This Instant Pot Chicken Soup with Corn and Vegetables is one of my easy to make recipes when I need a quick and healthy meal for my family. The recipe directions also include stove top directions as an option.
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I love to eat soup, but don’t make it often because in my mind, it takes too long for me to watch it cook. However, making Instant Pot Chicken Soup is so convenient, it’s a game changer.
I really love making carrot soup in my Instant Pot (affiliate link), see my review but if you are shopping for a new Instant Pot, note that there’s an upgraded Ultra (affiliate link) and there is a Smart Bluetooth (affiliate link) enabled Instant Pot too. If I had extra room in my kitchen, I definitely would want to try the new Instant Pots.
When I was writing the Chinese Instant Pot Cookbook (affiliate), I had to buy a second Instant Pot in order to recipe test 2 recipes at a time. The Instant Pot Pro rocks and loved it so much. I highly recommend.
Fast Prep & Then Freedom
It takes me about 10 minutes to wash and chop the vegetables and to remove the skin and trim the fat off of the chicken legs. I can saute the aromatics and vegetables in the Instant Pot as I would in a regular pot but once I finish adding all the other ingredients, put the lid on, and set the Instant Pot timer, I can walk away which frees up my attention to do other things.
Delicious Instant Pot Chicken Soup, It’s a Dream Come True!
What’s most important is that this Instant Pot Chicken Soup with Corn and Vegetables is delicious and satisfying especially on a cold day. I often serve it with some fresh bread, a scoop of cooked rice, or stir in some cooked pasta. When I made this soup tonight, my son was heartily enjoying his soup and mentioned that he dreamed about having soup the night before and this soup is his dream come true. Now, if your son tells you he was dreaming about eating soup, wouldn’t you make soup more often? 😉
Home Remedy: Instant Pot Chicken Soup
One other reason I like making chicken soup is that it’s so comforting when we feel sick or run down. If anyone in our family is sick, I add extra garlic. If we’re also coughing, then I add some fresh thyme from my garden. I cut a handful of thyme, rinse and add it to the soup, and just before I puree the soup, I take the thyme stems out.
Weight Watcher’s Points, Anyone?
I recently asked readers via my Facebook page whether adding Weight Watchers points would be helpful to them? I was so happy that there are others who are on the same journey, we are not alone! One bowl (2 cups) of Instant Pot Chicken Soup is 4 points each and the points drop down to 2 points if you swap skinless chicken leg quarters with boneless, skinless chicken breast (avoid bone-in chicken breast as the bones pose a choking hazard).
This recipe is free from the top 9 allergens as written.
Instant Pot Chicken Soup with Corn and Vegetable, A Dream Come True
This hearty Chicken, Corn, and Vegetable Soup is perfect for cold winter days and is easily made in an Instant Pot, with alternate stove top instructions. I make this soup in my 6 qt Instant Pot but you can easily adapt the recipe to make on a 6 qt pot on the stove.
- 1 teaspoon olive oil
- 2 sweet onions chopped
- 4-6 cloves garlic chopped
- 2 cups carrots chopped
- 2 cups celery chopped
- 2 chicken leg quarters (about 1.5 #) remove skin, trim visible fat
- 1 pound frozen corn kernels organic
- 2 cups yukon potatoes chopped
- 2 tablespoons chicken or vegetable bouillon
- 6 cups water
- 1/4 cup thyme optional
Instant Pot Instructions
Place the inner liner inside the Instant Pot, turn on “Saute” mode, add olive oil, saute onion and garlic until fragrant.
Add celery and carrots, saute until softened (2-3 minutes).
Add chicken leg quarters, corn, potatoes, bouillon, and water up the 10 cup line.
Add the lid, switch to the “soup” mode, set it for 11 minutes on high pressure, natural release for 15 minutes.
Skim the fat from the soup if desired, carefully take the chicken legs out and place them in a large bowl, shred the meat and discard the bones.
Use an immersion blender to puree the soup until desired consistency or puree 2 cups in a blender (be very careful) and return to the Instant Pot.
Add the shredded chicken back into the soup and serve the soup with a loaf of fresh bread, cooked rice, or cooked pasta.
Alternate Stovetop Instructions
Preheat a 6 quart pot for a minute or two on medium heat. Add oil, onions, and garlic and saute until fragrant. Add celery and carrots, saute until softened (2-3 minutes). Add chicken leg quarters, corn, potatoes, bouillon, and water and bring to a boil, simmer with the lid slightly ajar for 30 minutes. Skim the fat from the soup if desired, carefully take the chicken legs out and place them in a large bowl, shred the meat and discard the bones. Use an immersion blender to puree the soup until desired consistency or puree 2 cups of soup in a blender (be very careful) and return to pot. Add the shredded chicken back into the soup and serve the soup with fresh bread, cooked rice, or cooked pasta.
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