Imagine a soul-warming soup that's ready in just 35 minutes, packed with tender chicken, vibrant vegetables, and flavors that'll make your taste buds dance! This Instant Pot Chunky Chicken and Veggie Soup is the ultimate weeknight miracle - perfect for busy families, meal preppers, and anyone craving a quick, nutritious meal that tastes like it's been simmering all day. Whether you're battling a cold, looking for a hearty lunch, or wanting to impress your dinner guests, this recipe is about to become your new secret weapon in the kitchen!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb chicken breast, cubed
- 3 carrots, sliced
- 2 stalks celery, chopped
- 1 onion, diced
- 4 cups chicken broth
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cubing chicken breast into 1-inch pieces, slicing carrots into half-moons, chopping celery into small pieces, and dicing the onion.
- Turn on the Instant Pot and select the Sauté function. Add a tablespoon of olive oil to the pot and allow it to heat for 1-2 minutes.
- Add diced onions to the pot and sauté for 2-3 minutes until they become translucent and slightly softened.
- Add cubed chicken breast to the pot and cook for 3-4 minutes, stirring occasionally to ensure even browning.
- Add sliced carrots and chopped celery to the pot, stirring to combine with the chicken and onions.
- Sprinkle dried thyme, salt, and pepper over the ingredients, stirring to distribute the seasonings evenly.
- Pour chicken broth into the pot, ensuring all ingredients are mostly covered by the liquid.
- Close the Instant Pot lid, set the valve to sealing position, and select the Soup/Broth function or Manual mode at high pressure.
- Set the cooking time to 10 minutes and allow the pot to come to pressure and cook.
- Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully do a quick release for any remaining pressure.
- Open the lid, stir the soup, and taste to adjust seasonings if needed.
- Ladle the hot soup into bowls and serve immediately. Optional: Garnish with fresh parsley or add a dollop of sour cream.
Tips
- Cut ingredients uniformly to ensure even cooking and consistent texture throughout the soup.
- Don't skip the sautéing step - it helps develop deeper flavors by caramelizing the onions and lightly browning the chicken.
- For extra flavor, consider adding a splash of white wine during the sautéing process or using homemade chicken broth.
- If you prefer a thicker soup, you can use the Sauté function after cooking to reduce the liquid or add a cornstarch slurry.
- For added nutrition, consider throwing in some additional vegetables like zucchini or spinach in the last few minutes of cooking.
- Make sure your Instant Pot's sealing ring is clean to prevent any lingering odors from affecting the soup's taste.
- This soup freezes beautifully - store in airtight containers for up to 3 months for quick future meals.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 25g
Fat: 5g
Saturated Fat: g
Cholesterol: 70mg
