Easy & Healthy Instant Pot Chicken Vegetable Soup: Your Go-To Weeknight Meal

Embark on a culinary journey to create the ultimate Instant Pot Chicken Vegetable Soup – a recipe that promises not only health and deliciousness but also unparalleled ease. This hearty one-pot wonder is generously filled with wholesome ingredients like tender chicken, diced potatoes, sweet carrots, crisp celery, and vibrant peas, making it a perfect meal for any occasion. Whether you’re using a Ninja Foodi, a classic Instant Pot, or any other brand of pressure cooker, this recipe is designed for success.

Prepare to add this delightful Instant Pot Chicken Vegetable Soup to your regular meal rotation. Its rich flavors and comforting warmth are a hit with both adults and children, making dinnertime a joy rather than a chore. In just under 20 minutes of active cooking time, you can have this quick Instant Pot recipe ready to serve, transforming busy evenings into opportunities for delicious, homemade nourishment. (Note: This article contains affiliate links, which may earn us a small commission at no extra cost to you).

Pressure Cooker Chicken Vegetable Soup: Unmatched Versatility

The beauty of this chicken vegetable soup recipe lies in its adaptability across various electric pressure cooker brands. Whether you own a Crockpot Express, a Mealthy, or a multi-functional Ninja Foodi, the high-pressure cooking function ensures consistent, fantastic results. The specific brand of your appliance won’t hinder your ability to create this culinary masterpiece.

Follow the recipe precisely for a classic chicken soup, or easily customize it to your dietary preferences. For a delightful twist, simply omit the chicken to create a flavorful pressure cooker vegetarian soup. Our website boasts a wide array of Instant Pot soup recipes, but this latest creation has quickly become a family favorite, and we’re thrilled to share its simplicity and scrumptiousness with you.

Essential Tips for Pressure Cooking Success

If you’re new to the world of pressure cooking, welcome! This method is a game-changer for preparing easy, one-pot meals. To help you get started and ensure your Instant Pot Chicken Vegetable Soup turns out perfectly every time, here are a few fundamental tips:

• Bookmark Our InstaPot Recipes Page: Make sure to bookmark our dedicated Instant Pot recipes page. We consistently add new, exciting recipes each week to keep your meal ideas fresh and inspiring!
• Master Cooking Times: Print this essential Instant Pot cooking times cheat sheet. It’s an invaluable tool that will guide you in understanding the ideal cooking durations for various ingredients, from meats and vegetables to beans, ensuring everything is cooked to perfection.
• Consider a Non-Stick Inner Pot: We highly recommend investing in a non-stick inner pot for your pressure cooker. While it’s important to know how to deglaze a pressure cooker after sautéing to prevent burning, a non-stick pot significantly minimizes the risk of food sticking, making cleanup much easier and cooking a smoother process.

For context, the recipes shared here are typically developed using a 6-quart Instant Pot model, which is a versatile size suitable for most family meals.

Why This Instant Pot Chicken Vegetable Soup is a Family Favorite

This Instant Pot Chicken Vegetable Soup is a true triple threat: easy, quick, and incredibly healthy. It’s one of those rare dishes where the kids devour it without realizing how nutritious it actually is! For this recipe, we typically use boneless, skinless chicken breasts, cutting them into bite-sized pieces for even cooking. However, feel free to substitute with succulent chicken thighs if you prefer; they work just as beautifully. If you’re looking for an excellent way to use up leftover cooked chicken breast, you can skip the initial sautéing step entirely and simply add the cooked chicken along with the other ingredients.

When it comes to the vegetables, we often opt for frozen mixed vegetables instead of fresh, and there are several compelling reasons for this choice:

• Better Texture Under Pressure: Smaller, frozen vegetables tend to hold their shape better and don’t break down as easily under the high pressure of the Instant Pot.
  • This crucial detail ensures your soup maintains a wonderful texture, offering satisfying bite-sized pieces rather than overly soft, almost mushy vegetables.
• Year-Round Availability and Consistency: Frozen vegetables are readily available regardless of the season, allowing you to enjoy this delicious soup any time of year. This also ensures a consistent outcome, whether you’re making it in the depths of winter or the height of summer when fresh produce prices fluctuate.

While we prefer frozen for optimal texture, if canned mixed vegetables are all you have on hand, they can be used. Just be mindful of the cooking time. For instance, in our Instant Pot chicken pot pie soup, we adjust the cooking time down. If using canned veggies in this recipe, reduce the pressure cooking time from 10 minutes to about 6 minutes to prevent them from becoming too soft.

