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.
Servings: 4 servings
Ingredients
- 1 tablespoon 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 pound carrots cut into ½-inch slices
- 1 pound red potatoes cut into 1-inch pieces
- 1 zucchini cut into ½-inch slices
- 1 yellow squash cut into ½-inch slices
- 1 pound chicken breasts cut into 4-oz. portions
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- ½ teaspoon tarragon dried
- ¼ teaspoon paprika
- ½ - 1 ½ teaspoons salt to taste
- ¼ teaspoon black pepper
- ½ cup almond milk milk, or cashew milk, warm
- 3 tablespoons tapioca starch or corn starch
Instructions
- 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 tablespoon 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 pound carrots, 1 pound red potatoes, 1 zucchini, 1 yellow squash, 1 pound chicken breasts, ½ teaspoon thyme, ½ teaspoon rosemary, ½ teaspoon tarragon, ¼ teaspoon paprika, ½ - 1 ½ teaspoons salt, ¼ teaspoon 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 tablespoons tapioca starch
- Serve chicken vegetable soup with crackers or bread and enjoy!
Video
Notes
- Herbs: You can also use 3 teaspoons total of FRESH herbs instead of dried.
- 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.
- Storage: 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.
- Freezing: 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.
- Reheating: 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!
Nutrition
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
