Hearty Instant Pot Chicken Vegetable Soup

Discover the ultimate Instant Pot Chicken Vegetable Soup recipe – a truly healthy, satisfying, and incredibly delicious one-pot meal that the entire family will adore. Bursting with wholesome ingredients like tender chicken, diced potatoes, sweet carrots, crisp celery, and vibrant peas, this soup is designed to nourish both body and soul. Whether you own a Ninja Foodi, a classic Instant Pot, or any other brand of pressure cooker, this versatile recipe guarantees a comforting and flavorful dish in record time.

This hearty and wholesome one-pot meal is about to become a staple in your kitchen. Our Instant Pot Chicken Vegetable Soup is so universally loved by both adults and kids that it will quickly earn a permanent spot in your weekly meal rotation. Imagine a warm, flavorful dinner on the table in under 20 minutes – it’s entirely possible with this quick and simple pressure cooker recipe. (Affiliate links may be present, helping us bring you more great recipes!)

Versatile Pressure Cooker Chicken Vegetable Soup: Beyond the Instant Pot

While we often refer to “Instant Pot” recipes, this delightful chicken vegetable soup is perfectly suited for any electric pressure cooker. Whether you’re using a Crockpot Express, a Mealthy, or a multi-functional Ninja Foodi, the high-pressure function is universal, ensuring consistent, delicious results every time. Don’t let your specific appliance hold you back from enjoying this fantastic meal!

Follow the recipe card below for the classic chicken and vegetable version, or easily adapt it by omitting the meat for a wonderfully satisfying pressure cooker vegetarian soup. We pride ourselves on offering a wide array of Instant Pot soup recipes on our site, but this latest creation has quickly become a fan favorite, and we can’t wait for you to try it.

If you’re new to the world of pressure cooking, welcome! We specialize in easy one-pot meal recipes designed to simplify your cooking experience. To help you get started, here are a few essential tips:

• Make sure to bookmark our comprehensive Instant Pot recipes page. We consistently add new and exciting dishes each week!
• Download and print this invaluable Instant Pot cooking times cheat sheet. It’s an indispensable guide to understanding exactly how long various meats, vegetables, and beans take to cook perfectly in your pressure cooker.
• For optimal performance and easier cleanup, we highly recommend investing in a good quality non-stick inner pot.
  • While it’s important to know how to deglaze a pressure cooker after sautéing to prevent burning, a non-stick liner significantly reduces the chances of food sticking.

For your reference, the model I personally use and trust for all my recipe creations is a 6-quart Instant Pot.

Why This Instant Pot Chicken Vegetable Soup is a Family Favorite

This isn’t just an easy and quick meal; it’s genuinely healthy – so healthy, in fact, that my kids often don’t even realize how good it is for them! While I opted for chicken breasts in this particular recipe, feel free to use chicken thighs; they work just as beautifully. For an even quicker preparation, if you have leftover cooked chicken breast on hand, you can completely skip the initial sautéing step and add it directly to the pot. When it comes to vegetables, I often choose frozen over fresh, and here’s why:

• When cooked under pressure, frozen vegetables, especially smaller cuts, tend to maintain their structure better and don’t break down as easily as fresh ones.
  • This crucial difference ensures your soup boasts a delightful texture, with distinct vegetable pieces rather than a super soft, almost mushy consistency.
• Frozen vegetables are readily available year-round. This means you can enjoy this comforting soup in the dead of winter or the height of summer, always with the same consistent quality and convenience, regardless of seasonal fresh produce availability or cost.

I have used canned mixed vegetables in other recipes, like my Pressure Cooker Chicken Pot Pie Soup, but I adjust the cook time accordingly. If canned vegetables are all you have, I would recommend reducing the pressure cook time to about 6 minutes instead of the standard 10 minutes to prevent them from becoming too soft.

Crafting the Perfect Instant Pot Chicken Vegetable Soup with Potatoes

For this recipe, I prefer to cut the chicken breasts into uniform bite-sized pieces. This method is common in many easy Instant Pot chicken recipes because it allows the chicken to cook thoroughly and evenly alongside the other ingredients. If you were to leave the chicken breasts whole, you would need to cut firmer vegetables like carrots and celery into much larger chunks. Otherwise, these smaller pieces would overcook and disintegrate by the time the whole chicken breasts are done.

