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A bowl full of an Instant Pot chicken soup recipe with vegetables.
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4.29 from 32 votes

Instant Pot Chicken Vegetable Soup

Make the best Chicken Vegetable Soup recipe in a fraction of the time thanks to your Instant Pot! Carrots, potatoes, zucchini, and squash combine with shredded chicken and tons of fresh herbs for a soup that's not only delicious but also incredibly nutritious.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Main Course, Soup
Cuisine: American
Servings: 4 servings
Author: Jennifer Deppa


  • 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


  • Saute Onion: Set Instant Pot to the sauté function and add olive oil, onions, and garlic. Sauté for 3-4 minutes. Add chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
    1 Tbsp. olive oil, 1 sweet onion, 3 cloves garlic, 4 cups chicken broth
  • Add Veggies, Chicken, and Seasoning: 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, tarragon, paprika, salt, and pepper. Add seasoning ingredients to the Instant Pot.
    4 stalks celery, ¾ lb. carrots, 1 lb. red potatoes, 1 zucchini, 1 yellow squash, 1 lb. chicken breasts, ½ tsp. thyme, ½ tsp. rosemary, ½ tsp. tarragon, ¼ tsp. paprika, ½ - 1 ½ tsp. salt, ¼ tsp. black pepper
  • Pressure Cook: 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.
  • Make the Slurry: While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.
    ½ cup almond milk, 3 Tbsp. tapioca starch
  • Serve chicken vegetable soup with crackers or bread and enjoy!



  • You can also use 3 teaspoons total of FRESH herbs instead of dried.

Meal Prep and Storage

  • How to prep ahead. This chicken veggie soup seriously gets better with time... if you have the patience for it.  The flavors somehow meld together even more perfectly if refrigerated for about 24 hours. So if storing for later, or you just have too many leftovers:
  • How to store: First, let the soup come to room temperature uncovered, and then transfer leftover soup to the refrigerator in an airtight container. Soup will keep well for 3-5 days.
  • How to freeze: After following the directions above and letting the soup refrigerate for at least 8 hours.  Store soup in freezer-safe plastic containers or a freezer bag for up to 3-4 months.
  • How to reheat: Soup is the absolute BEST when reheated in a pot on the stove.  However, if you're in a hurry simply pop it in the microwave for a few minutes and it will be ready to enjoy!


Calories: 368kcal | Carbohydrates: 44g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1151mg | Potassium: 1848mg | Fiber: 8g | Sugar: 10g | Vitamin A: 14940IU | Vitamin C: 63.9mg | Calcium: 183mg | Iron: 3.6mg