Instant Pot Chicken Vegetable Soup Recipe
Instant pot Chicken Vegetable soup recipe is the best soup for a cold day.Pressure cooker recipes make dinner time so quick! Chicken Veggie soup is hearty!
Servings: 8
Ingredients
- 2 Boneless Skinless Chicken Breasts
- 1/2 onion chopped
- 3 Potatoes peeled and diced
- 16 oz package of frozen vegetables
- 28 oz Crushed Tomatoes (can)
- 14.5 oz Tomato Sauce (can)
- 4 cups chicken broth
- 1 tablespoon Italian Seasoning
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Place all the ingredients in an electric pressure cooker.
- Stir to combine all the ingredients.
- Seal and cook on high pressure for 25 minutes with a quick release.
- Remove the chicken, shred and return it back to the instant pot.
- Serve warm and enjoy!
Notes
You can also make this with frozen chicken breast. If you use frozen chicken, cook on high pressure for 25 minutes with a quick release.
Nutrition
Calories: 186kcal | Carbohydrates: 34g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 1185mg | Potassium: 1132mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3338IU | Vitamin C: 32mg | Calcium: 86mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