Essential Tips for the Best Chicken Vegetable Soup

When preparing your vegetables, always keep their size in mind. The larger you cut your vegetables, the more texture they will retain throughout the high-heat pressure cooking process. Cut them too small, and you risk them turning into a mushy consistency. Feel free to experiment with other firm vegetables like fresh green beans, cut in half, for added variety.

Remember, firmer vegetables are generally better for this recipe. Delicate vegetables like broccoli, which typically cook in just one minute, are a definite “no-no” for this soup, as the cooking time is closer to 15 minutes including natural release, which would turn them to pulp.

Key Ingredients for Your Hearty Soup

Gathering the right ingredients is the first step to a magnificent soup. Here’s what you’ll need for this delicious Instant Pot Chicken Vegetable Soup:

1. Boneless, Skinless Chicken Breasts: Cut into smaller, bite-sized chunks for even cooking.
   1. If using small whole pieces of chicken, increase the pressure cook time to 12 minutes with a 10-minute natural release.
   2. Once cooked, remove the chicken, shred it, and return it to the pot to soak up all the flavors.
   3. When cooking whole chicken pieces, ensure vegetables are cut into larger chunks to prevent them from disintegrating.
2. Olive Oil: Essential for sautéing the meat and building a flavorful base.
3. Skinned and Cubed Potatoes: Choose your favorite variety, cut into roughly ½-inch pieces.
4. Carrots: Peeled and cut into small dials or chunks, adding natural sweetness and vibrant color.
5. Sliced Celery Pieces: For that classic aromatic depth and a bit of crunch.
6. Canned Diced Tomatoes: A 14.5 oz can, undrained, adds a rich, tangy base to the broth.
7. Frozen Corn and Peas: Added frozen to help them hold their shape and prevent them from becoming mushy under pressure.
8. Chicken Broth: The foundational liquid that infuses the soup with incredible depth of flavor – far superior to just water.

Then come the seasonings, which truly elevate the soup’s profile. Our suggested choices below offer a balanced flavor, but for simplicity, a good poultry seasoning combined with Italian seasoning works wonders. A vital tip for pressure cooking Instant Pot vegetables: aim for uniform size and err on the side of firmer cuts to ensure they maintain their integrity and texture.

Using Frozen Chicken in Your Soup

If your chicken breasts are still frozen, don’t worry! You can still make this soup. However, I recommend following the specific timing instructions from our Instant Pot Chicken Noodle Soup with Frozen Chicken recipe to ensure proper cooking. Just remember to cut your vegetables much larger in this scenario, as the increased cooking time required for frozen chicken could cause smaller vegetable pieces to become too soft.

Delightful Vegetarian Adaptation

Talk about a quick and healthy meal! This recipe is incredibly versatile. Any type of potato will work, so feel free to use whatever you have on hand. There are subtle differences: red potatoes tend to retain their shape and firmness better than yellow or russet varieties, which can break down more easily. The choice is yours based on preferred texture. If you’re looking to create a delicious meatless version, simply follow the guidelines in our Instant Pot Vegetarian Soup instructions, adapting the vegetables and broth to your taste.

The full printable recipe card with detailed nutritional information is included below, but here’s a quick step-by-step overview to get you started:

How to Make Chicken Vegetable Soup in Your Pressure Cooker

• First, set your pressure cooker to the “Sauté” function and add the olive oil.
• Once the oil is hot, add your bite-sized chicken pieces and diced onions. Cook just until the outsides of the chicken are no longer pink. Then, turn the “Sauté” function off.
• Carefully add all your other ingredients – potatoes, carrots, celery, diced tomatoes, frozen corn, frozen peas, chicken broth, and seasonings – into the pot. Stir everything gently to combine.
• Secure the lid on your pressure cooker and ensure the steam release valve is set to the sealing position.
• Cook under high pressure for 10 minutes. Once cooking is complete, allow a 5-minute natural release before manually quick releasing any remaining pressure.
• Once the pressure has fully released and the float valve drops, carefully open the lid. Your flavorful, healthy soup is now ready to be enjoyed!
• Serve warm, with an optional sprinkle of salt and pepper, and a generous topping of shredded Parmesan cheese for an extra layer of deliciousness.

