This quick and easy Instant Pot Chicken Vegetable Soup is full of hearty shredded chicken and your favorite fresh or frozen vegetables. It makes a great family meal or lunch packed into a thermos! Make it in just 30 minutes!

The top view of a white bowl filled with chicken vegetable soup.

This homemade pressure cooker 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. I decided to try her recipe in my Instant Pot because it is such a huge timesaver!

A long time ago, we never wasted food. This chicken tomato vegetable soup recipe is perfect for preventing food waste. Open your refrigerator up. What vegetables will go bad soon? Use those in this recipe. The soup’s flavor will carry through with any vegetables you have on hand.

You will find this chicken soup perfect for those cold days! Freeze it, so you always have this healthy chicken vegetable soup when you want it. Pack it in a thermos for a hot lunch! Don’t forget to check out all of my gluten free soup recipes on the blog…if you love chicken soup as we do, you want to try all of the variations! It is comfort food in a bowl!

Allergen Information:

This simple homemade chicken tomato vegetable soup is naturally paleo, whole30, keto, and perfect for anyone with food allergies. This soup is gluten-free, dairy-free, nut-free, sugar-free, and soy-free. It can be easily adapted easily to avoid specific allergens like onion, etc.

A closeup view of the soup in a bowl.
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Instant Pot Duo 7-in-1 Electric Pressure Cooker, 8 Quart

This is the Instant Pot that I own and it is the perfect size for a family of four. It holds a lot of food and is really easy to use. Clean-up is easy as well.

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What pressure cooker is best for soup?

I have used both the Instant Pot and the Corsori pressure cookers. Both are easy to use and have many safety features, so don’t let these cookers intimidate you!

This pressure cooker chicken 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.

Photos of the instant pot chicken soup ingredients.

Ingredient Notes:

  • Chicken Breasts – I recommend using chicken breasts, but you can also use thighs.
  • Canned Diced Tomatoes – I used unsalted, unseasoned diced tomatoes. You can use salted or fire-roasted if you prefer.
  • Chicken Broth and Water – You can use low-sodium or regular chicken broth in this recipe.
  • Vegetables – Use any vegetables you have on hand, fresh or frozen.
  • Garlic – Use fresh or jarred minced garlic.
  • Fresh or Dried Basil
  • Cooking Oil – Do not use olive oil. You want to use an oil that tolerates high heat. My favorites are avocado or canola oil.

If you are looking for a chicken soup recipe that uses a whole chicken, try my Instant Pot Chicken Soup recipe!

Fun veggies to add:

I love to call this compost soup. I look for the vegetables that may spoil soon in my refrigerator. You can also use frozen vegetables in this soup recipe. More fun vegetables you can use include:

  • Green beans
  • Corn
  • Cauliflower
  • Parsnips
  • Potatoes (sweet and white varieties)
  • Any other delicious veggies you have on hand!

Step-By-Step Instructions:

Photos of steps 1 and 2 to make this Instant Pot Chicken Vegetable Soup.

Step 1: Add the cooking oil to the Instant Pot and sauté the onions and garlic on the Sauté setting for 5 minutes.

Step 2: Add the vegetables, diced tomatoes, raw chicken breasts, seasonings, water, and chicken broth to the Instant Pot. I used fresh peas, carrots, and broccoli. Customize this Instant Pot Chicken and Vegetable Soup any way you like!

Step 3: Close and lock the Instant Pot. Press the soup setting button. Allow the soup to cook. Every manufacturer has slightly different instructions. I highly advise using the cook setting on your model/brand. When the soup is finished cooking, do a pressure release for 10 minutes. (Note: The natural pressure release may very in time slightly by manufacturer.)

Shredding chicken breasts with two forks on a cutting board.

Step 4: Carefully open the Instant Pot. Use tongs to remove the cooked chicken breasts.

How to shred chicken breasts:

I use two forks to shred the 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.

Another option for shredding chicken is to place the cooked breasts into your stand mixer. Use the paddle attachment on low speed, which will shred it up quickly.

Step 5: Add the meat back to the soup and stir. You can serve this Instant Pot Chicken Vegetable Soup with rice or noodles. (*I do not recommend cooking the rice or noodles with the soup, as it will affect its flavor and texture.)

Stovetop Directions:

No Instant Pot? No worries! You can also make this soup on the stove.

  • In a soup pot or Dutch oven, cook the onions, garlic, and vegetables in cooking oil for 5 minutes.
  • Add the raw chicken breasts, chicken broth, water, and seasonings to the pot.
  • Cover the soup pot and bring your soup to a boil on medium-high heat.
  • Once the soup is boiling, reduce the heat to medium-low and cook for 20 minutes. Remove the cooked chicken and shred it as described above. Add the shredded meat back to the soup and serve it hot.

Serve this soup with my Gluten Free Dinner Rolls or Gluten Free Breadsticks.

The top view of a big bowl of the chicken vegetable soup.

Recipe FAQ:

Can you make this soup without chicken?

You can easily omit the chicken in this recipe. Add extra veggies and use a vegetable broth.

