Name: Instant Pot Chicken Vegetable Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 sweet onion, finely diced; 3 cloves garlic, crushed; 4 cups chicken broth (regular sodium); 4 stalks celery, cut into ½-inch pieces; ¾ pound carrots, cut into ½-inch slices; 1 pound red potatoes, cut into 1-inch pieces; 1 medium zucchini, cut into ½-inch slices; 1 yellow squash, cut into ½-inch slices; 1 pound chicken breasts, cut into 4-ounce portions; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon dried tarragon; ¼ teaspoon paprika; ½ - 1 ½ teaspoons salt, to taste; ¼ teaspoon black pepper; ½ cup almond milk (or milk/cashew milk), warm; 3 tablespoons tapioca starch (or corn starch)

Jump to Recipe· 4.2 from 21 reviews

If you’re on the hunt for a comforting, hearty, and wholesome meal that practically makes itself, then this Instant Pot Chicken Vegetable Soup Recipe is exactly what you need in your culinary repertoire. Bursting with vibrant colors, tender chicken, and a melody of fresh vegetables, this recipe transforms simple ingredients into a soul-warming bowl with minimal effort. The Instant Pot does the heavy lifting, locking in flavors while saving you time, making it perfect for busy weeknights or whenever you crave something nourishing and delicious. I promise, once you try this Instant Pot Chicken Vegetable Soup Recipe, it’ll become a beloved go-to in your kitchen.

Ingredients You'll Need

The image shows two side-by-side scenes: On the left, there is a wooden board with five layers of chopped vegetables, neatly arranged in rows from top to bottom. The top row has dark green zucchini pieces with light green inside, the second row has pale yellow squash pieces, the third row has quartered bright pink and white radishes, the fourth row has orange carrot slices, and the bottom row has small light green celery pieces. On the right, there is a white marbled surface with a slow cooker filled with the same chopped vegetables as the left image at the bottom. On top of the vegetables, there are three raw pale pink pieces of chicken seasoned with green herbs and reddish-brown spices. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is half the fun and joy of making this soup. Each component plays an important role — from the sweetness of carrots and the earthiness of potatoes to the fragrant herbs and tender chicken — all working together to create a bowl full of flavor, texture, and color that your senses will adore.

1 tablespoon olive oil: Adds a rich, fruity base to sauté the aromatics and infuse the soup with warmth.

1 sweet onion (finely diced): Delivers a natural sweetness and depth of flavor to the broth.
3 cloves garlic (crushed): Packs a punch of savory aroma and taste that enhances every bite.
4 cups chicken broth (regular sodium): Serves as the hearty foundation that ties all ingredients together.

4 stalks celery (cut into ½-inch pieces): Brings a subtle crunch and fresh, bright notes to the mix.
¾ pound carrots (cut into ½-inch slices): Offers sweetness and vibrant color that livens up the soup.
1 pound red potatoes (cut into 1-inch pieces): Provides creamy texture and satisfying heartiness.

1 medium zucchini (cut into ½-inch slices): Adds a delicate, mild flavor and tender bite.
1 yellow squash (cut into ½-inch slices): Compliments the zucchini with another layer of soft texture and subtle sweetness.
1 pound chicken breasts (cut into 4-oz. portions): The star protein that turns this soup into a meal with juicy, tender pieces throughout.

½ teaspoon thyme (dried): Infuses an earthy, slightly minty aroma that elevates the herbal profile.
½ teaspoon rosemary (dried): Adds a fragrant piney hint that pairs beautifully with chicken.
½ teaspoon tarragon (dried): Brings a slight anise flavor that refreshes and rounds out the herbs.

¼ teaspoon paprika: Enhances the color and provides a gentle warmth without overpowering.
½ - 1 ½ teaspoons salt (to taste): Balances and brightens the overall flavor.
¼ teaspoon black pepper: Offers a subtle, sharp contrast to the sweetness of the vegetables.

½ cup almond milk (milk, or cashew milk, warm): Adds creaminess and richness without heaviness.
3 tablespoons tapioca starch (or corn starch): Creates a luscious, slightly thickened texture that feels like a hug in a bowl.

How to Make Instant Pot Chicken Vegetable Soup Recipe

Step 1: Sauté the Onion and Garlic

Begin by setting your Instant Pot to the sauté function to get that lovely flavor base going. Add the olive oil, then toss in the finely diced sweet onion and crushed garlic. Cook for about 3 to 4 minutes until they become soft, translucent, and release their intoxicating aroma. This step is essential because it builds a deep, savory foundation that will infuse the broth with sweet and garlicky undertones.

Step 2: Add Chicken Broth and Scrape the Pot

Once your onions and garlic have softened, pour in the chicken broth. Use a wooden spoon or spatula to scrape up any bits that may have stuck to the bottom of the pot—that’s where a lot of the flavor lives! This prevents burning and ensures that all those lovely browned bits get incorporated into the soup, adding layers of complexity.

Step 3: Add Vegetables, Chicken, and Seasoning

Next, pile in the colorful vegetables: celery, carrots, potatoes, zucchini, and yellow squash. Stir gently to combine them with the broth. Then nestle the chicken breasts right on top of this vibrant vegetable bed—this allows the chicken to cook perfectly moist. In a small bowl, whisk together the dried thyme, rosemary, tarragon, paprika, salt, and black pepper before sprinkling the seasoning mixture into the pot. These herbs and spices will give your soup that irresistible, herbaceous warmth.

