Ugh, some weeknights just demand comfort food, but who has two hours to simmer soup on the stove after a long day? I totally get it. That’s why I nearly cried when I figured out how perfectly the pressure cooker handles this classic dish. This Instant Pot Chicken Vegetable Soup is my absolute weeknight hero! We’re talking deep, savory flavor in under 40 minutes total, and cleanup? A breeze, because honestly, everything happens in that one pot. Trust me, using the pressure setting really wakes up those dried herbs and carrots, making the broth taste like it’s been slow-cooking all day long. If you need fast flavor, this one’s for you. You should check out some of my other favorites on easy Instant Pot recipes while you’re here!
Why This Instant Pot Chicken Vegetable Soup Recipe Works So Well
Look, I love my slow-simmered soups, but sometimes life absolutely doesn’t allow for it. This recipe truly changes the game because it delivers that rich, homey taste without chaining you to the stove. It’s everything you want: fast, hearty, and super good for you!
- It’s seriously fast—we’re talking 40 minutes total time!
- Cleanup is virtually non-existent; my sink almost forgets what scrubbing feels like.
- It packs a nutritional punch with lean chicken and tons of veggies.
Time-Saving Pressure Cooking for Instant Pot Chicken Vegetable Soup
This is where the magic happens, right? On the stovetop, those carrots and chicken would need at least an hour to get tender and let the herbs really bloom. But in the pot? We’re looking at only 8 minutes under high pressure! You’ve got about 15 minutes of chopping and sautéing for prep, and then the machine does all the heavy lifting while you set the table. It’s efficiency at its finest, I tell you.
Flavor Development in Your Instant Pot Chicken Vegetable Soup
When you pressure cook, you aren’t just cooking food; you’re forcing flavor molecules to integrate faster. That little bit of thyme, the rosemary, and the garlic we sauté first? That steam locks all those beautiful aromatic notes right into the chicken and the broth. It’s like concentrating the best parts of a stovetop soup and condensing the entire process into under an hour. You get that depth without waiting for ages!
Gathering Ingredients for Instant Pot Chicken Vegetable Soup
Okay, gathering supplies is my favorite part—it’s like setting up the stage before the big performance! Since this soup is so simple, the quality of your core ingredients really shines through. Don’t overcomplicate this section, but do be precise with your chopping sizes, as that helps everything cook evenly in the short timeframe.
Here’s exactly what you need to pull together this wonderful Instant Pot Chicken Vegetable Soup:
- One tablespoon of olive oil (just the basic stuff works fine here).
- One pound of good boneless, skinless chicken breasts, cut neatly into one-inch chunks.
- One medium onion, nicely chopped up.
- Two carrots, sliced—try to keep them uniform!
- Two celery stalks, also sliced.
- Two cloves of garlic, minced super fine so you get that flavor spread out.
- Six glorious cups of chicken broth—use the good stuff; it matters!
- One teaspoon of dried thyme and half a teaspoon of dried rosemary.
- One lonely bay leaf for depth.
- One cup of peas and one cup of corn, straight from the freezer bag—no need to thaw!
- Salt and pepper, seasoned to your own taste preference at the end.
Quick note on the chicken: If you’re in a real rush or prefer that classic, cozy texture, remember the instructions say you can cook the chicken breasts whole for 10 minutes on high pressure, then pull them out and shred them before adding them back in later. It’s worth checking out more easy dinner recipes while you organize your ingredients!
Ingredient Substitutions for Your Instant Pot Chicken Vegetable Soup
I am all about flexibility in the kitchen! If you’re staring at the fridge and thinking, “I don’t have carrots *or* celery,” don’t panic. Frozen mirepoix mix (that’s onion, carrot, and celery pre-chopped) is an absolute lifesaver; just throw a cup of that in when the recipe calls for the fresh stuff.
If you’re short on dried herbs, use a teaspoon of a quality poultry seasoning blend instead of the separate thyme and rosemary. And hey, sometimes I skip the frozen corn entirely and use a can of drained, rinsed white beans toward the end for extra body. It’s all good, as long as you get that broth steeped in flavor!
Step-by-Step Instructions for Perfect Instant Pot Chicken Vegetable Soup
Alright, time to put that amazing machine to work! The beauty of the Instant Pot is that while it’s building pressure, you can actually sit down for a minute, which is unheard of for a soup this flavorful. We are going to follow the steps precisely here, especially when it comes to scraping the bottom—that’s a make-or-break moment to keep your machine happy!
