Instant Pot Chicken Vegetable Soup Recipe
Instant pot Chicken Vegetable soup recipe is the best soup for a cold day.Pressure cooker recipes make dinner time so quick! Chicken Veggie soup is hearty!
Servings: 8
Cost: : $12.09 / $1.51 per serving
Ingredients
- 2 Boneless Skinless Chicken Breasts
- ½ onion chopped
- 3 Potatoes peeled and diced
- 16 oz package of frozen vegetables
- 28 oz Crushed Tomatoes (can)
- 14.5 oz Tomato Sauce (can)
- 4 cups chicken broth
- 1 tablespoon Italian Seasoning
- 1 tsp Salt
- ½ tsp Pepper
Instructions
- Add the following ingredients to the Instant Pot: 2 boneless skinless chicken breasts, ½ chopped onion, 3 peeled and diced potatoes, 1 package (16 oz) frozen mixed vegetables, 1 can (28 oz) crushed tomatoes, 1 can (14.5 oz) tomato sauce, 4 cups chicken broth, 1 Tbsp Italian seasoning, 1 tsp salt, ½ tsp pepper.
- Stir everything together until well combined.
- Secure the lid and set the valve to Sealing.
- Cook on High Pressure for 25 minutes.
- When the cooking time is complete, carefully perform a quick release.
- Remove the chicken breasts from the soup and shred them using two forks.
- Return the shredded chicken to the Instant Pot and stir to combine.
- Serve hot with crackers, crusty bread, or a grilled cheese sandwich if desired.
Notes
You can also make this with frozen chicken breast. If you use frozen chicken, cook on high pressure for 25 minutes with a quick release.
Nutrition
Calories: 186kcal | Carbohydrates: 34g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 1185mg | Potassium: 1132mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3338IU | Vitamin C: 32mg | Calcium: 86mg | Iron: 4mg
