Instant Pot Chicken Vegetable Soup Recipe
Made with simple and nutritious ingredients, this chicken vegetable soup comes together so quickly and easily in the Instant Pot. Light but still hearty, this Instant Pot Chicken Vegetable Soup is perfect for any occasion.
Print
Pin
Servings: 4 - 5 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 pound boneless skinless chicken breast
- 5 cups chicken broth, low sodium
- 1 can fire-roasted diced tomatoes, (796mL)
- 1 bay leaf
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- 1 russet potato, peeled and diced into ½ inch cubes
- 2 carrots, peeled and diced
- 1 small zucchini, cubed
- 1 cup frozen peas
- Fresh parsley, for garnish, optional
Instructions
- On sauté mode, add your oil and then the diced onion, celery, and minced garlic to the Instant Pot. Sauté the onion until translucent, about 2 to 3 minutes.
- Add everything else to the instant pot EXCEPT the frozen peas and parsley.
- Set it to Pressure Cook/Manual on high pressure for 10 minutes.
- Let NPR for 10 minutes before QR carefully. Taste and add more salt if desired. Remove the chicken and shred it before adding it back to the pot and stirring to combine. Add the frozen peas and stir. The heat from the soup should cook it through immediately.
- Garnish with fresh chopped parsley before serving.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 29g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 2588mg | Potassium: 1060mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5996IU | Vitamin C: 31mg | Calcium: 112mg | Iron: 3mg