Description
A hearty and wholesome 30-minute chunky chicken vegetable soup made effortlessly in the Instant Pot. Packed with fresh vegetables, tender shredded chicken, and flavorful herbs, this comforting soup is perfect for a nourishing family meal. Ready in just half an hour, it combines convenience with delicious, wholesome ingredients topped with fresh parmesan cheese.
Ingredients
Scale
Vegetables
- 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
Protein
- 1 ½ pounds boneless, skinless chicken breasts or thighs (if breasts are large, cut them in half)
Liquids & Canned Goods
- 1 (14.5 oz) can fire roasted diced tomatoes
- 3 cups low sodium chicken stock
- Juice of 1 lemon
Seasonings & Herbs
- 2 ½ teaspoons salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 2 tablespoons pesto
- 2 tablespoons chopped parsley
Toppings
- Parmesan cheese for serving
Instructions
- Prepare Ingredients: Dice the yellow onion, carrots, and quarter the red potatoes. Cut green beans into 1-inch pieces. Mince the garlic cloves. If using large chicken breasts, cut them in half to ensure even cooking.
- Add to Instant Pot: Place the diced onion, carrots, quartered potatoes, green beans, minced garlic, chicken, fire roasted diced tomatoes, salt, pepper, garlic powder, dried thyme, and low sodium chicken stock into the Instant Pot bowl.
- Pressure Cook: Secure the lid on the Instant Pot and set it to cook on high pressure for 15 minutes. This will cook the vegetables and chicken thoroughly while melding the flavors.
- Release Pressure and Shred Chicken: Once cooking completes, carefully release the pressure according to the manufacturer’s instructions. Remove the chicken from the pot and shred it using two forks.
- Add Final Ingredients: Add the juice of one lemon, frozen peas, pesto, and chopped parsley to the pot. Stir well to combine all the flavors.
- Combine Chicken and Serve: Return the shredded chicken back into the soup, mix thoroughly, and serve immediately. Top each bowl with freshly grated parmesan cheese for extra flavor.
Notes
- This Instant Pot chicken vegetable soup is loaded with fresh veggies like onions, carrots, potatoes, and green beans, making it very nourishing and family-friendly.
- The recipe is simple—add all ingredients to the Instant Pot, set the timer, and let it cook without constant supervision.
- Using low sodium chicken stock helps control the salt content, but adjust salt to taste if needed.
- For a creamier twist, add a splash of cream or coconut milk after cooking.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
