Make the best Chicken Vegetable Soup recipe in a fraction of the time thanks to your Instant Pot! Carrots, potatoes, zucchini, and squash combine with shredded chicken and tons of fresh herbs for a soup that’s not only delicious, but also incredibly nutritious and comforting! You’ll want to cozy up with a big ole’ bowl of this soup year round.

A bowl full of an Instant Pot chicken soup recipe with vegetables.
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When you’re sick, almost nothing tastes better (or makes you feel better!) than a big bowl of chicken vegetable soup.

The problem comes when you’re sick and don’t feel like cooking for hours to make a good soup.

The answer… this Instant Pot chicken soup recipe!

What Makes this Soup a Winner?

This delightful soup recipe is full of nutrition! But unlike this chicken vegetable soup recipe that’s made on the stovetop, I popped the ingredients in my handy dandy Instant Pot and had it ready in a fraction of the time. It’s perfect when you’re under the weather or have a string of busy weeknights.

Ingredients

For the exact measurements and detailed instructions, you can jump to the recipe.

  • Vegetables. A delicious mix of onion, celery, carrots, red potatoes, zucchini, and yellow squash add beautiful color along with nutrients.
  • Chicken. Grab some boneless skinless chicken breasts from the grocery store. You can choose chicken thighs instead, if you prefer. Make sure you cut any other chicken parts into 4-ounce portions to ensure the best results!
  • Broth. When making this recipe it is completely up to you whether you use chicken brothchicken stock, or bone broth. In any case, make sure you use a low sodium version so you can adjust the amount of salt to your preference. If using chicken stock, you will most likely have a much richer and more gelatinous soup. However, if you are short on time, a boxed chicken broth or bone broth will work equally well with delicious results!
  • Herbs. Don’t skimp on the dried herbs! For the best results, you’ll want thyme, rosemary, tarragon, and paprika. Of course, salt and black pepper are a must. Feel free to swap these out for fresh herbs or a bit of basil or sage.
  • Milk. Regular dairy milk or a plant-based variety can be used. The key to this recipe is WARM milk.
  • Starch. Tapioca or corn starch are used to make a slurry that thickens the soup.
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How to Make Instant Pot Chicken Vegetable Soup

Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.

  • Make the base. Set your Instant Pot to the sauté function. Sauté a bit of olive oil with diced onions and garlic. Add the broth or stock and give it a good stir, scraping the bottom of the pot. Layer up all of your vegetables in the pot and then place your chicken breasts on top. Sprinkle in seasoning ingredients, salt and pepper.

Cook’s Tip: It’s super important to add the broth and scrape the bottom to make sure you do not get a burn error notice on your pressure cooker.

  • Cook in the Instant Pot. Cover the Instant Pot with a lid and set the pressure valve to sealed. Cook the soup for 10 minutes on high pressure. Then, do a natural pressure release for 10 minutes. Once done, allow a quick release.
  • Shred the chicken. Shred chicken breasts in the pot using two forks.  (Or you can also remove the chicken and shred it on a cutting board.)
  • Thicken the soup with a slurry. A simple solution of warm almond milk (soy or cashew milk work great, too!) and a couple of tablespoons of starch (tapioca or corn starch work well!) get whisked together to form an incredible thickening agent. Simply add it to the soup when it is done cooking in your Instant Pot and voila! A super thick, creamy, comforting soup without the heavy cream. (You can also learn how to thicken soup 5 different ways!)
  • Serve. Serve this delicious soup in a cozy bowl with gluten-free crackers or crusty bread and topped with fresh parsley!

Meal Prep and Storage

  • Prep-Ahead. This chicken veggie soup seriously gets better with time… if you have the patience for it. The flavors somehow meld together even more perfectly if refrigerated for about 24 hours.
  • Storage: First, let the soup come to room temperature uncovered, and then transfer leftover soup to the refrigerator in an airtight container. Soup will keep well for 3-5 days.
  • Freezing: After following the directions above and letting the soup refrigerate for at least 8 hours, store soup in freezer-safe plastic containers or a freezer bag for up to 3-4 months.
  • Reheating: Soup is the absolute BEST when reheated in a pot on the stove. However, if you’re in a hurry simply pop it in the microwave for a few minutes and it will be ready to enjoy!

FAQs

What can I add to chicken soup to give it flavor?

The best way to give any type of chicken soup flavor is by creating layers throughout the cooking process and using different herbs. Cook the onion and garlic first, the add in the other ingredients and herbs to build rich flavor.

Can you overcook soup in Instant Pot?

