If you are craving a hearty, wholesome bowl of comfort, this Instant Pot Chicken Vegetable Soup Recipe is absolutely the answer. Bursting with vibrant colors and layers of flavors, this nourishing soup combines tender chicken, a rainbow of vegetables, and fragrant herbs all cooked to perfection in an Instant Pot. It’s a beautiful harmony of textures and tastes that warms you from the inside out, especially on cooler days or whenever you need a cozy, healthy meal made in a flash. This recipe not only delivers on taste but also on ease, making it a fabulous go-to for busy weeknights or anytime you want dinner with minimal fuss.
Ingredients You’ll Need
Gathering the right ingredients is the first fun step in preparing this soup. Each ingredient plays an essential role, from building savory depth to adding freshness and satisfying body to the broth. Here’s what you’ll want to have on hand to whip up this delightful Instant Pot Chicken Vegetable Soup Recipe:
- Olive oil: Provides a smooth sauté base and adds richness to the soup’s flavor.
- Sweet onion (finely diced): Adds natural sweetness and aromatic depth when sautéed.
- Garlic cloves (crushed): Brings a warm, savory punch that lifts the overall taste.
- Chicken broth (regular sodium): The savory liquid foundation that infuses every bite with comforting flavor.
- Celery (cut into ½-inch pieces): Introduces a subtle crunch and fresh earthiness.
- Carrots (cut into ½-inch slices): Offer sweetness and vibrant color that brightens the bowl.
- Red potatoes (cut into 1-inch pieces): Give the soup body and a gentle creamy texture once cooked.
- Medium zucchini (sliced): Adds lightness and a mild flavor that balances the heartier veggies.
- Yellow squash (sliced): Complements zucchini with a tender bite and delicate sweetness.
- Chicken breasts (cut into 4-oz portions): Deliver lean protein and melt-in-your-mouth tenderness after pressure cooking.
- Dried thyme, rosemary, and tarragon: These herbs bring warm, earthy, and slightly anise-like undertones that marry all the ingredients beautifully.
- Paprika: Adds a subtle smoky depth and a hint of color.
- Salt and black pepper: Essential seasonings carefully balanced to enhance the flavor layers.
- Almond milk (or milk/cashew milk, warmed): Used to create a creamy slurry that thickens and softens the soup’s texture.
- Tapioca starch (or corn starch): The thickening agent that ensures the broth has a luscious mouthfeel without heaviness.
How to Make Instant Pot Chicken Vegetable Soup Recipe
Step 1: Sauté the Onion and Garlic
Start by setting your Instant Pot to the sauté mode and heating the olive oil. Toss in the finely diced sweet onion and crushed garlic cloves, letting them cook gently for about 3 to 4 minutes. This softens the onion and releases the fragrant garlic aroma that forms the flavorful base for the soup. Be sure to scrape the bottom of the pot afterward with a wooden spoon to lift any tasty browned bits—that’s pure flavor waiting to be incorporated.
Step 2: Add Broth and Vegetables
Pour in the chicken broth right after sautéing the aromatics, and give the pot a good stir again to deglaze completely. Next, add the celery, carrots, red potatoes, zucchini, and yellow squash. Each vegetable adds its unique flavor and texture, creating a layered and colorful soup. Stir gently so everything is well mixed, but try to keep the chunks intact for satisfying bites.
Step 3: Layer the Chicken and Seasonings
Place the chicken breasts evenly on top of the vegetables. In a small bowl, whisk together dried thyme, rosemary, tarragon, paprika, salt, and black pepper. Sprinkle this fragrant herb and spice blend evenly over the chicken and vegetables. These seasonings are key to the warm, comforting taste that makes this Instant Pot Chicken Vegetable Soup Recipe stand out from everyday soups.
Step 4: Pressure Cook the Soup
Seal the Instant Pot lid and ensure the pressure valve is set to the sealed position. Program the pot to cook on high pressure for 8 minutes. Once the cooking cycle ends, allow the pot to naturally release pressure for 10 minutes. This gentle release lets the flavors meld and the chicken become tender enough to shred perfectly with two forks.
Step 5: Prepare and Add the Slurry
While the soup cooks, whisk together the warm almond milk and tapioca starch in a small bowl until smooth. After shredding the chicken in the pot, gradually stir in this slurry. It thickens the broth beautifully, giving it a silky texture without cream or added heaviness. This step is what turns simple soup into a luscious, comforting experience.
How to Serve Instant Pot Chicken Vegetable Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few green onion slices can brighten up the soup visually and add a hint of fresh herbal aroma just before serving. A dash of cracked black pepper on top also heightens the flavor and makes each serving pop.
Side Dishes
This soup pairs wonderfully with warm crusty bread or buttery crackers to soak up every last bit of that delicious broth. For a light salad on the side, try a crisp garden mix tossed with a tangy vinaigrette to complement the rich soup without competing with it.
