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Instant Pot Chicken Vegetable Soup Recipe Instant Pot Chicken Vegetable Soup Recipe


Instant Pot Chicken Vegetable Soup Recipe

Written by: Emily Smith

This Instant Pot chicken vegetable soup is my go-to comfort food. It's packed with hearty veggies and tender chicken. Quick, easy, and oh-so-satisfying, it's perfect for chilly nights!

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I've been perfecting instant pot recipes for years, and this chicken vegetable soup has become my go-to comfort food. It's a lifesaver on busy weeknights when I crave something hearty and nutritious. The best part? Everything comes together in one pot, minimizing cleanup. Rich flavors develop quickly, thanks to pressure cooking magic. My family loves how tender chicken melds with colorful veggies in savory broth. Trust me, you'll want seconds of this cozy, satisfying meal.

Ingredients for Chicken Vegetable Soup in the Instant Pot

  • Chicken breast: Lean protein source that adds heartiness and flavor to the soup, making it satisfying and wholesome.
  • Onion: Adds depth of flavor and sweetness to the soup base, enhancing the overall taste of the dish.
  • Carrots: Provide natural sweetness and vibrant color to the soup, while adding a dose of vitamins and antioxidants.
  • Celery: Adds a subtle earthy flavor and crunch to the soup, complementing the other vegetables and chicken.
  • Zucchini: Adds a light and fresh element to the soup, contributing a tender texture and mild flavor profile.
  • Diced tomatoes: Adds a rich and tangy flavor to the soup, while also providing a juicy and chunky texture.
  • Chicken broth: Forms the flavorful base of the soup, infusing it with savory notes and enhancing the overall taste.
  • Dried thyme: Infuses the soup with a warm and herbaceous flavor, adding depth and complexity to the dish.

Essential Tools for Making This Instant Pot Soup Recipe

  • Instant Pot: Speeds up cooking process by pressure cooking ingredients efficiently.
  • Knife: Essential for dicing chicken and chopping vegetables to prepare ingredients for the soup.
  • Cutting board: Provides a stable surface for safely chopping and preparing ingredients.
  • Can opener: Needed to open the can of diced tomatoes for adding to the soup.
  • Measuring cup: Ensures accurate measurement of chicken broth for the perfect soup consistency.

Instant Pot Chicken Vegetable Soup Recipe

This Instant Pot Chicken Vegetable Soup is a quick and healthy meal, perfect for a cozy dinner. Packed with vegetables and tender chicken, it's both nutritious and delicious.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 200 kcal


  • Instant Pot


Main Ingredients

  • 1 lb chicken breast, diced
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 stalks celery, chopped
  • 1 zucchini, diced
  • 1 can diced tomatoes
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • Salt and pepper to taste


  • Set the Instant Pot to sauté mode and cook the chicken until browned.
  • Add in the onion, carrots, celery, and zucchini. Cook for a few minutes until vegetables start to soften.
  • Pour in the diced tomatoes, chicken broth, dried thyme, salt, and pepper.
  • Close the Instant Pot lid and set to high pressure for 10 minutes.
  • Once done, do a quick release and serve hot.


This soup is perfect for meal prep and can be stored in the refrigerator for up to 3 days.

Nutrition value:

Calories: 200kcalCarbohydrates: 10gProtein: 20gFat: 6gSaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 2mg


Keyword Chicken Soup, Instant Pot, Vegetable Soup
Tried this recipe?Let us know how it was!

Tips for Making and Storing Instant Pot Chicken Vegetable Soup Ahead of Time

Make Ahead Instructions

  • Prepare the soup as directed but do not cook it.
  • Store the uncooked soup in an airtight container in the fridge for up to 2 days.
  • When ready to eat, cook the soup in the instant pot as per the recipe instructions.

Freezing Instructions

  • Allow the soup to cool completely before freezing.
  • Transfer the soup to a freezer-safe container or resealable bags.
  • Label with the date and freeze for up to 3 months.
  • To reheat, thaw overnight in the fridge and warm on the stovetop or in the microwave.

Adding a splash of apple cider vinegar to this chicken vegetable soup can enhance the flavors and give it a subtle tangy kick.

Common Questions About This Instant Pot Chicken Soup Recipe

Can I use chicken thighs instead of chicken breast in this recipe?
Yes, you can substitute chicken thighs for chicken breast in this recipe. Just adjust the cooking time accordingly as thighs may require a bit longer to cook.
How can I make this soup vegetarian?
To make this soup vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables or beans for extra protein.
Can I freeze this soup for later?
Yes, you can freeze this soup for later. Allow it to cool completely before transferring it to a freezer-safe container. It should last in the freezer for up to 3 months.
Can I add other vegetables to this soup?
Absolutely! Feel free to customize this soup by adding your favorite vegetables like bell peppers, spinach, or peas. Just keep in mind the cooking times for each vegetable.
How can I add more flavor to this soup?
You can enhance the flavor of this soup by adding fresh herbs like parsley or basil, a squeeze of lemon juice, or a sprinkle of Parmesan cheese before serving. Adjust the seasonings to your taste as well.

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