Instant Pot Chicken Soup

5 from 4 votes

You only need 20 minutes to make this easy Chicken Soup in your Instant Pot! Nutritious, filling, and delicious, it's a perfect lunch or dinner idea!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: instant pot chicken soup

Servings: Serves

1 tablespoon olive oil
1 small red onion diced
3 carrots sliced
3 celery ribs sliced
1 banana pepper diced, you can also use a bell pepper
1 jalapeno pepper diced (optional)
2 garlic cloves minced
salt and freshly ground black pepper to taste
1 bay leaf
1 pound boneless skinless chicken breasts seasoned with salt and pepper or your choice of seasonings
6 cups chicken broth
2 tablespoons apple cider vinegar
3 to 4 small zucchini spiralized

Sauté the vegetables. Add olive oil to the Instant Pot insert and heat it over medium-high heat. Add onions, carrots, celery, peppers, and garlic; season with salt and pepper and sauté for 3 to 4 minutes, or until the vegetables are crisp-tender.
Add the chicken. Top the veggies with the chicken breasts and add a bay leaf.
Add the liquids and cook. Stir in the chicken broth and apple cider vinegar. Lock the lid in place. Cook at high pressure for 9 minutes. Release the pressure.
Shred the chicken. Once venting is complete, remove the lid and transfer the chicken breasts to a cutting board to shred. Discard the bay leaf.
Combine. Add the shredded chicken back into the pot and stir in the spiralized zucchini. Cover the IP with the lid, and let sit for 6 to 8 minutes until the zucchini are softened.
Serve. Ladle the chicken soup into bowls and serve.