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

30-Minute Chunky Instant Pot Chicken Vegetable Soup

  • 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


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.


  • 1 yellow onion, diced
  • 3 large carrots, diced
  • 2 cups quartered red potatoes (about 78 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


  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.