Instant Pot Healthy Chicken Vegetable Soup Recipe

January is almost done and I’ve done really well with eating healthy meals! (It is the desserts that kill me!) ha ha! I try and get 3 vegetable servings in a day and this Healthy Vegetable Chicken Soup makes that much easier! You just throw everything in your Instant Pot, cook if for 20 minutes, and you are done!

Instant Pot


If you have never heard of an Instant Pot ? they truly are wonderful! I was a little nervous to try it out because I DO NOT like new things. But my husband surprised me for my birthday so I thought I would try it out. Well, I honestly can say I LOVE IT! Instead of cooking my roast for 8 to 10 hours in the slow cooker, It cooked for 60 minutes and was just as tender!

I also threw in some carrots and potatoes so I could have a side dish done all at one time!

Check out the reviews on the Instant Pot on Amazon and join the 1000?s of people who LOVE it! You can read about it HERE.

Serves: 8

Instant Pot Healthy Chicken Vegetable Soup Recipe

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 1 pound carrots (sliced)
  • 1 pound celery (sliced)
  • 1 yellow onion (chopped)
  • 2 boneless skinless chicken breasts
  • 2 teaspoons salt
  • 1 teaspoon Italian seasoning
  • 2 quarts chicken broth


  1. Put your chicken in the bottom of the Instant Pot or Pressure Cooker
  2. Add vegetables, salt, and broth.
  3. Close and lock the lid. Press Manual for High pressure. Set the cooking time to 20 minutes. Once the time is up, quick release the pressure.
  4. Open the lid and add salt and pepper to taste.
  5. Serve hot with a side salad and rolls. Perfect for healthy leftovers for lunch!



914 cal


33 g


74 g


77 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Instant Chicken Soup




Instant Chicken Soup 2


Print Friendly, PDF & Email

Comment on this Recipe

19 Responses to “Instant Pot Healthy Chicken Vegetable Soup Recipe”

  1. Dianne Fairchild
    I have made this recipe several times and it is definitely a winner. Everyone that is eaten it has loved it, they say it taste like it cooked all day. Just a few comments regarding the recipe however, you don't include pepper in the ingredients but you mention it at the end also you never say when to add the Italian seasonings, I add them before I cook the soup when I add the salt and pepper. also you neglect to mention to cut up or Shred the chicken after the soup has cooked. I realize this is obvious from the picture, however I have friends that do not cook and would not realize that they need to cut up the chicken after it's done cooking. All in all this is been a delicious soup and if anyone is doing Weight Watchers it's zero point what a perk!
  2. I used 5 Chicken thighs, more flavorful. Used 4-5 celery, 3 carrots, 1 onion, 1 1/2 chayote, 2 30 oz chicken broth, Italian seasoning, basil, salt, pepper, fish sauce or soy sauce. Cook 20 min. Release. Cut up cabbage add to pot and cook 3 min. Delicious. Serve over brown/white rice . Garnish chop green onions. Quick and satisfying on a cold night.
  3. This soup turned out perfect. I am on WW so it will be a nice zero point soup. I can see adding cooked brown rice or pasta if you are ok with the extra starch. I plan to keep mine as is and add pasta or rice to individual servings (ie. if hubby wants a heartier soup). This should freeze well. I am impressed with the wonderful flavor from cooking it in the Instant Pot.

Leave a Comment