Oh, let me tell you about my favorite weeknight lifesaver: Instant Pot chicken vegetable soup! Seriously, it’s like a warm hug in a bowl, and with the magic of the Instant Pot, you can whip it up in no time flat. I’m all about convenience in the kitchen, and this recipe delivers just that—hearty, comforting, and bursting with flavor. Picture this: tender chicken, colorful veggies, and a savory broth simmering together to create a dish that’s not only delicious but also nutritious!
The best part? You don’t have to spend hours chopping and stirring. Just toss everything into the Instant Pot, set it, and forget about it for a bit. You’ll be amazed at how quickly dinner comes together. Plus, it’s perfect for those busy days when you need something wholesome without all the fuss. Trust me, once you try this Instant Pot chicken vegetable soup, it’ll become a go-to recipe in your kitchen. So grab your apron, and let’s dive into this delightful soup that’s as easy as it is comforting!
Ingredients for Instant Pot Chicken Vegetable Soup
Alright, let’s gather everything we need to make this comforting bowl of goodness! Here’s what you’ll need:
- 1 lb chicken breast, diced into bite-sized pieces
- 2 cups mixed vegetables—think carrots, peas, and corn for that colorful mix
- 1 onion, chopped finely to add sweetness
- 3 cloves garlic, minced for that aromatic punch
- 4 cups chicken broth, the heart of our soup
- 1 tsp dried thyme, for a hint of earthiness
- 1 tsp salt, to enhance all those flavors
- 1/2 tsp black pepper, for a little kick
- 1 bay leaf, to infuse a subtle depth
That’s it! Simple, fresh ingredients that come together beautifully in your Instant Pot. You can adjust the mixed veggies based on what you love or have on hand. Now, let’s get cooking!
How to Prepare Instant Pot Chicken Vegetable Soup
Now that we have all our ingredients ready, let’s get cooking! This part is where the magic happens, and it’s super simple. Just follow these steps, and you’ll have a steaming bowl of delicious soup in no time!
Sauté the Aromatics
First things first, let’s turn on that Instant Pot and select the sauté function. Add your chopped onion and minced garlic to the pot, and sauté for about 3-5 minutes. You want the onions to turn translucent and soft—this is where the aroma starts to fill your kitchen, and trust me, it’s heavenly!
Cook the Chicken
Next up, add the diced chicken breast right into the pot. Give it a good stir and cook until the chicken is no longer pink—about 5-7 minutes should do the trick. This step is crucial because you want that chicken to soak up all the flavors from the onions and garlic. Yum!
Combine Ingredients
Once the chicken is cooked, it’s time to add the star players: the mixed vegetables, chicken broth, dried thyme, salt, black pepper, and the bay leaf. Just dump everything in there! Give it a gentle stir to combine, making sure nothing is sticking to the bottom. Now, close the lid securely—this is where the magic of the Instant Pot really kicks in!
Pressure Cook
Set the Instant Pot to manual high pressure for 10 minutes. Once the cooking time is up, don’t just sit there—do a quick release of the pressure. This means carefully turning the steam release handle to let out all that steam. Just be careful, it can be hot! Once the pressure is released, take a deep breath and get ready for some delicious soup.
Final Touches
Before you serve, remember to remove that bay leaf—it’s done its job! Give the soup a good stir, taste it, and adjust the seasoning if needed. Now, ladle your hearty Instant Pot chicken vegetable soup into bowls, and get ready to enjoy every comforting spoonful. Trust me, you’re going to love this!
Nutritional Information
Now, let’s talk about the goodness packed into each bowl of this Instant Pot chicken vegetable soup! Each serving—about 1 cup—is not only satisfying but also pretty nutritious. Here’s the estimated breakdown:
- Calories: 250
- Fat: 6g
- Protein: 30g
- Carbohydrates: 20g
- Sugar: 2g
- Fiber: 3g
- Sodium: 800mg
- Cholesterol: 75mg
Keep in mind, these values are estimates and can vary based on the specific ingredients you choose. But what I love most is that you’re getting a hearty dose of protein, tons of veggies, and all that cozy flavor without any guilt! Perfect for a healthy weeknight dinner!
Tips for Success
Ready to take your Instant Pot chicken vegetable soup to the next level? Here are some of my favorite tips to ensure it’s perfect every time:
- Use Fresh Ingredients: Fresh veggies not only taste better but also give your soup a vibrant color and texture.
- Customize Your Veggies: Feel free to swap in your favorite vegetables like spinach, broccoli, or bell peppers. Just make sure they’re cut into similar sizes for even cooking!
- Leftover Chicken: If you’ve got rotisserie or leftover chicken, use that instead for an even quicker prep time. Just add it in at the end to warm through.
- Season to Taste: Always taste your soup before serving. You might want to add a pinch more salt or some hot sauce for a kick!