Step 4: Pressure Cook the Soup

Seal the Instant Pot’s pressure release valve and set it to high pressure for 8 minutes. As the soup cooks, the flavors meld beautifully, the vegetables turn tender but not mushy, and the chicken becomes succulent. When the timer rings, let the pressure release naturally for 10 minutes—it’s the secret to keeping all that juiciness locked in! After the natural pressure release, carefully vent the remaining steam and open the pot.

Step 5: Shred the Chicken

Remove the chicken breasts and use two forks to shred them into bite-sized pieces. Shredding the chicken back into the pot lets it soak up all the delicious broth and seasoning, marrying the flavors even more intimately.

Step 6: Prepare and Add the Slurry

While the soup was cooking, whisk together the warm almond milk (or your preferred milk) and tapioca starch until smooth. Pour this slurry slowly into the soup and stir well—this step thickens the broth slightly, giving it a silky, comforting texture that feels indulgent without being heavy.

Step 7: Final Stir and Serve

Give your soup one last stir to make sure everything is perfectly blended. Now you’re ready to ladle out generous bowls of this heartwarming soup. Trust me, this Instant Pot Chicken Vegetable Soup Recipe never disappoints!

How to Serve Instant Pot Chicken Vegetable Soup Recipe

The left side of the image shows a woman's hand holding two forks shredding cooked chicken in a clear glass bowl placed on a white marbled surface. The chicken is pale with visible herbs and has a soft texture. On the right side, cream or milk is being poured into a stainless steel Instant Pot filled with shredded chicken, chopped vegetables like potatoes and zucchini in a light broth, creating a smooth, creamy mixture inside the pot. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or a few torn basil leaves on top can brighten the soup with fresh, vibrant notes. For a bit of tang, a squeeze of lemon juice or a dollop of plain Greek yogurt adds delightful contrast and creaminess. Don’t underestimate the small touches—they really elevate the experience.

Side Dishes

This soup pairs beautifully with crisp green salads or warm crusty bread for dipping that luscious broth. Garlic bread or simple crackers add a crunchy counterpoint that makes every spoonful even more satisfying. If you want something heartier on the side, a grilled cheese sandwich is pure nostalgia with a modern twist alongside this soup.

Creative Ways to Present

For dinner parties or meal prep, serve this soup in rustic bowls with colorful napkins to highlight its vibrant veggies. You can also pack it into mason jars for a grab-and-go lunch option. Another idea is to sprinkle some toasted nuts or seeds on top for added texture and visual interest. Presentation makes all the difference when you want to wow your guests or treat yourself.

Make Ahead and Storage

Storing Leftovers

This Instant Pot Chicken Vegetable Soup Recipe keeps wonderfully in the refrigerator for up to 4 days. Store it in airtight containers to preserve freshness and flavor. The ingredients continue to meld over time, often making the next-day soup taste even better!

Freezing

If you want to keep this soup on hand for busy days, it freezes beautifully. Portion the soup into freezer-safe containers or bags, leaving space for expansion. When frozen, it can last up to 3 months, ensuring you have a nutritious meal ready to reheat whenever you need comfort in a bowl.

Reheating

To reheat, thaw the soup overnight in the fridge if frozen. Warm it gently on the stove over medium heat, stirring occasionally until heated through. You might want to add a splash of broth or water if the soup has thickened too much in the fridge. Microwave reheating works too, just stir every minute or so for even warming.

FAQs

Can I use different vegetables in this Instant Pot Chicken Vegetable Soup Recipe?

Absolutely! Feel free to swap in whatever seasonal vegetables you have on hand, like green beans, peas, or spinach. The great thing about this recipe is its flexibility—just keep the cooking time consistent to ensure everything is tender and well-cooked.

Is it possible to use frozen chicken breasts?

Yes, you can use frozen chicken breasts, but you’ll want to increase the pressure cooking time to about 12 minutes to ensure the chicken is fully cooked. Always check that the chicken reaches a safe internal temperature before serving.

Can I make this soup dairy-free or vegan?

To keep it dairy-free, simply use plant-based milk like almond or cashew milk as the recipe suggests. For a vegan version, replace chicken broth with vegetable broth and substitute the chicken with hearty beans or tofu to maintain protein and texture.

How thick should the soup be after adding the starch slurry?

The texture should be gently thickened but still broth-like—velvety enough to coat the spoon but not overly gloopy. If you like it thicker, you can add a little more starch slurry, but add slowly to avoid over-thickening.

Can I prepare this soup on the stove instead of the Instant Pot?

Yes! Start by sautéing the onion and garlic in a large pot, then add broth, vegetables, and chicken. Simmer gently until the chicken is fully cooked and the vegetables are tender (about 30-40 minutes). Add the starch slurry at the end to thicken the broth as in the Instant Pot method.

Final Thoughts

This Instant Pot Chicken Vegetable Soup Recipe feels like a warm hug on a chilly day, and it’s made even better by how simple and quick it is to prepare. Whether you’re feeding a family, meal prepping for the week, or craving a nourishing bowl after a long day, this soup hits all the right notes—flavor, comfort, and ease. Trust me, once you try it, it will become your cherished recipe to turn to again and again.

Instant Pot Chicken Vegetable Soup Recipe

Ingredients You'll Need