Instant Pot Chicken And Summer Vegetable Soup {No Gluten, No Dairy}

Gluten Free, Dairy Free, Soy Free, Under 250 Calories

This light and healthy vegetable loaded soup has a savory broth with a hint of fresh dill and a bright punch of lemon. It's an easy one pot meal that is ready in under an hour. Plus, it can be made in an Instant pot, crockpot/slow cooker, or on the stove top!

Why I Love This Recipe

Instant Pot Chicken And Summer Vegetable Soup is chunky without being a heavy. It's brimming with tender chicken breasts, earthy green bell peppers, sweet corn, carrots, onions and zucchini. The luscious vegetables and chicken are seasoned with earthy, bitter oregano, parsley, and dried mustard and swimming in a slightly creamy broth with notes of bright lemon and grassy, citrusy dill.

A great dinner for when the days start getting warmer, this simple summer soup is made with fresh vegetables readily found in the spring and summer months! It's an easy, one pot, low calorie meal that has only 10 minutes of hands on time.

Using frozen chicken in an Instant Pot

Guess what?! You can use frozen chicken breasts in this healthy Instant Pot recipe and they will still come out tender and delicious! For 2lbs of frozen chicken breasts, cook for 30 minutes on high pressure. Yay for all of us who chronically forget to take our meat out to thaw!

Also, you can manually release the steam after 10 minutes. Or, you can wait hours. The minimal hands on time is my favorite part of Instant Pot recipes! So, if you plan to eat later, you can allow the Instant Pot to naturally release the steam. This will keep the soup warm until you are ready to eat.

Can I use other vegetables in this soup?

Moreover, Instant Pot Chicken And Summer Vegetable Soup will work great with whatever spring or summer vegetables you have on hand! The delicious flavor profile of this recipe mainly comes from the seasonings and broth. So, this is an easy meal to throw together no matter what you have on hand!

Serving suggestions

Try topping this soup with avocado slices, guacamole, or dairy free cheese. If you are dairy intolerant and haven't tried Violife cheese alternative you are missing out!

Storage tips

Store in an airtight container in the refrigerator for 3-5 days.

Stovetop directions

• First, add oil to a large soup pot and set over MEDIUM heat. Dice chicken into bite sized pieces. Place chicken in one layer leaving room between each piece to allow meat to brown. Cook 1-2 minutes per side. Remove with a slotted spoon to a bowl. Chicken will still have some pink, that’s ok as it will continue cooking in the soup.
• Follow steps 1-2 keeping heat at MEDIUM.
• Then, add bell peppers, corn kernels, carrots, zucchini, chicken with accumulated juices, and chicken broth.
• Bring to a boil, reduce heat to LOW, cover and simmer for 30-45 minutes.
• Remove from heat and add lemon juice, fresh dill, and coconut milk. Stir and serve warm with you favorite toppings.

Slow cooker/crockpot directions

• First, add all ingredients, excluding chicken, to a large crockpot. However, instead of 4 cups of broth, add 3 cups. Since the liquid in a slow cooker doesn’t evaporate, starting with less broth helps prevent a thin, watery soup.
• Next place the chicken breasts in the slow cooker. Feel free to dice them into bite sized pieces. Or you can put them in whole and shred or dice after cooking.
• Then, cover and cook on LOW for 6 hours or HIGH 4 hours.
• If you cooked the chicken breasts whole, remove to a cutting board and shred or dice. Add back into slow cooker. Then add lemon juice, fresh dill, and coconut milk.
• Finally, serve warm with your favorite toppings.

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