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Instant Pot Vegetable Soup with Shredded Chicken

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I would be grateful if you shared this recipe :-)

I feel like my Instant Pot is becoming more and more useful as a timesaver for our family. This easy  Instant Pot Vegetable Soup recipe with lots of shredded chicken is no exception.

Full of hearty shredded chicken and your favorite fresh vegetables, my grandmother’s vegetable soup recipe is just as good when made in my pressure cooker!

top view of a bowl of chicken vegetable soup. A blue napkin and spoon are next to the plate.

This homemade chicken vegetable soup recipe is special. It is hearty enough for a meal, yet it is comforting too. I remember my grandmother telling me this is a great soup for using up vegetables that may go bad.

A long time ago, you never wasted food. This chicken tomato vegetable soup recipe is perfect to prevent food waste. Open your refrigerator up. What vegetables will go bad soon? Use those in this recipe. The flavor of the soup will carry through with any vegetables you have on-hand.”

You will find this chicken soup perfect for those cold days, or when you need a hearty lunch. This soup is also low calorie, so there is no guilt if you enjoy that second bowl!

A white bowl full of chicken vegetable soup. Garnished with chopped cilantro

Grandma’s chicken tomato vegetable soup is naturally gluten free (YAY!), paleo, whole30, keto, and perfect for anyone with food allergies. It is comfort food in a bowl! Just add gluten free crackers!

Ingredients for chicken vegetable soup:

  • Chicken breasts (boneless)
  • Chicken broth
  • Diced tomatoes
  • Garlic
  • Basil
  • Vegetables (look in your refrigerator)
  • Salt and pepper

This pressure cooker vegetable soup can be made easily in either a pressure cooker or an Instant Pot. Each has slightly different operating instructions so the most important thing is to read the directions of the pressure cooker brand you choose to use.

I have used both the Instant Pot and the Corsori pressure cookers. Both are easy to use and have a ton of safety features in place, so don’t let it intimidate you!

Are you ready to see how I made my grandmother’s vegetable soup in the pressure cooker?

cooking onion in the instant pot

The first step is to add olive oil to the Instant Pot and sauté the onions and garlic on the Sauté setting for 5 minutes.

uncooked chicken and vegetables in an instant pot

Add the vegetables and raw chicken breasts to the Instant Pot. I used fresh peas, carrots, and broccoli.

What vegetables can I use in this soup recipe?

I love to call this composte soup. I look for the vegetables that may spoil soon that are in my refrigerator. More fun vegetables to use include:

  • Green beans
  • Corn
  • Cauliflower
  • Parsnips
  • Potatoes (sweet and white varieties)

adding diced tomatoes and broth to the Instant Pot

Add a can of unsalted diced tomatoes, chicken broth, and seasonings. Now you want to seal up your Instant Pot, make sure it is locked properly, and cook on the Soup setting (for Instant Pot).

a bowl of vegetable soup with a blue denim napkin and spoon

Can you make this Vegetable Soup Stovetop?

Yes! You can definitely make this soup on the stove. I brown the onions and vegetables for 5 minutes, then literally dump the raw chicken breasts and broth/water/seasonings into the pot. Cover and bring to boil. Once the soup is boiling, reduce the heat to medium-low and continue to cook for 30 minutes.

Remove the chicken and shred it. Add it back to the soup and serve hot.

shredding chicken breasts on a cutting board

How do you shred chicken?

I use two forks to shred chicken. The photo above is from a different recipe, but it shows you how to pull apart the chicken. If you prefer, these Meat Claws can shred your chicken even faster with less work. I am planning to get a pair soon to try them out.

More Delicious Soup Recipes to Try:

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

recipe love

How to make Instant Pot Vegetable Soup:

4.89 from 9 votes
Print
Instant Pot Vegetable Soup with Shredded Chicken
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A flavorful hearty chicken vegetable soup that is made in an Instant Pot or pressure cooker.

Course: Soup
Cuisine: American
Keyword: chicken vegetable soup, instant pot vegetable soup
Servings: 8
Calories: 119 kcal
Author: Sandi Gaertner
Ingredients
  • 1 pound boneless chicken breasts
  • 32 ounces low sodium chicken broth
  • 1/3 cup onion diced
  • 1 cup carrots diced
  • 1/2 cup peas
  • 1 cup broccoli
  • 2 cloves garlic
  • 14 ounce can diced tomatoes
  • salt and pepper to taste
  • 2 tablespoons fresh basil (or 2 teaspoons dried basil)
  • 3 cups water
  • 1 tablespoon olive oil
Instructions

  1. Add olive oil, garlic, and onion to the Instant Pot. Cook on sauté for 5 minutes.

  2. Add raw chicken, vegetables, diced tomatoes, seasonings, broth, and water.

  3. Close and lock the Instant Pot and cook on the soup setting.

  4. When the Instant Pot signals it is finished cooking, allow the Instant Pot to depressurize.

  5. Open the Instant Pot carefully and remove the chicken breasts. 

  6. Shred the chicken and add it back to the soup.

  7. Serve hot, garnish with fresh cilantro or basil.

Nutrition Facts
Instant Pot Vegetable Soup with Shredded Chicken
Amount Per Serving (1 g)
Calories 119 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 23mg 8%
Sodium 49mg 2%
Potassium 204mg 6%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 12g 24%
Vitamin A 76%
Vitamin C 33%
Calcium 3%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

 More Delicious Gluten Free Recipes to Try:

 

I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  2. What would I do differently if my chicken is already cooked and shredded. I’m want to use the instant pot if possible.

    Reply

    • Hi Sandra, I would make the soup with your shredded chicken. It will need a much shorter cooking time, but I haven’t tried this recipe with cooked chicken so I am not sure how long to tell you.

      Reply

  4. What if I don’t have a Instant Pot or Pressure cooker, can I use a normal pot or a slow cooker?
    Not am I Gluten and Dairy free but am also on a Low Fodmap diet and I can see where I can tweak this recipe, so thanks for that. 🙂

    Reply

    • Hi Laura, you can easily make this in a slow cooker or normal pot. I add the raw chicken breasts to the pot and let it cook with the broth and veggies. Shred it after it is cooked and add it back to the pot.

      Reply

  5. If using baby carrots, should those be added at a later time so they don’t get mushy or will the soup setting help to combat that?

    Excited to try this week!

    Reply

  12. This Instant Pot Vegetable Soup with Shredded Chicken sounds so good! Thanks for sharing the recipe! Someday, I hope to own an Instant Pot, but all I have is an Electric Pressure Cooker. I was wondering if you’d be able to let me know how long the “Soup” setting for the Instant Pot would be? Looking forward to making this! Thank you 🙂

    Reply

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