Here’s a simple Instant Pot Chicken and Vegetable Soup recipe:

Ingredients:
– 1 lb boneless, skinless chicken breasts, diced
– 1 onion, finely chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 1 cup corn kernels (fresh or frozen)
– 1 cup green beans, chopped
– 1 can (15 oz) diced tomatoes
– 6 cups chicken broth
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 1 cup small pasta (optional)

Instructions:
1. Place diced chicken, chopped onion, sliced carrots, sliced celery, minced garlic, corn, green beans, diced tomatoes, chicken broth, dried thyme, and dried rosemary into the Instant Pot.
2. Add salt and pepper to taste.
3. If you want pasta in your soup, add it at this point.
4. Close the Instant Pot lid, set the vent to sealing, and cook on high pressure for 8 minutes.
5. Allow for a natural pressure release for 5 minutes, then perform a quick release.
6. Open the Instant Pot, stir the soup, and adjust the seasoning if needed.
7. Serve hot and enjoy your Instant Pot Chicken and Vegetable Soup!

Feel free to customize with your favorite vegetables or herbs. Enjoy your comforting bowl of soup!