Instant Pot Chicken Vegetable Soup Recipe
Nothing beats a bowl of hot, comforting soup on a cold winter night. This Instant Pot Chicken Vegetable Soup recipe is a hearty and delicious meal that can be made in just minutes. It's the perfect way to use up leftover chicken, or you can easily substitute cooked, shredded chicken from the store. Either way, you'll have a delicious meal that is sure to please the entire family.
Prep Time:
This Instant Pot Chicken Vegetable Soup recipe comes together quickly and easily, with a total prep time of only 10 minutes.
Cook Time:
This recipe requires a cook time of only 25 minutes in your Instant Pot, making it a great meal for busy weeknights.
Ingredients:
- 1 Tablespoon olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 8 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
To begin, set your Instant Pot to the "Saute" setting. Add the olive oil, onion, celery, and carrots to the pot. Saute for about 5 minutes, stirring often, until the vegetables are softened. Add the garlic, oregano, and thyme, and cook for an additional minute.
Next, add the chicken broth, shredded chicken, corn, peas, salt, and pepper to the pot. Stir to combine. Secure the lid to the Instant Pot, and set the valve to "Sealing". Select the "Manual" or "Pressure Cook" setting and set the timer to 5 minutes.
Once the timer has finished, carefully release the pressure using the quick-release method. Stir the soup to combine, then serve warm. Enjoy!
Equipment:
- Instant Pot
- Measuring cups and spoons
- Wooden spoon
Notes:
This soup can be easily doubled or tripled if you need to feed a larger crowd. It also freezes well, so feel free to make a big batch and freeze the leftovers for a future meal.
Nutrition: Per Serving
- Calories: 305 kcal
- Fat: 8 g
- Carbohydrates: 24 g
- Protein: 28 g
Recipe Tips:
- Feel free to add additional vegetables to this soup, such as potatoes, zucchini, or squash.
- For extra flavor, stir in a tablespoon of butter or some freshly chopped herbs before serving.
- For a low-carb option, omit the corn and peas and add an additional cup of shredded chicken.
- This soup can be made in the slow cooker as well. Simply sauté the vegetables in a skillet, then combine all of the ingredients in the slow cooker. Cook on low heat for 6-8 hours.
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