Name: Instant Pot Healthy Chicken Vegetable Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound carrots (sliced); 1 pound celery (sliced); 1 yellow onion (chopped); 2 boneless skinless chicken breasts; 2 teaspoons salt; 1 teaspoon italian seasoning; 2 quarts chicken broth

Instant Pot Healthy Chicken Vegetable Soup Recipe

January is almost done and I’ve done really well with eating healthy meals! (It is the desserts that kill me!) ha ha! I try and get 3 vegetable servings in a day and this Healthy Vegetable Chicken Soup makes that much easier! You just throw everything in your Instant Pot, cook if for 20 minutes, and you are done!

If you have never heard of an Instant Pot ? they truly are wonderful! I was a little nervous to try it out because I DO NOT like new things. But my husband surprised me for my birthday so I thought I would try it out. Well, I honestly can say I LOVE IT! Instead of cooking my roast for 8 to 10 hours in the slow cooker, It cooked for 60 minutes and was just as tender!

I also threw in some carrots and potatoes so I could have a side dish done all at one time!

Check out the reviews on the Instant Pot on Amazon and join the 1000?s of people who LOVE it! You can read about it HERE.

Looking for more Instant Pot soup recipes? Click here for our top 100 Instant Pot Soups, Chilis, and Stew recipes!

Instant Pot Healthy Chicken Vegetable Soup Recipe

5 from 2 votes

A delicious and healthy chicken soup that is DONE in less than 30 minutes!

Prep Time 10

Cook Time 20

Total Time 30

Save Print Pin

Ingredients

Equipment

Instant Pot

Instructions

Put your chicken in the bottom of the Instant Pot or Pressure Cooker
Add vegetables, salt, and broth.
Close and lock the lid. Press Manual for High pressure. Set the cooking time to 20 minutes. Once the time is up, quick release the pressure.
Open the lid and add salt and pepper to taste.
Serve hot with a side salad and rolls. Perfect for healthy leftovers for lunch!

Nutrition

Calories: 83 kcal · Carbohydrates: 10 g · Protein: 8 g · Fat: 1 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 18 mg · Sodium: 1565 mg · Potassium: 646 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 9744 IU · Vitamin C: 23 mg · Calcium: 65 mg · Iron: 1 mg

Cuisine: American

Course: Main Course, Soup

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Instant Chicken Soup

Instant Chicken Soup 2

Questions & Reviews

Nathalie zenni says:

Are you using the InstaPot Duo or Lux? Thanks!

Becki says:

Could you please put the serving size so I know if I need to double the recipe? I've noticed another recipe of yours that didn't have the serving size and it makes it kind of difficult to know how much I need to make. Thank you!!

Carrie says:

Can I use frozen chicken breasts? Thank you.

Sherry says:

Made this tonight using my new Instant Pot Lux. Used frozen chicken breasts and cooked for 15 minutes instead of 20 based on a friend's suggestion and it turned out perfectly! This is the first thing I have tried, definitely a keeper!

Linda says:

Can I make in the morning and let it sit on warm all day until dinner? My concern is that the chicken will become rubbery tasting from warming all day.

Tiffany says:

Yes, I used a frozen chicken breast in mine last night and it worked great!

Patricia Bucino says:

Please let me know how many people will this recipe serve. Thanks.

Rachel says:

It makes approximately 8-10cups. I am doubling it for my family of 2 adults 2 teens 2 kids and toddler ... hope that helps everyone

Dianne Fairchild says:

I have made this recipe several times and it is definitely a winner. Everyone that is eaten it has loved it, they say it taste like it cooked all day. Just a few comments regarding the recipe however, you don't include pepper in the ingredients but you mention it at the end also you never say when to add the Italian seasonings, I add them before I cook the soup when I add the salt and pepper. also you neglect to mention to cut up or Shred the chicken after the soup has cooked. I realize this is obvious from the picture, however I have friends that do not cook and would not realize that they need to cut up the chicken after it's done cooking. All in all this is been a delicious soup and if anyone is doing Weight Watchers it's zero point what a perk!

Marian says:

I’m using frozen chicken tenderloins. Would the time be different?

Julie says:

How long would you cook it if you were using rotisserie chicken?

Clare says:

I would just cook everything other than the chicken first, then stir the chicken into the hot soup to heat it. Don't want that chicken overcooked!

My M says:

I used 5 Chicken thighs, more flavorful. Used 4-5 celery, 3 carrots, 1 onion, 1 1/2 chayote, 2 30 oz chicken broth, Italian seasoning, basil, salt, pepper, fish sauce or soy sauce. Cook 20 min. Release. Cut up cabbage add to pot and cook 3 min. Delicious. Serve over brown/white rice . Garnish chop green onions. Quick and satisfying on a cold night.

My M says:

Forgot to mention, chicken thighs were FROZEN. First time I cooked it this way … frozen. But it turned out so tasty and chicken soft.

Katie says:

Thanks you! Love reading comments to find what people did different and will try your additions & thighs tonight! 🤤

Christa Petersen says:

Could this soup be frozen? Based on the ingredients it looks like it would do fine, but just wanted to check. Thanks!

Cyd says:

You can freeze this soup in a freezer container.

