Instant Pot Chicken Vegetable Soup
User Reviews
4.5
147 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
40 mins
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Servings
4 servings
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Calories
368 kcal
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Course
Main Course, Appetizer, Soup, Dinner
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Cuisine
American
Instant Pot Chicken Vegetable Soup
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Make the best Chicken Vegetable Soup recipe in a fraction of the time thanks to your Instant Pot! Carrots, potatoes, zucchini, and squash combine with shredded chicken and tons of fresh herbs for a soup that's not only delicious but also incredibly nutritious.
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Ingredients
- 1 tablespoon olive oil
- 1 sweet onion finely diced
- 3 cloves garlic crushed
- 4 cups chicken broth regular sodium
- 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 zucchini cut into ½-inch slices
- 1 yellow squash cut into ½-inch slices
- 1 pound chicken breasts cut into 4-oz. portions
- 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
- ½ cup almond milk milk, or cashew milk, warm
- 3 tablespoons tapioca starch or corn starch
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Instructions
- Saute Onion: Set Instant Pot to the sauté function and add olive oil, onions, and garlic. Sauté for 3-4 minutes. Add chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
- Add Veggies, Chicken, and Seasoning: Add celery, carrots, potatoes, zucchini, and squash to the Instant Pot. Stir to combine. Add chicken breasts on top of the vegetables. In a small bowl whisk together the thyme, rosemary, tarragon, paprika, salt, and pepper. Add seasoning ingredients to the Instant Pot.
- Pressure Cook: Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. Shred the chicken breasts when the soup is done cooking.
- Make the Slurry: While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.
- Serve chicken vegetable soup with crackers or bread and enjoy!
Notes
- Herbs: You can also use 3 teaspoons total of FRESH herbs instead of dried.
- Prep-Ahead: This chicken veggie soup seriously gets better with time... if you have the patience for it. The flavors somehow meld together even more perfectly if refrigerated for about 24 hours.
- Storage: First, let the soup come to room temperature uncovered, and then transfer leftover soup to the refrigerator in an airtight container. Soup will keep well for 3-5 days.
- Freezing: After following the directions above and letting the soup refrigerate for at least 8 hours. Store soup in freezer-safe plastic containers or a freezer bag for up to 3-4 months.
- Reheating: Soup is the absolute BEST when reheated in a pot on the stove. However, if you're in a hurry simply pop it in the microwave for a few minutes and it will be ready to enjoy!
Nutrition Information
Show Details
Calories
368kcal
(18%)
Carbohydrates
44g
(15%)
Protein
30g
(60%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
72mg
(24%)
Sodium
1151mg
(48%)
Potassium
1848mg
(53%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
14940IU
(299%)
Vitamin C
63.9mg
(71%)
Calcium
183mg
(18%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 1151mg | 48% |
| Potassium | 1848mg | 39% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 14940IU | 299% |
| Vitamin C | 63.9mg | 71% |
| Calcium | 183mg | 18% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
147 reviews
Excellent
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