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