Description
Instant Pot Chicken Vegetable Soup is the ultimate comfort dish, combining tender chicken and vibrant vegetables in a warm, nourishing bowl. Perfect for busy weeknights or family gatherings, this hearty soup is ready in just 30 minutes. With its rich flavors and wholesome ingredients, it’s sure to become a favorite that warms both your body and soul.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cups chopped fresh carrots (about 3 medium carrots)
- 2 cups chopped celery (about 4 stalks)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 can (15 oz) diced tomatoes
- 2 tsp Italian seasoning
- 2 cups fresh spinach or kale
Instructions
- Select the sauté function on your Instant Pot. Add 2 tsp olive oil and heat until shimmering. Sauté chopped onion and minced garlic until fragrant.
- Add chopped carrots and celery; cook for about 5 minutes until slightly softened.
- Place the chicken breasts into the pot, followed by the chicken broth, diced tomatoes, and Italian seasoning.
- Close the lid and set to pressure cook on high for 10 minutes. Allow for natural pressure release afterward.
- Stir in fresh spinach or kale until wilted. Adjust seasoning with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 740mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 90mg