Description
A quick and easy instant pot chicken vegetable soup.
Ingredients
Scale
- 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