This quick and easy Chicken Vegetable Soup made in the Instant Pot is loaded with fresh veggies like onions, carrots, potatoes and green beans. Add everything to the pot, set it and forget it! A delicious soup the whole family will love.

chicken veggie soup in a black bowl with a spoon and bread on the side

If you still haven’t mustered up the courage to use your Instant Pot, the time is now! I promise it’s easier than you think and the results are chef’s kiss. This Instant Pot Chicken Vegetable Soup is especially perfect for those of us who run around on busy weeknights but still want something cozy and comforting to serve our families.

Speaking of cozy and comforting soups in the Instant Pot, my 20-Minute Tortellini Soup will knock your socks off. So will my White Chicken Chili and Lemon Chicken Soup! And if you want something vegetarian, then my Loaded Veggie Coconut Soup is for you. Now, let’s take a closer look at this Instant Pot Chicken Vegetable Soup recipe.

shot of ingredients. raw chicken, carrots, peas, lemon, potatoes

Instant Pot Chicken Vegetable Soup Ingredients

This ingredient list is fresh and simple and you may already have many of the items on hand. Feel free to swap out for different veggies of your choice. Try adding celery, cauliflower or even squash!

  • Vegetables: onion, carrot, red potatoes and green beans are the bulk of veggies in this soup. A bunch of fresh garlic helps enhance the flavor.
  • Chicken: I use boneless, skinless chicken breasts but feel free to use chicken thighs.
  • Fire Roasted Tomatoes: I always keep a few cans of these on hand. They’re great to throw in soups, casseroles and more. If you can’t find fire roasted, regular diced tomatoes work too.
  • Spices: Salt, pepper, garlic powder and thyme season the veggies super well.
  • Low Sodium Chicken Stock: I prefer to use low sodium stock when possible so I can control the amount of salt in my recipes.
  • Lemon: Fresh lemon always brings dishes to life!
  • Frozen peas: Don’t like peas? Leave them out!
  • Fresh pesto: I love stirring pesto into soups. Adds so much depth of flavor and freshness.
  • Parsley and Parmesan Cheese: For serving. Add as much or as little as you like.

Printable recipe with measurements below

How to make Instant Pot Chicken Vegetable Soup

It couldn’t be easier. You literally add everything to the pot and turn it on! Let me show you how.

  1. To the bowl of an Instant Pot add the onion, carrots, potatoes, green beans, garlic, chicken, tomatoes, salt, pepper, garlic powder, thyme and chicken stock. Cook on high pressure for 15 minutes. 
overhead shot of instant pot with chicken, diced tomatoes and veggies

2. Release pressure and remove chicken to shred.

shredded chicken on a white plate with a fork and 2 full cooked chicken breasts

3. Add the juice from 1 lemon, peas, pesto and parsley and stir to combine. Add the shredded chicken back into the pot.

close up of chicken vegetable soup with a ladle

4. Serve immediately with lots of fresh parmesan cheese.

black bowl full of chicken vegetable soup with a spoon in it

Storage tips

  • To store: Add leftovers to an airtight container for 4 to 5 days in the fridge.
  • To freeze: Pour into a freezer-safe container and store in the freezer for up to 3 months. Make sure you only fill the container about 3/4 full because once soup is frozen it can expand.
  • How to reheat: Thaw frozen soup in the fridge overnight and reheat in the microwave for 2-3 minutes or on the stove top in a pot. (My favorite way)
black bowl full of chicken vegetable soup with a spoon in it

I can’t wait for you make and love this recipe as much as I do. Leave a comment below and let me know what you think!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
black bowl full of chicken vegetable soup with a spoon in it

30-Minute Chunky Instant Pot Chicken Vegetable Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
Print Recipe

Description

This quick and easy Chicken Veggie Soup made in the Instant Pot is loaded with fresh veggies like onions, carrots, potatoes and green beans. Add everything to the pot, set it and forget it! A nourishing soup the whole family will love.

Ingredients

Scale
  • 1 yellow onion, diced
  • 3 large carrots, diced
  • 2 cups quartered red potatoes (about 7–8 medium potatoes)
  • 1 cup greens beans cut into 1-inch pieces
  • 4 garlic cloves, minced
  • 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
  • 1 cup frozen peas
  • 2 tablespoons pesto
  • 2 tablespoons chopped parsley 
  • Parmesan cheese for serving

Instructions

  1. To the bowl of an Instant Pot add the onion, carrots, potatoes, green beans, garlic, chicken, tomatoes, salt, pepper, garlic powder, thyme and chicken stock. Cook on high pressure for 15 minutes.

Did you make this recipe?

Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish