Instant Pot Chicken Soup is a quick, comforting remedy, merging tender chicken pieces with a vibrant selection of vegetables, all enveloped in a clear, soothing broth. This modern take on classic chicken soup maximizes flavor while minimizing cooking time, thanks to the pressure-cooking prowess of the Instant Pot. It’s the perfect, nourishing solution for a wholesome meal with the essence of home-cooked warmth
If you want to use your pressure cooker, check out this recipe to learn how to make the most delicious Instant Pot Chicken Soup. If you use fresh ingredients instead of tinned products, you will find this meal even more delicious.
Despite needing a whole chicken, this dish takes only an hour to cook! That is impressive and such a time saver, especially for those who don’t have much time to cook in the evenings.
This is a wholesome, comforting, nourishing, and simple dish, so you are guaranteed to love it. There is a lot to love about this humble yet iconic meal.
But what makes it truly remarkable is how you can easily modify this recipe to your liking.
On top of that, you only require minimal preparation, a few simple ingredients, and just a few minutes of hands-on time. So, in this article, we will take a closer look at ‘A Saucy Kitchen’s instant pot chicken soup recipe and how you can make this tasty dish from scratch.
With that said, let’s dive right in and get started!
What Is Instant Pot Chicken Soup?
Instant Pot Chicken Soup is a comforting and wholesome dish made using the Instant Pot, a multifunctional electric pressure cooker. This soup combines chicken, vegetables, herbs, and broth, offering a quicker method to achieve deep flavors typically associated with slow cooking.
With the Instant Pot’s efficiency, what traditionally took hours on the stovetop can be crafted in a fraction of the time, delivering a hearty, nourishing bowl of soup that warms the body and soul.
Can You Vary The Recipe With Other Ingredients?
The beauty of the Instant Pot Chicken Soup is its adaptability.
- For Keto and Paleo enthusiasts, consider omitting starchy vegetables and adding zucchini or spaghetti squash.
- For a Gluten-Free option, ensure the chicken stock or any added thickeners are gluten-free.
- The Whole30 version would involve using compliant stock and excluding non-compliant additives.
- Transitioning to Vegetarian? Swap chicken with hearty beans or lentils and use vegetable stock.
- For Vegan adaptations, in addition to the vegetarian modifications, omit any animal-derived additives, and consider adding tofu or mushrooms for a protein boost and a richer texture.
- With each variation, the Instant Pot Chicken Soup remains a versatile, healthful, and delectable dish that caters to various dietary needs.
Recipe Directions
- Sauté Chicken: Add olive oil to Instant Pot. Sauté chicken on ‘Sauté’ mode for 2-3 minutes. Remove chicken.
- Sauté Veggies: Add garlic, carrots, celery, and onions. Sauté for 4-5 minutes.
- Add Chicken & Stock: Return chicken (breast up). Add chicken stock, water, and bay leaves.
- Pressure Cook: Secure lid set valve to ‘Sealing.’ Choose ‘Pressure Cook’ for 20 minutes.
- Natural Release: Allow 15 minutes of natural release before venting steam.
- Shred Chicken: Remove, shred, discard bones/skin, return to pot.
- Final Touches: Add lemon juice, herbs, salt, and pepper to taste.
- Serve & Store: Serve immediately. Refrigerate leftovers for up to 5 days or freeze for 3 months.
Variations, Add-Ons, And Toppings
Variations
- Asian Twist: Add ginger slices and replace celery with bok choy. Finish with a dash of soy sauce.
- Mexican Flare: Introduce corn, black beans, and a touch of cumin. Garnish with cilantro.
Add-Ons
- Grains: Near the end, stir in quinoa, barley, or rice for added texture.
- Legumes: Lentils or chickpeas can provide additional protein and heartiness.
- Greens: Spinach, kale, or Swiss chard can be wilted in at the last moment for a nutritional boost.
Toppings
- Creamy: A dollop of yogurt or sour cream for richness.
- Crunch: Sprinkle croutons or crispy tortilla strips.
- Zest: Fresh herbs, grated Parmesan, or a splash of hot sauce can elevate flavors.
Can I Make Instant Pot Chicken Soup In A Slow Cooker Or Instant Pot?
Slow Cooker
- Searing: Start by searing the chicken in a separate pan for flavor enhancement.
- Veggies: Sauté vegetables in the same pan after the chicken is seared, then transfer to the slow cooker.
- Combine: Add the chicken, veggies, stock, and other ingredients into the slow cooker.
- Cook: Set on low for 6-8 hours or high for 3-4 hours.
Stovetop Pot
- Sear & Sauté: In the pot, sear the chicken, then sauté the vegetables.
- Simmer: Add the remaining ingredients, boil, then simmer for 1.5-2 hours until chicken is tender.
Can I Use Store Bought Broth, Or Should I Make My Own?
Store-Bought Broth
- Convenience: Perfect for those short on time. Open and pour.
- Consistency: Reliable flavor and salt content, ensuring a predictable soup outcome.
- Options: Available in regular, low-sodium, and organic varieties.
Homemade Broth
- Flavor: Homemade offers a depth and richness that’s hard to match, tailored to your preference.
- Control: You control the salt and ingredient quality without additives or preservatives.
- Economical: Made from leftover chicken bones and veggie scraps, it can be more cost-effective.
How To Serve ?Â
- Heat: Always serve the soup piping hot. A pre-warmed bowl can help maintain its temperature.
- Garnish: A sprinkle of fresh herbs like parsley or dill or a squeeze of lemon can elevate its appearance and taste.
- Bread: A side of crusty bread or whole-grain rolls complements the soup, contrasting the texture.
- Bowls: Opt for wide, shallow bowls to showcase the ingredients.
- Accompaniments: Offer add-ins like croutons, cheese, or a dash of chili flakes for those wanting an extra kick.
- Timing: Serve immediately after preparation to savor its freshness and richness.
Perfect Side Dishes Â
- Crusty Bread or Rolls: Serve warm to soak up the delicious broth and add a satisfying crunch.
- Green Salad: A simple salad with a vinaigrette dressing can provide a fresh contrast to the hearty soup.
- Steamed Rice or Quinoa: These grains make great sides to add texture and absorb the soup’s flavors.
- Roasted Vegetables: Try carrots, parsnips, or sweet potatoes for a sweet and earthy side.
- Cheese Scones or Cornbread: These add a comforting, buttery texture and flavor.
- Crispy Potato Wedges: Oven-baked for a healthier option, they add a satisfying crunch.
- Garlic Parmesan Zucchini Noodles: For a lighter, low-carb alternative that still delivers on flavor.
- Cucumber Tomato Salad: This adds a refreshing and light side that balances the warm soup.
- Sautéed Greens: Spinach, kale, or Swiss chard can add color and nutrients.
- Pesto Grilled Sandwiches: A savory and cheesy option that pairs wonderfully with chicken soup.
Storage & Make Ahead
- Storage: Cool the soup quickly and transfer to airtight containers. Refrigerate for up to 4 days. Reheat on the stove or in the microwave until steaming hot.
- Freezing: Freeze in portion-sized containers for up to 3 months. Label with the date. Thaw overnight in the refrigerator or use the microwave’s defrost setting.
- Make Ahead: Prepare the soup in your Instant Pot and let it cool. Store in the refrigerator and reheat when needed. This enhances the flavors as they meld together over time.
- Reheating: Warm the soup slowly over medium heat, stirring occasionally. Add a little water or broth if the soup has thickened too much during storage.
What Can We Do With Leftovers?
- Reinvent as a New Soup: Add new ingredients like beans, lentils, or veggies to change its profile.
- Stir-fry: Shred chicken from the soup and use it with veggies in a stir-fry dish.
- Pasta Sauce: Thicken the soup to create a flavorful pasta or rice sauce.
- Casserole Base: Use the soup as a moistening agent in casseroles.
- Pie Filling: Leftover soup can be a base for pot pies.
- Frozen Cubes: Freeze in ice trays and use cubes as starters for other dishes.
- Gravy: Reduce and thicken the soup to create gravy for meats.
- Broth for Cooking: Use the liquid as a broth for cooking grains like quinoa or rice.
- Shredded Chicken Salad: Pull out chicken pieces, shred, and mix with mayo for a quick salad.
- Soup Dumplings: A creative way to reuse the soup is inside Asian-inspired dumplings.
Tips
- Use Bone-In Chicken: For a richer broth, opt for bone-in chicken pieces like thighs or breasts.
- Sauté Aromatics: Begin by sautéing onions, garlic, and celery in the Instant Pot to build a flavor base.
- Deglaze: After sautéing, deglaze the pot with a bit of broth to lift all the flavorful bits from the bottom.
- Natural Release: Allow the Instant Pot to naturally release pressure to ensure chicken tenderness and prevent splattering.
- Add Herbs Late: Incorporate fresh herbs like parsley or dill after cooking to preserve their flavor and color.
- Adjust Seasoning: Taste and adjust the seasoning after cooking, as flavors can change under pressure.