Linda says:

This soup turned out perfect. I am on WW so it will be a nice zero point soup. I can see adding cooked brown rice or pasta if you are ok with the extra starch. I plan to keep mine as is and add pasta or rice to individual servings (ie. if hubby wants a heartier soup). This should freeze well. I am impressed with the wonderful flavor from cooking it in the Instant Pot.

Donna Arthur says:

I would like to know if you can use canned chicken breast in the chicken soup and how long the cooking time would be in the instant pot.

Liz Cheetham says:

This is my go to recipe — my whole family loves it

Jon Gerton says:

Great tasting and easy recipe! I added a can of tomato paste to give it added flavor. Worked well with the fresh basil added before serving.

Norm says:

can I use frozen chicken?

Momma Cyd says:

Yes, just add the frozen chicken breasts into the instant pot.

Nena says:

This soup has the best flavor of any chicken soup recipe I've tried. Very well-balanced. The pound of celery and carrots, along with a medium-to-large onion, makes all the difference. I made it one night when my husband was sick with a cold. To add a few extra healthy calories for him, I served chickpea pasta on the side. We added that to our bowls, and it was delicious. This recipe is a keeper! Thank you!

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Nathalie zenni says:

Are you using the InstaPot Duo or Lux? Thanks!
Becki says:

Could you please put the serving size so I know if I need to double the recipe? I've noticed another recipe of yours that didn't have the serving size and it makes it kind of difficult to know how much I need to make. Thank you!!
Carrie says:

Can I use frozen chicken breasts? Thank you.
Sherry says:

Made this tonight using my new Instant Pot Lux. Used frozen chicken breasts and cooked for 15 minutes instead of 20 based on a friend's suggestion and it turned out perfectly! This is the first thing I have tried, definitely a keeper!
Linda says:

Can I make in the morning and let it sit on warm all day until dinner? My concern is that the chicken will become rubbery tasting from warming all day.
Tiffany says:

Yes, I used a frozen chicken breast in mine last night and it worked great!
Patricia Bucino says:

Please let me know how many people will this recipe serve. Thanks.
Rachel says:

It makes approximately 8-10cups. I am doubling it for my family of 2 adults 2 teens 2 kids and toddler ... hope that helps everyone
Dianne Fairchild says:

I have made this recipe several times and it is definitely a winner. Everyone that is eaten it has loved it, they say it taste like it cooked all day. Just a few comments regarding the recipe however, you don't include pepper in the ingredients but you mention it at the end also you never say when to add the Italian seasonings, I add them before I cook the soup when I add the salt and pepper. also you neglect to mention to cut up or Shred the chicken after the soup has cooked. I realize this is obvious from the picture, however I have friends that do not cook and would not realize that they need to cut up the chicken after it's done cooking. All in all this is been a delicious soup and if anyone is doing Weight Watchers it's zero point what a perk!
Marian says:

I’m using frozen chicken tenderloins. Would the time be different?
Julie says:

How long would you cook it if you were using rotisserie chicken?
Clare says:

I would just cook everything other than the chicken first, then stir the chicken into the hot soup to heat it. Don't want that chicken overcooked!
My M says:

I used 5 Chicken thighs, more flavorful. Used 4-5 celery, 3 carrots, 1 onion, 1 1/2 chayote, 2 30 oz chicken broth, Italian seasoning, basil, salt, pepper, fish sauce or soy sauce. Cook 20 min. Release. Cut up cabbage add to pot and cook 3 min. Delicious. Serve over brown/white rice . Garnish chop green onions. Quick and satisfying on a cold night.
My M says:

Forgot to mention, chicken thighs were FROZEN. First time I cooked it this way … frozen. But it turned out so tasty and chicken soft.
Katie says:

Thanks you! Love reading comments to find what people did different and will try your additions & thighs tonight! 🤤
Christa Petersen says:

Could this soup be frozen? Based on the ingredients it looks like it would do fine, but just wanted to check. Thanks!
Cyd says:

You can freeze this soup in a freezer container.
Linda says:

This soup turned out perfect. I am on WW so it will be a nice zero point soup. I can see adding cooked brown rice or pasta if you are ok with the extra starch. I plan to keep mine as is and add pasta or rice to individual servings (ie. if hubby wants a heartier soup). This should freeze well. I am impressed with the wonderful flavor from cooking it in the Instant Pot.
Donna Arthur says:

I would like to know if you can use canned chicken breast in the chicken soup and how long the cooking time would be in the instant pot.
Liz Cheetham says:

This is my go to recipe — my whole family loves it
Jon Gerton says:

Great tasting and easy recipe! I added a can of tomato paste to give it added flavor. Worked well with the fresh basil added before serving.
Norm says:

can I use frozen chicken?
Momma Cyd says:

Yes, just add the frozen chicken breasts into the instant pot.
Nena says:

This soup has the best flavor of any chicken soup recipe I've tried. Very well-balanced. The pound of celery and carrots, along with a medium-to-large onion, makes all the difference. I made it one night when my husband was sick with a cold. To add a few extra healthy calories for him, I served chickpea pasta on the side. We added that to our bowls, and it was delicious. This recipe is a keeper! Thank you!