This easy soup is loaded with veggies, chunks of chicken, and seasoning to give you plenty of flavor in very little time. A perfect solution when you’re craving comfort food but want to still keep things healthy!

This simple Instant Pot Chicken & Vegetable Soup can be quickly thrown together any night of the week. Sauté the garlic and onion (to really bring out those flavors), chop the veggies and chicken, and then let your Instant Pot cook everything through for you!

Feel free to switch up your veggies if you like! Chunks of potato would work beautifully in here or stir in fresh spinach leaves while the soup is hot (but finished cooking).

This is an easy meal to make ahead of time and freeze if meal prep is your jam. When reheating from frozen, let the soup thaw (sealed) in a sink of cool water. Pour thawed soup into a pot on the stovetop to reheat or in a large microwave safe bowl for the microwave.

30 Minute Stove Top Instructions

  1. Add the oil, onion, celery, and garlic to your soup pot. Sauté on medium high heat, stirring frequently, until onion is tender and the garlic has a bit of browning.
  2. Add all other ingredients to pot. Stir. Bring to a boil on high heat. Then cover and and reduce to a simmer (medium or medium low heat) for 15 to 20 minutes.
  3. Taste and add extra salt if you like. Garnish with chopped fresh parsley (optional) and serve!

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Instant Pot Chicken & Vegetable Soup

This easy soup is loaded with veggies, chunks of chicken, and seasoning to give you plenty of flavor in very little time. A perfect solution when you're craving comfort food but want to still keep things healthy!

Ingredients

  • 1 1/2 tbsp olive or avocado oil
  • 1 medium white or yellow onion, diced
  • 3 celery ribs, diced, about 1 cup
  • 1 tbsp garlic, minced
  • 6 cups chicken stock
  • 1 1/2 lbs chicken breasts or thighs, skinless, boneless, diced into 1-inch pieces
  • 3 large carrots, chopped, about 2 cups
  • 1 1/2 cups fresh green beans, cut into thirds
  • 14 1/2 oz canned diced tomatoes, I prefer fire-roasted.
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp onion powder

Optional: fresh chopped parsley for garnish

    Instructions

    • Turn your Instant Pot to the sauté setting. When it’s hot, add your oil and then the diced onion, celery, and minced garlic to the Instant Pot. Stir and sauté the onion until translucent, about 2 to 3 minutes. Once done press the cancel button to stop sautéing. 
    • Add chicken stock, chicken, carrots, green beans, diced tomatoes, salt, pepper, oregano, thyme, and onion powder to Instant Pot.
    • Seal the Instant Pot. Set it to Pressure Cook (or Manual, depending on the model Instant Pot you have) on high pressure for 10 minutes. (If you're new to the Instant Pot keep in mind it will take about 15 minutes to come to pressure and begin counting down. Once it's come to pressure your 10 minutes of actual cooking time will begin.)
    • Carefully release the steam once done. Taste and add more salt if desired. Garnish with fresh chopped parsley (optional) before serving.

    Nutrition

    Calories: 221kcal, Carbohydrates: 15g, Protein: 24g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 60mg, Sodium: 1041mg, Potassium: 776mg, Fiber: 2g, Sugar: 7g, Vitamin A: 4117IU, Vitamin C: 12mg, Calcium: 58mg, Iron: 2mg

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