Go Back
+ servings
A white bowl full of Instant Pot chicken soup with two pieces of bread and red potatoes next to it.
4.34 from 39 votes

Instant Pot Chicken Vegetable Soup

Chicken Vegetable Soup is an easy Instant Pot soup recipe that is full of healthy carrots, red potatoes, celery, zucchini, and squash. 

Course Appetizer, Dinner, Main Course, Soup
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 368 kcal


  • 1 Tbsp. olive oil
  • 1 sweet onion finely diced
  • 3 cloves garlic crushed
  • 4 cups chicken broth regular sodium
  • 4 stalks celery cut into ½-inch pieces
  • ¾ lb. carrots cut into ½-inch slices
  • 1 lb. red potatoes cut into 1-inch pieces
  • 1 zucchini cut into ½-inch slices
  • 1 yellow squash cut into ½-inch slices
  • 1 lb. chicken breasts cut into 4-oz. portions
  • ½ tsp. thyme dried
  • ½ tsp. rosemary dried
  • ½ tsp. tarragon dried
  • ¼ tsp. paprika
  • ½ - 1 ½ tsp. salt to taste
  • ¼ tsp. black pepper
  • ½ cup almond milk milk, or cashew milk, warm
  • 3 Tbsp. tapioca starch or corn starch


  1. Set Instant Pot to the sauté function and add olive oil, onions, and garlic. Sauté for 3-4 minutes.

  2. Add chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
  3. Add celery, carrots, potatoes, zucchini, and squash to the Instant Pot. Stir to combine. Add chicken breasts on top of the vegetables.
  4. In a small bowl whisk together the thyme, rosemary, tarragon, paprika, salt, and pepper. Add seasoning ingredients to the Instant Pot.

  5. Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. Shred the chicken breasts when the soup is done cooking.

  6. While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.

  7. Serve chicken vegetable soup with gluten-free crackers or bread and enjoy!

Recipe Video

Recipe Notes

  • You can also use 3 teaspoons total of FRESH herbs instead of dried.
Nutrition Facts
Instant Pot Chicken Vegetable Soup
Amount Per Serving
Calories 368 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 1151mg50%
Potassium 1848mg53%
Carbohydrates 44g15%
Fiber 8g33%
Sugar 10g11%
Protein 30g60%
Vitamin A 14940IU299%
Vitamin C 63.9mg77%
Calcium 183mg18%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.