Chicken Vegetable Soup is an easy Instant Pot soup recipe that is full of nutritious carrots, celery, zucchini, and squash. The flavors of fresh rosemary, thyme, and tarragon make this Instant Pot chicken soup recipe one you will want to make all year round!
1 Tbsp. olive oil
1 sweet onion, finely diced
3 cloves garlic, crushed
4 cups chicken broth, regular sodium
4 stalks celery, cut into ½-inch pieces
¾ lb. carrots, cut into ½-inch slices
1 lb. red potatoes, cut into 1-inch pieces
1 zucchini, cut into ½-inch slices
1 yellow squash, cut into ½-inch slices
1 lb. chicken breasts, cut into 4-5 oz. portions
½ tsp. of thyme, rosemary, and tarragon, dried
¼ tsp. paprika
½ – 1 ½ tsp. salt, to taste
¼ tsp. black pepper
½ cup almond milk milk, or cashew milk, warm
3 Tbsp. tapioca starch or corn starch
Set Instant Pot to the sauté function and add olive oil, onions, and garlic. Sauté for 3-4 minutes.
Add chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
Add celery, carrots, potatoes, zucchini, and squash to the Instant Pot. Stir to combine. Add chicken breasts on top of the vegetables.
In a small bowl whisk together the thyme, rosemary, tarragon, paprika, salt, and pepper. Add seasoning ingredients to the Instant Pot.
Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. Shred the chicken breasts when the soup is done cooking.
While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.
Serve chicken vegetable soup with gluten-free crackers or bread and enjoy!
You can also use 3 teaspoons total of FRESH herbs instead of dried.