Warm, comforting, and ready in no time! This quick and healthy soup is perfect for chilly nights or when you need a cozy pick-me-up.
Why You Will Love This Recipe
This Instant Pot Chicken Vegetable Soup is not just a meal; it’s a hug in a bowl. Packed with tender chicken, vibrant vegetables, and aromatic herbs, it’s a delightful combination of flavors and textures. The best part? It’s incredibly easy to prepare, making it a go-to recipe for busy weeknights or lazy weekends. Plus, the Instant Pot drastically reduces cooking time, allowing you to enjoy a wholesome homemade soup in under an hour. Whether you’re nursing a cold, craving comfort food, or looking for a nutritious option for your family, this soup checks all the boxes.
Introduction
As the weather turns chilly and the days grow shorter, nothing beats a warm bowl of soup to soothe the soul. This Instant Pot Chicken Vegetable Soup is a fantastic way to embrace the season. With its rich flavors and wholesome ingredients, it’s a meal that brings comfort and nourishment in every spoonful. Utilizing the Instant Pot not only speeds up the cooking process but also intensifies the flavors, ensuring that you end up with a deliciously satisfying dish that’s perfect for any occasion.
Ingredients:
- 4 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 4 cups low-sodium chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 medium potatoes, diced (optional)
- Fresh parsley for garnish (optional)
Preparation:
Step 1: Set your Instant Pot to “Sauté” mode and add 1 tablespoon of olive oil. Allow it to heat up before adding the chicken pieces. Sauté the chicken until lightly browned, about 3-4 minutes per side. This step not only adds flavor but also helps to seal in the juices of the chicken.
Step 2: Once the chicken is browned, add the chopped carrots, celery, and onions to the pot. Sauté for another 3-4 minutes until the vegetables are softened. This will enhance the overall flavor of the soup, creating a delicious aromatic base.
Step 3: Pour in the 4 cups of low-sodium chicken broth, stirring to combine. Then, add the minced garlic, dried thyme, bay leaves, salt, and black pepper. Mix everything well to ensure the flavors meld together beautifully.
Step 4: Secure the Instant Pot lid, making sure the valve is set to “Sealing.” Set the pot to High Pressure for 10 minutes. This is where the magic happens; the pressure will cook the chicken and vegetables to perfection.
Step 5: When the cooking time ends, allow the pot to naturally release pressure for 5 minutes. After that, carefully switch the valve to “Venting” to release any remaining pressure. Open the lid and shred the chicken into bite-sized pieces using tongs or a fork. Don’t forget to remove the bay leaves! Stir everything together, and serve hot. If desired, garnish with fresh parsley or grated Parmesan for an extra touch of flavor.
Serving Suggestions:
This Chicken Vegetable Soup is delightful on its own but pairs wonderfully with crusty bread or a side salad. For a heartier meal, consider serving it with a warm grilled cheese sandwich or a slice of homemade cornbread. You can also top the soup with a sprinkle of grated cheese or a dollop of sour cream for added richness.
Tips:
- For added depth of flavor, consider using homemade chicken broth if you have it on hand.
- Feel free to customize the vegetables based on what you have available. Spinach, kale, or green beans would make excellent additions.
- If you prefer a thicker soup, you can mash some of the potatoes or use an immersion blender to blend a portion of the soup before serving.
- This soup is perfect for meal prep; it stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
Prep Time: 15 minutes
Cook Time: 25 minutes (including pressure build-up and release)
Total Time: 40 minutes
Nutritional Information (per serving):
- Calories: ~300
- Protein: 30g
- Sodium: 600mg
Conclusion
In just under an hour, you can whip up a nourishing and hearty Instant Pot Chicken Vegetable Soup that will warm your heart and soul. This recipe is not only easy to follow but also adaptable to suit your taste preferences and dietary needs. Whether you’re serving it for a family dinner, meal prepping for the week, or simply enjoying a quiet night in, this soup is sure to become a favorite in your household. So grab your Instant Pot, gather your ingredients, and get ready to enjoy a bowl of comfort!
Questions and Answers about this Recipe
- Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken! Just add a few extra minutes to the cooking time. However, ensure that the chicken pieces are not stuck together, as they need to be in a single layer for even cooking. - What can I substitute for chicken broth?
If you don’t have chicken broth, vegetable broth or even water can be used as a substitute. Keep in mind that using water may result in a less flavorful soup, so consider adding additional herbs or spices to enhance the taste. - Can I add other vegetables?
Absolutely! This soup is very versatile. Feel free to add your favorite vegetables such as zucchini, bell peppers, or green beans. Just adjust the cooking time slightly if you add denser vegetables. - How do I store leftovers?
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on the stove or in the microwave until warmed through. - Is this soup suitable for meal prep?
Yes! This soup is perfect for meal prep. It holds up well in the fridge and can be easily reheated for quick lunches or dinners throughout the week.
