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enjoy a bowl of Instant Pot Chicken Soup with corn and vegetables, recipe by Nut Free Wok

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. 

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Author Sharon Wong

Ingredients

  • 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

Instructions

Instant Pot Instructions

  1. Place the inner liner inside the Instant Pot, turn on "Saute" mode, add olive oil, saute onion and garlic until fragrant.

  2. Add celery and carrots, saute until softened (2-3 minutes).

  3. Add chicken leg quarters, corn, potatoes, bouillon, and water up the 10 cup line.

  4. Add the lid, switch to the "soup" mode, set it for 11 minutes on high pressure, natural release for 15 minutes.


  5. 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.

  6. 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.

  7. 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

  1. 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.