If you’re in the mood for a different twist, you might enjoy our Instant Pot Vegetable Beef Soup recipe, which substitutes chicken for ground beef. Both recipes are fantastic options for gluten-free and dairy-free quick and easy meals that our family absolutely loves. For more ideas, explore our extensive collection of Instant Pot recipes using leftover chicken.

We’ve even created a slow cooker vegetable beef soup version of this comforting dish. While that recipe doesn’t include chicken, you could certainly add it at the beginning, similar to how we prepare it here. If you wish to incorporate noodles into your Instant Pot chicken soup, it’s best to add them after the pressure cooking cycle is complete. Simply switch your pot to the “Sauté” setting, submerge the noodles in the hot broth, and cook until they are al dente or tender to your liking.

Almost all Instant Pot chicken soup recipes are impressively quick, typically ready in less than 30 minutes from start to finish, and this one is no exception. With minimal prep and maximum flavor, it’s the perfect dish to serve, especially on a chilly, rainy, or snowy day. It’s a guaranteed hit at dinnertime, with no “ewwws” from the kids – just happy smiles and empty bowls!

How to Store and Reheat Leftover Instant Pot Chicken Vegetable Soup

Never discard any leftover soup, especially this delightful Ninja Foodi soup recipe! It stores remarkably well, making for a delicious and convenient lunch the following day. To ensure freshness, allow the soup to cool completely to room temperature before transferring it to an airtight container. Seal it tightly and store it in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, simply transfer your desired portion to a microwave-safe bowl and heat for approximately 1 ½ minutes, stirring every 30 seconds, until it’s warmed through. Alternatively, reheat gently on the stovetop in a saucepan.

Instant Pot Chicken Vegetable Soup

By
Justine

This Instant Pot chicken vegetable soup recipe is healthy, hearty, and incredibly delicious. Packed with tender chicken, potatoes, carrots, celery, and peas, it’s an easy one-pot meal perfect for any pressure cooker, including the Ninja Foodi.

Prep:

15 mins

Cook:

10 mins

Servings:
6

Comment
Print Recipe

Equipment

• 1 pressure cooker

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breasts, boneless skinless, cut into bite-size chunks
• 1 onion, diced
• 2 stalks celery, sliced
• 2 carrots, peeled, cut into small dials or small chunks
• 1 potato, peeled sliced into 1/2″ pieces
• 1 can diced tomatoes, 14.5 oz, not drained
• 1 c corn, frozen
• 1 c peas, frozen
• 6 c chicken broth
• 1 tsp basil
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp poultry seasoning
• 1/2 tsp pepper

Instructions

• Set your pressure cooker to “Sauté” mode and add the olive oil. Once hot, add the diced onions and chicken pieces. Cook only until the outsides of the chicken are no longer pink. Turn the pot off.
• Add all other ingredients (potatoes, carrots, celery, diced tomatoes, frozen corn, frozen peas, chicken broth, basil, oregano, garlic powder, salt, poultry seasoning, pepper) to the pot and stir gently to combine. Close the lid and ensure the steam valve is sealed.
• Cook under high pressure for 10 minutes. Once the cooking cycle is complete, allow a 5-minute natural release. After 5 minutes, quick release any remaining steam.
• Carefully open the lid. Serve the soup warm, with an optional sprinkle of Parmesan cheese on top if desired.

Nutrition

Serving: 2oz,
Calories: 216kcal,
Carbohydrates: 17g,
Protein: 20g,
Fat: 8g,
Saturated Fat: 1g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 4g,
Trans Fat: 1g,
Cholesterol: 48mg,
Sodium: 1370mg,
Potassium: 852mg,
Fiber: 4g,
Sugar: 6g,
Vitamin A: 3829IU,
Vitamin C: 38mg,
Calcium: 71mg,
Iron: 2mg

Nutrition information is automatically calculated and should only be used as an approximation.

Additional Info

Course:
Appetizer, Side Dish, Soup

Cuisine:
American