This whole30 soup recipe for chicken vegetable soup is made in the Instant Pot Pressure Cooker. However, this clean eating recipe can be easily made in the Crockpot or over the stove top. Bonus: it's paleo approved too! #chickenvegetablesoup #paleorecipes #ketorecipes #whole30recipes #cleaneatingrecipes

Instant Pot Chicken Vegetable Soup

A delicious, healthy, Whole30 soup recipe that is keto friendly and a low carb diet delight. This clean eating soup is so easy to make and SO FAST in the Instant Pot. Don't have a pressure cooker? No worries, this recipe comes together in a slow cooker, crockpot, or on the stove top. Simply adjust the times.
Course Soup
Cuisine American
Keyword chicken vegetable soup, instant pot recipes, whole30 soup
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 110kcal
Author Randa Derkson


  • 2 tbsps extra virgin olive oil
  • 1 onion diced
  • 3 carrots diced
  • 2 stalks celery diced
  • 1 green pepper diced
  • 1 small zucchini diced (or 1/2 medium)
  • 1/2 cup french beans diced
  • 4 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 4 cups chicken broth
  • 2 small chicken breasts
  • 1 cup kale leaves shredded
  • 2 bay leaves
  • 1 tbsp lemon juice
  • 2 tspsĀ  dried oregano
  • 1 tsp sea salt
  • 1/2 tspĀ  ground pepper


  • Turn the Instant Pot onto the saute setting and add the olive oil.
  • Add the onion, carrots, and celery. Saute until onion is almost translucent.
  • Add the green pepper, zucchini, and garlic. Give it a good stir for about 2-3 minutes.
  • Add the rest of the ingredients. Seal the Instant Pot lid and turn the valve to seal. Set the setting on soup, then turn it down to 45 minutes - it's all it needs to taste like it's been cooking all day.
  • Once the Instant Pot beeps, let it vent naturally or turn the valve to release the steam and pressure.
  • Take two forks and shred the chicken breasts. Give the soup a good stir and serve.


Serving: 1g | Calories: 110kcal | Carbohydrates: 10.9g | Protein: 9g | Fat: 4.1g | Saturated Fat: 0.6g | Cholesterol: 22.7mg | Sodium: 547.1mg | Fiber: 2.8g | Sugar: 5.8g