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Chicken & Summer Vegetable Soup garnished with parsley & dill next to linen napkin, crackers, spoon and a sprig of dill.

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

Katie AdamsKatie Adams
This easy, healthy soup is vegetable packed and brimming with veggie and herb flavors!
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Prep Time 10 minutes
Cook Time 14 minutes
INSTANT POT PRESSURIZE AND STEAM RELEASE TIME 30 minutes
Total Time 54 minutes
Course Main Course, Soup
Cuisine American
Servings 7
Calories 232 kcal

Equipment

  • 1 8 quart Instant Pot
  • measuring cups and spoons
  • 1 Large wooden spoon

Ingredients
  

  • 1½ tablespoon neutral oil
  • 1 medium onion small diced
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon mustard powder
  • ½ teaspoon black pepper
  • 1 medium bell pepper ½" diced
  • 2 ears of corn with kernels removed
  • 3 medium carrots bite sized diced
  • 1 medium zucchini de-seeded and bite sized diced
  • 1½-2 lbs boneless skinless chicken breasts
  • 4 cups chicken broth
  • 2 teaspoon fresh dill minced
  • ¼ cup lemon juice
  • ½ cup full fat coconut milk

Instructions
 

  • Select the Instant Pot SAUTE function and add oil. When Instant Pot reads HOT add diced onions and 2-3 pinches of salt. Sauté stirring often until tender and starting to become translucent about 3-5 minutes.
  • Add minced garlic, oregano, parsley, salt, mustard powder, and black pepper. Stir until fragrant about 30 seconds. Turn off SAUTE function by hitting CANCEL.
  • Add bell peppers, corn kernels, carrots, zucchini, chicken breasts, and chicken broth.
  • Close the Instant Pot making sure to seal the pressure valve. Cook on HIGH pressure 7 minutes per pound of chicken*. Allow steam to naturally release at least 10 minutes or longer.
  • Remove chicken and dice or shred. Add back into pot. Add lemon juice, fresh dill, and coconut milk. Stir and serve warm with you favorite toppings.
    Chicken with summer vegetable soup being ladled from an Instant Pot.

Notes

*Instant Pot recommends cooking chicken breasts 6-8 minutes per pound. I cook 7 minutes per pound. See Cooking Tips above for tips on using frozen chicken breasts in this recipe. 

Nutrition

Calories: 232kcalCarbohydrates: 13gProtein: 24gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 65mgSodium: 971mgPotassium: 727mgFiber: 2gSugar: 6gVitamin A: 5045IUVitamin C: 37mgCalcium: 41mgIron: 2mg
Keyword fresh herbs, instant pot recipes, slow cooker recipes, spring recipes
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