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Instant Pot Chicken Vegetable Bean Soup

This is a quick and easy recipe that is full of healthy ingredients and perfect for filling up with on a fall day.  

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings


  • 6-9 chicken breasts, frozen
  • 2 lemons, fresh
  • 1/4 cup garlic seasoning, mixed
  • 1 can diced tomatoes
  • 1.5 cups celery, carrots diced
  • 1 bell pepper
  • 1 can black beans, rinsed
  • 1 can chick peas, rinsed


  1. Begin by cooking the frozen chicken breasts in the Instant Pot.  Layer them in the pot, squeezing fresh lemon and shaking garlic seasoning over the chicken breasts between each individual layer.  Use the poultry setting to cook the chicken breasts.  

  2. When finished, use a fork to pull out the chicken breasts and set aside.  

  3. Add the carrots and celery, diced bell pepper, canned tomatoes, and beans and chickpeas.  Fill the 28 oz tomato can with water two times and add it to the instant pot, along with some more of the garlic seasoning. 

  4. Cut or gently shred the chicken breasts up.  Depending upon how many you cooked, you miss wish to reserve some for a different meal during the week.  Add back about 4-5 of the cooked chicken breasts, once cut up.  

  5. Set the Instant Pot to "soup" or "stew" setting and let cook until all ingredients are mixed.  Serve immediately with fresh herbs, parmesan cheese, and freshly ground salt and pepper.  Alternatively, set aside to cool and then freeze or serve for lunches throughout the week.