Winter is at its peak and the best way to warm yourself on a cold day is with Instant Pot Chicken Vegetable Soup!
This Instant Pot Chicken Vegetable Soup is simple to make and ready in about half an hour. Using a pressure cooker dramatically reduces cook time while delivering a hearty, flavorful soup full of vegetables and shredded chicken. Add the ingredients, seal the pot, pressure-cook for 10 minutes, then allow a natural release for 10 more minutes. Finish with frozen peas and shredded chicken for a comforting bowl that’s perfect for weeknights or a warming family meal.
Recipe Ingredients – What You Need
This healthy chicken soup relies on fresh ingredients to create a nutritious pot of soup for the whole family.
Avocado Oil
Use 2 tablespoons of avocado oil to sauté the onions and aromatics. Avocado oil is a heart-healthy option, but you can substitute olive oil, coconut oil, or sesame oil if you prefer.
Onion
Use 1 cup diced onion (about half of a large onion). Yellow onion works well year-round and brings a rich savory base to the soup.
Garlic
Use 3 minced garlic cloves. Garlic adds comfort and flavor and pairs beautifully with the other vegetables and herbs.
Thyme
Add 1 teaspoon dried thyme for an herbal note that complements chicken and vegetables.
Oregano
Add 1 teaspoon dried oregano for a light, fragrant Mediterranean undertone. Fresh oregano can be substituted if available.
Salt and Pepper
Season with 1 teaspoon salt and 1/2 teaspoon black pepper to bring out the flavors in the broth and vegetables.
Onion Powder
Add 1/2 teaspoon onion powder for extra savory depth if you like a pronounced onion flavor.
Carrots
Use 1 cup sliced carrots (about 2–3 carrots). Carrots add natural sweetness and texture to the soup.
Celery
Use 1 cup sliced celery stalks (about 2–3 stalks) to balance the sweetness of carrots and add flavor complexity.
Potatoes
Use 1 cup cubed golden potatoes (about 2–3 small potatoes) to add body and light thickness to the soup.
Cauliflower
Use 1 cup cauliflower florets for creaminess and extra nutrients. Cauliflower helps give the soup more body without heavy cream.
Tomatoes
Use 1 (15-ounce) can fire-roasted diced tomatoes for a lightly smoky, savory-sweet element. Fresh tomatoes can also be used when in season.
Tomato Sauce
Use 1 (15-ounce) can tomato sauce to add thickness and a concentrated tomato flavor to the broth.
Broth
Use 6 cups (48 ounces) chicken broth or stock as the base. Bone broth or store-bought chicken broth both work; use what you have on hand.
Chicken Breasts
Use 2 boneless, skinless chicken breasts (about 1.5 pounds total). Chicken thighs can be substituted, or use pre-shredded chicken added at the end if preferred.
Frozen Peas
Use 1 cup frozen peas, stirred in at the end to maintain their bright color and texture. Fresh peas or green beans are acceptable alternatives.
How to Make Instant Pot Chicken Vegetable Soup
- Press the Sauté function and heat the avocado oil in the Instant Pot inner pot.
- Add the diced onion and sauté until softened, about 5 minutes.
- Add minced garlic, dried thyme, dried oregano, salt, black pepper, and onion powder. Stir and cook for about 1 minute, then press Cancel to stop the sauté function.
- Add the carrots, celery, potatoes, cauliflower, diced tomatoes, tomato sauce, chicken broth, and chicken breasts. Stir to combine and scrape any browned bits from the bottom of the pot.
- Secure the lid and set the Instant Pot to Manual/Pressure Cook on High for 10 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish a quick release if needed.
- Open the lid and stir in the frozen peas.
- Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup. Stir to combine and serve hot.
Tips, Tricks, and Variations
- Turn this into Instant Pot chicken noodle soup by stirring in cooked or instant noodles just before serving.
- For extra richness, sprinkle grated Parmesan over each bowl when serving.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days. To freeze, cool completely and place in freezer-safe containers for 3–4 months.
- Reheat gently on the stovetop until simmering. Garnish with fresh parsley, bay leaves, or Italian seasoning for a fresh finish.
- Serve with crusty bread, saltine crackers, or fluffy white rice to make the meal more filling.
If you try this Instant Pot Chicken Vegetable Soup, please leave a comment or rating so other readers can know how it turned out. Photos of your finished soup are always welcome when sharing with friends and family.
Instant Pot Chicken Vegetable Soup
Author: Maryea Flaherty of Happy Healthy Mama
Total Time: 35 minutes
Yield: 4 servings
Diet: Gluten Free
Nutrition (per serving)
- Serving Size: 1/4 of recipe
- Calories: 231
- Sugar: 11.4 grams
- Fat: 8.8 grams
- Saturated Fat: 1.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 29.3 grams
- Fiber: 7 grams
- Protein: 10.5 grams