- Store Properly: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Just reheat gently on the stovetop or in the microwave.
With these tips, you’ll be a pro at making this cozy soup that everyone will love!
Variations of Instant Pot Chicken Vegetable Soup
One of the best things about this Instant Pot chicken vegetable soup is how versatile it is! You can easily switch things up based on what you have on hand or your personal taste. Here are some fun ideas to get your creative juices flowing:
- Change Up the Veggies: Instead of the classic mixed veggies, try adding kale, zucchini, or even sweet potatoes for a different flavor and texture.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat. You could even throw in some Italian seasoning for a twist!
- Use Different Proteins: If you’ve got leftover turkey or some ground beef, feel free to swap that in. Just adjust the cooking times if needed!
- Herb Infusion: Fresh herbs like parsley or cilantro added at the end can brighten up the flavors and add a fresh touch.
- Make It Creamy: For a creamier soup, stir in a splash of heavy cream or a dollop of sour cream just before serving.
With these variations, you’ll never get bored of this cozy soup, and you can make it uniquely yours every time!
Storage & Reheating Instructions
Got leftovers? No problem! This Instant Pot chicken vegetable soup stores wonderfully. Just let it cool to room temperature, then transfer it to an airtight container. You can keep it in the fridge for up to 3 days, making it perfect for meal prep or quick lunches throughout the week.
When you’re ready to enjoy it again, the best way to reheat is on the stovetop. Just pour the soup into a pot and gently warm it over medium heat, stirring occasionally until it’s heated through. If you’re in a hurry, you can also pop it in the microwave—just make sure to cover it to avoid splatters! Heat for about 2-3 minutes, stirring halfway through for even heating.
And remember, if the soup thickens too much in the fridge, don’t worry! Just add a splash of chicken broth or water when reheating to get it back to that delightful, cozy consistency. Enjoy every last spoonful!
Why You’ll Love This Recipe
This Instant Pot chicken vegetable soup isn’t just delicious; it’s packed with benefits that make it a favorite in my kitchen. Here’s why you’ll love it:
- Quick and Easy: In just 25 minutes, you can have a hearty meal ready to enjoy, thanks to the magic of the Instant Pot!
- Healthy Ingredients: Packed with lean protein and colorful veggies, this soup is a nutritious option that doesn’t skimp on flavor.
- One-Pot Wonder: Say goodbye to multiple pots and pans! Everything cooks in one pot, making cleanup a breeze.
- Customizable: You can easily adapt the recipe to use whatever veggies or proteins you have on hand, making it perfect for using up leftovers.
- Comfort in a Bowl: There’s something so soothing about a warm bowl of soup that feels like a hug on a chilly day!
Trust me, once you try it, you’ll be reaching for this recipe again and again!
FAQ About Instant Pot Chicken Vegetable Soup
Got questions about making this delicious Instant Pot chicken vegetable soup? I’ve got you covered! Here are some common inquiries I hear from fellow soup lovers:
Can I use frozen vegetables?
Absolutely! Frozen mixed vegetables work perfectly in this recipe. Just toss them in without thawing, and they’ll cook beautifully in the Instant Pot.
Can I make this soup ahead of time?
Yes! This soup is great for meal prep. You can make a big batch and store it in the fridge for up to 3 days or freeze it for up to 2 months. Just reheat when you’re ready to enjoy!
Is this soup gluten-free?
You bet! This Instant Pot chicken vegetable soup is naturally gluten-free, making it a perfect choice for anyone with dietary restrictions.
What can I add for extra flavor?
If you’re looking to amp up the flavor, consider adding a splash of lemon juice or a sprinkle of fresh herbs like parsley or dill just before serving. It really brightens everything up!
How do I know when the chicken is cooked through?
The chicken should no longer be pink and should reach an internal temperature of 165°F (75°C). If you’re unsure, just cut into a piece to check—it should be tender and juicy!
With these answers, I hope you feel ready to tackle this comforting soup! Enjoy every delicious spoonful!
Print
Instant Pot Chicken Vegetable Soup: 5 Simple Comforting Steps
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
A quick and easy instant pot chicken vegetable soup.
Ingredients
- 1 lb chicken breast, diced
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
Instructions
- Turn on the instant pot and select the sauté function.
- Add onion and garlic. Sauté until onion is translucent.
- Add diced chicken and cook until no longer pink.
- Add mixed vegetables, chicken broth, thyme, salt, pepper, and bay leaf.
- Close the lid and set the instant pot to manual high pressure for 10 minutes.
- Once done, do a quick release of the pressure.
- Remove the bay leaf before serving.
Notes
- Adjust vegetables based on your preference.
- Can use rotisserie chicken for quicker preparation.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: instant pot chicken vegetable soup, chicken soup, quick soup