If you’ve ever craved a comforting, nourishing bowl of soup on a chilly day, then you’ve probably found yourself reaching for a tried-and-true recipe for chicken vegetable soup. But what if you could create the same warm, satisfying dish in a fraction of the time, while keeping all the flavors rich and vibrant? Enter the Instant Pot Chicken Vegetable Soup-a game changer for busy days when you need something both healthy and hearty without spending hours in the kitchen.
The Instant Pot has revolutionized cooking, making it easier to prepare complex dishes in record time. The beauty of this soup is that it’s packed with lean protein, plenty of veggies, and layers of flavor that meld together beautifully, all while cooking in under an hour. Whether you’re looking for a quick dinner or a meal prep option that will keep you fueled for the week, this recipe delivers on all fronts. Let’s dive into how you can make this cozy bowl of goodness!
Instant Pot Chicken Vegetable Soup Recipe
Making soup in an Instant Pot is incredibly simple. It’s all about throwing ingredients into one pot and letting the magic of pressure cooking do the rest. The best part? This recipe offers an array of fresh vegetables, seasoned chicken, and a flavorful broth, creating a wholesome and satisfying dish. It’s perfect for a family dinner or even meal prepping for the week.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6-8
Ingredients Needed
Here’s everything you’ll need to create this flavorful soup:
- Boneless skinless chicken breast or thighs: The base of your protein. I recommend chicken thighs for extra flavor and tenderness, but chicken breast works just as well.
- Carrots: Thinly sliced or diced, carrots bring a touch of natural sweetness and vibrant color to the soup.
- Celery: Chopped into small pieces, celery adds a bit of crunch and subtle flavor.
- Yellow onion: A classic aromatic to bring depth to the soup base.
- Garlic: Minced garlic for that fragrant and savory punch.
- Potatoes: Diced potatoes (or even sweet potatoes if you want a twist!) to add heartiness and a creamy texture once they soften.
- Zucchini: This vegetable will cook quickly and absorb all the wonderful flavors of the broth.
- Frozen peas: A quick and easy way to get a pop of color and sweetness in your soup.
- Chicken broth: The liquid base that pulls everything together. Opt for low-sodium broth to control the salt levels.
- Herbs: A mixture of thyme, rosemary, and bay leaves gives the soup that comforting herbal note.
- Salt and pepper: To season and balance the flavors.
- Olive oil: For sautéing the vegetables and adding richness.
- Lemon juice (optional): A small splash of lemon juice brightens up the entire dish at the end, giving it a bit of zing.
Cooking Instructions
Now, let’s get to the fun part: cooking! The beauty of this recipe is how easy it is to follow, and with the Instant Pot, the process is streamlined even further.
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Sauté The Aromatics
Turn your Instant Pot to the ’Sauté’ setting. Once it’s hot, add a tablespoon of olive oil. Toss in the chopped onions and minced garlic, and sauté for about 3-4 minutes until they become fragrant and softened. This step is essential to bring out those deeper flavors.
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Brown The Chicken (Optional)
If you have a little extra time, you can add the chicken breasts (whole) to the pot and sear them for 2-3 minutes on each side. This step isn’t necessary, but it gives the chicken a nice crust, which adds to the overall flavor. After browning, remove the chicken and set it aside.
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Add The Vegetables
Next, add in the carrots, celery, potatoes, zucchini, and frozen peas. Stir everything together to combine.
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Deglaze And Add Broth
Pour in the chicken broth and give everything a good stir, making sure to scrape up any brown bits stuck to the bottom of the pot (these are packed with flavor). Add the thyme, rosemary, bay leaves, salt, and pepper.
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Pressure Cook
Place the chicken back into the pot (whole pieces), making sure it’s nestled in with the veggies and liquid. Close the Instant Pot lid, seal the vent, and set it to Pressure Cook on High for 10 minutes.
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Release The Pressure
After the cook time is up, allow for a natural pressure release for about 5 minutes, then manually release the remaining pressure.
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Shred The Chicken
Open the lid, remove the chicken from the pot, and shred it using two forks. Return the shredded chicken to the soup, stir everything together, and give it a taste for seasoning. You may want to add a touch more salt, pepper, or even a squeeze of lemon juice to brighten it up.
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Serve
Ladle the soup into bowls and serve hot! It’s perfect on its own or paired with some crusty bread or crackers.
Ingredient Insights
- Chicken Thighs vs. Chicken Breasts: While both cuts are delicious, chicken thighs are more forgiving in the Instant Pot, as they stay juicy and tender even when cooked for a longer period. Chicken breasts can dry out a bit, so if you prefer them, keep an eye on the cook time or opt to cook them for just 8 minutes under pressure.
