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Home » Chef Recipes » Instant Pot Vegetable Soup with Shredded Chicken

Instant Pot Vegetable Soup with Shredded Chicken

January 8, 2019 By Sandi Gaertner 32 Comments

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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!

Don’t forget to check out all of my chicken soup recipes on the blog…if you love chicken soup as we do, you want to try all of the variations!

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!

Table of Contents

  • Is This Instant Pot Vegetable Soup With Shredded Chicken Healthy?
  • Ingredients for chicken vegetable soup:
  • Can I Make Vegetable Soup In A Slow Cooker?
  • What vegetables can I use in this soup recipe?
  • Can you make this Vegetable Soup Stovetop?
  • What To Serve With This Flavorful Instant Pot Vegetable Soup Recipe?
  • How do you shred chicken?
  • Can I Freeze Instant Pot Vegetable Soup?
  • More Delicious Soup Recipes to Try:
  • How to make Instant Pot Vegetable Soup:
  • Instant Pot Vegetable Soup with Shredded Chicken
    • Ingredients
    • Instructions
    • Notes
    • Recommended Products

Is This Instant Pot Vegetable Soup With Shredded Chicken Healthy?

Absolutely, just don’t tell your kids!! This soup is filled with foods that are full of rich nutrients, and it also has wholesome ingredients. Broccoli has fiber, vitamins A, C, K, and B6, as well as potassium and folate. Carrots are known to have lots of beta-carotene, vitamin A, and potassium. Peas are loaded with riboflavin, copper, and protein just to name a few things. 

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!

Can I Make 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. Then add them and the rest of the ingredients to the slow cooker.

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

What To Serve With This Flavorful Instant Pot Vegetable Soup Recipe?

  • Simple Gluten Free Cornbread
  • Gluten Free Grilled Cheese Sandwich With Brie, Apples, And Bacon
  • Heirloom Tomato Salad
  • Gluten Free Pepper Jack Grilled Cheese

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.

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

Can I Freeze Instant Pot Vegetable Soup?

Yes, you can freeze 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 on how to store the vegetable soup in the freezer. I like to use freezer bags and fill them ⅔ full of the soup. Make sure to get all the air out of the bag. Lay the bag flat in the freezer until it is frozen. Then you can stand the freezer bag up to make more room in the freezer.

Another option is to use an air-tight plastic or glass container. I think it freezes easier in a glass container over plastic because you can heat it right in that bowl. But, choose the method you prefer. To thaw the soup, set it on the counter or in the refrigerator until it is softened. Then you can heat it back up in a pot on the stove or in the microwave.

More Delicious Soup Recipes to Try:

  • Grandma’s Chicken Soup from Scratch
  • Shredded Chicken Taco Soup
  • Corn and Potato Chowder

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

recipe love

How to make Instant Pot Vegetable Soup:

Continue to Content
Instant Pot Vegetable Soup with Shredded Chicken

Instant Pot Vegetable Soup with Shredded Chicken

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

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.

Notes

Feel free to use any vegetables you have on-hand for this recipe.

Recommended Products

There are affiliate links in my posts. As an Amazon Associate I earn from qualifying purchases. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.

  • Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
    Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 162 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 48mg Sodium: 194mg Carbohydrates: 9g Fiber: 3g Sugar: 3g Protein: 22g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Gluten Free Soup Recipes

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

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Filed Under: Chef Recipes, dairy free, egg free, Gluten Free Lunch Recipes, Gluten Free Soup Recipes Tagged With: carrots, chicken, cilantro, onions, peas, tomatoes

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Reader Interactions

Comments

  1. Annette

    September 3, 2019 at 2:00 pm

    I loved it was full of veggies! Wonderful recipe for the IP!
    I did add a rib of celery and a can of corn to the original list of veggies. I also used 1/2 teaspoon of seasoned salt in place of regular salt & 8 turns of fresh ground black pepper!

    I will put this in my regular soup rotation!
    Thank you for sharing!

    As my good friend always said … it is “deluxe”

    Reply
    • Sandi Gaertner

      September 4, 2019 at 5:31 pm

      I am so glad you liked it Annette. I love that you made the recipe around what you had on-hand 🙂

      Reply
  2. Alison Hanscom

    March 7, 2019 at 1:24 pm

    Trying this tonight! Was looking for a recipe that would help me clean out the fridge of the soon so expire veggies. This is perfect! Thanks! First time making soup in the instant pot! 🤞🏼

    Reply
    • Sandi Gaertner

      March 7, 2019 at 8:02 pm

      I hope you like it Alison 🙂

      Reply
  3. priyanka

    January 9, 2019 at 1:52 am

    Wow this looks delicious! Can’t wait to try it.