Sautéing Aromatics and Browning Chicken for Instant Pot Chicken Vegetable Soup
First things first, set your pot to ‘Sauté’ mode and get that tablespoon of oil warm. We want to brown the chicken chunks lightly—just a quick sear on all sides for about three minutes total. Don’t cook them through! The goal here is just to build a tiny bit of color and flavor. Once they’re nicely colored, scoop those pieces of chicken out and set them aside. Don’t worry about them cooling off; they’ll finish cooking later.
Next, toss in your onion, carrots, and celery. We sauté these until they start to soften up, which takes about five minutes. When they smell sweet, toss in that minced garlic for just one more minute until you can really smell it—but don’t let it burn, or the whole batch will taste bitter!
Pressure Cooking the Instant Pot Chicken Vegetable Soup Base
Now for the fun part: deglazing! Pour in all six cups of chicken broth right away and, this is key, take your wooden spoon and scrape every tasty little browned bit off the bottom of the pot. If you leave any stuck bits, the machine throws a dreaded “Burn” notice, and nobody wants that frustration. Once the bottom is spotless, put the chicken back in. Add your thyme, rosemary, and that bay leaf.
Seal the lid up tight, check that valve is set to ‘Sealing,’ and set the manual button for High Pressure for exactly 8 minutes. Once the 8 minutes are done, you want to move the valve right away for a Quick Release. Listen for that wonderful hiss!
Finishing Touches on Your Instant Pot Chicken Vegetable Soup
Once the pin drops and you’re all depressurized, take a quick moment to pull that bay leaf out—we had its flavor contribution, now we discard it. Time for the frozen veggies! Stir in your one cup of frozen peas and one cup of corn. Honestly, you don’t even need to put the lid back on; just let the residual heat in the broth warm them up for about five minutes. Taste the soup! This is your moment to add salt and pepper until it tastes perfect *to you*. For more one-pot wonders, check out my one-pot chicken burrito bowl next!
Tips for the Best Instant Pot Chicken Vegetable Soup Results
Even with a fantastic recipe, sometimes you just need a little nudge to get things absolutely perfect. Since this soup moves so quickly, knowing these little tricks makes a huge difference in the final bowl. I spend so much time testing these little things so you don’t have to!
First, let’s talk about making this a filling one-bowl meal. If you want to add some tiny pasta—like orzo, or maybe some ditalini pasta—you absolutely can, but you have to be careful with the timing. You can toss about a cup of that dry pasta right in when you add the frozen peas and corn, or you can even add it during the last 5 minutes of the pressure cooking time. If you add it too early, it tends to get mushy, and nobody wants sad, overcooked noodles in their lovely soup!
Another thing I always watch is the broth level. Six cups is great for a brothy soup, but if you like something heartier—maybe closer to a stew consistency—you need to adjust before you pressure cook. Try bumping that broth up to seven cups, or better yet, skip one cup of broth and substitute it with one cup of tomato juice for a richer flavor profile. If you’re busy later, don’t forget to bookmark my easy easy chicken cutlet recipes.
Finally, remember that the chicken cooks fast! If you like really tender, pull-apart chicken but you are worried about it getting dry after the 8 minutes, try pulling the chicken out immediately after the Quick Release, shredding it quickly while the veggies heat up, and then adding it back in at the very last second. A little resting time for protein goes a long way!
Storage and Reheating Your Instant Pot Chicken Vegetable Soup
This soup is honestly even better the next day—the flavors really settle down together overnight! When storing, make sure the leftovers are completely cooled down before you transfer them to an airtight container. You can keep it happily chilling in the fridge for up to four days. If you know you won’t finish it all, these portions freeze wonderfully!
When it comes to reheating, I much prefer the stovetop method. Just pour the amount you want into a saucepan over medium heat and stir occasionally until piping hot. If you’re super rushed, the microwave works just fine, but give it a good stir halfway through. If you are looking for more cozy soup ideas, you have to check out my guide to cozy homemade chicken noodle soup!
Serving Suggestions for Instant Pot Chicken Vegetable Soup
Even though this Instant Pot Chicken Vegetable Soup loaded with carrots and corn is hearty enough to be a full meal all on its own (thanks to the protein from the chicken, by the way!), sometimes you just want that perfect side item to dunk, scoop, or crunch on. Serving it alongside something simple really elevates it from a quick lunch to a proper, satisfying dinner.
My go-to, hands-down favorite pairing? Crusty bread. You need something sturdy enough to soak up all that beautiful, herbaceous broth we worked so hard to create. A good sourdough loaf with a crunchy crust is incredible for dipping. Seriously, watch your family fight over the last piece!
If you want something salty and crunchy, you cannot go wrong with oyster crackers. I just toss a small handful over the top right before serving. If you’re feeling a little more ambitious but still keeping it easy, a simple side salad with a bright vinaigrette cuts through the richness beautifully. And speaking of easy pairings, if you’re looking for the ultimate cheesy side, you need to try my recipe for garlic bread grilled cheese—it’s perfect for dipping!
