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.
Ingredients
- 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
Instructions
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Set Instant Pot to the sauté function and add olive oil, onions, and garlic. Sauté for 3-4 minutes.
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Add chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
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Add celery, carrots, potatoes, zucchini, and squash to the Instant Pot. Stir to combine. Add chicken breasts on top of the vegetables.
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In a small bowl whisk together the thyme, rosemary, tarragon, paprika, salt, and pepper. Add seasoning ingredients to the Instant Pot.
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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.
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While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.
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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.