We all know how hectic life can get, right? That’s why I absolutely love whipping up this Instant Pot chicken vegetable soup! It’s the perfect solution for those busy weeknights when you want something hearty and nutritious but don’t have hours to spend in the kitchen. Just imagine the aroma of garlic and onions filling your home as everything comes together in a matter of minutes. This soup is not only delicious but also a family favorite in my house. My kids love the vibrant colors of the vegetables, and I love knowing they’re getting a wholesome meal without all the fuss. Trust me, once you try this recipe, it’ll become your go-to for a quick and satisfying dinner!
Ingredients List
Here’s everything you’ll need to make this delicious Instant Pot chicken vegetable soup. I promise, it’s super simple and you probably have most of these ingredients on hand!
- 1 lb chicken breast, diced into bite-sized pieces
- 2 cups mixed vegetables (I love using a mix of carrots, peas, and corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (homemade or store-bought works great!)
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Feel free to get creative with the vegetables! You can use whatever you have on hand, fresh or even frozen. It’s all about making it work for you!
How to Prepare Instructions
Now, let’s get to the good part—making this Instant Pot chicken vegetable soup! I promise, it’s super straightforward, and you’ll have a warm, comforting bowl of soup in no time. Just follow these steps, and you’ll be set!
- First, set your Instant Pot to sauté mode and add the olive oil. Let it heat up for a minute or so.
- Once the oil is hot, toss in the chopped onion and minced garlic. Sauté these for about 2-3 minutes until they’re fragrant and the onion turns translucent. Oh, the smell is heavenly!
- Next up, add the diced chicken breast to the pot. Cook it for about 5-7 minutes, stirring occasionally, until it’s browned on all sides. We want to seal in that flavor!
- Now it’s time to add the star ingredients! Throw in the mixed vegetables, chicken broth, dried thyme, salt, and black pepper. Give everything a good stir to combine. It’s starting to look like soup!
- Close the lid securely and set the Instant Pot to pressure cook on high for 10 minutes. Make sure the steam release valve is sealed, or you’ll have a mini explosion—yikes!
- Once the cooking time is up, carefully perform a quick release of the pressure. Just flip the valve and stand back—watch out for that steam!
- Finally, give the soup a good stir, and voilà! Your soup is ready to be served hot. Enjoy all that deliciousness!
And there you have it! You’ll be amazed at how quickly this comes together. Trust me, it’s worth every minute, and your taste buds will thank you!
Why You’ll Love This Recipe
- Quick preparation—ready in just 25 minutes!
- Hearty and nutritious, perfect for a wholesome meal.
- Customizable with your favorite veggies, so you can make it your own.
- Great for meal prep—make a big batch and enjoy it throughout the week.
- One-pot cooking means less cleanup, which is always a win!
- Freezes well, so you can save some for later without losing flavor.
- Comfort food that warms you up and satisfies your cravings.
Tips for Success
Want to make sure your Instant Pot chicken vegetable soup turns out perfectly every time? I’ve got you covered with some of my favorite tips and tricks!
- Ingredient swaps: Don’t have chicken breast? No problem! You can easily use thighs for a richer flavor. If you’re not a fan of certain vegetables, feel free to swap them out for whatever you love—zucchini, bell peppers, or green beans are all great options!
- Seasoning: Spice it up! If you want to add a little kick, toss in some red pepper flakes or a dash of hot sauce. A splash of lemon juice at the end can also brighten up the flavors beautifully.
- Cooking time: Keep in mind that the size of your chicken pieces can affect cooking time. If they’re larger, just add a minute or two to ensure they’re cooked through. Always check that the internal temperature reaches 165°F (75°C) for safety!
- Thickness: If you prefer a thicker soup, you can blend a portion of it after cooking. Just scoop out a cup, blend it until smooth, and stir it back in. It adds a lovely creaminess without any cream!
- Fresh herbs: For an extra layer of flavor, sprinkle some fresh herbs like parsley or cilantro on top just before serving. It adds a pop of color and freshness that’s hard to resist.
- Meal prep: If you’re making this for meal prep, consider cooking the chicken separately and adding it when you’re ready to eat. It keeps the chicken nice and juicy!
- Don’t rush the release: When it’s time for the quick release, stand back and let that steam do its thing! It’s exciting to watch, but be careful of the hot steam that escapes.
With these tips, you’ll be a pro at making this comforting soup in no time. Enjoy the process, and don’t be afraid to make it your own!
Storage & Reheating Instructions
So, you’ve made this delicious Instant Pot chicken vegetable soup, and now you’ve got some leftovers! Don’t worry; storing it properly will keep those flavors intact for your next meal. Here’s how to do it:
- Refrigeration: Let the soup cool to room temperature before transferring it to an airtight container. It’s important to seal it well to keep out any unwanted odors from your fridge. Your soup will stay fresh for up to 3 days—perfect for quick lunches or dinners!
- Freezing: If you want to save some for later, this soup freezes beautifully! Just pour it into freezer-safe containers or ziplock bags, leaving a little space at the top for expansion. It’ll keep in the freezer for about 2-3 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge.
- Reheating: To reheat, you can either warm it on the stovetop over medium heat until it’s heated through, stirring occasionally. Alternatively, you can pop it in the microwave in a microwave-safe bowl, covered loosely, for about 2-3 minutes. Just give it a good stir halfway through to ensure even heating.
- Refreshing the soup: If it seems a bit thick after reheating, don’t hesitate to add a splash of chicken broth or water to bring it back to your desired consistency. A little stir and it’ll be as good as new!
With these tips, your Instant Pot chicken vegetable soup will be ready to enjoy again and again. Trust me, it’ll taste just as comforting the next day!
Nutritional Information
Here’s the typical nutritional breakdown for a serving of this hearty Instant Pot chicken vegetable soup. Keep in mind that these values are estimates and can vary based on the specific ingredients you use:
- Serving Size: 1 cup
- Calories: 220
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 3g
- Protein: 22g
This soup is not only comforting but also packed with protein and nutrients to keep you satisfied. Enjoy guilt-free knowing you’re nourishing your body while indulging in such a delightful dish!
FAQ Section
Got questions about making this Instant Pot chicken vegetable soup? No worries! I’ve gathered some of the most common queries, and I’m here to help you out. Let’s dive in!
Can I use frozen vegetables instead of fresh?
Absolutely! Frozen vegetables work perfectly in this recipe. They’re convenient, and they’ll cook just as well in the Instant Pot. Just toss them in and follow the same instructions.
How long do I cook the soup if I double the recipe?
If you double the ingredients, keep the cooking time the same—10 minutes. The Instant Pot will take a bit longer to come to pressure, but once it’s there, it’ll cook just as efficiently!
What if I don’t have chicken broth?
No broth, no problem! You can use water instead, but I’d recommend adding a bit more seasoning, like a splash of soy sauce or some additional herbs, to enhance the flavor.
Can I add pasta or rice to the soup?
Yes! You can add small pasta or rice, but be mindful that this will change the cooking time. I suggest cooking them separately and adding them to the soup just before serving to avoid overcooking.
What’s the best way to serve this soup?
I love serving this soup with some crusty bread or a fresh salad on the side. It makes for a complete and satisfying meal! You can also top it with some grated cheese or a dollop of sour cream for an extra treat.
Can I make this soup ahead of time?
Definitely! This soup keeps well in the fridge for up to 3 days, making it perfect for meal prep. Just reheat it when you’re ready to enjoy another bowl of comfort.
Is it possible to make this soup in a slow cooker?
Yes, you can! Just sauté the onion and garlic in a pan, then add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for about 3-4 hours. It’ll be just as delicious!
