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+ servings
chicken and veggie soup in a bowl with corn on the cob near it

Instant Pot Chicken Vegetable Soup

The best made-from-scratch instant pot chicken and vegetable soup! Healthy, comforting and very tasty.
Course Dinner
Cuisine Indian
Keyword chicken and vegetable soup, chicken soup, instant pot soup
Prep Time 5 minutes
Cook Time 50 minutes
Servings 8 cups
Calories 123.1kcal


Main ingredients

  • 3 pieces of bone-in chicken
  • 10-12 baby carrots
  • 1 small potato peeled
  • ¼ cup corn
  • 1 medium tomato
  • 1 medium onion peeled
  • ½ inch piece ginger peeled
  • 3 garlic cloves peeled
  • 1 black cardamom
  • 2 green cardamom
  • 10-15 peppercorns
  • 4 cloves
  • 1 bay leaf
  • 1 stick cinnamon
  • 8 cups water


  • 5 tablespoon cornflour dissolved in 6-7 tablespoon water
  • 1 tablespoon butter
  • 1 sprig parsley chopped
  • ½ teaspoon black pepper powder ground


  • Chop all the vegetables into big chunks and throw them in the inner pot. Add ginger and garlic, chicken pieces and whole spices tied in a bag made out of a square piece of cheesecloth. Fill the pot with 8 cups of water.
  • Press the pressure cooking button (high), set the timer to 8 minutes for fresh chicken and 12 minutes for frozen, and close the lid. Make sure the steam release handle is closed. When the timer beeps, wait for 20 minutes before releasing the steam.
  • Open the pot and take out the chicken and whole spices. Remove the bones from the chicken and discard the bones and bag of whole spices.
  • Add the chicken back to the pot and, using an immersion blender, blend the contents very well to make a thick broth. If you don't have an immersion blender, wait for the contents to cool down, then whiz in your normal blender to get the broth.
  • Pass this broth through a sieve to separate the solids from the soup. Press down with the back of a big spoon to extract all the juice from the blended chicken and veggies.
  • Return the soup to the inner pot and press the saute button. Add a little cornflour dissolved in water to the soup and stir until the soup thickens. Cancel saute.
  • Pour the soup in bowls and squeeze a lemon wedge into each one. Add a knob of butter and garnish with parsley and fresh ground black pepper.


  1. If you want to make baked corn cobs along with the soup, preheat the oven to 400 F. Brush the cobs with  melted butter, salt and black pepper and bake in a sheet pan for 20-25 minutes.
  2. Use frozen, boneless chicken if you're short on time.
  3. You have the option not to strain the cooked soup. In this case, there is no need to add cornflour to it as it will be thick already.
  4. There is a wide variety of vegetables you can use for this recipe. If you don't have some of the vegetables mentioned in this recipe, don't worry, put the ones you do have. Don't leave out the onions and tomatoes though.
  5. The nutritional calculation is for unstrained soup since there is no way to calculate it once the soup has been strained.


Calories: 123.1kcal | Carbohydrates: 9.3g | Protein: 14.9g | Fat: 2.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.7g | Cholesterol: 37.9mg | Sodium: 642.8mg | Fiber: 1.6g | Sugar: 2.2g