30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe

If you’re looking for a hearty, wholesome meal that comes together in no time, you’ve just hit the jackpot with this 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe. I absolutely love how this soup is packed with fresh veggies and tender chicken, all bursting with flavor from simple, pantry-friendly ingredients. Trust me, once you try this, it’ll become one of your go-to comfort meals! So, let me walk you through why this one is so special and how you can master it in your own kitchen.

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Ingredients You’ll Need

The beauty of this 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe is how simple and fresh the ingredients are — no fancy stuff, just everything working together to build incredible flavor in a flash. Here’s a little insider scoop on why each ingredient makes a difference.

• Yellow onion: Adds a sweet, aromatic base — I always dice finely to blend in well.
• Carrots: Bring a subtle natural sweetness and vibrant color.
• Red potatoes: Quarter them so they keep their shape and add hearty substance.
• Green beans: Fresh texture that doesn’t get mushy when cooked just right.
• Garlic cloves: Minced fresh garlic gives brightness and depth.
• Chicken breasts or thighs: Thighs add richness, breasts keep it lean—both shred beautifully in this soup.
• Fire roasted diced tomatoes: Boost flavor with a smoky edge and a nice little acidity.
• Salt & pepper: Essential seasoning to balance all the veggies and broth.
• Garlic powder & dried thyme: Herbs and spices deepen the savory profile without extra fuss.
• Low sodium chicken stock: Keeps the soup flavorful but lets you control the saltiness.
• Lemon: The juice adds a fresh zing that wakes up every bite.
• Frozen peas: Pop them in at the end for a sweet surprise and eye-catching green.
• Pesto: This twist came from an experiment, and trust me, it elevates the soup with herbaceous richness.
• Chopped parsley: Freshness and a bit of color contrast right before serving.
• Parmesan cheese: Melt-in-your-mouth topping that gets everyone smiling.

Variations

One of my favorite things about this 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe is how adaptable it is. Over time, I’ve played around with different tweaks depending on what’s in my fridge or what we’re craving—and you should too!

• Use different veggies: I once swapped green beans for chopped zucchini and it was surprisingly wonderful—keeps the soup fresh and seasonal.
• Protein swap: If you prefer dark meat or turkey, you can absolutely substitute; just adjust cooking time slightly if using bone-in pieces.
• Spice it up: Adding a pinch of cayenne or smoked paprika gives the soup a warm kick that’s great for chilly evenings.
• Vegetarian style: Leave out the chicken and add more beans or lentils for protein; just up the cooking time by a few minutes.

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

Step 1: Load Your Instant Pot with Fresh Ingredients

This is my favorite part—the “dump and go” stage. I like to make sure the onion, carrots, potatoes, green beans, and garlic are all prepped before tossing them into the pot. Add the chicken on top, then the fire-roasted tomatoes with their juices, followed by the seasoning and chicken stock. Make sure your Instant Pot’s sealing ring is in place and set to high pressure for 15 minutes. One tip I learned the hard way: don’t overcrowd the pot—layer evenly so the steam can circulate properly.

Step 2: Release Pressure and Shred Chicken

Once those 15 minutes are up, do a quick pressure release to avoid overcooked veggies. Carefully remove the chicken breasts or thighs, and shred them using two forks—this is where chunks get that beautiful tender texture. While you shred, add the lemon juice, frozen peas, pesto, and chopped parsley into the pot and stir to combine everything. Then, pop the shredded chicken right back into the soup to warm through for a couple of minutes.

Step 3: Serve with a Generous Sprinkle of Parmesan Cheese

I always serve this soup with a big handful of freshly grated Parmesan cheese—trust me, it’s a game-changer. It adds a nutty saltiness and creamy richness that makes every spoonful feel extra special. Plus, it melts beautifully on top when the soup is steaming hot.

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

Garnishes

I love topping this soup with freshly torn basil leaves alongside the usual Parmesan cheese—adds a vibrant pop of freshness. Sometimes, a drizzle of extra virgin olive oil or a sprinkle of red pepper flakes gives it that extra layer of flavor my family adores.

Side Dishes

For sides, crusty bread or garlic naan has always been my go-to because it soaks up every bit of the rich broth. If you want something lighter, a simple green salad with a tangy vinaigrette pairs beautifully too.

Creative Ways to Present

On special occasions, I like to serve this soup in mini pumpkin bowls or deep ceramic crocks for a cozy, rustic vibe. It’s not only visually appealing but keeps the soup warm longer—great for fall gatherings!

Make Ahead and Storage

Storing Leftovers

Leftover soup goes straight into an airtight container in the fridge and tastes just as good the next day. I find that the flavors meld even better overnight! Just give it a good stir before reheating.

Freezing

I freeze portions in freezer-safe containers, leaving some room for expansion. When thawed, the veggies hold their texture surprisingly well, and you can enjoy this soup anytime without extra fuss.

Reheating

Reheat gently on the stovetop over medium-low heat to avoid breaking down the chunky veggies. Stir occasionally and add a splash of chicken stock or water if it thickens too much.

FAQs

Final Thoughts

This 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe holds a special place in my heart because it’s the kind of dish that feels like a warm hug after a busy day. The ease of throwing everything in the pot, the freshness of the vegetables, and the comforting chicken chunks make it a winner every time. Honestly, I can’t recommend it enough for anyone who loves quick, wholesome, and delicious meals. So, next time you’re craving something nourishing but don’t want to spend hours in the kitchen, give this recipe a try—you’ll thank me later!

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