Instant Pot Chicken Vegetable Soup

There is nothing in the world quite like a bowl of homemade chicken vegetable soup — and when you can make it in the Instant Pot in a fraction of the time it would normally take on the stovetop, it becomes one of the most practical and satisfying meals in your entire cooking collection. Instant Pot Chicken Vegetable Soup is warm, deeply nourishing, packed with tender chicken and colourful vegetables in a rich, flavourful broth that tastes like it has been simmering all day even when it has only been cooking for 20 minutes.

This is the kind of soup that takes care of you. The kind you make when someone in the house is not feeling well, when the weather turns cold and you want something comforting on the table fast, or when you simply want a wholesome, filling meal that does not require a lot of effort or attention. The Instant Pot handles all the work — you prepare the ingredients, seal the lid, and come back to a soup that is fully cooked, deeply flavourful, and ready to serve.

It is also one of the most flexible recipes you will ever make. Every vegetable in your fridge that needs using up, every leftover herb in the crisper, every broth you have on hand — all of it works in this soup and the result is always delicious.

What Makes Instant Pot Chicken Vegetable Soup Different?

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Credits: Thewholecook

The Instant Pot — a multi-function electric pressure cooker — changes the entire cooking timeline for a dish like chicken vegetable soup. On the stovetop, a deeply flavourful chicken soup needs at least an hour and a half of gentle simmering to develop the kind of rich, well-rounded broth that makes the soup genuinely satisfying. The Instant Pot achieves the same result in about 20 minutes of pressure cooking because the sealed, pressurised environment forces heat into the ingredients much more intensely than an open pot can, breaking down the chicken, extracting flavour from the bones if using, and melding all the vegetables and seasonings into a cohesive, deeply flavourful broth in a dramatically shorter time.

The result is a soup with a broth that has the depth and richness of something that cooked for hours, tender chicken that shreds easily, and vegetables that are perfectly cooked rather than mushy from too long on the heat.

Ingredients You Will Need

For the Chicken:

1. 600g to 700g boneless skinless chicken breasts or thighs (or a mix of both)
2. 1 teaspoon garlic powder
3. 1 teaspoon onion powder
4. 1 teaspoon Italian seasoning
5. ½ teaspoon smoked paprika
6. ½ teaspoon salt
7. ½ teaspoon black pepper

For the Soup Base:

1. 1 tablespoon olive oil
2. 1 large onion, diced
3. 4 cloves garlic, minced
4. 3 medium carrots, peeled and sliced into rounds
5. 3 stalks celery, sliced
6. 2 medium potatoes, peeled and cubed into bite-sized pieces
7. 1 cup green beans, trimmed and cut into 3cm pieces
8. 1 cup corn kernels (fresh, frozen, or canned and drained)
9. 1 can (400g) diced tomatoes
10. 6 cups chicken broth or stock
11. 2 tablespoons tomato paste
12. 1 teaspoon Italian seasoning
13. 1 teaspoon dried thyme
14. 2 bay leaves
15. Salt and pepper to taste

To Finish:

1. 1 cup fresh spinach or kale, roughly chopped
2. 2 tablespoons fresh parsley, chopped
3. 1 tablespoon lemon juice
4. Extra salt and pepper for final seasoning

Optional Add-ins:

1. 1 cup small pasta like ditalini or elbow macaroni (add after pressure cooking)
2. 1 can (400g) cannellini beans or chickpeas, drained and rinsed
3. 1 cup frozen peas (add after pressure cooking)

How to Make Instant Pot Chicken Vegetable Soup

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Credits: Cookedbyjulie

Step 1 — Season the Chicken

Mix together the garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and black pepper in a small bowl. Rub this seasoning all over the chicken pieces on all sides making sure every surface is evenly coated. Seasoning the chicken before it goes into the pot rather than just seasoning the broth makes a noticeable difference to the flavour of the finished soup — the seasoning penetrates into the meat and flavours it from the inside out during pressure cooking.

If you want to take an optional extra step that adds more flavour to the broth, you can sear the seasoned chicken first using the sauté function on the Instant Pot. Press the sauté button, add the olive oil, and sear the chicken for 2 to 3 minutes on each side until golden. Remove and set aside. This is completely optional — the soup will be delicious without it — but searing adds a depth of flavour to the broth from the caramelised bits left behind in the pot that you cannot get any other way.

Step 2 — Sauté the Aromatics

If you did not sear the chicken, press the sauté button on the Instant Pot and add the olive oil. Once the oil is hot, add the diced onion and cook for about 3 minutes, stirring occasionally, until it softens and becomes translucent. Add the minced garlic and stir for 1 minute until fragrant.

Add the tomato paste and stir it into the onion and garlic for about 1 minute until it coats the vegetables and darkens slightly. This brief cooking of the tomato paste removes the raw, sharp edge from it and adds a deeper, more rounded tomato flavour to the broth base. Press cancel to turn off the sauté function.

Step 3 — Add Everything to the Pot

Add the carrots, celery, potatoes, green beans, corn, and diced tomatoes to the pot. Place the seasoned chicken pieces on top of or nestled among the vegetables. Pour the chicken broth over everything — make sure there is enough liquid to cover all the ingredients. The Instant Pot needs adequate liquid to build the pressure required for pressure cooking so do not reduce the broth below 5 cups.

Add the Italian seasoning, dried thyme, and bay leaves. Give everything a gentle stir to combine and make sure nothing is stuck to the bottom of the pot — food stuck to the bottom can trigger the burn warning on the Instant Pot. Season with a little extra salt and pepper at this stage keeping in mind that the broth will concentrate slightly during pressure cooking and the seasoning will become more pronounced.

Step 4 — Pressure Cook

Secure the Instant Pot lid firmly in place and make sure the pressure release valve is set to the sealing position. Select the pressure cook or manual setting and set the timer for 15 minutes on high pressure.

It will take about 10 to 15 minutes for the Instant Pot to come to full pressure before the cooking timer begins to count down — this is completely normal. During this time the pot is building pressure internally and the ingredients are already beginning to heat up. Once the pot reaches full pressure the timer will start and the 15 minutes of active pressure cooking will begin.

When the timer finishes, allow the pressure to release naturally for 10 minutes. This means leaving the pot completely alone with the valve still in the sealing position for 10 minutes after the cooking timer ends. Natural pressure release allows the soup to continue cooking gently in the residual heat and pressure which helps the chicken finish shredding beautifully and keeps the vegetables from becoming mushy from a sudden pressure change. After 10 minutes, carefully switch the valve to the venting position to release any remaining pressure, then open the lid.

Step 5 — Shred the Chicken

Remove the chicken pieces from the soup using tongs or a slotted spoon and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces — it should pull apart very easily after pressure cooking. Remove and discard the bay leaves from the soup at this point.

Return the shredded chicken to the pot and stir it back into the broth and vegetables. The shredded chicken will immediately begin to absorb more of the broth flavour which makes every strand taste richly seasoned and deeply satisfying.

Step 6 — Add the Finishing Ingredients

If you are adding pasta, press the sauté button again to bring the soup to a simmer and stir in the pasta. Cook for 8 to 10 minutes or according to the pasta pack instructions until tender. Keep in mind that pasta will continue to absorb broth as the soup sits — if you plan to have leftovers, cook the pasta separately and add it to individual bowls when serving to prevent it from soaking up all the broth.

Stir in the fresh spinach or kale — it will wilt down within 1 to 2 minutes from the heat of the soup. Add the fresh parsley and squeeze the lemon juice over the soup. The lemon juice is a small addition that makes a big difference — it brightens all the flavours and adds a freshness that lifts the entire soup and makes it taste more vibrant and alive.

Taste the soup one final time and adjust the salt and pepper as needed before serving. Ladle generously into bowls and serve with crusty bread for dipping.

Helpful Cooking Tips

Do not overfill the Instant Pot. The maximum fill line on the Instant Pot is marked on the inside of the pot — never fill above this line. For soups and liquids, filling to two thirds of the pot capacity is a safer and more practical limit. Overfilling can prevent the pot from reaching full pressure and can cause liquid to escape through the pressure release valve.

Cut vegetables to a similar size. Just as with any other cooked vegetable dish, uniformly sized pieces cook at the same rate. Aim for vegetable pieces that are all roughly the same size so they come out perfectly cooked rather than having some pieces that are mushy while others are still too firm.

Season gradually and taste at the end. Pressure cooking concentrates flavours more than stovetop cooking because very little moisture escapes from the sealed pot. The broth you end up with after pressure cooking will be slightly more concentrated and seasoned than what you put in. Always taste before adding extra salt at the end.

Use bone-in chicken if you have time. If you want an even richer, more deeply flavoured broth, use bone-in chicken thighs or drumsticks instead of boneless. The bones release collagen and gelatin during pressure cooking which gives the broth a beautiful body and richness. Simply remove the bones when you shred the chicken after cooking.

Add delicate vegetables after pressure cooking. Vegetables like peas, spinach, kale, and fresh herbs should always be added after the pressure cooking is done rather than before. They cook so quickly that they would become completely overcooked and lose all their colour, flavour, and nutritional value during a 15-minute pressure cook cycle.

Variations You Can Try

1. Chicken noodle soup version — Add two cups of egg noodles after pressure cooking using the sauté function. Cook for 8 minutes until the noodles are tender. This turns the soup into a classic chicken noodle that the whole family will love.
2. Chicken and rice version — Add half a cup of uncooked white rice directly to the pot before pressure cooking — it will cook perfectly during the 15 minutes. Keep in mind that the rice will absorb a significant amount of broth so add an extra cup of chicken broth to compensate.
3. Make it creamy — After pressure cooking, stir in half a cup of heavy cream or a cup of full-fat coconut milk for a creamy, rich version of the soup that is deeply comforting and satisfying.
4. Add white beans — Stir in a can of drained and rinsed cannellini beans after pressure cooking for extra protein and a heartier, more substantial soup that eats like a complete meal.
5. Make it spicier — Add a teaspoon of chilli flakes to the soup before pressure cooking or stir in a tablespoon of hot sauce at the end for a version with a warming kick that is especially welcome on cold days.

What to Serve Alongside

1. Crusty sourdough bread — A thick slice of sourdough for dipping into the rich broth is one of the most satisfying things you can do with a bowl of chicken vegetable soup. The bread soaks up the broth beautifully and makes the meal feel complete and filling.
2. Garlic bread — Buttery, garlicky toasted bread alongside a bowl of this soup is a combination that requires no further justification — it is simply wonderful.
3. A simple green salad — A lightly dressed green salad with lemon vinaigrette alongside the soup balances the warmth and richness of the broth with something cool and fresh.
4. Dinner rolls — Soft, warm dinner rolls served on the side for tearing and dipping are simple, comforting, and universally loved at any table.
5. Crackers — A selection of good quality crackers served alongside for crumbling into the soup or eating between spoonfuls is a simple, no-effort accompaniment that works for both adults and children.

Storage Tips

Fridge: Allow the soup to cool completely before storing. Transfer to airtight containers and refrigerate for up to 5 days. This soup actually tastes noticeably better the next day as the flavours continue to develop and deepen overnight. It is an excellent recipe to make on a Sunday for easy, quick lunches and dinners throughout the week.

Freezer: Chicken Vegetable Soup freezes exceptionally well — but freeze it without any pasta or rice if you have added either of these as they do not freeze well and become mushy after thawing. Store the soup in freezer-safe containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm the soup gently in a saucepan over medium heat, stirring occasionally, until heated through. Add a splash of extra chicken broth or water if the soup has thickened too much during storage — this is especially common if pasta or rice was added as these continue to absorb liquid while sitting in the fridge. You can also reheat individual portions in the microwave in a covered bowl, stirring halfway through.

Meal prep: This soup is one of the best meal prep recipes you can make. A large batch at the start of the week gives you lunch and dinner options that require nothing more than reheating. Store in individual portion-sized containers for the most convenient grab-and-go option.

Frequently Asked Questions

Can I use frozen chicken in the Instant Pot? Yes — one of the great advantages of the Instant Pot is that it can cook chicken from frozen safely. If using frozen chicken breasts or thighs, increase the pressure cooking time to 20 to 22 minutes on high pressure and allow a full natural pressure release. Make sure the chicken is fully cooked through to an internal temperature of 75°C (165°F) before shredding and serving.

Can I make this soup without the sauté step? Yes. If you want to make this soup as quickly as possible with minimum steps, skip the sauté step entirely and simply add all the ingredients including raw onion, garlic, and tomato paste directly to the pot. The soup will still taste very good — the sauté step just adds an extra layer of depth and flavour that comes from cooking the aromatics in oil before pressure cooking. For a busy weeknight it is a perfectly reasonable step to skip.

My Instant Pot is showing a burn warning. What should I do? The burn warning on the Instant Pot is triggered when the sensors detect overheating at the bottom of the pot, which usually happens when thick sauces or food is stuck to the bottom. If this happens, press cancel, carefully open the valve to release pressure, and open the lid. Stir the contents well, scraping up anything stuck to the bottom. Add a little extra broth if the liquid level looks low, then seal and restart the pressure cook cycle.

Can I use a rotisserie chicken instead of raw chicken? Yes. Using a store-bought rotisserie chicken is a great shortcut for this recipe. Skip the chicken seasoning step and the sauté or searing steps, reduce the pressure cooking time to 8 minutes since the chicken is already cooked, and add the shredded rotisserie chicken at the end after pressure cooking along with the spinach and parsley. The chicken will heat through in the hot broth without needing any additional cooking.

What size Instant Pot do I need for this recipe? This recipe is written for a 6-quart Instant Pot which is the most common size. If you have a smaller 3-quart model, halve all the ingredients to avoid overfilling. If you have a larger 8-quart model, you can increase all the ingredients by up to 50 percent to make a larger batch without any changes to the cooking time or method.

Conclusion

Instant Pot Chicken Vegetable Soup is one of those recipes that becomes a staple the moment you make it for the first time. It is warm, nourishing, deeply flavourful, and comes together so quickly and easily in the Instant Pot that it fits into even the busiest day without any stress or compromise. From the tender shredded chicken to the perfectly cooked vegetables swimming in a rich, well-seasoned broth — every element of this soup is doing exactly what it should and doing it beautifully.

What makes this recipe truly valuable is how reliable and flexible it is. It works with whatever vegetables you have, adapts to whatever additions you want to make, stores and reheats beautifully all week long, and produces a result that genuinely tastes like the kind of careful, loving home cooking that takes hours — when in reality it took you less than 45 minutes from start to finish.

Make it on a Sunday and eat well all week. Make it when someone needs comforting. Make it because it is cold outside and there is nothing better than a bowl of properly made chicken soup. However the occasion finds you, this is the soup that will always be the right answer.