Description
A simple and quick chicken and vegetable soup made in the Instant Pot.
Ingredients
Scale
- 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