Name: 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 yellow onion, diced; 3 large carrots, diced; 2 cups quartered red potatoes (about 7-8 medium potatoes); 1 cup green beans cut into 1-inch pieces; 4 garlic cloves, minced; 1 cup frozen peas; 1 ½ pounds boneless, skinless chicken breasts or thighs (if breasts are large, cut them in half); 1 (14.5 oz) can fire roasted diced tomatoes; 2 ½ teaspoons salt; ¼ teaspoon pepper; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 3 cups low sodium chicken stock; 1 lemon (juice only); 2 tablespoons pesto; 2 tablespoons chopped parsley; Parmesan cheese for serving

If you’re craving a cozy, hearty, and truly satisfying homemade soup that comes together without a fuss, then you’re going to absolutely adore this 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe. It’s packed with tender chicken, colorful veggies, and a bright splash of lemon that just wakes up your taste buds. Trust me, once you try this, it’ll quickly become one of your go-to weeknight dinners — especially when you want something wholesome but fast!

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Why You’ll Love This Recipe

Super Quick and Easy: With just about 30 minutes from start to finish, it’s perfect for busy evenings when you still want something homemade.
Loaded with Veggies: From carrots to green beans and potatoes, this soup is a healthy, colorful boost in every bowl.
Rich, Chunky Goodness: The chicken stays tender but chunky, giving you satisfying bites rather than a thin broth.
Flavor-Packed and Fresh: The pesto and lemon juice add that extra zing and freshness that makes this far from your average soup.

A close-up view of a clear broth chicken soup with many visible layers inside a silver pot, showing shredded white chicken pieces scattered throughout, bright green peas dotting the soup, and chunks of orange carrot slices and white potato pieces adding texture. There are also green bean pieces and red tomato chunks mixed in, all floating in a golden-brown broth with small herbs sprinkled throughout. A metal ladle lifts a large piece of white potato amid the vegetables and chicken, with a metal spoon handle partially seen on the right side. The soup looks warm and hearty, filled with soft and chunky ingredients in a rich broth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how these simple ingredients work together to create layers of flavor without making your shopping list feel overwhelming. Plus, most of these are staples you might already have on hand!

Yellow Onion: Adds a sweet, aromatic base that softens beautifully in the pot.
Carrots: Bring natural sweetness and a lovely pop of orange color.
Red Potatoes: I like quartered for chunky texture that holds up well in the Instant Pot.
Green Beans: Use fresh or frozen — they add crunch and vibrant green.
Garlic Cloves: Minced to infuse the broth with that irresistible savory warmth.
Chicken Breasts or Thighs: Boneless and skinless, cut smaller if needed for even cooking.
Fire Roasted Diced Tomatoes: Adds smoky depth and a little bit of tang.
Salt, Pepper, Garlic Powder, Dried Thyme: Season generously to layer flavors.
Low Sodium Chicken Stock: I always go low sodium so I can control the salt level perfectly.
Lemon: Juice brightens the soup, giving it a fresh, lively finish.
Frozen Peas: Stir in at the end for sweetness and color.
Pesto: My secret ingredient — it adds richness and herbaceous aroma.
Chopped Parsley: For garnish and a fresh herbal punch.
Parmesan Cheese: Grated on top — your family will thank you!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe is how easy it is to tweak based on what you have and what you love. Don’t hesitate to swap veggies or seasonings to make it your own!

Vegetarian Option: Swap the chicken for extra beans or lentils and use vegetable broth instead — still filling and full of flavor.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce after cooking if you like some heat.
Seasonal Veggies: I sometimes swap green beans for zucchini in summer or add chopped kale for extra greens in winter.
Low Carb Version: Replace potatoes with cauliflower florets to reduce carbs but keep that chunky texture.

How to Make 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe

Step 1: Get Your Instant Pot Ready and Load it Up

First things first — dice the yellow onion and carrots, quarter your red potatoes, and trim and cut green beans into 1-inch pieces. Toss everything into the Instant Pot along with the minced garlic, chicken, fire roasted tomatoes, and seasonings. Pour in the chicken stock and make sure all the ingredients are submerged enough for even cooking. I like to give it a quick stir so nothing sticks to the bottom, which helps avoid the dreaded burn warning.

Step 2: Cook Under Pressure for Tender, Chunky Goodness

Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes. This timing locks in the flavors beautifully while ensuring the chicken is perfectly cooked through. When the timer beeps, do a quick release — that’s my favorite because it stops the cooking immediately and keeps those veggies from getting mushy.