Yes, you can definitely overcook soup in the Instant Pot. Cooking for too long will lead to mushy vegetables and an unappealing flavor.

How long does soup mode take on Instant Pot?

The pre-programmed soup mode on most Instant Pot models is 30 minutes. However, not all soup recipes need to cook that long, so make adjustments as needed.

Can you freeze chicken and vegetable soup?

Yes! This chicken soup recipe freezes really well, and so does plain vegetable soup. Just be sure to let it completely cool. Then, freeze it in individual portions so you can easily thaw a serving. (Learn how to freeze soup!)

Recipe Tips

  • Small is key. Be sure to cut the chicken into 4-ounce portions for the best results.
  • You choose. While rosemary, thyme, paprika, and tarragon are classics, you can sub in basil, sage or your favorite herb. You can also go with Homemade Italian Seasoning.
  • Stir well. Not adding enough broth and forgetting to mix might get you a burn notice.
  • Make extra. Freeze some for those days when you need an easy, comforting meal.
  • Thicken it up. Learn to Thicken Soup with a cornstarch slurry for a creamy result.
Two white bowls with a blue napkin that are full of a chicken vegetable soup recipe made in the Instant Pot.

What to Serve with Instant Pot Chicken Vegetable Soup

Sometimes all you need is a bowl of soup. Other times, you want to add a side to round it out.

You can’t go wrong with a salad like a Fall Harvest SaladStrawberry Spinach Salad, or Lemon Arugula Salad.

Or, whip up Gluten-free Cornbread or Sweet Mini Cornbread Muffins.

More Chicken Soup Recipes

Chicken soup can be made in many satisfying and comforting ways. Be sure to put these on your menu soon for a tasty dinner for the whole family.

Don’t miss out on Chicken Pot Pie Soup, Chicken Gnocchi Soup, and Chicken and Dumpling Soup.

If you like Mexican flavor, stick with Chicken Enchilada Soup, Green Chili Chicken Soup, or Crock-Pot Chicken Tortilla Soup.

You can’t go wrong with a classic like Instant Pot Chicken Noodle Soup or Gluten-free Chicken Noodle Soup.

Lemon Chicken Orzo Soup, Chicken Pot Pie Soup, and Chicken and Dumpling Soup are irresistible!

You can also skip the chicken and get all of the health benefits in this veggie-packed Olive Garden Minestrone Soup!

 

Tap stars to rate!

4.47 from 49 votes

Instant Pot Chicken Vegetable Soup

Make the best Chicken Vegetable Soup recipe in a fraction of the time thanks to your Instant Pot! Carrots, potatoes, zucchini, and squash combine with shredded chicken and tons of fresh herbs for a soup that's not only delicious but also incredibly nutritious.
A bowl full of an Instant Pot chicken soup recipe with vegetables.
Yield 4 servings
Prep 25 minutes
Cook 15 minutes
Total 40 minutes
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Ingredients 

  • 1 tablespoon olive oil
  • 1 sweet onion finely diced
  • 3 cloves garlic crushed
  • 4 cups chicken broth regular sodium
  • 4 stalks celery cut into ½-inch pieces
  • ¾ pound carrots cut into ½-inch slices
  • 1 pound red potatoes cut into 1-inch pieces
  • 1 zucchini cut into ½-inch slices
  • 1 yellow squash cut into ½-inch slices
  • 1 pound chicken breasts cut into 4-oz. portions
  • ½ teaspoon thyme dried
  • ½ teaspoon rosemary dried
  • ½ teaspoon tarragon dried
  • ¼ teaspoon paprika
  • ½ – 1 ½ teaspoons salt to taste
  • ¼ teaspoon black pepper
  • ½ cup almond milk milk, or cashew milk, warm
  • 3 tablespoons tapioca starch or corn starch

Instructions 

  • Saute Onion: Set Instant Pot to the sauté function and add olive oil, onions, and garlic. Sauté for 3-4 minutes. Add chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
    1 tablespoon olive oil, 1 sweet onion, 3 cloves garlic, 4 cups chicken broth
  • Add Veggies, Chicken, and Seasoning: Add celery, carrots, potatoes, zucchini, and squash to the Instant Pot. Stir to combine. Add chicken breasts on top of the vegetables. In a small bowl whisk together the thyme, rosemary, tarragon, paprika, salt, and pepper. Add seasoning ingredients to the Instant Pot.
    4 stalks celery, ¾ pound carrots, 1 pound red potatoes, 1 zucchini, 1 yellow squash, 1 pound chicken breasts, ½ teaspoon thyme, ½ teaspoon rosemary, ½ teaspoon tarragon, ¼ teaspoon paprika, ½ – 1 ½ teaspoons salt, ¼ teaspoon black pepper
  • Pressure Cook: Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. Shred the chicken breasts when the soup is done cooking.
  • Make the Slurry: While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.
    ½ cup almond milk, 3 tablespoons tapioca starch
  • Serve chicken vegetable soup with crackers or bread and enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.47 from 49 votes

