If you are craving a comforting bowl of wholesome goodness, this Instant Pot Chicken Vegetable Soup Recipe will quickly become your new favorite. It’s an irresistible combination of tender chicken, vibrant fresh vegetables, and aromatic herbs, all cooked to perfection in a flash using the Instant Pot. This soup isn’t just a meal; it’s a warm hug in a bowl that brings hearty, nourishing flavors without hours in the kitchen. Plus, it’s wonderfully flexible, making it perfect for busy weeknights or anytime you want a cozy, satisfying dinner.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing their own texture, flavor, or color to make this soup truly shine. The fresh vegetables add crispness and natural sweetness, the herbs infuse beautiful aroma, and the chicken brings that satisfying protein punch. Together, they create a vibrant, hearty dish without any fuss.
- Olive oil: Provides a smooth base for sautéing and adds subtle richness.
- Sweet onion: Adds natural sweetness and depth when finely diced.
- Garlic cloves: Crushed to unleash their pungent, savory aroma.
- Chicken broth: The flavorful liquid foundation that infuses every ingredient.
- Celery stalks: Offers a light crunch and mild bitterness for balance.
- Carrots: Brings vibrant color and natural sweetness in every bite.
- Red potatoes: Adds heartiness and a creamy texture as they cook.
- Zucchini: Contributes tender freshness and subtle earthiness.
- Yellow squash: Compliments zucchini with a mild, buttery flavor.
- Chicken breasts: The star protein, tender and juicy after pressure cooking.
- Dried thyme, rosemary, tarragon: Aromatic herbs that layer classic, fragrant flavors.
- Paprika: Adds a hint of warmth and a mild smoky note.
- Salt and black pepper: Essential seasonings to enhance the overall taste.
- Almond milk: A creamy, dairy-free option to enrich the soup base.
- Tapioca starch: Thickens the soup perfectly without altering its flavor.
How to Make Instant Pot Chicken Vegetable Soup Recipe
Step 1: Sauté the Aromatics
First, set your Instant Pot to the sauté function and pour in the olive oil. Toss in the finely diced sweet onion and crushed garlic cloves, letting them cook gently for 3-4 minutes until fragrant and translucent. This step builds a flavorful base that makes every spoonful rich and inviting. Once done, add the chicken broth directly to the pot and use a spatula to scrape up any caramelized bits stuck to the bottom—those little pieces pack a punch of flavor!
Step 2: Add Vegetables, Chicken, and Seasonings
Next, stir in the chopped celery, carrots, red potatoes, zucchini, and yellow squash, mixing everything to create a colorful vegetable bed. Place the chicken breasts right on top of the veggies—they’ll cook perfectly nestled amongst the fresh ingredients. In a small bowl, whisk together the dried thyme, rosemary, tarragon, paprika, salt, and black pepper to create a fragrant seasoning blend. Sprinkle this over the contents of the pot, ensuring every ingredient gets its share of delicious herbal notes.
Step 3: Pressure Cook the Soup
Secure the Instant Pot lid and make sure the pressure release valve is sealed tightly. Set the pot to cook on high pressure for 8 minutes, allowing all the flavors to meld beautifully while the chicken cooks through. When time’s up, let the pressure naturally release for 10 minutes—this resting time keeps the chicken tender and juicy—then carefully release any remaining pressure. Remove the chicken breasts and shred them into delightful, bite-sized pieces that will soak up all the wonderful broth.
Step 4: Thicken the Soup
While the soup is tenderizing, mix the warm almond milk and tapioca starch together in a small bowl until completely smooth. This slurry acts as a gentle thickener without any starchy lumps or heaviness. Pour it gradually into the pot and stir well to combine. You’ll notice the soup develop a lovely, silky texture that makes it even more comforting and satisfying.
Step 5: Finish and Serve
Return the shredded chicken to the pot and give everything one last good stir to distribute the chicken evenly. Your Instant Pot Chicken Vegetable Soup Recipe is now ready to ladle into bowls and enjoy immediately, preferably with your favorite crackers or crusty bread to soak up every last drop.
How to Serve Instant Pot Chicken Vegetable Soup Recipe
Garnishes
To elevate your soup presentation and add extra bursts of flavor, consider fresh chopped parsley or chives as a bright green finish. A squeeze of lemon juice can also add a lovely zing that cuts through the richness. For a touch of indulgence, a small dollop of plain yogurt or sour cream works wonderfully, adding creaminess and a subtle tang that complements the herbs beautifully.
Side Dishes
This soup shines on its own but pairing it with a warm, crusty baguette or homemade garlic bread turns it into a full meal experience. Crisp side salads with light vinaigrette also offer refreshing contrast, balancing the heartiness of the soup with a crisp bite. If you want to keep things simple, buttery crackers or toasted pita chips make excellent companions to scoop up every flavorful spoonful.
Creative Ways to Present
For an eye-catching presentation, serve the soup in individual ceramic mugs or bread bowls that add rustic charm and make the meal feel extra special. Garnishing each portion with a swirl of pesto or a sprinkle of freshly grated Parmesan gives a restaurant-style flair. You might also layer the shredded chicken and veggies thoughtfully in clear glass bowls for a colorful preview of what’s inside, making every serving look as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover soup stays fresh and flavorful when stored in airtight containers in the refrigerator for up to 3-4 days. Because this Instant Pot Chicken Vegetable Soup Recipe contains tender shredded chicken and soft veggies, it’s perfect for quick lunches or easy family dinners later in the week without any loss in taste or texture.
