Name: 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 yellow onion, diced; 3 large carrots, diced; 2 cups quartered red potatoes (about 7-8 medium potatoes); 1 cup green beans cut into 1-inch pieces; 4 garlic cloves, minced; 1 cup frozen peas; 1 ½ pounds boneless, skinless chicken breasts or thighs (if breasts are large, cut them in half); 1 (14.5 oz) can fire roasted diced tomatoes; 3 cups low sodium chicken stock; Juice of 1 lemon; 2 ½ teaspoons salt; ¼ teaspoon pepper; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 2 tablespoons pesto; 2 tablespoons chopped parsley; Parmesan cheese for serving

If you’re on the hunt for a comforting, hearty meal that’s ready in a flash, you’ll absolutely cherish this 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe. It’s packed with tender chicken, fresh veggies, and bright flavors, making it my go-to when I want a wholesome dinner without spending hours in the kitchen. Trust me, once you try this, it’ll become your weeknight hero too!

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Why You’ll Love This Recipe

Quick and Easy: Ready from start to finish in just 30 minutes, perfect for busy weeknights.
Loaded with Veggies: Fresh carrots, potatoes, green beans, and more make this soup super nutritious.
Tender, Flavorful Chicken: Cooking the chicken in the Instant Pot keeps it perfectly juicy and easy to shred.
One-Pot Wonder: Dump everything in, set it, and forget it—less cleanup and more time to relax!

The image shows a close-up of a ladle scooping a thick chicken vegetable soup filled with shredded white chicken pieces, bright green peas, orange carrot slices, light tan potato chunks, and red tomato pieces, all floating in a golden clear broth with visible herbs, inside a stainless steel pot on a white marbled surface. The soup has a mixed texture of tender cooked vegetables and meat in the liquid, with the ladle partially submerged holding a potato piece and some chicken. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays a role in balancing heartiness with bright, fresh flavors. I recommend using fresh vegetables when possible, and opting for boneless chicken thighs if you want extra tenderness.

Yellow onion: Adds a sweet, savory base that deepens as it cooks in the soup.
Carrots: Their natural sweetness pairs beautifully with the savory broth.
Red potatoes: They hold their shape well and contribute a comforting chunkiness.
Green beans: Bring in a crisp texture and vibrant color.
Garlic cloves: Essential for that aromatic punch that makes everything sing.
Boneless, skinless chicken breasts or thighs: Thighs stay juicy, but breasts work great too—just cut larger pieces in half for even cooking.
Fire roasted diced tomatoes: Adds a smoky depth and subtle acidity.
Salt and pepper: Basic seasoning to balance flavors.
Garlic powder and dried thyme: For extra layers of savory, herby flavor.
Low sodium chicken stock: A flavorful base that lets you control the saltiness.
Lemon: Brightens the soup at the end with fresh acidity.
Frozen peas: They add a pop of sweetness and color just before serving.
Pesto: A beautiful boost of herbal richness—trust me, don’t skip it!
Chopped parsley: For freshness and a lovely color contrast.
Parmesan cheese: Something I always sprinkle on top to finish—adds umami and richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe is—feel free to tweak it to suit your tastes or what you have on hand. I often swap ingredients depending on the season or dietary preferences.

Use Different Proteins: I’ve made it with turkey breast or even cubed tofu for a vegetarian twist, and it still turns out delicious.
Swap Veggies: Sometimes I add zucchini, corn, or kale to mix things up and boost the nutrient profile.
Spice It Up: Adding a pinch of red pepper flakes or a dash of smoked paprika gives it a nice kick if you like a little heat.
Make It Creamy: Stir in a splash of heavy cream or coconut milk for a richer version that feels indulgent but still wholesome.

How to Make 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe

Step 1: Combine All Ingredients Except Final Add-Ins

Start by tossing your diced onion, carrots, quartered red potatoes, green beans, minced garlic, chicken, fire roasted tomatoes, salt, pepper, garlic powder, dried thyme, and chicken stock right into the Instant Pot. No need to sauté first—I love how this saves time without sacrificing flavor. Give everything a gentle stir so the seasonings are evenly distributed.

Step 2: Pressure Cook for 15 Minutes

Seal your Instant Pot and set it to cook on high pressure for 15 minutes. While it cooks, you can get a little breather or prep any side dishes. When the timer beeps, do a quick release of the pressure—they don’t all mention this, but it really helps retain the texture of the veggies.

