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–+ servings

Homemade Chicken & Vegetable Soup One Pot Recipe

This hearty chicken and vegetable soup is made effortlessly in the Instant Pot, offering a one-pot meal that's comforting and flavorful. Perfect for a wholesome dinner, this one pot recipe brings together tender chicken and fresh vegetables in a rich, homemade broth.
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Total Time 2 hours 35 minutes
Course Soup
Cuisine American, Western
Servings 6 to 8 people

Equipment

  • Instant Pot (or electric pressure cooker)
  • Fine mesh strainer

Ingredients
  

For the Broth:

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 1 tablespoon tomato paste
  • 3 pounds whole chicken legs backs, and/or wings, hacked into 2-inch pieces
  • 9 cups water
  • 1 tablespoon table salt
  • 4 sprigs fresh thyme or ½ teaspoon dried thyme
  • 2 bay leaves

For the Soup:

  • 1 pound boneless skinless chicken breasts, trimmed
  • 4 carrots peeled and cut into 1/2-inch pieces (2 cups)
  • 3 celery ribs cut into 1/2-inch pieces (1 1/2 cups)

Instructions
 

Prepare the Broth:

  • Set the Instant Pot to its highest sauté or browning function. Heat the oil until shimmering. Add onion and tomato paste, cooking for about 5 minutes until softened and lightly browned.
  • Add chicken pieces, water, salt, thyme sprigs, and bay leaves. Stir to combine.

Cook the Broth:

  • Secure the lid and close the pressure release valve. Select the high-pressure cook function and set it for 1 hour.
  • Turn off the pressure cooker and let the pressure release naturally for 15 minutes. Perform a quick-release for any remaining pressure, then carefully remove the lid.

Strain the Broth:

  • Use a slotted spoon to remove chicken pieces. Strain the broth through a fine-mesh strainer into a large container, discarding solids. Let the broth settle for 5 minutes, then skim excess fat from the surface. You should have about 9 cups of broth; add water if needed.

Make the Soup:

  • Return the broth to the Instant Pot and set it to sauté or browning mode. Add chicken breasts, carrots, and celery. Partially cover and cook until the chicken reaches 165°F and vegetables are tender (15 to 20 minutes).

Shred the Chicken and Serve:

  • Transfer cooked chicken breasts to a cutting board. Let cool slightly, then shred into bite-sized pieces with two forks.
  • Stir shredded chicken into the soup and heat through for about 2 minutes. Season with salt and pepper to taste. Serve warm.
Keyword Easy chicken soup recipe, Healthy soup ideas, Instant Pot soup recipe, one-pot chicken recipes, Pressure cooker vegetable soup
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