Instant Pot Low-Calorie Vegetable & Chicken Soup
A filling, high-protein soup that’s light on calories and easy to make in about 30 minutes.
Ingredients
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1 lb (450 g) boneless, skinless chicken breast, cut into bite-size pieces
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1 medium onion, diced
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2 carrots, sliced
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2 celery stalks, sliced
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1 zucchini, chopped
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1 cup green beans, chopped
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2 cups chopped tomatoes (fresh or no-salt-added canned)
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4 cups low-sodium chicken broth
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2 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried thyme
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½ tsp black pepper
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½ tsp paprika
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1 bay leaf
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1 tbsp lemon juice
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Salt, to taste
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2 cups spinach or kale
Instant Pot directions
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Select Sauté. Add the onion, carrots, and celery with a splash of broth. Cook for about 3 minutes.
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Add garlic and cook for another 30 seconds.
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Add the chicken, zucchini, green beans, tomatoes, broth, herbs, pepper, paprika, and bay leaf.
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Secure the lid and cook on High Pressure for 8 minutes.
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Let the pressure release naturally for 5 minutes, then carefully perform a quick release.
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Remove the bay leaf. Stir in the spinach and lemon juice. Let the spinach wilt for 1–2 minutes.
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Taste and adjust the seasoning.
Approximate nutrition
Per serving, assuming 6 servings:
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~200–250 calories
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~25–30 g protein
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Low in added fat
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Plenty of vegetables and broth for volume
For an even lower-calorie version, increase the zucchini, celery, spinach, and green beans while reducing the chicken slightly.
Tip: If you’re watching sodium, use low-sodium broth and don’t automatically add extra salt—the herbs, garlic, pepper, tomatoes, and lemon provide plenty of flavor.
