4.8 from 36 votes
Instant Pot Chicken Vegetable Soup Recipe
Instant pot Chicken Vegetable soup recipe is the best soup for a cold day.Pressure cooker recipes make dinner time so quick! Chicken Veggie soup is hearty!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8
Calories: 186 kcal
Course:
Soup , Dinner
Cuisine:
American
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 onion chopped
- 3 potatoes peeled and diced
- 16 oz package of frozen vegetables
- 28 oz crushed tomatoes (can)
- 14.5 oz tomato sauce (can)
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Place all the ingredients in an electric pressure cooker.
- Stir to combine all the ingredients.
- Seal and cook on high pressure for 25 minutes with a quick release.
- Remove the chicken, shred and return it back to the instant pot.
- Serve warm and enjoy!
Cup of Yum
Notes
- You can also make this with frozen chicken breast. If you use frozen chicken, cook on high pressure for 25 minutes with a quick release.
Nutrition Information
Calories
186kcal
(9%)
Carbohydrates
34g
(11%)
Protein
13g
(26%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
1185mg
(49%)
Potassium
1132mg
(32%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
3338IU
(67%)
Vitamin C
32mg
(36%)
Calcium
86mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 186
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 1185mg | 49% |
| Potassium | 1132mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 3338IU | 67% |
| Vitamin C | 32mg | 36% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.