Instant Pot Chicken and Root Vegetable Soup
When I want a quick meal to feed a crowd, I reach for this Instant Pot Chicken and Root Vegetable Soup. It’s simple and hearty without being heavy. It combines root vegetables like carrots, potatoes, and turnips for a mineral-packed, healthy soup.
The Instant Pot is one of my favorite small kitchen appliances. It’s certainly a workhorse in my kitchen. Gone are the days of simmering for hours and stirring constantly, well at least when I don’t have the time.
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Ingredients for Root Vegetable Chicken Soup
Here are the tools and ingredients that you will need for this Root Vegetable Chicken Soup.
- Instant Pot
- Heat-safe bowl
- Measuring spoon
- Simple ingredients
- Boneless skinless chicken breasts
- Coconut oil or Avocado Oil
- Thyme
- Rosemary
- Dried Parsley
- Bay Leaves
- Sea Salt
- Carrots
- Turnips
- Onion
- Garlic Cloves
- Chicken broth
- Riced Cauliflower
- Tapioca starch/flour opt for thickening
- Dairy-free milk of choice optional for cream
Steps to Make Instant Pot Chicken Soup
- Peel carrots, potato, and turnips and chop into pieces.
- Chop onions, and garlic and set aside.
- Add 1 tbsp of oil to the bottom on the Instant Pot and hit the sauté button.
- Add onion and saute for 1 minute. Then add all dry ingredients except for bay leaves and chopped garlic cloves.
- Turn the pot off and add in boneless skinless chicken breasts.
- Add all vegetables to the Instant Pot and cover with 4 cups (one container) of chicken broth.
- Place lid on and cook on high pressure for 25 minutes.
- When cooking is complete turn the pot off and press the pressure release button (Refer to your Instant Pot manual for correct operation).
- Once all the steam is released carefully remove the lid.
- Add chicken to a heat safe bowl and shred or cut into pieces.
- Add chicken back into the soup pot.
- Last if you want a creamy soup add 1/2 tablespoon of tapioca flour to 1/4 cup of milk and stir until flour is dissolved. Add this slurry mixture to your soup and stir in.
- Add to bowls and enjoy.
Print the Recipe
Instant Pot Chicken and Root Vegetable Soup
This easy Instant Pot soup combines root vegetables like carrots, potatoes, and turnips for a mineral-packed, healthy soup.
Servings: 4
Equipment
- 1 Instant Pot (Electric Pressure Cooker)
- Measuring Spoon
Ingredients
- 3 Boneless skinless chicken breasts
- 1 Tbsp Coconut oil or Avocado Oil
- 1 tsp Thyme
- 1+1/2 tsp Rosemary
- 1 tsp Dried Parsley
- 2 Bay Leaves
- Sea Salt to taste
- 2 large Carrots
- 2 med Turnips
- 1 small Onion
- 3 cloves Garlic
- 4 cups Chicken broth
- 1/2 Tbsp Tapioca starch/flour opt for thickening
- 1/4 cup Dairy-free milk of choice optional for cream
- 2 cups Riced Cauliflower
Instructions
- Peel carrots, potato, and turnips and chop into pieces.
- Chop onions, and garlic and set aside.
- Add 1 tbsp of oil to the bottom on the Instant Pot and hit the sautee button.
- Add onion, and saute for 1 minutue then add all dry ingredients except for bay leaves and chopped garlic cloves.
- Turn the pot off and add in boneless skinless chicken breasts.
- Add all vegetables to the Instant Pot and cover with 4 cups (one container) of chicken broth.
- Place lid on and cook on high pressure for 25 minutes.
- When cooking is complete turn the pot off and press the pressure release button (Refer to your Instant Pot manual for correct operation).
- Once all the steam is released, carefully remove the lid.
- Add chicken to a heat-safe bowl and shred or cut into pieces.
- Add chicken back into the soup pot.
- Last, if you want a creamy soup, add 1/2 tablespoon of tapioca flour to 1/4 cup of milk and stir until the flour is dissolved. Add this slurry mixture to your soup and stir in.
- Add to bowls and enjoy.
