Description
This 30-minute Chunky Instant Pot Chicken Vegetable Soup is a hearty and nutritious meal packed with fresh vegetables, tender chicken, and vibrant flavors. Prepared quickly in the Instant Pot, this wholesome soup combines onions, carrots, potatoes, green beans, and fire-roasted tomatoes with savory herbs and spices. Finished with a splash of lemon juice, pesto, fresh parsley, and Parmesan cheese, it’s perfect for a comforting family meal that’s both easy and flavorful.
Ingredients
Units
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 (14.5 oz) can fire roasted diced tomatoes
- 1 cup frozen peas
- 2 tablespoons chopped parsley
Protein
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (if breasts are large, cut them in half)
Liquids & Seasonings
- 3 cups low sodium chicken stock
- 2 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 lemon (juice only)
- 2 tablespoons pesto
Garnish
- Parmesan cheese for serving
Instructions
- Prepare Ingredients: Dice the yellow onion, carrots, and quarter the red potatoes. Cut the green beans into 1-inch pieces and mince the garlic cloves. If using large chicken breasts, cut them in half for even cooking.
- Add Ingredients to Instant Pot: Place the onion, carrots, potatoes, green beans, garlic, chicken, fire roasted diced tomatoes, salt, pepper, garlic powder, dried thyme, and low sodium chicken stock into the Instant Pot bowl. Stir gently to combine.
- Pressure Cook: Secure the lid and set the Instant Pot to cook on high pressure for 15 minutes. Make sure the vent is sealed before starting.
- Release Pressure and Shred Chicken: After cooking completes, carefully perform a quick release of the pressure. Remove the chicken from the pot and shred it using two forks.
- Finish Soup: Add the lemon juice, frozen peas, pesto, and chopped parsley to the pot. Stir to combine all the ingredients well.
- Add Shredded Chicken Back: Return the shredded chicken to the Instant Pot and gently stir it into the soup to incorporate fully.
- Serve: Ladle the hot soup into bowls and top each serving with a generous sprinkle of fresh Parmesan cheese. Serve immediately for best taste.
Notes
- This quick and easy Instant Pot chicken vegetable soup is loaded with fresh veggies like onions, carrots, potatoes, and green beans, making it nutritious and well-balanced.
- Using the Instant Pot allows you to add all ingredients and cook them together, saving time and effort while developing rich flavors.
- The addition of lemon juice, pesto, and fresh parsley brightens the soup and adds depth to the flavor profile.
- You can substitute chicken thighs for breasts if preferred; both work well in this recipe.
- Parmesan cheese adds a savory finish but can be omitted for a dairy-free option.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