Creative Ways to Present
For a fun family dinner or an inviting lunch, serve the soup in individual bread bowls or colorful ceramic mugs. You can also top the bowl with a dollop of sour cream or shredded cheese for an extra cozy treat everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken Vegetable Soup Recipe can be stored in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it rests, making it even tastier the next day. Just give it a good stir before reheating to redistribute the ingredients evenly.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving room for expansion. It can be frozen for up to 3 months without losing its delightful flavor or texture, making it perfect for busy days when you want a comforting meal waiting for you.
Reheating
Reheat the soup gently on the stove over medium heat or in the microwave until heated through. If it has thickened too much after refrigeration or freezing, add a splash of broth or water while warming to loosen it back to the perfect consistency. Stir occasionally to ensure even heating and enjoy as if freshly made.
FAQs
Can I use bone-in chicken instead of chicken breasts?
Absolutely! Bone-in chicken adds extra richness to the broth. Just increase the pressure cooking time by a few minutes and be sure to remove the bones before serving or shredding the meat.
Is it possible to make this soup vegetarian?
Yes! Substitute the chicken broth with vegetable broth and skip the chicken. You can add beans or tofu for protein, and it will still be wonderfully flavorful and satisfying.
Can I use frozen vegetables instead of fresh?
You can, but since frozen veggies release more water, omit some broth to avoid a watery soup. Also, add frozen vegetables after the sauté step to prevent overcooking.
What can I use if I don’t have tapioca starch?
Corn starch is a great substitute that will thicken the soup just as well. Just mix it with warm milk as the recipe directs to make the slurry.
How spicy is this soup?
This recipe is mildly flavored with paprika and herbs, making it quite gentle on the palate. You can always add a pinch of cayenne or red pepper flakes if you like some heat.
Final Thoughts
This Instant Pot Chicken Vegetable Soup Recipe has a special place in my heart and kitchen because it combines simplicity, wholesome ingredients, and incredible flavor in one pot. Whether you’re a seasoned soup lover or someone just starting to explore cooking, this recipe invites you to enjoy a heartwarming meal that feels like a hug in a bowl. I can’t wait for you to try it yourself and make it your own cozy favorite.
Print
Instant Pot Chicken Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Chicken Vegetable Soup is a hearty, nutritious, and flavorful meal perfect for any season. Featuring tender chicken breasts, a colorful mix of fresh vegetables, and aromatic herbs, this soup is pressure-cooked to perfection for a quick and comforting dish that’s ideal for busy weeknights or cozy family dinners.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 sweet onion, finely diced
- 3 cloves garlic, crushed
- 4 cups chicken broth, regular sodium
Vegetables
- 4 stalks celery, cut into ½-inch pieces
- ¾ pound carrots, cut into ½-inch slices
- 1 pound red potatoes, cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch slices
- 1 yellow squash, cut into ½-inch slices
Protein & Seasoning
- 1 pound chicken breasts, cut into 4-oz. portions
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried tarragon
- ¼ teaspoon paprika
- ½ – 1 ½ teaspoons salt, to taste
- ¼ teaspoon black pepper
Thickening Slurry
- ½ cup almond milk (or milk/cashew milk), warmed
- 3 tablespoons tapioca starch (or corn starch)
Instructions
- Saute the Onion: Set your Instant Pot to the sauté function and heat the olive oil. Add the finely diced onion and crushed garlic, and sauté for about 3 to 4 minutes until they become soft and fragrant.
- Add Broth and Deglaze: Pour in the chicken broth and use a wooden spoon or spatula to scrape the bottom of the Instant Pot, ensuring that no browned bits or stuck pieces remain. This prevents the burn warning during pressure cooking.
- Add Vegetables, Chicken, and Seasonings: Add the celery, carrots, potatoes, zucchini, and yellow squash to the pot. Stir gently to combine. Place the chicken breasts on top of the vegetables. In a small bowl, whisk together the dried thyme, rosemary, tarragon, paprika, salt, and black pepper, then sprinkle this seasoning blend evenly over the ingredients in the pot.
- Pressure Cook: Secure the lid on the Instant Pot, making sure the pressure release valve is sealed. Select the high pressure setting and cook for 8 minutes. When completed, allow natural pressure release for 10 minutes (NPR), then carefully release any remaining pressure manually.
- Shred the Chicken: Open the lid, remove the chicken breasts, and shred them using two forks. Return the shredded chicken to the soup and stir to distribute evenly.
- Prepare the Thickening Slurry: While the soup is cooking, whisk together the warm almond milk and tapioca starch until smooth and free of lumps.
- Thicken the Soup: Pour the slurry into the hot soup and stir continuously until the soup thickens to your desired consistency.
- Serve: Ladle the soup into bowls and serve hot, optionally with crackers or crusty bread for a complete comforting meal.
Notes
- You can substitute tapioca starch with cornstarch for thickening.
- Adjust the salt according to your taste and dietary needs.
- Almond milk can be replaced with any milk alternative or dairy milk if preferred.
- For a vegetarian option, replace chicken with firm tofu and use vegetable broth.
- To save time, prepare vegetables in advance and store in the refrigerator.
