Instant Pot Chicken Vegetable Soup Recipe

Instant Pot Chicken Vegetable Soup Recipe 

You are going to love this Instant Pot Chicken and Vegetable Soup Recipe. We shared with you earlier how to make Instant Pot Beef Vegetable Soup Recipe. Now it’s time for this delicious chicken veggie soup. It’s warm and comforting. Just perfect for a cold winter’s day.

I have really enjoyed my instant pot. Cooking is so quick and easy but tastes like you have slow cooked it for hours! It’s the perfect thing for busy families.

If you don’t have an electric pressure cooker yet, I have an Instant Pot and and love it. You can find the Instant pot on sale here. We use it weekly with so many different  electric pressure cooker recipe. I think you will love how easy an Instant pot makes meal time.

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Let’s get started making this amazing Instant Pot Chicken Vegetable Soup Recipe!

It is comfort food in a bowl. The perfect meal to serve a crowd on a cold day! Serve it with some warm French bread or soup crackers.

Ingredients:

• 2 lbs of chicken breasts, diced
• 1/2 onion chopped
• 1 can of lima beans or 1 cup frozen
• 1 16 oz package of frozen vegetables
• 1 28 oz can of crushed tomatoes
• 1 14.5 oz can of tomato sauce
• 2 cups of water (or chicken broth)
• 1 tablespoon of Italian Seasoning
• salt and pepper to taste

How to make Instant pot chicken vegetable soup:

1. First, Place the diced chicken at the bottom of the Instant pot.
2. Second, Combine all of the ingredients in the pot.
3. Next, Stir to combine.
4. Add the lid and set to sealing. Set the pressure to high for 5 minutes.
5. Do a quick release or you can do the natural release. Remove the lid. Stir and enjoy!
6. Finally, Serve with freshly grated parmesan cheese and your favorite rolls.

This soup is so filling and super easy to make! My kind of meal 🙂

Instant Pot Chicken Vegetable Soup Recipe

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Easy and filling Chicken Veggie soup the entire family will love. It comes together quickly and easily in the Instant pot!

Author: Eating on a Dime

Recipe type: Instant Pot

Cuisine: Soup

Serves: 8

Ingredients

• 2 lbs of chicken breasts, diced
• ½ onion chopped
• 1 can of lima beans or 1 cup frozen
• 1 16 oz package of frozen vegetables
• 1 28 oz can of crushed tomatoes
• 1 14.5 oz can of tomato sauce
• 2 cups of water (or chicken broth)
• 1 tablespoon of Italian Seasoning
• salt and pepper to taste

Instructions

1. First, Place the diced chicken at the bottom of the Instant pot.
2. Second, Combine all of the ingredients in the pot.
3. Next, Stir to combine.
4. Add the lid and set to sealing. Set the pressure to high for 5 minutes.
5. Do a quick release or you can do the natural release. Remove the lid. Stir and enjoy!
6. Finally, Serve with freshly grated parmesan cheese and your favorite rolls.

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Doesn’t this Chicken Veggie soup sound amazing?

Curl up with a big bowl on a cold day with this warm soup. It’s sure to be a hit with everyone! You will love how easy it is and such a time saver in the instant pot.

You an easily omit or add veggies based on your families tastes. It’s such a crowd pleaser and perfect when you have a big group to feed. So good!

Try these other pressure cooker recipes:

• Mississippi Pot Roast Pressure Cooker Recipe
• Brown Sugar Carrots Pressure Cooker recipe
• Easy Spanish Rice Pressure Cooker Recipe
• Brown Rice Pressure Cooker Recipe
• Healthy Chicken Tacos Pressure Cooker Recipe