    Thank you for the great recipe!
    Have a great day.
    Priyanka

    Reply
    • Sandi Gaertner

      January 9, 2019 at 2:29 pm

      You are very welcome. I hope you enjoy it as much as we do.

      Reply
  4. Sandra

    January 6, 2019 at 10:44 am

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

    Reply
    • Sandi Gaertner

      January 7, 2019 at 8:39 am

      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
  5. Chris

    December 6, 2018 at 10:57 am

    Hi,

    So I’m putting the soup timer for 28 minutes, but when it’s done, do I naturally release or manually release it?

    Reply
    • Sandi Gaertner

      December 7, 2018 at 7:52 am

      Hi Chris, I always err on the side of caution. I tend to do a natural release. I hope this helps.

      Reply
  6. Laura De Nuntiis

    November 20, 2018 at 7:41 pm

    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
    • Sandi Gaertner

      November 21, 2018 at 6:27 pm

      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
  7. Andrea

    November 4, 2018 at 7:32 pm

    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
    • Sandi Gaertner

      November 4, 2018 at 10:26 pm

      Hi Andrea, my carrots didn’t get mushy so I am not sure if that is due to the soup setting.

      Reply
  8. Chris Collins

    October 6, 2018 at 3:26 am

    Can’t beat an instant pot soup and your version looks absolutely delicious! Can’t wait to try the recipe 🙂

    Reply
    • Sandi Gaertner

      October 7, 2018 at 6:26 pm

      Wow, thank you so much Chris 🙂

      Reply
  9. Valentina

    October 5, 2018 at 10:35 pm

    This recipe looks so good!Delicious and hearty! Love that it was your grandmother’s. 🙂

    Reply
    • Sandi Gaertner

      October 7, 2018 at 6:27 pm

      Thank you so much Valentina. This soup definitely brings back memories 🙂

      Reply
  10. Monica | Nourish + Fete

    October 5, 2018 at 8:16 pm

    This looks and sounds so delicious – I love when a comfort food meal is also super healthy! A definite win all around especially for feeding a family!

    Reply
    • Sandi Gaertner

      October 7, 2018 at 6:27 pm

      Thank you so much Monica, I hope your family enjoys it as much as we do.

      Reply
  11. Cindy @ The Sweet Nerd

    October 5, 2018 at 7:16 pm

    I love this fall appropriate soup. It looks so healthy and yummy! And I do love an easy IP.

    Reply
    • Sandi Gaertner

      October 7, 2018 at 6:29 pm

      I am so glad you like this Cindy, thank you 🙂

      Reply
  12. Tisha

    October 5, 2018 at 5:44 pm

    Love this for a chilly day! And the addition of chicken is perfect also!

    Reply
    • Sandi Gaertner

      October 7, 2018 at 6:30 pm

      Thank you so much Tisha, it definitely is great for a chilly day 🙂

      Reply
  13. Debra C.

    September 1, 2018 at 12:27 pm

    This soup looks and sounds AMAZING!! Even better since it’s made in the IP – love that!

    Reply
    • Sandi Gaertner

      September 3, 2018 at 3:16 pm

      Thank you so much Debra…I love using an IP for soups too 🙂

      Reply
  14. Elizabeth

    August 31, 2018 at 1:19 pm

    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
    • Sandi Gaertner

      August 31, 2018 at 4:26 pm

      Hi Elizabeth, it should be 30 minutes, but I adjust that down to 20. I hope this helps.

      Reply
  15. aimee

    March 28, 2018 at 10:41 am

    I’ve been wanting more instant pot recipes to try and this soup is going on my list. So flavorful and hearty!

    Reply
    • Sandig45

      March 28, 2018 at 11:04 am

      I am so glad you like this soup Aimee 🙂

      Reply
  16. Nancy Buchanan

    March 28, 2018 at 10:00 am

    Love recipes like this – perfect for “cleaning out the fridge!! Always forget about these types of meals so bookmarking for the future!

    Reply
    • Sandig45

      March 28, 2018 at 11:04 am

      We try to avoid food waste as much as possible 🙂

      Reply

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