Instant Pot Chicken Vegetable Soup
Warm up with a batch of this filling and satisfying instant pot chicken vegetable soup. It's packed full of tasty vegetables that are cooked to perfection in the instant pot!
Servings: 6 servings
Calories: 220kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 4 garlic cloves minced
- 8 cup chicken broth
- 2 cups diced cooked chicken
- 2 cups kale chopped
- 3 celery stalks sliced
- 4 small carrots sliced
- 1/2 cup chopped green beans
- 1/2 cup frozen peas
- 1 4-ounce can mild diced green chilies
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon oregano
- 1 bay leaf
- 2 tablespoons tomato paste
Instructions
- Press sauté button on instant pot.
- Add in olive oil and onion.
- Sauté until onion is soft, about 4 minutes.
- Mix in garlic and cook for 1 more minute, until fragrant.
- Turn instant pot off.
- Pour in chicken broth and deglaze bottom of pot.
- Mix in chicken, kale, celery, carrots, green beans, peas, chilies, salt, pepper, oregano, and bay leaf.
- Whisk in tomato paste.
- Close lid and set pressure release valve to sealing.
- Press manual or pressure cook button and set to 7 minutes.
- Natural pressure release.
- Serve.
Notes
Instant pot chicken vegetable soup can be refrigerated up to 3 days and frozen up to 3 months.
Nutrition
Serving: 1g | Calories: 220kcal | Carbohydrates: 15g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 49mg | Sodium: 1676mg | Fiber: 4g | Sugar: 7g