Description
A hearty and nutritious 30-minute chunky chicken vegetable soup made effortlessly in the Instant Pot. Packed with fresh vegetables like carrots, potatoes, green beans, and flavorful seasonings, this comforting soup is topped with pesto, parsley, and Parmesan cheese for an extra burst of flavor. Perfect for a quick family meal that’s both wholesome and satisfying.
Ingredients
Scale
Vegetables
- 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
Protein
- 1 ½ pounds boneless, skinless chicken breasts or thighs (if breasts are large, cut them in half)
Pantry
- 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
Finishing Touches
- 1 lemon (juice only)
- 2 tablespoons pesto
- 2 tablespoons chopped parsley
- Parmesan cheese for serving
Instructions
- Prepare Ingredients: Dice the yellow onion, carrots, and quarter the red potatoes. Cut green beans into 1-inch pieces and mince garlic. If using large chicken breasts, cut them in half for even cooking.
- Add to Instant Pot: Place the diced onion, carrots, potatoes, green beans, minced garlic, chicken, fire roasted diced tomatoes, salt, pepper, garlic powder, dried thyme, and chicken stock into the bowl of the Instant Pot. Stir gently to combine.
- Pressure Cook: Secure the lid on the Instant Pot and set it to cook on high pressure for 15 minutes. Ensure the valve is set to sealing.
- Release Pressure and Shred Chicken: Once cooking is complete, carefully release the pressure using the quick release method. Remove the chicken from the pot and shred it thoroughly using two forks.
- Add Finishing Ingredients: Stir in the juice of one lemon, frozen peas, pesto, and chopped parsley into the soup. Mix well to combine all flavors.
- Combine and Serve: Return the shredded chicken back into the Instant Pot and stir to incorporate. Serve the soup immediately, topped generously with fresh Parmesan cheese.
Notes
- This quick and easy Instant Pot Chicken Vegetable Soup is loaded with fresh veggies and makes for a nourishing meal your whole family will enjoy.
- The Instant Pot cooking method allows you to add all ingredients at once, making it a convenient one-pot recipe.
- Adjust the salt according to your taste and dietary needs.
- For a creamier texture, you can add a splash of cream or milk before serving, although this will change the nutritional profile.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
