Description
Instant Pot Chicken Vegetable Soup is a delightful dish that warms the heart and nourishes the body. This soup is easy to make, packed with flavor and nutrients, and perfect for a quick weeknight dinner or a comforting meal on a chilly day.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz or 410 g) diced tomatoes (with juice)
- 4 cups (960 ml) chicken broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon olive oil (optional, for sautéing)
Instructions
- Gather your ingredients.
- Prepare the vegetables by washing, peeling, and dicing them.
- Sauté the chicken and vegetables in the Instant Pot using the ‘Sauté’ setting.
- Add the remaining ingredients including chicken, tomatoes, broth, thyme, bay leaves, salt, and pepper.
- Close the lid and set the Instant Pot to ‘Pressure Cook’ for 10 minutes.
- Once cooking is complete, allow for a natural pressure release for 10 minutes, then vent any remaining pressure.
- Shred the chicken, return it to the pot, stir, and adjust seasoning if needed. Serve warm.
Notes
- For a creamier soup, add 1 cup of heavy cream or coconut milk after shredding the chicken.
- For a spicy version, sauté jalapeño or add red pepper flakes.
- Feel free to customize with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Instant Pot, Chicken Soup, Vegetable Soup, Healthy Recipe