Honestly, you don’t need much else. The soup is so balanced that big, heavy sides just aren’t necessary. Simple complements let this amazing broth shine through!
Frequently Asked Questions About Instant Pot Chicken Vegetable Soup
I know you’ve got questions! When you speed up a classic comfort food like this, little technical things always pop up. Don’t worry; these are the everyday things I hear about all the time. Finding the right answer just makes your next bowl even better. Before we wrap up, feel free to check out my favorite cozy Italian sausage soup if you’re looking for another quick meal idea!
Can I use frozen chicken in this Instant Pot Chicken Vegetable Soup recipe?
That’s a great question, because sometimes we just grab whatever is handy! You absolutely *can* use frozen chicken breasts, but you should adjust the pressure cooking time. If you add them straight from the freezer without thawing, you’ll need to bump that high-pressure cook time up to about 10 to 12 minutes, depending on how big those frozen chunks are. Always make sure those internal temperatures are safe when you shred them! If they’re only partially frozen, maybe aim for 10 minutes just to be safe.
What other vegetables work well in this Instant Pot Chicken Vegetable Soup?
The base of onion, carrot, and celery is classic, but the beauty of the pressure cooker is how forgiving it is with sturdier roots! If you have potatoes or sweet potatoes, chop them into half-inch cubes and add them right in with the broth before you set the pressure time. They need that time to soften up properly. If you wanted something green and tender, like broccoli or zucchini, you absolutely should *not* put those in during pressure cooking. Just toss those in at the very end with the peas and corn so they steam slightly and stay bright green and crisp!
Is this Instant Pot Chicken Vegetable Soup freezer friendly?
Yes, this soup freezes like a dream! It holds up really well. The best advice I can give you is if you know you’ll be freezing half the batch, leave any pasta out. Pasta absorbs too much liquid when frozen and reheated, turning mushy. So, freeze the soup base (broth, chicken, veggies) plain. When you reheat it later, add the frozen peas/corn and cook fresh pasta right into that batch. That keeps everything tasting just as fresh as the first time!
Estimated Nutritional Snapshot for Instant Pot Chicken Vegetable Soup
Now, I know what you’re thinking: soup that tastes this good probably shouldn’t be good for you, right? Well, guess again! This Instant Pot Chicken Vegetable Soup is surprisingly lean and powerful. It’s loaded with protein (35g!) and low on fat.
Here’s a quick peek at what the numbers generally look like per serving (based on 6 servings):
- Calories: About 280
- Protein: 35g (Wow!)
- Fat: 7g
- Carbohydrates: 18g
Please remember, these numbers are just estimates, right? If you use low-sodium broth or swap out chicken breasts for thighs, those levels will shift slightly. But generally speaking, this is a wonderfully balanced, healthy weeknight winner!
Share Your Experience Making This Instant Pot Chicken Vegetable Soup
Whew, we made it! Now that your kitchen smells incredible and you’ve got a piping hot bowl of the best weeknight dinner right in front of you, I really want to hear how it went!
Did you try adding the pasta, or did you stick to just the veggies? Did you make any fun swaps? Seriously, don’t keep your kitchen secrets to yourself! Please take a second to drop a star rating down below—it helps other busy cooks know this recipe is worth their time. And if you had a question that didn’t get answered above, fire away in the comments!
I love interacting with you all, and honestly, seeing your successful dinners makes my day. If you need to reach out directly about anything else, you can always use my contact page. Happy slurping!
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Instant Pot Chicken Vegetable Soup
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A simple and quick chicken and vegetable soup made in the Instant Pot.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and pepper to taste
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil.
- Add chicken pieces and cook until lightly browned, about 3 minutes per side. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth. Scrape the bottom of the pot to release any browned bits.
- Return the chicken to the pot. Add thyme, rosemary, and bay leaf.
- Secure the lid and set the valve to sealing. Cook on Manual/Pressure Cook setting on High for 8 minutes.
- When the time is up, perform a Quick Release of the pressure.
- Stir in frozen peas and corn. Let the soup sit for 5 minutes to heat the vegetables through.
- Remove the bay leaf. Season with salt and pepper to your preference.
Notes
- For shredded chicken, cook the chicken breasts whole for 10 minutes on High pressure, then shred before returning to the soup.
- You can add 1 cup of small pasta, like orzo or ditalini, during the last 5 minutes of the pressure cooking time.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5
- Sodium: 650
- Fat: 7
- Saturated Fat: 1.5
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 35
- Cholesterol: 95
Keywords: Instant Pot, chicken soup, vegetable soup, quick soup, easy dinner