Crafting the Perfect Instant Pot Chicken Vegetable Soup with Potatoes

For the best results with this Instant Pot Chicken Vegetable Soup with Potatoes, we recommend cutting your boneless chicken breasts into uniform, bite-sized pieces, as shown in the images. This preparation method is common across most easy Instant Pot chicken recipes because it allows the chicken to cook through at roughly the same rate as the other ingredients, ensuring a cohesive and delicious outcome. If you were to leave chicken breasts whole, you would need to cut the carrots and celery into much larger chunks to prevent them from disintegrating into the soup, potentially compromising the overall texture.

Vegetable Cutting Tips for Optimal Texture

Regarding vegetable preparation, size truly matters. The general rule of thumb is: the larger you cut your vegetables, the more texture they will retain during the high-heat, high-pressure cooking process. Cut them too small, and you risk them becoming overly soft or even mushy. Achieving the right balance is key to a satisfying soup. Feel free to experiment with other firm vegetables like fresh green beans, cut in half, to add more variety.

Opt for firmer vegetables when making this soup. Ingredients like broccoli, which typically cooks in just 1 minute, would not be suitable for this recipe, as the total pressure cooking time, including the natural release, is closer to 15 minutes. Stick to heartier vegetables that can withstand longer cooking times without losing their integrity.

Key Ingredients for Your Instant Pot Chicken Vegetable Soup

Gathering the right ingredients is the first step towards a magnificent bowl of soup. This recipe focuses on fresh, accessible produce and pantry staples, ensuring a wholesome and flavorful experience. Here’s a breakdown of what you’ll need:

1. Boneless, Skinless Chicken Breasts: Cut into smaller, bite-sized chunks. This ensures they cook quickly and evenly with the vegetables.
   1. Variation for Whole Pieces: If you prefer to use small whole pieces of chicken, increase the pressure cooking time to 12 minutes, followed by a 10-minute natural release.
   2. Shredding Option: After cooking, remove the whole chicken pieces, shred them, and then return the shredded chicken to the pot for a different texture.
   3. Vegetable Size Adjustment: When using whole chicken pieces, remember to cut your vegetables into larger chunks to prevent them from becoming too soft.
2. Olive Oil: Essential for sautéing the meat and onions, building the foundational flavors of your soup.
3. Potatoes: Peeled and cubed. Potatoes add a wonderful heartiness and creamy texture to the soup.
4. Carrots: Sliced into dials or cut into small, uniform chunks. They contribute natural sweetness and a vibrant color.
5. Celery: Sliced into pieces. Celery adds a subtle crunch and classic aromatic depth.
6. Diced Tomatoes (Canned): A 14.5 oz can, undrained. These add a tangy brightness and rich tomato flavor to the broth.
7. Corn and Peas: Added frozen. This is crucial for maintaining their texture, preventing them from falling apart during pressure cooking.
8. Chicken Broth: The liquid base that provides deep, savory flavor, far more robust than just water.

Once you have your core ingredients, it’s time for the seasonings. Our suggested blend enhances the soup’s profile, but you can simplify by just using poultry and Italian seasoning for an equally delicious result. A general rule when cooking Instant Pot vegetables is to ensure they are all cut to a similar size and are on the firmer side to prevent them from disintegrating under pressure.

Cooking with Frozen Chicken

If your chicken isn’t defrosted, don’t worry! You can still make this soup. However, we recommend following the timing adjustments outlined in our Instant Pot chicken noodle soup with frozen chicken recipe. The key adaptation here will be to cut your vegetables significantly larger to ensure they don’t become too soft or fall apart during the extended cooking time required for frozen meat.

A Delicious Vegetarian Twist

Looking for a quick, healthy meat-free meal? This recipe is incredibly adaptable! Any type of potato will work, so feel free to use what you have on hand. However, note the textural differences: red potatoes will generally maintain their shape better and remain firmer, while yellow and russet potatoes tend to break down more easily, offering a creamier consistency. Choose based on your preference. To make this a truly vegetarian delight without meat, you would follow the instructions from our dedicated Instant Pot vegetarian soup recipe.