Step 3: Shred Chicken and Add Final Ingredients

Carefully remove the chicken breasts or thighs and shred them with two forks—this is the moment I always smile because it’s so tender and flavorful. Then add the juice of one fresh lemon, frozen peas, pesto, and chopped parsley back into the pot. Stir everything gently to combine those bright, fresh notes with the savory broth. Return the shredded chicken to the soup, giving it one last stir to evenly distribute.

Step 4: Serve with Parmesan and Enjoy!

Ladle your chunky chicken vegetable soup into bowls and don’t be shy with the Parmesan cheese on top—it melts beautifully into the hot broth and rounds out the flavors. This is my absolute favorite part; that umami boost makes all the difference.

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Pro Tips for Making 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe

Don’t Skip the Lemon: I discovered this trick when I needed to brighten the soup up—the acid cuts through richness and wakes up all the flavors beautifully.
Cut Chicken Evenly: To ensure even cooking, I always cut larger breasts in half before pressure cooking—it helps the meat cook faster and shred easily.
Use Low Sodium Stock: This way, you control the saltiness better and avoid an overly salty soup, especially with the added canned tomatoes.
Don’t Overcook the Veggies: Quick releasing the pressure helps keep your veggies tender but not mushy—a mistake I once made was letting the pressure release naturally, which over-softened them.

How to Serve 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe

The image shows a close-up of a black bowl filled with chicken soup on a white marbled surface. The soup has several layers: a clear, golden broth with shredded white chicken pieces scattered throughout, slices of bright orange carrots, small green peas, and chunks of green beans. There are also bits of red tomato and a sprinkle of chopped fresh green parsley on top, along with a light dusting of grated cheese. Around the bowl, there are slices of light beige crusty bread and lemon wedges with yellow skin and pale inside placed nearby. Four black spoons are arranged on the right side, creating a casual and inviting scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of finishing this soup with a generous sprinkle of freshly grated Parmesan—it melts in and adds that irresistible savory kick. Fresh parsley adds a pop of color and freshness, but sometimes I also toss on a few chopped basil leaves or a drizzle of extra pesto if I have it on hand.

Side Dishes

Crusty bread or garlic toast pairs beautifully with this soup and is perfect for soaking up every last comforting drop. When I want something lighter, I serve it alongside a fresh green salad or simple steamed rice.

Creative Ways to Present

For a cozy dinner party, I love serving this chunky soup in rustic bread bowls—they’re always a crowd-pleaser and add an extra hearty touch. Another fun idea I tried was ladling the soup over creamy polenta for a soul-warming twist on presentation.

Make Ahead and Storage

Storing Leftovers

After making this soup, I usually store leftovers in airtight containers in the fridge. It stays fresh for up to 4 days, and the flavors actually deepen overnight. Just be sure to cool it completely before refrigeration to keep the veggies crisp.

Freezing

This soup freezes wonderfully! I portion it out into freezer-safe containers or bags, leaving some room for expansion. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. The potatoes might soften a bit, but the overall texture and flavor hold up nicely.

Reheating

I reheat leftovers slowly on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of chicken broth or water if it looks too thick helps bring it back to that perfect soup consistency without diluting flavors.

FAQs

Can I use frozen vegetables instead of fresh in this soup?

Absolutely! Frozen vegetables like peas, green beans, and carrots can be swapped in to save prep time. Just add them at the appropriate cooking stage to avoid overcooking—for example, add frozen peas after pressure cooking, just like the recipe suggests.
Can I make this soup without an Instant Pot?

Yes! You can make this on the stovetop by simmering the soup over medium heat for about 30-40 minutes until the chicken is cooked through and the veggies are tender. Just shred the chicken once it’s cooked and stir in the final ingredients as directed.
Is it better to use chicken breasts or thighs for this recipe?

Both work well, but I prefer thighs because they stay a bit more tender and juicy after pressure cooking. Breasts can dry out if overcooked, so I recommend cutting them into smaller pieces to ensure even cooking if you choose breasts.
Can I add noodles or rice to this soup?

You can, but I recommend cooking noodles or rice separately and adding them to individual bowls before ladling soup on top. This prevents the starches from absorbing too much broth and turning mushy during storage.

Final Thoughts

This 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe is one of those dishes I keep coming back to—not just because it’s quick and easy, but because it delivers such cozy, comforting flavors every time. I love how it feels like a warm hug on a chilly day, and I know you’ll appreciate how simple it is to make even on your busiest evenings. Give it a try; I’m rooting for your soup to become as beloved in your kitchen as it is in mine!