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Instant Pot Chicken Vegetable Soup on a plate

Instant Pot Chicken Vegetable Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds bone-in skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 3 medium carrots peeled and sliced
  • 2 celery stalks sliced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups frozen mixed vegetables
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Add chicken, broth, carrots, celery, onion, garlic, frozen vegetables, tomatoes, Italian seasoning, thyme, salt, and pepper to Instant Pot.
  2. Close lid; set valve to sealing. Cook on high pressure 15 minutes.
  3. Release pressure naturally 10 minutes; carefully turn valve to vent remaining pressure.
  4. Remove chicken; shred with two forks, discarding bones. Return meat to soup.
  5. Stir in parsley; taste and adjust seasoning. Serve hot.