Instant Pot Chicken Vegetable Soup
User Reviews
4.5
-
Prep Time
25 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
368 kcal
-
Course
Main Course, Appetizer, Soup, Dinner
-
Cuisine
American
Instant Pot Chicken Vegetable Soup
Description
Instant Pot Chicken Vegetable Soup starts by sautéing onion and garlic in olive oil, building a flavorful base. Chicken broth is added before layering chopped vegetables and chicken breasts. A dried herb blend of thyme, rosemary, and tarragon with paprika and seasonings is mixed in to season the soup. The high-pressure cooking for eight minutes softens the vegetables evenly and cooks the chicken breast thoroughly. After a natural pressure release, the chicken is shredded and returned to the pot.
To slightly thicken the broth, a slurry made of warm almond milk and tapioca starch is stirred in, giving the soup body without cream. The resulting soup is hearty and nourishing, with a balance of savory herbs, tender vegetables, and shredded chicken that holds together well. The variety of vegetables adds texture and subtle sweetness.
This soup pairs well with simple crackers or bread for added substance. It's suitable for anyone wanting a comforting meal incorporating chicken and garden vegetables in one dish. The combination of fresh aromatics and dried herbs creates a layered, mild herbal flavor that enhances the broth.
Flavors develop further if refrigerated overnight before serving, allowing the ingredients to meld. The soup stores well for several days in the refrigerator and freezes for months. Reheating gently on the stovetop preserves texture better than microwaving.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion finely diced
- 3 cloves garlic crushed
- 4 cups chicken broth regular sodium
- 4 celery cut into ½-inch pieces, stalks
- ¾ pound carrot cut into ½-inch slices
- 1 pound potato cut into 1-inch pieces, red
- 1 zucchini cut into ½-inch slices
- 1 yellow squash cut into ½-inch slices
- 1 pound chicken breast 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
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
- Use fresh herbs if preferred, substituting an equal total amount for dried herbs for brighter flavor.
- The soup tastes better after resting 24 hours in the refrigerator as flavors meld well.
- Store leftovers in airtight containers in the fridge for up to 5 days after cooling to room temperature.
- Freeze soup in suitable containers for 3-4 months once chilled for longer storage.
- Reheat on the stovetop for best texture; microwave is an option for quick warming.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
You'll Also Love
