Chicken Vegetable Soup is a quick and easy Instant Pot soup recipe that is full of nutritious carrots, celery, zucchini, and squash. The flavors of fresh rosemary, thyme, and tarragon make this Instant Pot chicken soup recipe one you will want to make all year round!
INSTANT POT CHICKEN VEGETABLE SOUP RECIPE
Whether you are a newbie to the Instant Pot scene, or an experienced pro, everyone needs a good chicken vegetable soup that they can whip up in a jiffy.
While this is technically a “recipe”, I want to start by encouraging you to experiment a bit.
Don’t have all of the vegetables mentioned?Feel free to substitute with what you have.Can’t find all of the fresh herbs at your grocery store? Swap a few or use dried herbs.Do you want to learn How to Use an Instant Pot? All of the basics are covered in this post!
This chicken vegetable soup was made one night when I was recovering from a terrible stomach bug.It was still within the first week of coming down with this dreaded 24-hour virus and my stomach was on the fritz.
While Instant Pot chicken noodle soup would have been delicious, I wanted to replace the egg noodles with a bunch of veggies!
A delightful chicken vegetable soup recipe full of nutrition! And it could be made in the Instant Pot without a lot of time and attention from me!
1 Tbsp. olive oil
1 sweet onion finely diced
3 cloves garlic crushed
4 cups chicken broth regular sodium
4 stalks celery cut into ½-inch pieces
¾ lb. carrots cut into ½-inch slices
1 lb. red potatoes cut into 1-inch pieces
1 zucchini cut into ½-inch slices
1 yellow squash cut into ½-inch slices
1 lb. chicken breasts cut into 4-oz. portions
½ tsp. thyme dried
½ tsp. rosemary dried
½ tsp. tarragon dried
¼ tsp. paprika
½ – 1 ½ tsp. salt to taste
¼ tsp. black pepper
½ cup almond milk milk, or cashew milk, warm
3 Tbsp. tapioca starch or corn starch
Set Instant Pot to the sauté function and add olive oil, onions, and garlic. Sauté for 3-4 minutes.
Add chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
Add celery, carrots, potatoes, zucchini, and squash to the Instant Pot. Stir to combine. Add chicken breasts on top of the vegetables.
In a small bowl whisk together the thyme, rosemary, tarragon, paprika, salt, and pepper. Add seasoning ingredients to the Instant Pot.
Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. Shred the chicken breasts when the soup is done cooking.
While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.
Serve chicken vegetable soup with gluten-free crackers or bread and enjoy!
You can also use 3 teaspoons total of FRESH herbs instead of dried.