Can I make this chicken vegetable soup in a slow cooker?

Yes, you can make chicken and vegetable soup in the slow cooker. Saute garlic and onion in olive oil for approximately five minutes or until the onions are fragrant and translucent. Add them and the rest of the ingredients to the slow cooker.

Cook on low for 6-8 hours or high for 4-5 hours. Right before serving, remove and shred the chicken. It is easiest if you can remove the chicken from the slow cooker to shred it, but do whatever works most comfortably for you.

Can you use frozen chicken breasts in the Instant Pot?

You can easily use frozen chicken breasts in this soup recipe. Be sure to check the chicken at the end of the cooking cycle before shredding to ensure an internal temperature of 165º F.

Storage:

This Instant Pot chicken and vegetable soup will keep fresh in the refrigerator for up to 4 days in an air-tight container. You can also freeze this shredded chicken vegetable soup. The soup will last approximately 6-8 months in the freezer without affecting the taste. There are a couple of options for storing the vegetable soup in the freezer.

My favorite way to freeze this soup is in Souper Cubes, which freeze it in single-serving portions. After freezing, add the cubes of soup to freezer bags, making sure to squeeze the extra air out of the bag.

Another option is to use an air-tight plastic or glass container. To thaw the soup, set it on the counter or in the refrigerator until it is softened. Then heat it back up in a pot on the stove or microwave.

If you love chicken as much as we do, don’t forget to check out all of my Gluten Free Chicken recipes!

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know it’s delicious. Thank you!

The top view of a white bowl filled with chicken vegetable soup.

Instant Pot Vegetable Soup with Shredded Chicken

Sandi Gaertner
A flavorful, hearty chicken vegetable soup that is made in an Instant Pot or pressure cooker.
4.71 from 82 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
a sugar free allergen icon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 8
Calories 161 kcal

Ingredients
  

  • 1 pound boneless chicken breasts * see note
  • 32 ounces low sodium chicken broth
  • cup onion diced
  • 1 cup carrots diced
  • ½ cup peas
  • 1 cup broccoli
  • 2 cloves garlic minced
  • 14 ounce can diced tomatoes
  • salt and pepper to taste
  • 2 tablespoons fresh basil (or 2 teaspoons dried basil)
  • 3 cups water
  • 1 tablespoon cooking oil

Instructions
 

  • Add the oil, garlic, and onion to the Instant Pot. Cook on the sauté setting for 5 minutes.
  • Add the two raw chicken, vegetables, diced tomatoes, seasonings, broth, and water to your pressure cooker.
  • Close and lock the Instant Pot and cook on the soup setting.
  • When the Instant Pot signals it is finished cooking, allow the Instant Pot to depressurize. The natural release setting takes 10 minutes on average.
  • Open the Instant Pot carefully and remove the chicken breasts to a cutting board. 
  • Shred the chicken with two forks or meat claws and then add it back to the soup.
  • Serve hot, garnish with fresh cilantro or basil.

Video

Notes

  1. Feel free to use any vegetables you have on hand for this recipe.
  2. You can use different cuts of chicken if you like.
  3. Store in the refrigerator for up to 4 days. Freeze the soup in Souper Cubes or freezer bags.
To make this recipe stovetop:
  1. Add the oil and onion to the soup pot. Cook for 2 minutes and add the rest of the vegetables. 
  2. Cook the vegetables for 5 minutes. Add the chicken (whole breasts), broth, and the rest of the ingredients. 
  3. Cover and bring to a boil.
  4. Boil for 15 minutes and reduce the temperature to low.
  5. Simmer an additional 15-20 minutes.
  6. Remove the chicken breasts to a cutting board and shred the meat. Add it back to the soup.
  7. Serve hot.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1servingCalories: 161kcalCarbohydrates: 8gProtein: 16gFat: 8gSaturated Fat: 2gCholesterol: 36mgSodium: 161mgPotassium: 435mgFiber: 2gSugar: 3gVitamin A: 2945IUVitamin C: 20mgCalcium: 45mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




44 Comments

  1. 4 stars
    The taste of the soup was excellent but the cook time was off I set my instant pot for soup it cooked for 30 minutes not 20 then the depressurization was 36 minutes and still not done so I did a fast depressurization and everything was overcooked I will make again but will do an instant depressurization

  2. I have an instant pot but it doesn’t have soup setting. It has pressure cook, saute, slow cook, steam, sous vide, roast, bake, broil, de-hydrate. I don’t want slow cook. Which setting can I use and for how long? Thank you!

  3. 5 stars
    Soooo good!!!! Needed to clean out the fridge so, threw in red pepper, celery, parsley, fresh tomatoes and mushrooms instead of canned toms and broccoli. Added baby spinach and lil chili paste to cooked batch – amazing!!

  4. 5 stars
    I was skeptical but it turned out really great! I added a 2nd can of diced tomatoes and tripled the garlic. Can’t wait to try it with different veggies on the next round. I used the soup function on the instant pot and manually released the pressure after about 20 minutes of it being done. Thanks!