- Potatoes: Yukon Gold or Russet potatoes work best for a creamy texture, but sweet potatoes bring a wonderful natural sweetness that pairs nicely with the savory herbs.
- Zucchini: Zucchini cooks quickly in the Instant Pot, so it will soften and meld into the soup without losing its texture. You could swap it for other vegetables like green beans or squash, but zucchini is a great choice for balance.
- Herbs: Fresh herbs bring more flavor to the soup, but you can also use dried herbs in a pinch. Just reduce the amount by half (e.g., 1 teaspoon of dried thyme instead of a tablespoon of fresh).
Expert Tips
- Season at the End: Since the Instant Pot can intensify flavors, it’s a good idea to wait until the end of cooking to taste and adjust seasonings. This prevents over-seasoning and gives you a more balanced flavor profile.
- Thicken the Soup: If you prefer a thicker soup, you can mash some of the potatoes in the soup using a potato masher or immersion blender. This will create a creamy base without adding any cream.
- Make it Spicy: For a little heat, add a pinch of red pepper flakes or a chopped jalapeño when sautéing the onions and garlic.
Recipe Variations
- Swap the Vegetables: Feel free to mix and match vegetables. Kale or spinach can replace the zucchini, or you can add corn for extra sweetness.
- Use Bone-in Chicken: If you want a deeper, more complex flavor, try using bone-in chicken thighs or even a whole chicken. Just make sure to adjust the cook time accordingly (about 25-30 minutes on high).
- Add Quinoa or Rice: For a heartier meal, you can add quinoa, rice, or even pasta to the soup. If using pasta, add it towards the end of the cook time (after pressure cooking), so it doesn’t overcook.
Final Words
This Instant Pot Chicken Vegetable Soup is a truly flexible recipe that can be tailored to suit whatever ingredients you have on hand. Whether you want to go for a lighter, veggie-packed version or a heartier, protein-rich soup, it’s easy to make. The Instant Pot ensures that your soup is not only delicious but also quick and easy, which is perfect for busy weeknights or lazy weekends when you want a comforting meal without much fuss.
FAQs
What Ingredients Are Needed For Instant Pot Chicken Vegetable Soup?
For Instant Pot chicken vegetable soup, you will need boneless, skinless chicken breasts or thighs, carrots, celery, onion, garlic, potatoes, green beans, chicken broth, olive oil, dried herbs (like thyme, rosemary, and bay leaves), salt, and pepper.
How Long Does It Take To Cook Chicken Vegetable Soup In An Instant Pot?
Cooking chicken vegetable soup in the Instant Pot typically takes around 20-25 minutes under high pressure. This includes time for the Instant Pot to come to pressure and the actual cooking time.
Can I Use Frozen Chicken For The Instant Pot Chicken Vegetable Soup?
Yes, you can use frozen chicken in the Instant Pot. Just be sure to add a few extra minutes of cooking time (around 5 minutes), as frozen chicken takes longer to cook compared to fresh chicken.
Do I Need To Sauté The Vegetables First For The Instant Pot Chicken Vegetable Soup?
It is not strictly necessary, but sautéing the onions, garlic, and other vegetables in the Instant Pot before pressure cooking enhances the flavor of the soup. You can use the ’Sauté’ function to cook them for about 5 minutes before adding the rest of the ingredients.
Can I Substitute The Chicken With Something Else In This Recipe?
Yes, you can substitute chicken with other protein options like turkey, beef, or even tofu for a vegetarian version. Just adjust the cooking time as needed based on the protein used.
Is It Possible To Make This Chicken Vegetable Soup Recipe Gluten-free?
Yes, the Instant Pot chicken vegetable soup can easily be made gluten-free by ensuring that the chicken broth you use is gluten-free. Additionally, avoid any gluten-containing add-ins like pasta or flour-based thickening agents.
Can I Use Different Vegetables In The Instant Pot Chicken Vegetable Soup?
Absolutely! Feel free to swap or add other vegetables like corn, zucchini, spinach, or kale. Just ensure that the vegetables are cut into pieces that will cook in the same amount of time.
How Do I Thicken The Chicken Vegetable Soup In The Instant Pot?
If you’d like to thicken the soup, you can mash some of the potatoes or vegetables with a potato masher, or you can add a cornstarch slurry (cornstarch mixed with water) and simmer on the ’Sauté’ function to thicken it to your desired consistency.
Can I Make Instant Pot Chicken Vegetable Soup Ahead Of Time?
Yes, you can make the soup ahead of time. Once cooked, let it cool and store it in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
How Do I Release The Pressure After Cooking The Soup In The Instant Pot?
Once the soup is done cooking, you can release the pressure by either using the natural release method (letting the Instant Pot cool down on its own, which takes about 10-15 minutes) or by doing a quick release by turning the valve to the ’Venting’ position.