You can have a delicious soup in ready in less than 45 minutes with this 6 Can Instant Pot Chicken Vegetable Soup recipe! Easy and delicious.
Note: We use referral links for the products we love.
How to Make 6 Can Chicken Vegetable Soup in an Instant Pot
Aunt Lou here.
I made this recipe as a crock pot recipe earlier this year. It was huge hit! Everyone loved the wonderful combination of flavors and the mixture of chicken and veggies. When I recently did a cooking show on the crock pot recipe, Crock Posse Member Rhonda S. asked about how it could be done in an electric pressure cooker. So I thought I would give it a try, and you now have this delicious 6 Can Instant Pot Chicken Vegetable Soup recipe!
This recipe takes such a short amount of time, it is totally doable for a weeknight meal. The cooking time is only 5 minutes on high pressure. Keep in mind that it will take about 10 to 15 minutes for your electric pressure cooker to come up to pressure. After the cooking time, you will want to natural release (aka not open the release valve on top) for about 15 minutes. So, all in all, you can have this delicious soup ready to go in less than 45 minutes prep to finish. I hope you enjoy this wonderful comfort soup as much as we do.
What You Will Need
Ingredients Needed
- 28 oz can of chicken, drained
- 15 oz can sweet peas, drained
- 14.5 oz can sliced carrots, drained
- 15 oz can sliced potatoes, drained
- 29 oz chicken broth, divided (2 – 14.5 oz cans)
- 1/2 teaspoon poultry seasoning
- 1.5 tablespoon all purpose flour
Equipment Needed
- Can opener
- Can colander
- Measuring cup
- Measuring spoons
- Coffee cup or small bowl
- 2 forks
- 6 Quart Instant Pot
Time Needed
- Prep Time: 5 minutes
- Cooking Time: 5 minutes on high
- Additional Time: It will take approximately 10-15 minutes to come to pressure and you will natural release for 15 minutes before you quick release.
General Notes
- We’ve tested this recipe in a 6 quart Instant Pot and 6.5 quart Ninja Foodi. When pressure cooking with larger pressure cookers, you may need to add 1/2 cup to 1 cup more liquid to reach pressure. Make sure not to overfill smaller pressure cookers past their max lines.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
LOVE THIS SITE?
If Recipes That Crock has helped you and you would like to give us a small tip of gratitude, here is our tip jar.
Your financial support is never expected but always appreciated! Folks like you help us keep doing what we do!
SAVE THIS RECIPE TO YOUR FREE RECIPE BOX
On Recipes That Crock we have a way for you to save recipes to your own free recipe box. This way you won’t ever lose a recipe. With your free RTC account, you know that your favorite recipes and all the recipes you want to try are always just a click away.
Click Here to: Learn how to use your Recipe Box on this site.
You can register (or login if you already a user) here: Register/Login Here.
NOTE: If you don’t see the recipe box save buttons, you need to sign in.
6 Can Instant Pot Chicken Vegetable Soup
Ingredients
- 28 oz can chicken drained
- 15 oz can sweet peas drained
- 14.5 oz can sliced carrots drained
- 15 oz can sliced potatoes drained
- 29 oz chicken broth divided (2 – 14.5 oz cans)
- 1/2 teaspoon poultry seasoning
- 1.5 tablespoons all purpose flour
Instructions
- Stir your all purpose flour into 1/4 cup of chicken broth in a coffee cup or small bowl and set aside.
- Place your chicken in your 6 quart instant pot and break apart with two forks into bite size pieces.
- Add all of your remaining ingredients to your instant pot, including your set aside flour/broth mixture, and stir well.
- Seal and cook on high pressure for 5 minutes. (It will take 10-15 for your unit to come up to pressure before the cooking time will start.)
- Once your cooking time is finished, natural release for 15 minutes before doing a quick release.
Notes
- We’ve tested this recipe in a 6 quart Instant Pot and 6.5 quart Ninja Foodi. When pressure cooking with larger pressure cookers, you may need to add 1/2 cup to 1 cup more liquid to reach pressure. Make sure not to overfill smaller pressure cookers past their max lines.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
Nutrition
Instant Pot Chicken Pot Pie Soup
Electric Pressure Cooker Old Fashioned Chicken Noodle Soup
Instant Pot Buffalo Chicken Soup
Ninja Foodi Chicken Chile Verde (Low Carb)
- Balsamic Crock Pot Chicken for Two - September 20, 2023
- Crock Pot Beefy Potato Taco Casserole for Two - September 18, 2023
- Budget Meal Plan: Week 47 - September 15, 2023
