This Instant Pot Chicken Vegetable Soup is hearty, savory, and so easy to make on cold nights in. Plus, this healthy and Whole30 approved chicken veggie soup can be easily made in the slow cooker or stovetop so anyone can enjoy it!
- Chicken Breasts - Chicken Broth - Kale - Carrots - Celery - Green Pepper - Zucchini - French Beans - Crushed Tomatoes - Onion - Garlic
Saute the onion, carrots, and celery until onion is almost translucent. Then stir in green pepper, zucchini, and garlic for 2-3 minutes.
Add the rest of the ingredients, and set the Instant Pot setting on soup, then turn it down to 45 minutes – it's all it needs to taste like it's been cooking all day.
Let it vent naturally or turn the valve to release the pressure. Then use two forks to shred the chicken, give the soup a good stir and serve.