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Instant Pot Chicken Vegetable Soup

Print Recipe
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 the chicken thighs, chicken broth, carrots, celery, onion, garlic, frozen vegetables, diced tomatoes, Italian seasoning, thyme, salt, and pepper to the Instant Pot.
  2. Close the lid and set the valve to sealing. Cook on high pressure for 15 minutes.
  3. Allow for a natural pressure release for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.
  4. Remove the chicken thighs from the pot and shred the meat using two forks, discarding the bones. Return the shredded chicken to the soup.
  5. Stir in the fresh parsley and taste to adjust seasonings. Serve hot.