Description
Instant Pot Chicken Vegetable Soup is a comforting, nutritious, and quick-to-make meal packed with tender chicken, hearty vegetables, and savory herbs, all ready in under 30 minutes.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 pound boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil, then sauté onion and garlic for 2-3 minutes until fragrant.
- Add carrots, celery, zucchini, green beans, chicken, broth, thyme, oregano, salt, and pepper.
- Cancel ‘Sauté’ mode. Seal the lid and set to ‘Pressure Cook’ or ‘Manual’ on high for 10 minutes.
- Once the cook time ends, allow natural release for 5 minutes, then do a quick release of remaining pressure.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in frozen peas and let sit for 2-3 minutes to heat through.
- Taste and adjust seasoning as needed. Garnish with parsley before serving.
Notes
- You can substitute or add other vegetables like corn or potatoes.
- For added flavor, add a squeeze of lemon juice before serving.
- This soup freezes well for later use.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 430mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg