Description
A hearty and flavorful Instant Pot Chicken Vegetable Soup made with tender chicken breasts, fresh carrots, celery, onion, garlic, diced tomatoes, and aromatic herbs. This comforting soup is quick to prepare, perfect for a nourishing meal in just 30 minutes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
Vegetables
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 can (14.5 oz or 410 g) diced tomatoes (with juice)
- 4 cups (960 ml) chicken broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon olive oil (optional, for sautéing)
Instructions
- Gather Ingredients: Collect all your ingredients and prepare your equipment to streamline the cooking process.
- Prepare Vegetables: Wash, peel if necessary, and dice the carrots and celery. Chop the onion and mince the garlic to have everything ready.
- Sauté Chicken and Vegetables: Using the Instant Pot, select the ‘Sauté’ setting and add olive oil if using. Sauté the chicken breasts first until slightly browned, then add the diced carrots, celery, onion, and garlic, cooking until vegetables soften.
- Add Remaining Ingredients: Pour in the diced tomatoes with their juices, chicken broth, dried thyme, bay leaves, salt, and pepper. Stir to combine all ingredients evenly.
- Pressure Cook: Close the Instant Pot lid securely and set the valve to sealing. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the cooking time to 10 minutes.
- Natural Pressure Release: Once the cooking cycle is complete, allow the Instant Pot to release pressure naturally for 10 minutes. Then carefully turn the valve to vent to release any remaining pressure.
- Shred Chicken and Serve: Open the lid, remove the chicken breasts, shred them with two forks, then return the shredded chicken to the pot. Stir well and adjust seasoning as desired. Serve the soup warm.
Notes
- For added flavor, you can sauté the vegetables before adding the liquids to develop deeper taste.
- Use low-sodium chicken broth to control the salt content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This soup can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Omit olive oil for a lower fat version or if preparing strictly in the Instant Pot without sautéing.
