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Instant Pot Chicken Vegetable Soup

This instant pot chicken vegetable soup is our go to when anyone in our house is feeling under the weather. It’s loaded with ginger, turmeric, nutritional yeast, lots of veggies and nourishing broth. It’s also kid-friendly! Edith demolishes this soup at least twice a month.

Don’t be fooled by the name… this soup is far from INSTANT. But, most of the time this recipe takes is inactive, so don’t stress it.

If you don’t have an instant pot yet– WHAT ARE YOU WAITING FOR? No you do not need the super fancy one that makes yogurt, cake, washes your dishes and folds your laundry while also cooking dinner. I use this simple 6qt version and it works perfectly.  It can be tempting to eye that 8qt one, but from what I’ve heard, it makes it even LESS instant (all that space to pressurize!). So unless you’re consistently cooking for an army– stick with the 5 or 6qt version.

Tips & Tricks

  • If you don’t have a spice pouch for the toasted coriander and clove, you can use a loose leaf tea bag or make your own pouch out of cheesecloth and butcher twine (that’s what we do).

  • No whole spices? You can substitute ground spices in here, just fine.

  • You’ll pressure cook twice in this recipe. To make sure you get a good seal the second time, run the lid and seal under cold water in between.

  • Don’t skimp on Fish Sauce quality. I prefer Red Boat– you can find it at Trader Joes, or online with Thrive Market or Amazon for a deal.

  • Be super careful when removing the chicken from the instant pot, especially if you’re using a whole chicken. Use a pair or tongs or a steamer insert in this pot to make removal easier!
  • Use whatever veggies your heart desires (or your fridge provides) in this recipe. No parsnips? Swap in sweet potatoes! No zucchini? Add broccoli or green beans! Keep in mind, you only want to pressure cook starchy vegetables like carrots, parsnips or potatoes. Other veggies will turn to mush.

Other Soups you may love

chicken vegetable soup

Nourishing Chicken Vegetable Soup

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 Servings

Ingredients
  

  • 1 tbls Coriander Seeds 1 1/2 tsp ground coriander
  • 6 Whole Cloves or 1/4 tsp ground clove
  • 2 Garlic Cloves smashed & minced
  • 1 Large Yellow Onion diced
  • 2 inch chunk Ginger peeled and minced
  • 1 tablespoon Olive oil
  • 3 Celery Stalks diced
  • 1 Green Apple cored and diced
  • 3-4 pound Whole Chicken or 3 whole chicken legs
  • 2 teaspoons Salt
  • 4 medium Carrots
  • 2 medium Parsnips
  • 2 tsps Turmeric powder
  • 2 tablespoons Fish Sauce
  • 1/4 cup Nutritional Yeast
  • 6 cups Water
  • 1 medium Zucchini

Instructions
 

  • Turn your instant pot on by pressing the saute button.
  • Add coriander and cloves to instant pot and toast 7-8minutes until fragrant, stirring occasionally to prevent burning.
  • Remove toasted spices from instant pot, place in spice pouch and set aside.
  • If using ground spices, you'll toast these for 30 seconds or until fragrant. No need to remove from the pot.
  • Add olive oil, diced onion, celery, minced garlic and ginger to pot. Saute 8-10minutes until onion is translucent.
  • Turn instant pot off and deglaze pan by adding 4 cups of water.
  • Place whole chicken or chicken legs in the instant pot stock, along with 2 tsps salt, diced apple and the spice pouch.
  • Place lid on instant pot, closing the vent.
  • Pressure cook on Manual for 14 minutes
  • While chicken is cooking, dice carrots and parsnips into 2 inch chunks.
  • When time is up, quick release pressure on the instant pot.
  • Carefully remove whole chicken from the pot, place on a plate and tent with foil.
  • Add carrots, parsnips, and 2 cups water to the stock.
  • Stir in turmeric, fish sauce, and nutritional yeast.
  • Return lid to instant ensuring the seal is in place. Pressure cook on manual for an additional 3 minutes.
  • While soup is cooking, remove meat from chicken carcass and shred with two forks or cut into small chunks.
  • Slice zucchini into very thin ribbons or rounds.
  • Quick release pressure after cooking and add chicken and zucchini to the soup.
  • Taste for salt and pepper

March 16, 2018

Liz Winters

Instant Pot, Kid Friendly, Main Dish, One Dish Meals, Reader Favorites, Recipes, Soups

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