Video

Notes

  • Herbs: You can also use 3 teaspoons total of FRESH herbs instead of dried.
  • Prep-Ahead: This chicken veggie soup seriously gets better with time… if you have the patience for it.  The flavors somehow meld together even more perfectly if refrigerated for about 24 hours. 
  • Storage: First, let the soup come to room temperature uncovered, and then transfer leftover soup to the refrigerator in an airtight container. Soup will keep well for 3-5 days.
  • Freezing: After following the directions above and letting the soup refrigerate for at least 8 hours.  Store soup in freezer-safe plastic containers or a freezer bag for up to 3-4 months.
  • Reheating: Soup is the absolute BEST when reheated in a pot on the stove.  However, if you’re in a hurry simply pop it in the microwave for a few minutes and it will be ready to enjoy!

      Nutrition

      Calories: 368kcal, Carbohydrates: 44g, Protein: 30g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 72mg, Sodium: 1151mg, Potassium: 1848mg, Fiber: 8g, Sugar: 10g, Vitamin A: 14940IU, Vitamin C: 63.9mg, Calcium: 183mg, Iron: 3.6mg

      Nutrition information is automatically calculated, so should only be used as an approximation.

      Made this recipe?Leave a comment below!
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      Hi, I'm London!

      Come join me as we turn everyday dinners into Weeknight Winners with simple and downright delicious recipes, made mostly from scratch, that will make everyone at the table smile!

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      Comments

      1. if i freeze it in a bag that can fit in a instant pot, do you know how much time in the Instant Pot it would need to heat it up instead of thawing it out or doing it in the microwave?

        1. Great question, Jennifer! It should take about 5 minutes on high pressure. (Plus the additional time it takes for the pot to heat up!) Hope you enjoy the recipe 🙂

      2. 5 stars
        Finally decided to get an instant pot and this was the first recipe we tried (tonight). It was INCREDIBLE! My husband isn’t usually a fan of soups, but this had so much flavor. Thank you!

        1. Yay!! I’m so happy you and your hubby enjoyed the recipe so much, Erica. We’ve actually been eating this daily since my hubby and I just came down with colds. Thanks so much for your comment and rating!

      3. Hello!
        I don’t have a instant pot, I only have a standard slow cooker. Would I be able to do this recipe in a slow cooker?

        1. Hi Bren!! You absolutely can. Simply saute the ingredients in a pan, add all of the ingredients to the slow cooker, and cook for 6 hours on low. Can’t wait to hear what you think!

      4. 5 stars
        I just made this. Seriously so good! I did some things different. I didn’t precook the onion and garlic. I added the onion, garlic, broth, seasonings, and chicken and cooked 10 minutes, Quick released, then added the veg and pressured 5 minutes and QR. I also added some frozen peas at the end and used full fat coconut milk, instead of the almond milk. These didn’t change the essence of the recipe. Thank you so much for a great recipe!

        1. What a great idea to use coconut milk! I bet that added some incredible flavor. You’re so welcome for the recipe. Thanks for your comment and rating! 🙂

      5. 5 stars
        Just had to compliment you on this fabulous recipe! I used bone-in skinless thighs (had on hand) and it was the best chicken soup I’ve ever had. I’ll be back tomorrow to scour through the rest of your stuff. Thanks.

        1. Oh I am so happy to hear that, Clair!! I bet the thighs tasted amazing in their!! I definitely have quite a few Instant Pot recipes so I hope you enjoy 🙂 Thanks for the comment and rating!

      6. 5 stars
        Made this tonight and it was absolutely delicious. I know a recipe is a winner when my husband goes back for seconds. Thanks for another great recipe. Can’t wait to make this again soon!

        1. LOL. That’s totally how I test out my recipes, too… does Cohl go back for another bowl/plate! So happy ya’ll enjoyed the soup. Thanks for your comment/rating, Amber!

      7. 5 stars
        I love soups. So easy to make and highly flavorful too! That’s what you have created here, a superb simple highly flavorful soup! Thank you!

        1. Hi Kristen! Yes, another brand of a pressure cooker (so not an Instant Pot!) should still give you the same results with similar cook time. Thanks so much for your question!