There’s nothing better than opening the lid of your Instant Pot to the rich aroma of simmering chicken and vegetables. This Instant Pot Chicken Vegetable Soup is filled with tender, juicy shreds of chicken and colorful veggies that stay vibrant and flavorful. Whether you enjoy it for a quick weeknight dinner or pack it into a thermos for a warm lunch. I include stovetop directions as well.
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This homemade chicken vegetable soup recipe is special. It is hearty enough for a meal, yet it is comforting too. My grandmother told 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!
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 including my popular Grandma’s Chicken Soup from Scratch! It is comfort food in a bowl!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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. Add any other vegetables.
- Garlic – Use fresh or jarred minced garlic. I found in testing that fresh garlic to add more flavor, and that I needed less jarred garlic to get the same flavor.
- 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!
A Note From My Kitchen:
This homemade chicken vegetable soup has been a family favorite for years, way before the Instant Pot craze. I made it probably 100 times in a big soup pot, and only decided to try making it in the Instant Pot because I was short on time one day. This is a great soup to pack in a Thermos on a cold day.
This is a forgiving soup recipe. I tested this recipe using frozen and non-frozen chicken. Both work well in the Instant Pot. (Note that I do not use frozen cooking it on the stove.) You need to add about 5 minutes of cook time if using frozen chicken.
How to Make Instant Pot Chicken Vegetable Soup in the Instant Pot:
This recipe works in any pressure cooker; follow your model’s soup setting instructions. I used my Instant Pot.
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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.)
Step 4: Carefully open the Instant Pot. Use tongs to remove the cooked chicken breasts.
Shredding Tip: Shred chicken with two forks, Meat Claws, or a stand mixer with paddle attachment.
Step 5: Add the meat back to the soup and stir.
Serve this soup with my Gluten-Free Dinner Rolls, Gluten-Free Biscuits, or Gluten-Free Breadsticks.
Chicken Vegetable Soup 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.
Frequently Asked Questions:
You can easily omit the chicken in this recipe. Add extra veggies and use a vegetable broth.
Yes, you can make chicken and vegetable soup in the slow cooker.
Cook the garlic and onion in olive oil in a skillet until the onions are translucent. Add them and the rest of the ingredients to a slow cooker. (Do not use frozen chicken.) Cook on low for 6-8 hours or high for 4-5 hours. Right before serving, remove and shred the chicken
Yes, you can 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 and Freezing Tips:
- This easy Instant Pot chicken soup with vegetables will keep fresh in the refrigerator for up to 4 days in an airtight container.
- You can also freeze this shredded chicken vegetable soup. The soup will last approximately 4 to 5 months in the freezer without affecting the taste.
- 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.Use an airtight 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 my gluten-free chicken recipes!
More Gluten-Free Soup 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 this recipe is delicious. Thank you!
Instant Pot Vegetable Soup with Shredded Chicken
Equipment
- Soup pot
Ingredients
- 1 pound boneless chicken breasts * see note
- 32 ounces low sodium chicken broth
- ⅓ cup diced onion
- 1 cup chopped carrots
- ½ cup peas fresh or frozen
- 1 cup chopped broccoli
- 2 cloves minced 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 cooking oil
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Instructions
- Add 1 tablespoon cooking oil, 2 cloves minced garlic, and 1/3 cup diced onion to the Instant Pot. Cook on the sauté setting for 5 minutes.
- Add 1 pound boneless chicken breasts (raw), 1 cup chopped carrots, 1 cup chopped broccoli 1/2 cup peas, 1/2 cup peas, 14 ounce can diced tomatoes, salt and pepper to taste, 2 tablespoons fresh basil, 32 ounces low sodium chicken broth, and 3 cups 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
- Use any vegetables you have on hand for this recipe.
- You can use different cuts of chicken if you like.
- Store in the refrigerator for up to 4 days. Freeze the soup in Souper Cubes or freezer bags.
- Add the oil and onion to the soup pot. Cook for 2 minutes and add the rest of the vegetables.
- Cook the vegetables for 5 minutes. Add the chicken (whole breasts), broth, and the rest of the ingredients.
- Cover and bring to a boil.
- Boil for 15 minutes and reduce the temperature to low.
- Simmer an additional 15 to 20 minutes.
- Remove the chicken breasts to a cutting board and shred the meat. Add it back to the soup.
- 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
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
Hi Nancy, that is interesting it took so much longer to cook. I am not sure why that is, but I am glad you loved the flavor.