I hope these FAQs clear up any concerns you might have. If you have more questions, feel free to ask—I’m here to help you make the best soup ever!
Variation Ideas
One of the best things about this Instant Pot chicken vegetable soup is how adaptable it is! You can easily customize it to suit your taste or whatever you have in the fridge. Here are some fun ideas to switch things up:
- Protein swaps: If you’re in the mood for something different, try using turkey or even diced ham instead of chicken. You could also toss in some cooked beans like chickpeas or cannellini for a vegetarian twist!
- Veggie overload: Feel free to add in any veggies you love or have on hand. Consider tossing in diced sweet potatoes, spinach, kale, or bell peppers for added nutrition and flavor. Just remember that heartier vegetables might need a little longer to cook!
- Spice it up: Want to add a kick? Incorporate some diced jalapeños or a sprinkle of cayenne pepper. For a milder flavor, consider adding a dash of smoked paprika or a hint of curry powder for a unique twist that will warm you right up.
- Herb variations: Instead of thyme, try using Italian seasoning, rosemary, or even a handful of fresh basil or cilantro at the end for a fresh burst of flavor. Each herb brings its own special touch!
- Creamy addition: For a richer soup, stir in a splash of heavy cream or coconut milk just before serving. It adds a lovely creaminess that takes the soup to a whole new level!
- Grain boost: If you want to make it more filling, throw in some cooked quinoa, barley, or rice. Just keep in mind that adding these grains can change the cooking time, so you might want to cook them separately and add them in at the end.
These variations not only keep things exciting but also let you tailor the soup to your personal preferences. So go ahead and get creative—the possibilities are endless!
Serving Suggestions
Now that you’ve made this delicious Instant Pot chicken vegetable soup, it’s time to think about what to serve alongside it! Trust me, a little something on the side can really elevate your meal. Here are some of my favorite pairings:
- Crusty bread: You can’t go wrong with a warm loaf of crusty bread! It’s perfect for dipping into the soup and soaking up all that flavorful broth. A nice sourdough or baguette is my go-to!
- Fresh salad: A light, refreshing salad is a great complement to the hearty soup. I love a simple mixed greens salad with a tangy vinaigrette to balance out the flavors.
- Rice: If you want to make the meal even more filling, serve it over a bed of fluffy rice. Brown rice or wild rice adds a great nutty flavor that pairs wonderfully with the soup.
- Grilled cheese: For a comforting twist, why not whip up a classic grilled cheese sandwich? The gooey cheese and crispy bread are perfect dipping partners for the soup!
- Cheesy garlic bread: If you’re feeling indulgent, serve some cheesy garlic bread on the side. The flavors will meld beautifully with the soup, creating a cozy dining experience.
- Roasted vegetables: For a nutritious side, consider roasting some seasonal veggies. They add a nice crunch and vibrant colors to your meal.
- Quinoa or couscous: If you’re looking for something different, serve the soup with a side of quinoa or couscous. They’re light yet satisfying and can soak up the delicious broth.
With these tasty options, you’ll have a well-rounded meal that’s sure to please everyone at the table. Enjoy your cozy dinner, and don’t forget to savor every spoonful!
Print
Instant Pot Chicken Vegetable Soup: A Heartwarming Delight
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: Low Calorie
Description
A hearty and nutritious chicken vegetable soup made quickly in an Instant Pot.
Ingredients
- 1 lb chicken breast, diced
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Set the Instant Pot to sauté mode and heat olive oil.
- Add onion and garlic, and sauté until fragrant.
- Add diced chicken and cook until browned.
- Add mixed vegetables, chicken broth, thyme, salt, and pepper.
- Close the lid and set to pressure cook for 10 minutes.
- Once done, perform a quick release of the pressure.
- Stir the soup and serve hot.
Notes
- You can use frozen vegetables if desired.
- Add more spices to taste.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
Keywords: instant pot, chicken soup, vegetable soup, quick soup