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Original Post: https://backup.evolvingtable.com/instant-pot-chicken-vegetable-soup/

A white bowl full of Instant Pot chicken soup with two pieces of bread and red potatoes next to it.
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4.35 from 40 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. 
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Main Course, Soup
Cuisine: American
Servings: 4 servings
Author: London Brazil

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

  • 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.
  • 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.
  • 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.
  • While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.
  • Serve chicken vegetable soup with gluten-free crackers or bread and enjoy!

Video

Notes

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

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