While the full printable recipe card with detailed nutritional information is presented below, here’s a quick step-by-step overview to guide you:

How to Make Chicken Vegetable Soup in a Pressure Cooker

• Step 1: Sauté Aromatics and Chicken. Begin by setting your Instant Pot to the “Sauté” function and adding the olive oil. Once hot, add the diced onions and chicken pieces. Cook only until the outsides of the chicken are no longer pink. This quick sear locks in flavor. Then, turn the pot off to prevent scorching before pressure cooking.
• Step 2: Combine All Ingredients. Add all the remaining ingredients – the cubed potatoes, sliced carrots, celery, diced tomatoes (undrained), frozen corn and peas, and chicken broth – to the pot. Stir everything gently to combine and ensure all ingredients are submerged in the broth.
• Step 3: Pressure Cook. Secure the lid on your pressure cooker and make sure the steam release valve is sealed (set to the “Sealing” position). Select the “Pressure Cook” or “Manual” function and set the cooking time to 10 minutes on high pressure.
• Step 4: Natural Release and Quick Release. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes. This is known as a “natural release” and helps to prevent foaming and ensures tender chicken and vegetables. After 5 minutes, carefully quick release any remaining pressure by turning the steam release valve to the “Venting” position. Once the float valve drops, it’s safe to open the lid.
• Step 5: Serve and Enjoy. Give the soup a final stir. Ladle into bowls and serve immediately. For an extra touch of flavor, sprinkle with a pinch of salt and pepper, and a generous topping of shredded Parmesan cheese, if desired. This simple addition elevates the soup beautifully.

If you’re a fan of ground beef, you might also enjoy our equally satisfying Instant Pot vegetable beef soup recipe. Both options are wonderfully gluten-free and dairy-free, offering quick and easy meals that our family absolutely adores. Explore our many other Instant Pot recipes for leftover chicken for more culinary inspiration.

For those who prefer a slower cooking method, we’ve also created a slow cooker vegetable beef soup version. While that recipe typically doesn’t include chicken, you can easily adapt it by adding chicken at the beginning, similar to this Instant Pot recipe. If you wish to incorporate noodles into your soup, we recommend adding them at the very end. Simply set your pressure cooker to “Sauté” mode, submerge the noodles in the hot soup, and simmer until they are al dente or cooked to your preferred tenderness.

What makes almost all Instant Pot chicken soup recipes so appealing is their rapid cooking time – typically less than 30 minutes from start to finish, and this chicken vegetable soup is no exception. With minimal prep and quick results, it’s an ideal dish to serve, especially when the weather outside is cold, rainy, or snowy. It’s a guaranteed hit at our dinner table; expect no “ewwws” when this comforting and delicious soup is served up!

How to Store and Reheat Leftover Instant Pot Chicken Vegetable Soup

Don’t let a single drop of this delicious soup go to waste! Like many Ninja Foodi soup recipes, this Instant Pot Chicken Vegetable Soup saves beautifully, making for a fantastic and convenient lunch or dinner the next day. Proper storage ensures its freshness and flavor.

• Cool Completely: Always allow the soup to cool down to room temperature before transferring it to storage containers. This prevents condensation and helps maintain food safety.
• Airtight Storage: Once cooled, spoon the soup into airtight containers. Glass containers with secure lids are excellent for storage as they don’t stain or retain odors.
• Refrigeration: Store the sealed containers in the refrigerator. The soup will remain fresh for 3-4 days.
• Freezing for Longer Storage: For longer storage, this soup freezes wonderfully. Transfer cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating Instructions: To reheat, transfer the desired portion of soup to a microwave-safe bowl. Heat for approximately 1.5 to 2 minutes, stirring every 30 seconds, until thoroughly hot. Alternatively, reheat on the stovetop over medium heat, stirring occasionally, until simmering. Add a splash of extra chicken broth or water if the soup has thickened too much during storage.

Enjoying your homemade soup days after it’s made is one of the many perks of cooking in your Instant Pot!

5 from 1 vote

Instant Pot Chicken Vegetable Soup

By
Justine

Instant Pot chicken vegetable soup recipe that is healthy and delicious. Packed with potatoes, carrots, celery, peas and more. It’s an easy Ninja Foodi pressure cooker hearty meal.

Prep:

15
mins

Cook:

10
mins

Servings:
6

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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

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Instructions

1. Set pot to saute and add oil, once hot add onions and chicken. Cook only until outsides of meat pieces are no longer pink. Turn pot off.
2. Add all other ingredients and stir together. Close lid and seal steam valve.
3. Cook under high pressure for 10 minutes with a 5 minute natural release. Then let remaining steam out.
4. Serve with a sprinkle of parmesan cheese on top if desired.

Video

A video demonstration of this recipe is available on our site.

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, so should only be used as an approximation.

Additional Info

Course:
Main Course, Soup

Cuisine:
American

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