Soups & Stews > Pressure Cooker (Instant Pot) Soups & Stews > Instant Pot Chicken Soup > Quick Instant Pot Chicken Noodle Soup Recipe

Hearty Instant Pot Chicken and Vegetable Soup

A comforting and nutritious chicken soup made easy in the Instant Pot. Packed with tender chicken and an array of fresh vegetables, this soup is perfect for a cold day or a quick and healthy meal.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
8
Ingredients
  • 1.5 lbs, boneless, skinless Chicken thighs
  • 1 tbsp Olive oil
  • 3 medium, chopped Carrots
  • 3 stalks, chopped Celery
  • 1 large, chopped Yellow onion
  • 3 cloves, minced Garlic
  • 8 cups Chicken broth
  • 1 14.5 oz can, undrained Diced tomatoes
  • 1 large, peeled and diced Russet potato
  • 1 cup Frozen peas
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1 Bay leaf
  • 1 tsp, or to taste Salt
  • 0.5 tsp, or to taste Black pepper
  • 2 tbsp, chopped, for garnish Fresh parsley

Sear the Chicken

Turn on the Instant Pot to the 'Sauté' function. Add the olive oil to the pot. Once heated, add the chicken thighs and sear on both sides until lightly browned. This step enhances the flavor of the soup.

Sauté the Vegetables

Add the chopped carrots, celery, and onion to the pot. Sauté for about 5-7 minutes, until the vegetables begin to soften. Then, add the minced garlic and sauté for another minute until fragrant.

Add Remaining Ingredients

Pour in the chicken broth and add the diced tomatoes (undrained), diced potato, dried oregano, dried basil, bay leaf, salt, and pepper. Stir well to combine all the ingredients.

Pressure Cook

Secure the Instant Pot lid and set the valve to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the cooking time to 15 minutes. Once the cooking is complete, allow the Instant Pot to naturally pressure release for 10 minutes, then manually release any remaining pressure.

Shred Chicken and Add Peas

Carefully remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the Instant Pot. Add the frozen peas and stir well.

Serve

Remove the bay leaf. Stir in the chopped fresh parsley. Taste and adjust seasoning as needed. Serve hot and enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 85kcal
Protein: 7g
Fat: 3g
Carbohydrates: 7g
Fiber: 2g
Sugar: 2g

Other Considerations for Nutrition

The nutrition information provided is an estimate and can vary based on specific ingredients and portion sizes used. Consider using low-sodium broth to reduce sodium intake. Adding more vegetables can increase fiber content.

← Instant Pot Creamy Tomato and Basil Soup →

FAQ

  • Can I use chicken breasts instead of chicken thighs?

    Yes, you can use chicken breasts. They may be slightly drier than chicken thighs, so consider reducing the cooking time to 12 minutes.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables like zucchini, green beans, or corn. Add them with the frozen peas after pressure cooking.
  • Can I add noodles to this soup?

    Yes, you can add noodles. Add about 1 cup of small pasta noodles (like ditalini) after pressure cooking. Turn the Instant Pot back on to 'Sauté' and cook for about 5-7 minutes, or until the noodles are tender.
  • How do I store leftovers?

    Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.