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.
Keyword: 6 Can Instant Pot Chicken Vegetable Soup
Author: Aunt Lou
Electric Pressure Cooker
15ozcan sweet peasdrained
14.5ozcan sliced carrotsdrained
15ozcan sliced potatoesdrained
29ozchicken brothdivided (2 - 14.5 oz cans)
1/2teaspoon poultry seasoning
1.5tablespoons all purpose flour
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.
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.
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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.