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Instant Pot Chicken and Vegetable Soup

This soup feels warm and gentle and perfect for busy days. It is simple, cozy, and packed with soft veggies and tender chicken. My kids eat it without fighting, which feels like a small miracle. It cooks fast and smells like comfort filling the whole kitchen.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breast or thighs
  • 1 onion chopped
  • 3 carrots sliced kinda uneven
  • 2 or 3 celery sticks
  • 3 garlic cloves
  • 1 cup green beans
  • 1 cup corn or peas
  • 6 cups chicken broth
  • 1 teaspoon Italian seasoning
  • Salt
  • pepper
Optional :
  • noodles for thicker soup
  • rice for thicker soup
  • potatoes for thicker soup

Method
 

  1. Turn the Instant Pot to Saute. Add a bit of oil. Put in onions and garlic and stir till the smell feels warm.
  2. Add chicken, carrots, celery, and other veggies. It does not need to look fancy.
  3. Pour in the chicken broth. Everything looks cozy and colorful.
  4. Sprinkle in Italian seasoning with salt and pepper.
  5. Close the lid. Set to High Pressure for 10 minutes.
  6. Let it sit for 5 minutes after it beeps, then quick release the rest of the steam.
  7. Take out the chicken and shred it with two forks. It gets soft fast.
  8. Put chicken back in. Stir everything. Taste and adjust seasonings.

Notes

Tips

  • Keep noodles or rice cooked separate so they do not get mushy
  • Use chicken thighs if you want super tender meat
  • Add a splash more broth after chilling because the soup thickens
  • Chop veggies earlier in the day to save time later
  • Make extra and freeze small batches for easy nights

Variations

  • Add potatoes for a thicker cozy soup
  • Stir in spinach or kale at the end for more greens
  • Add a little lemon juice for a bright flavor
  • Use mixed frozen veggies when you are tired or busy
  • Add cooked noodles for a chicken noodle style vibe