Freezing
This soup freezes beautifully, making it an excellent make-ahead meal. Allow the soup to cool completely, then transfer portions into freezer-safe containers or heavy-duty freezer bags. Stored properly, it will keep well for up to 3 months. Just be sure to leave some room for the soup to expand as it freezes to prevent any containers from bursting.
Reheating
To reheat, thaw frozen soup overnight in the fridge and warm gently on the stovetop over medium-low heat, stirring occasionally until heated through. If reheating from refrigerated leftovers, simply microwave or heat on the stove until steaming hot. You might want to add an extra splash of chicken broth or water if the soup has thickened too much during storage.
FAQs
Can I use frozen chicken breasts for this Instant Pot Chicken Vegetable Soup Recipe?
Absolutely! One of the great things about the Instant Pot is that it can cook frozen chicken without any issues. Just add a few extra minutes to the pressure cooking time to make sure the chicken is fully cooked and tender.
Can I substitute other vegetables in this recipe?
Yes, feel free to swap in your favorite vegetables like green beans, peas, or bell peppers. Just keep in mind that cooking times might vary slightly with different vegetable textures, so add softer veggies later if you want them to retain some bite.
Is this soup gluten-free?
Yes! Since no wheat-based thickeners are used and all ingredients are naturally gluten-free, this soup is safe for those avoiding gluten. Just double-check your stock and starch to ensure they haven’t been cross-contaminated.
How can I make this recipe dairy-free?
This Instant Pot Chicken Vegetable Soup Recipe already uses almond milk as a dairy-free option, so it’s perfect for anyone avoiding dairy. You can also use other plant-based milks like cashew or oat to achieve similar creaminess.
Can I make this recipe vegetarian or vegan?
To make it vegetarian, substitute the chicken broth with vegetable broth and omit the chicken, or use a plant-based protein like tofu or tempeh. For vegan, follow the same adjustments and use almond milk or any plant milk as described.
Final Thoughts
This Instant Pot Chicken Vegetable Soup Recipe truly embodies comfort and convenience with every bowl. The blend of fresh vegetables, tender chicken, and fragrant herbs cooked quickly under pressure means you get nourishing, homemade soup without the wait. I hope you give this recipe a try and discover how easy and rewarding it is to create such a heartwarming dish right in your own kitchen. It’s the perfect meal to share with loved ones or enjoy any day you’re craving something wholesome and satisfying.
Print
Instant Pot Chicken Vegetable Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
This Instant Pot Chicken Vegetable Soup is a hearty, comforting, and nutritious one-pot meal packed with tender chicken, fresh vegetables, and flavorful herbs. Perfect for a quick and wholesome dinner, it combines the convenience of pressure cooking with the rich taste of homemade soup, thickened slightly with a milk and starch slurry for a creamy finish.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 sweet onion (finely diced)
- 3 cloves garlic (crushed)
- 4 cups chicken broth (regular sodium)
Vegetables
- 4 stalks celery (cut into ½-inch pieces)
- ¾ pound carrots (cut into ½-inch slices)
- 1 pound red potatoes (cut into 1-inch pieces)
- 1 medium zucchini (cut into ½-inch slices)
- 1 yellow squash (cut into ½-inch slices)
Protein
- 1 pound chicken breasts (cut into 4-oz. portions)
Seasonings
- ½ teaspoon thyme (dried)
- ½ teaspoon rosemary (dried)
- ½ teaspoon tarragon (dried)
- ¼ teaspoon paprika
- ½ – 1 ½ teaspoons salt (to taste)
- ¼ teaspoon black pepper
Thickening Agent
- ½ cup almond milk (or milk/cashew milk, warmed)
- 3 tablespoons tapioca starch (or corn starch)
Instructions
- Saute Onion: Set the Instant Pot to the sauté function and heat the olive oil. Add the finely diced onion and crushed garlic, sautéing for 3 to 4 minutes until softened and fragrant. Then add the chicken broth, scraping the bottom of the pot to loosen any browned bits to prevent burning during pressure cooking.
- Add Veggies, Chicken, and Seasoning: Add the chopped celery, carrots, red potatoes, zucchini, and yellow squash to the pot and stir to combine. Place the chicken breast portions on top of the vegetables. In a small bowl, whisk together the dried thyme, rosemary, tarragon, paprika, salt, and black pepper, then sprinkle the seasoning mixture evenly over the ingredients in the pot.
- Pressure Cook: Secure the lid on the Instant Pot and ensure the pressure release valve is set to sealing. Set the Instant Pot to cook on high pressure for 8 minutes. After the timer goes off, allow the pot to naturally release pressure for 10 minutes before carefully switching the valve to venting to fully release any remaining pressure. Once safe, open the lid and shred the chicken breasts directly in the pot.
- Make the Slurry: While the soup is cooking, whisk together the warmed almond milk and tapioca starch until smooth to create a slurry. Stir this mixture into the hot soup until the broth slightly thickens, enhancing its creamy texture.
- Serve: Ladle the finished chicken vegetable soup into bowls and serve warm, optionally accompanied by crackers or fresh bread for a satisfying meal.
Notes
- You can substitute the chicken broth with low sodium broth if preferred.
- Feel free to use any milk alternative you like for the slurry or regular milk if not dairy-sensitive.
- The starch slurry can be adjusted to reach your desired soup thickness.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Shredding the chicken after cooking helps distribute protein evenly throughout the soup.
