Instant-Pot Chicken Vegetable Soup (Pressure Cooker)

Please refer to your specific pressure cooker manual for complete product cooking use. Every model and brand will be slightly different. If your pressure cooker does not have a searing function, you can pre-sear on a pan over the cooktop or just skip the searing steps. This recipe was tested in the 6qt. Instant Pot. Depending on your pressure cooker's functions, you may want to sauté the onions, garlic, and chicken on a pan first, and then add them into the pressure cooker and continue the recipe from there.

Total Time45

Servings: servings

Calories: 213kcal

Ingredients

1 pound (455g) boneless skinless chicken breast
1 Tablespoon (15ml) cooking oil
1/2 onion , diced
2 cloves garlic , minced
5 cups (1180ml) chicken broth
1 bay leaf
1/4 teaspoon dried thyme leaves
2 teaspoons (10ml) Worcestershire sauce
1/2 teaspoon kosher salt
additional salt and pepper , to taste (optional)
1 carrot , diced
2 stalks celery , diced
1 small zucchini , cubed
1 cup (240ml) chopped broccoli (optional)
minced parsley for garnish (optional)

Equipment

Pressure Cooker (Instant Pot)

Instructions

Turn Instant Pot on "Saute" settings, add olive oil, then add onions and garlic. Cook until soft.
Add chicken and sear on both sides until brown. Add broth, bay leaf, thyme leaves, worcestershire, salt and pepper.
Close the lid and pressure cook on high pressure for 15 minutes. (These are the steps we did for our Instant Pot- Press "Cancel" to stop the "Saute" setting. Press the "Manual" button. Set the time to 15 minutes.)
After the cooking time is complete, press "Cancel" and carefully release the pressure.
Once pressure completely releases, open lid and gently shred the chicken. If you like cubed chicken in your soup, you can remove the chicken then cut it into small bite sized pieces and then return to the broth.
Add the carrots, celery and zucchini. Close lid and pressure cook for an additional 5 minutes. When cooking has finished press "Cancel" and release the steam pressure again.
Add the broccoli, stir the hot soup so that the broccoli can quickly cook to become tender. If you like soft broccoli you can always add it together with the rest of the veggies. We don't want our broccoli to get too mushy, that's why we add it last.
Season to taste with additional salt and pepper. Garnish soup with minced parsley. Serve warm.

Course: Soup

Cuisine: American

Nutrition