This hearty, healthy Instant Pot Chicken Vegetable Soup is the perfect cold-day nourishment for your body and soul.
If your family loves soup as much as mine, then you’ll want to check out my entire collection of Instant Pot Soup Recipes too!
Instant Pot Chicken Vegetable Soup
‘Tis the season for over-indulgence. Once Halloween hits, I feel like we’re in a never-ending parade of celebrations and sweets. Instant Pot Chicken Vegetable Soup is the perfect counterbalance. Curl up with a bowl when you’re craving comfort food – full of chicken and vegetables, it will fill you up with no guilt attached.
I love to load my soups up with different vegetables – the variety in textures makes each bite interesting – and Instant Pot Chicken Vegetable Soup includes some of my favorites. Carrots and parsnips create a bulk of the soup and add a ton of flavor, but if they’re not your cup of tea, you can bulk up this soup with any of your favorite vegetables.
The other star of Instant Pot Chicken Vegetable Soup is the bone-in chicken thighs. Cooking with the bone will add a great flavor to this soup! When the soup is done, you’ll remove the chicken to take out the bones and shred it.
This soup is a breeze to prep. You just add everything to the Instant Pot and set the cook time. Since it’s a mostly hands-off soup, it’s a great dinner option for busy nights. This will also reheat great for lunches!
I love to serve this with a nice loaf of crusty bread. It’s perfect for sopping up any remaining broth in your bowl.
If your day allows a few extra minutes in the morning or you don’t have an Instant Pot yet, then you’ll want to check out my Slow Cooker Chicken Vegetable Soup. And when you do get an Instant Pot then you’ll definitely want to check out my free Instant Pot School with too many free goodies to go into details here!
Instant Pot Chicken Vegetable Soup
Ingredients
- 2-3 lbs. bone in chicken thighs, skin removed
- 1 onion, chopped
- 3 cloves garlic, crushed
- 4-6 parsnips, chopped
- 3-4 carrots, chopped
- ½ green pepper, chopped
- 2 celery stalks, chopped
- 46 oz. tomato juice
- 4 cups water
- Salt and pepper, to taste
Instructions
- Place all ingredients in the Instant Pot.
- Set manual cook time for 20 minutes. Let the pressure release naturally for 10 minutes, then release remaining pressure.
- Remove the chicken to a cutting board. Remove bones and shred.
- Return chicken to the pot and stir to combine.
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