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!
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!
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
- 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.
Are you ready to see how I made my grandmother’s vegetable soup in the pressure cooker?
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.
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
- Potatoes (sweet and white varieties)
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).
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.
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:
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How to make Instant Pot Vegetable Soup:
A flavorful hearty chicken vegetable soup that is made in an Instant Pot or pressure cooker.
- 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
Add olive oil, garlic, and onion to the Instant Pot. Cook on sauté for 5 minutes.
Add raw chicken, vegetables, diced tomatoes, seasonings, broth, and water.
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.
Open the Instant Pot carefully and remove the chicken breasts.
Shred the chicken and add it back to the soup.
Serve hot, garnish with fresh cilantro or basil.
More Delicious Gluten Free Recipes to Try: