Instant Pot Chicken Vegetable Soup

Instant Pot chicken vegetable soup recipe that is healthy and delicious. Packed with potatoes, carrots, celery, peas and more. You can make this hearty meal as a Ninja Foodi recipe or in any brand of pressure cooker.

Ninja Foodi Chicken Vegetable Soup

Yes you can make this in a Crockpot Express, Mealthy or as a multi function Ninja Foodi recipe too. They all have the high pressure function so it really doesn’t matter which direction you go.

Make it as is in the recipe card below or omit the meat and you have yourself a delicious pressure cooker vegetarian soup too. We have a lot of Instant Pot soup recipes here on our site but this is our latest creation that came out so well we had to share it with y’all.

Why We Love Chicken Vegetable Soup in Instant Pot

This is such an easy, quick and healthy meal. My kids don’t even realize how good it is for them. 😉 I used breasts this time but chicken thighs could work just as well. Heck, if you are looking for a great leftover chicken breast recipe you could skip the first sautéing step entirely and throw that in instead. For the veggies I used frozen vegetables instead of fresh, there are a few reasons for that.

• Under pressure, smaller veggies that are frozen hold up better and don’t break down as easily.
  • This means you’ll add great texture to the dish instead of super soft (almost mushy) pieces.
• You can find frozen year round so you can make this the same in February vs. Summer when everything is fresh and cheap.

I have used canned mixed vegetables before in my Instant Pot chicken pot pie soup but I set that for less cook time. If that is all you have then I would set to 6 vs. 10 minutes.

Instant Pot Chicken Vegetable Soup with Potatoes

I like to cut my breasts up into bite size pieces as you see here. Most of the easy Instant Pot chicken recipes are like this too. It allows the meat to get done at the same time as the other ingredients more easily. If you left them whole you’d need to cut the carrots and celery into really large chunks or they would disintegrate.

Tips

Speaking of that you should keep size in mind. The larger you cut veggies the more texture they will keep in the high heat cooking process. Too small and they’ll just be mush. You could add other things like fresh green beans cut in half too.

Firmer the better for this. Broccoli would be a no no since it only takes 1 minute to cook and this is closer to 15 with natural release.

Ingredients

1. Boneless skinless chicken breasts cut into smaller chunks
   1. if using small whole pieces increase time to 12 minutes with 10 min. natural release.
   2. remove the chicken when done, shred the chicken and add back into the pot.
   3. leave vegetables large when cutting for this
2. Olive oil to saute meat
3. Skinned and cubed potatoes
4. Carrots dials or chunks
5. Sliced celery pieces
6. Can of diced tomatoes
7. Corn and peas are added frozen so they don’t fall apart
8. Chicken broth gives it more flavor than just water

Then comes the seasonings. Suggested choices are below, or you could just add the poultry and Italian seasoning to make things easier. Now here is a tip, when you cook Instant Pot steamed vegetables you want them to all be the same size and all on the firmer side so they don’t disintegrate.

with frozen chicken

If yours is not defrosted I would follow the timing on our Instant Pot chicken noodle soup with frozen chicken recipe instead. Cut your vegetables much larger if you do so they don’t fall apart though.

vegetarian option

Talk about a quick healthy meal right? Any sort of potato will work, I just use what I have on hand. There are definite differences though. Red potatoes will keep their shape much better and will remain firmer than others. Yellow and russet will fall apart more easily so it is really what you prefer. Without meat you would follow our Instant Pot vegetarian soup instructions instead.

Full printable recipe card is below with nutritional information but here is a quick step by step:

How to Make Chicken Vegetable Soup in a Pressure Cooker

• First off set pot to saute and add oil.
• Once hot add chicken and diced onions. Cook only until outsides of meat is no longer pink. Then turn pot off.
• Add all your other ingredients and stir together.
• Close lid and seal your steam valve.
• Cook under high pressure cook for 10 minutes with a 5 minute natural release.
• Then quick release the remaining pressure when done with this process you’re ready to enjoy now.
• Serve with a sprinkle of salt and pepper with shredded parmesan cheese on top if desired. This is a great add on.

If you’d rather make this with ground beef you should try our Instant Pot vegetable beef soup recipe instead. Both are gluten free dairy free quick and easy meals we love. We have many other leftover chicken Instant Pot recipes here.

We have made a slow cooker vegetable beef soup version of this as well. I didn’t add chicken to that but you could just as we did here at the beginning. If you want to add noodles I would add when done, just set to saute, submerge them and bubble until al dente or tender to your liking.

Almost all Instant Pot chicken soup recipes are done in less than 30 minutes, including this one. Easy prep and something that is great to serve especially when it is rainy or snowing outside. My kids love it as much as the two of us do, no “ewwwws” at dinnertime when this is served up.

How to save leftover soup

Do not throw this or any other Ninja Foodi soup recipes away if you don’t finish it all. It will save quite well so you can enjoy it for lunch the next day. Put it into a container once it is room temperature. Seal it closed and store in the fridge. To reheat transfer to a microwave save bowl and heat for 1 1/2 minutes stirring every 30 seconds.