This Instant Pot Chicken Vegetable Soup is packed with nutritious ingredients like carrots, zucchini, celery, and onion. It’s a classic one pot soup that you're going to want to make over and over again. This family favorite is also dairy free, gluten free, Whole30, Paleo, and SCD friendly!
The Instant Pot can do many things and I’m so excited to share one of my favorite recipes to make in it today! Chicken Vegetable Soup is probably one of the most loved soups out there because it is comforting, healthy, and packed with whole ingredients. This Instant Pot Chicken Vegetable Soup is all those things, plus super fast and easy to make! That’s why I love this recipe for any day of the week and it’s my go-to when I’ve run out of energy and ideas on what to feed the family for dinner. So I hope you enjoy this one as much as I do and please leave a review below if you try it!
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Why You'll Love This Recipe
- Ingredients: The ingredient list is simple and I’m betting you have a lot of the vegetables already in your fridge.
- Budget Friendly: Because there are a lot of vegetables and herbs in this recipe, it’s relatively inexpensive to make. The most expensive part of this recipe is probably going to be the chicken breasts but many grocery stores will run sales on poultry every so often.
- Fast: The Instant Pot does all of the work for you in this recipe! The cook time is only about 7 minutes for the soup but also keep in mind that the Instant Pot takes a while to get to high pressure and to release the pressure after the cooking is done.
- Crowd Pleaser: This Instant Pot Chicken Vegetable Soup can be enjoyed by basically everyone. It’s a great soup to feed a group of people because it meets a lot of dietary needs too. If you need to make it vegan, leave out the chicken and opt for a vegan friendly broth.
Ingredients in Instant Pot Chicken Vegetable Soup
Olive oil: A little bit of olive oil is used for sautéing the vegetables in the beginning.
Vegetables: Onion, carrots, celery, and zucchini are all the vegetables that make up this flavorful Instant Pot soup. We use spiralized zucchini in this recipe but if you prefer to use chopped zucchini, you can do that instead.
Garlic: Garlic adds such a delicious flavor to any soup, especially this one.
Herbs: Dried parsley, thyme, oregano, salt and pepper are what make this soup what it is. I use dried herbs in the recipe and top with fresh herbs when serving.
Chicken Breasts: The chicken is the protein of this soup and add a great hearty element. You can use frozen chicken breasts instead of fresh (see notes on cook time in the recipe card).
Stock and Water: We use 4 cups of chicken stock and 2 cups of water in the recipe but it’s okay to adjust the amount depending on how much broth you want your soup to have. Using homemade chicken stock or bone broth is always an awesome too for optimal flavor!
*Check the recipe card below for exact ingredient amounts.
Instructions
Step 1: Heat the olive oil in the pot using the sauté function on the Instant Pot. Add the onion, carrots, celery and zucchini. Sauté and stir the vegetables until they just start to soften (about 5-7 minutes). Press “Cancel” on the Instant Pot to stop the sauté function.
Step 2: Add the garlic, parsley, thyme, oregano, salt, pepper, chicken breast, chicken stock, and water to the pot.
Step 3: Close the Instant Pot lid and turn the valve to the “Sealing” position. Press the “High Pressure” button and set it to cook on high pressure for 7 minutes.
Step 4: Once the cook time end, let the Instant Pot naturally release pressure for 10 minutes. Once the 10 minutes are up, carefully release the remaining pressure with the steam release valve. (I like to use a wooden spoon to release the valve so my hand isn’t close to the hot steam).
Step 5: After all of the pressure is released, open the lid and carefully remove the chicken breasts and place them on a cutting board. Cut the chicken breasts into bite sized pieces or shred.
Step 6: Add the chicken back to the soup. Sir and season with additional salt and pepper if desired.
Watch How To Make This Soup!
Frequently Asked Questions:
Can I use frozen chicken breasts?
Yes you can! There won’t be a difference in using fresh or frozen chicken breasts besides the cook time. Instead of 7 minutes, cook the soup for 10 minutes on high pressure to ensure the frozen chicken gets fully cooked.
What if I don’t have spiralized zucchini?
Spiralized zucchini, zucchini noodles, or zoodles (it is referred to by many names) are easy to make with a spiralizer but I know not everyone has them. You can usually find premade zucchini noodles in the grocery store, either frozen or fresh, with the vegetables. Alternatively, you can just chop the zucchini into small bite size pieces if spiralized zucchini isn’t available to you.
Equipment
The Instant Pot is a very helpful tool in the kitchen, in my opinion. It saves us space since it can be used to sauté, pressure cook, slow cook, etc. I have this 6 qt 9 in 1 Instant Pot, and would recommend it to anyone that likes using a slow cooker but wishes it was faster.
How To Store
This chicken vegetable soup can be stored in the refrigerator for up to 4-5 days in an airtight container. It can also be stored in the freezer for up to 3 months.
To reheat, use a microwave or stovetop.
Let's Connect
I hope you enjoy this recipe and any others you try from our site. If you could please take a moment to rate and review this recipe below, I would appreciate it so much! If you want more recipe inspiration, consider following along on Instagram and tag any of your With Sweet Honey creations. Thank you for your continued support!
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Other Soup Recipes:
Slow Cooker Creamy Turkey Chowder
Instant Pot Chicken Vegetable Soup
Equipment
- 1 Instant Pot 6-quart
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 5 medium carrots peeled and diced
- 4 celery ribs chopped
- 2 zucchinis spiralized*
- 4 garlic cloves minced
- 1 tsp dried parsley
- ½ tsp dried thyme
- ¼ tsp dried oregano
- ½ tsp sea salt adjust to taste
- ¼ tsp black pepper
- 1 pound chicken breast boneless and skinless
- 4 cups low sodium chicken stock or bone broth
- 2 cups filtered water
Instructions
- Heat the olive oil in the pot using the sauté function on the Instant Pot. Add the onion, carrots, celery and zucchini. Sauté and stir the vegetables until they just start to soften (about 5-7 minutes). Press “Cancel” on the Instant Pot to stop the sauté function.
- Add the garlic, parsley, thyme, oregano, salt, pepper, chicken breast, chicken stock, and water to the pot.
- Close the Instant Pot lid and turn the valve to the “Sealing” position. Press the “High Pressure” button and set it to cook on high pressure for 7 minutes.
- Once the cook time end, let the Instant Pot naturally release pressure for 10 minutes. Once the 10 minutes are up, carefully release the remaining pressure with the steam release valve. (I like to use a wooden spoon to release the valve so my hand isn’t close to the hot steam).
- After all of the pressure is released, open the lid and carefully remove the chicken breasts and place them on a cutting board. Cut the chicken breasts into bite sized pieces or shred.
- Add the chicken back to the soup. Sir and season with additional salt and pepper if desired.
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