35- Minutes Instant Pot Chicken Soup – A Home Cooked Goodness
Course: Soup RecipeServings
4
servingsPrep time
15
minutesCooking time
35
minutesCalories
210
kcalWarm and comforting, Instant Pot Chicken Soup brings classic flavors to your table in a fraction of traditional cooking time. Tender chicken, aromatic vegetables, and rich broth meld perfectly, offering a nourishing bowl every time. It’s home-cooked goodness, simplified.
Ingredients
2-3 Pounds 2-3 Whole Chicken
2 Tablespoons 2 Olive Oil
1 Large 1 Yellow Onion
5 Large 5 Garlic Cloves
3 Large 3 Carrots
3 Large 3 Celery Stalks
4 Cups 4 Chicken Stock
4 Cups 4 Water
2 2 Bay Leaves
2 Tablespoons 2 Lemon Juice
Fresh Parsley (A Handful)
Black Pepper (To Taste)
Salt (To Taste)
Step-By-Step Directions
- Step 1 – Add Olive Oil To the Instant Pot & Sear The Chicken
To start things off, add two tablespoons of olive oil to your instant pot. Hit the sauté button. Add your chicken to the instant pot with this bread facing downward if you like.Â
Allow the meat to cook for between two and three minutes. This helps sear the skin, making your soup more flavorful.
Once that is done, take the chicken out and put it aside. If the pan looks dry, add a little more olive oil. - Step 2 – Sauté Your Veggies
Once the oil is nice and hot, add your minced garlic, diced carrots, celery, and diced onions to the slow cooker. Allow all these ingredients to cook for between four and five minutes. - Step 3 – Add Your Chicken & Chicken Stock
Add your chicken to the pot with your aromatics and veggies nicely sautéed. If you are using a whole chicken, ensure the breast faces upward.
Pour your chicken stock, water, and bay leaves into the slow cooker. - Step 4 – Get Your Instant Pot Ready To Cook
On your instant pot, click the Cancel or Keep Warm buttons to turn off Sauté mode. Put the lid on and make sure that it is properly secured.
The steam valve needs to be set to a Closed Position. Once you are happy that the cover is nice and secure, click the Manual or Pressure Cook buttons.
Finally, set your timer to about twenty minutes and allow your soup to cook. - Step 5 – Set To Keep Warm & Release The Steam Valve
Once your twenty minutes have passed, the instant pot should switch to a Keep Warm mode. Allow your soup to stay in this mode for about fifteen minutes before you release the steam valve. - Step 6 – Remove And Shred Your Chicken
Take care to completely release the steam before you open the valve on the lid of your pressure cooker. Take the chicken out of the pot using tongs or a slotted spoon.
Place the chicken on a plate, in a bowl, or on a board, and start shredding it.Â
The chicken should come apart quite easily. As such, you need to be careful while you shred the chicken. You can easily splash scalding hot soup on your arm.
You can use two forms to shred your chicken, or you could use your hands, as long as you have allowed enough time for your chicken to cool.
Take the chicken bones and skin out and discard them. Now, you need to spend a few minutes shredding the rest of your chicken into manageable bite-sized ribbons. - Step 7 – Put the Shredded Chicken Back In The Instant Pot
Now that your chicken is shredded add it to the instant pot. Also, add lemon juice and fresh herbs.
Stir everything together until it has all been combined. Add a pinch of salt and black pepper to the pot and give it one more stir. You can add as much or as little as you like.Â
It all depends on your tastes and what your preferences are. Remember that some chicken stocks are very salty, so consider them before going ham on the salt.
We recommend tasting your soup before adding any salt. This way, you can properly gauge how much you need to add to make your soup perfect. - Step 8 – Serve Your Delicious Soup With A Side & Enjoy
Your soup should be perfectly cooked and ready to be eaten. So, dish your delicious warm soup up in a bowl and enjoy!
If you have any leftovers, store them in a plastic container for about five days in the refrigerator.Â
Remember, once thoroughly cooked, you should only put your soup in the fridge. Alternatively, you could store your soup in the freezer.
The same rules apply, allow the soup to completely cool, and use an airtight container or a bag. In the freezer, your soup will keep for about three months. - Equipment list
- Instant Pot
- Wooden Spoon
- Tongs
- Sharp Knife
- Cutting Board
- Measuring Cups & Spoons
- Slotted Spoon
- Fine Mesh Strainer
- Thermometer
- Bowl
Notes
- Ensure the chicken is fully submerged in the broth for even cooking.
- Sautéing veggies beforehand enriches the soup’s depth of flavor.
- You can modify ingredients based on dietary preferences or available ingredients.
- Always let the steam release naturally for a richer soup texture.
NUTRITION TABLE
