Description
A hearty and nutritious chicken vegetable soup made quickly in an Instant Pot.
Ingredients
Scale
- 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