Best 3 Instant Pot Italian Chicken Veggie Soup Recipe By Tasty Recipes

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If you're looking for a hearty, flavorful soup that's packed with vegetables and chicken, then this instant pot Italian chicken veggie soup recipe from Tasty is the perfect choice. This easy-to-make soup is made with simple, everyday ingredients and can be on your table in just 30 minutes. The combination of tender chicken, crisp vegetables, and a flavorful broth makes this soup a hit with the whole family.

Here are our top 3 tried and tested recipes!

INSTANT POT ITALIAN CHICKEN & VEGGIE SOUP RECIPE BY TASTY



Instant Pot Italian Chicken & Veggie Soup Recipe by Tasty image

Here's what you need: olive oil, medium sweet onion, Prego® Traditional Italian Sauce, Swanson Chicken Broth, celery stalks, medium carrots, red potato, medium zucchinis, chicken breast, kosher salt, ground black pepper, fresh parsley

Provided by Prego

Categories     Lunch

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 medium sweet onion, finely diced
1 jar Prego® Traditional Italian Sauce
7 cups Swanson Chicken Broth
4 celery stalks, cut into ½-inch (1.24 cm) pieces (option to swap for your favorite veggie)
2 medium carrots, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
1 lb red potato, cut into 1 inch (2.5 cm) (option to swap for your favorite veggie)
2 medium zucchinis, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
1 lb chicken breast, cut in half
kosher salt
ground black pepper
¼ cup fresh parsley, chopped, for garnish (optional)

Steps:

  • Turn the Instant Pot to the sauté function and add the olive oil. When the oil is hot, add the onion and sauté for 3 minutes, until soft and starting to brown.
  • Add the Prego® Traditional Italian Sauce and Swanson Chicken Broth and stir to combine. Add the celery, carrots, potatoes, and zucchini, then place the chicken breast portions on top.
  • Close and lock the lid of the Instant Pot. Cook on high pressure for 8 minutes, then release the pressure.
  • Remove the chicken from the pot, shred, then return to the soup. Season to taste with salt and pepper.
  • Ladle the soup into bowls and garnish with parsley.
  • Enjoy!

CHICKEN AND VEGGIE MISO SOUP (INSTANT POT VERSION)



Chicken and Veggie Miso Soup (Instant Pot Version) image

This Instant Pot miso soup is a Japanese-inspired take on chicken noodle soup. It's full of fresh ingredients and has a delicious flavor!

Provided by JoDee Phillips

Categories     Soup

Time 1h10m

Yield 8

Number Of Ingredients 15

1 tablespoon grapeseed oil, or more to taste
5 medium carrots, chopped
2 medium leeks, diced
5 ounces shiitake mushrooms, sliced
1 onion, diced
2 pounds skinless, boneless chicken thighs
1 pinch salt and ground black pepper to taste
8 cups chicken broth
½ cup miso paste
8 cloves garlic, minced
1 tablespoon soy sauce
1 (2 inch) piece ginger root, grated
1 dash Sriracha sauce, or to taste
½ head napa cabbage, torn into pieces
1 head baby bok choy, cleaned and sliced

Steps:

  • Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Sauté setting until softened, about 5 minutes.
  • Season chicken thighs with salt and pepper; add to the pot. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to the manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
  • Remove chicken thighs and shred with 2 forks on a cutting board; return to the pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy; cook until softened, about 5 minutes.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 17.4 g, Cholesterol 74.5 mg, Fat 11.1 g, Fiber 3.4 g, Protein 24.3 g, SaturatedFat 2.5 g, Sodium 2047.2 mg, Sugar 6.4 g

PRESSURE COOKER LOADED CHICKEN VEGGIE SOUP



Pressure Cooker Loaded Chicken Veggie Soup image

When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle, but uses a variety of veggies instead of noodles for even more nutrition. Plus, if you use a pressure cooker or slow cooker, it makes meal prep even simpler! - Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

1 tablespoon olive oil
1 pound boneless skinless chicken breasts (about 2 large)
1 carton (32 ounces) reduced-sodium chicken broth
1 cup fresh broccoli florets
1 cup sliced fresh carrots
1 cup sliced celery
1 large potato, peeled and chopped
2 teaspoons minced fresh parsley
1 teaspoon pepper
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh oregano
1/2 teaspoon salt

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, add chicken. Cook until browned, 3-4 minutes. Press cancel., Add remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Remove chicken and shred with 2 forks; return to pressure cooker to heat through. Serve.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1124mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

Tips:

  • To save time, prep your veggies and chicken ahead of time.
  • If you don't have an Instant Pot, you can make this soup in a slow cooker on low for 6-8 hours or in a large pot on the stovetop over medium heat for 30-40 minutes.
  • Feel free to add other vegetables to this soup, such as carrots, celery, or bell peppers.
  • For a thicker soup, blend some of the cooked vegetables and chicken with a cup of the broth before adding it back to the soup.
  • If you want a more flavorful soup, brown the chicken and vegetables in a pan before adding them to the Instant Pot.
  • Serve this soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

This Instant Pot Italian Chicken Veggie Soup is a quick, easy, and healthy meal that's perfect for a busy weeknight. It's also a great way to use up leftover chicken and vegetables. So next time you're looking for a delicious and nutritious meal, give this soup a try!

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