Set Instant Pot to the sauté function and add olive oil, onions, and garlic. Sauté for 2-3 minutes.
Add chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
Add celery, carrots, potatoes, zucchini, and squash to the Instant Pot. Stir to combine. Add chicken breasts on top of the vegetables.
In a small bowl whisk together the thyme, rosemary, sage, paprika, salt, and pepper. Add seasoning ingredients to the Instant Pot.
Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 10 minutes. Let the contents sit for 5 minutes (5 minute NPR) before releasing the pressure valve. Shred the chicken breasts when soup is done cooking.
While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry and lemon juice to soup and stir until well incorporated.
Serve chicken vegetable soup with gluten-free crackers or bread and enjoy!
Instant Pot Chicken Vegetable Soup
Amount Per Serving
Calories 368Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g5%
Total Carbohydrates 44g15%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.