Step 3: Shred Chicken & Finish with Freshness

Once the pressure is fully released, carefully open the lid and remove the chicken breasts or thighs to shred them with two forks. Here’s a trick I discovered: shredding the chicken outside the pot helps keep the soup chunky instead of turning it all into a smooth puree. Next, stir in the juice of one fresh lemon, add frozen peas, pesto, and chopped parsley. Finally, fold in the shredded chicken and give it a good stir to combine everything evenly before serving.

I love how that pesto adds a lush, savory touch, and the lemon juice gives it a brightness that makes this soup feel fresh even on chilly nights.

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Pro Tips for Making 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe

Use Fresh Herbs If Possible: While dried thyme works great, adding fresh parsley or basil at the end really brightens the flavor and adds a fresh finish.
Avoid Overcooking the Chicken: I learned that removing and shredding the chicken after pressure cooking keeps it tender and juicy without falling apart too much.
Don’t Skip the Lemon: Adding lemon juice at the end lifts the whole soup — it prevents the flavors from feeling heavy and dull.
Check Your Instant Pot Seal: Before you start cooking, make sure your Instant Pot’s silicone ring is seated properly to avoid pressure release issues.

How to Serve 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe

Two black bowls filled with chicken and vegetable soup sit on a white marbled surface. Each bowl shows a clear broth base with shredded white chicken pieces spread throughout. Bright orange carrot slices, green peas, and green beans add color, along with chunks of light brown mushrooms and small red tomato pieces. The soup is topped with finely chopped green herbs and a sprinkle of grated cheese. Around the bowls are slices of light brown bread and lemon wedges, with four shiny metal spoons placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always pile on freshly grated Parmesan cheese right before serving — it melts into the warm soup and adds a subtle salty creaminess that’s irresistible. Sometimes I also sprinkle a little extra chopped parsley for freshness and color. If I want a little extra texture, crispy croutons on top are an easy favorite.

Side Dishes

This soup pairs so well with a simple green salad or crusty baguette to sop up all that cozy broth. My family goes crazy for toasted garlic bread alongside — easy but elevates the meal instantly.

Creative Ways to Present

For special dinners, I like serving this soup in hollowed-out mini pumpkins or rustic bread bowls — it’s such a fun way to impress guests without extra effort. A sprinkle of microgreens or edible flowers on top adds a fancy touch that really delights people!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find that this soup keeps well for up to 4 days. The potatoes stay tender but don’t get mushy, and the chicken holds its texture nicely.

Freezing

Great news: this 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe freezes beautifully. Just cool it completely before transferring to freezer-safe containers or bags, and it lasts for up to 3 months. I like to leave out the fresh parsley and Parmesan when freezing and add those fresh when I reheat.

Reheating

I gently reheat leftovers on the stove over medium-low heat, stirring occasionally to keep the soup smooth and prevent sticking. If it seems too thick, I add a splash of chicken broth or water to loosen it up. You can also microwave single servings in a covered bowl, stirring halfway through.

FAQs

Can I use frozen chicken for this soup?

Yes! One of the beauties of the Instant Pot is that it can cook from frozen chicken breast or thighs. Just increase the cooking time to 20 minutes on high pressure instead of 15, and be sure to allow for natural pressure release after cooking to ensure the chicken is tender and cooked through.
What can I substitute for pesto if I don’t have any?

If you don’t have pesto on hand, you can substitute with a tablespoon of olive oil mixed with a chopped garlic clove and some fresh basil or parsley. It won’t be exactly the same but still adds great flavor and richness to the soup.
How do I avoid overcooked vegetables in this recipe?

Because the Instant Pot cooks everything together, timing is key — 15 minutes at high pressure works perfectly for the mix of potatoes, carrots, and green beans here as they cook at roughly the same rate. Adding delicate veggies like peas after cooking helps maintain their texture and color.
Is this soup gluten-free?

Absolutely! All the ingredients are naturally gluten-free, just double-check your chicken stock and pesto to confirm they don’t contain any added gluten ingredients.

Final Thoughts

I absolutely love how this 30-Minute Chunky Instant Pot Chicken Vegetable Soup Recipe balances ease, nutrition, and flavor all in one pot. When I first tried it, I was blown away by how the lemon and pesto transformed a simple chicken veggie soup into something so vibrant and satisfying. Whether you’re feeding a busy family or just want a comforting meal at the ready, this one hits all the right notes. Give it a try — I’m pretty sure it’ll become a household favorite just like it did in mine!