Savory Instant Pot Chicken and Vegetable Soup

There’s something special about a warm bowl of chicken soup when you’re feeling under the weather or just need some comfort food. As a busy mom, I’ve learned that my Instant Pot is a lifesaver on those days when I want homemade soup but don’t have hours to spend in the kitchen.

I started making this chicken and vegetable soup recipe last winter when both kids had the flu, and now it’s become our go-to meal on chilly evenings. What I love most is that I can toss everything in the pot, set it, and help with homework while dinner practically makes itself. The best part? It tastes just like the soup that took my mom all day to make on the stovetop.

Sometimes I’ll make a big batch on Sunday and portion it out for easy lunches during the week. With tender chicken, lots of vegetables, and a flavorful broth, it’s the kind of simple, satisfying meal that makes everyone happy – even my picky eater!

What Kind of Chicken Should I Use?

For this soup recipe, boneless skinless chicken breast is the way to go, though you could swap in chicken thighs if that’s what you have on hand. Fresh chicken works best, but if you’re using frozen chicken breasts, make sure they’re completely thawed before adding them to your Instant Pot. When shopping, look for chicken breasts that are roughly the same size so they’ll cook evenly – ideally about 8-10 ounces each. If your chicken breasts are particularly large, you might want to cut them in half horizontally before cooking to ensure they cook through properly in the time specified.

Options for Substitutions

This soup recipe is super adaptable and perfect for using what you have on hand. Here are some easy swaps you can try:

• Chicken breast: You can easily use chicken thighs instead – they actually stay a bit more tender. Already have rotisserie chicken? That works too! Just add it during the last few minutes of cooking.
• Fire-roasted tomatoes: Regular canned diced tomatoes work fine here. If you only have whole canned tomatoes, just break them up with your hands before adding.
• Russet potato: Any potato variety will do – red potatoes, Yukon golds, or even sweet potatoes for a different twist. Just keep the chunks similar in size.
• Fresh vegetables: The beauty of this soup is you can swap in whatever veggies you have! Green beans, corn, or bell peppers all work great. If using frozen vegetables, add them in the last few minutes of cooking.
• Dried herbs: Out of thyme or oregano? Italian seasoning makes a good substitute. If using fresh herbs instead of dried, triple the amount since dried herbs are more concentrated.
• Olive oil: Any neutral cooking oil like vegetable or canola oil will work just fine for sautéing the vegetables.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot soup is adding all vegetables at once – tender vegetables like zucchini and peas will turn to mush if pressure cooked for too long, so add them only during the last few minutes of cooking. Another common error is filling your Instant Pot too full – always keep ingredients below the max fill line (usually 2/3 full) to prevent the pressure valve from clogging and ensure even cooking. To get the most flavor from your soup, don’t skip the sautéing step for onions, garlic, and celery at the beginning – this builds a crucial flavor foundation that makes your soup taste like it simmered all day. For perfectly cooked chicken that’s easy to shred, cut your chicken breasts into even-sized pieces (about 2-3 inches) and avoid overcooking – 8-10 minutes at high pressure is usually plenty of time.

What to Serve With Chicken Vegetable Soup?

This hearty soup is practically a meal on its own, but a few simple sides can make it even better! Fresh, crusty bread is always a winner – try a warm baguette or some homemade dinner rolls for soaking up all that tasty broth. If you want to add something green, a simple side salad with mixed greens and a light vinaigrette dressing works perfectly. For extra staying power, you might want to serve the soup with some crackers or cornbread, which adds a nice Southern touch to your meal. Keep in mind that since this soup is loaded with veggies, you don’t need anything too complicated on the side!

Storage Instructions

Keep Fresh: This cozy chicken soup stays good in the fridge for up to 5 days when stored in an airtight container. The flavors actually get better after a day or two as everything mingles together! It’s perfect for making on Sunday and enjoying throughout the week.

Freeze: This soup is a meal-prep champion! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. Just leave a bit of space at the top of your container since liquid expands when frozen.

Reheat: When you’re ready to enjoy your soup, warm it up on the stovetop over medium-low heat until hot, or microwave it in 1-minute intervals, stirring between each. If it seems a bit thick after storage, just add a splash of broth or water to thin it out to your liking.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 70-80 g
• Fat: 15-20 g
• Carbohydrates: 60-70 g

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion, chopped
• 4 minced garlic cloves
• 2 diced celery stalks
• 1 pound boneless, skinless chicken breast
• 5 cups low-sodium chicken broth
• 1 can fire-roasted chopped tomatoes (796 ml)
• 1 bay leaf
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1 russet potato, peeled and diced into 1/2 inch pieces
• 2 carrots, peeled and chopped
• 1 small zucchini, cut into cubes
• 1 cup frozen peas
• Chopped fresh parsley, for optional garnish

Step 1: Sauté the Aromatics

Begin by setting your Instant Pot to sauté mode.

Add oil to the pot, then add the diced onion, celery, and minced garlic.

Sauté these ingredients until the onion becomes translucent, about 2 to 3 minutes.

This step will help develop a flavorful base for your dish.

Step 2: Add Remaining Ingredients (Except Peas and Parsley)

After the onions are translucent, add all remaining ingredients to the Instant Pot, being careful to leave out the frozen peas and parsley.

This usually includes your choice of protein, broth, seasonings, and vegetables that you’d like to incorporate into the dish.

Step 3: Pressure Cooking

Secure the lid on the Instant Pot and set it to Pressure Cook/Manual on high pressure for 10 minutes.

This will thoroughly cook the ingredients and meld the flavors together.

Step 4: Natural and Quick Release

Once the cooking cycle completes, allow the Instant Pot to naturally release pressure (NPR) for 10 minutes.

Afterward, carefully perform a quick release (QR) to release any remaining pressure.

Taste the soup and add more salt if desired for seasoning adjustment.

Step 5: Shred and Reassemble

Remove any protein (such as chicken) from the pot and shred it using two forks.

Return the shredded meat back into the pot and stir everything to combine well.

This ensures the protein is well-integrated into the soup or stew.

Step 6: Add Peas and Garnish

Add the frozen peas to the pot and stir them in.

The residual heat from the dish should be enough to cook the peas through immediately.

Before serving, garnish with fresh chopped parsley for a pop of color and freshness.

Enjoy your hearty and flavorful meal!