot Chicken Vegetable Soup

Got questions about my Instant Pot Chicken Vegetable Soup? No worries! Here are some common queries I get, along with answers to help you out:

Can I use frozen chicken? Absolutely! Just make sure to increase the cooking time slightly to ensure everything is cooked through. You might want to add an extra 2-3 minutes for those frozen chicken pieces.

What kind of vegetables work best? I love using a mix of carrots, peas, and corn, but feel free to get creative! You can toss in green beans, bell peppers, or even spinach for a boost of nutrients.

Can I make this soup in advance? Yes! This soup stores really well, so you can make it ahead of time and keep it in the fridge for up to 4 days. Just give it a good stir before serving!

How can I make it thicker? If you prefer a heartier soup, try adding a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) just before serving. Stir it in and let it simmer for a few minutes until it thickens up.

Is this soup gluten-free? Yes! All the ingredients listed are gluten-free, making it a great option for anyone avoiding gluten in their diet. Enjoy a bowl without worry!

Instant Pot Chicken Vegetable Soup: Quick Comfort Meal Bliss

Author: [email protected]
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Soup
Method: Instant Pot
Cuisine: American
Diet: Low Fat

Print Recipe

Description

A hearty and nutritious instant pot chicken vegetable soup.

Ingredients

Scale

1 lb chicken breast, diced
2 cups mixed vegetables (carrots, peas, corn)
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf

Instructions

Turn on the instant pot and select the sauté function.
Add the onion and garlic; cook until softened.
Add the diced chicken and brown on all sides.
Add the mixed vegetables, chicken broth, salt, pepper, thyme, and bay leaf.
Close the lid and set to high pressure for 10 minutes.
Once cooking is complete, do a quick release of the pressure.
Remove the bay leaf before serving.

Notes

Use fresh or frozen vegetables.
Adjust seasoning to taste.
This soup freezes well for future meals.

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 3g
Sodium: 600mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

Keywords: instant pot chicken vegetable soup

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