instant pot chicken soup recipe

I’ve come to see this chicken soup as my emergency comfort. It’s not fancy, but it’s honest, filling, and perfect for nights when I need a quick hug in a bowl. The Instant Pot transforms what could be a long simmer into a 30-minute miracle, especially on busy days when time’s tight but hunger’s loud.

Why I keep coming back to this soup

It’s simple, honest, and adaptable. When life feels chaotic, I rely on this soup to ground me. It’s fast enough for a weeknight yet nourishing enough to feel like a warm blanket. Plus, the smell of simmering herbs and chicken always makes the house feel like home.

Breaking down the ingredients

• Chicken breasts: My go-to for tender, quick-cooking protein. Swap with thighs if you want richer flavor.: Lean, cooks fast, and shreds easily, giving the soup a hearty, satisfying texture.
• Carrots: Sweet, crunchy bites that brighten the broth with their natural sugar and color. Use parsnips for a rootier twist.: Adds a subtle sweetness and vibrant hue to your soup.
• Celery: Aromatic, with a crisp snap. Skip if you dislike it, but it’s the backbone of flavor.: Gives a fresh, slightly bitter note that balances the richness.
• Broth: Store-bought or homemade, it’s the soul of the soup. Use chicken or veggie for variety.: Rich and savory, it sets the stage for all other flavors.
• Herbs: Fresh thyme or parsley, brightens every spoonful. Dried works in a pinch, just use a bit more.: Imparts a fragrant, herbaceous note that elevates the broth.
• Noodles/Rice: Optional but filling, choose what you prefer. Ramen noodles cook fast, rice adds heart.: Adds texture and makes the meal more substantial.
• Lemon: Just a squeeze brightens everything. Skip if citrus isn’t your thing.: A quick dash adds a fresh, zingy contrast to the savory broth.

Tools that make it easy

• Instant Pot: Main cooking vessel, quick pressure cooking.
• Chef’s knife: Chopping veggies and shredding chicken.
• Cutting board: Prep surface for vegetables and chicken.
• Measuring cups and spoons: Getting broth, herbs, and seasonings right.
• Ladle: Serving the soup without fuss.

Step-by-step guide to soul-warming chicken soup in your Instant Pot

Step 1: Gather your ingredients and equipment. Set the Instant Pot to sauté mode.

Step 2: Sauté diced onions, carrots, and celery until fragrant, about 5 minutes.

Step 3: Add chicken breasts, broth, herbs, and a pinch of salt. Seal the lid.

Step 4: Cook on high pressure for 10 minutes. Release naturally for 10 minutes.

Step 5: Open carefully, shred the chicken, and add noodles or rice if desired.

Step 6: Adjust seasoning, add a squeeze of lemon for brightness.

Step 7: Let it sit for a few minutes before serving to meld flavors.

Cooking checkpoints to get it just right

• Onions should be translucent and sweet-smelling.
• Chicken should shred easily and be tender.
• Broth should be clear and aromatic, not cloudy.
• Noodles or rice should be cooked through but not mushy.

Common pitfalls and how to dodge them

• Over-salting the broth.? If the soup is too salty, dilute with a bit more broth or add a potato during cooking to absorb salt.
• Overcooking chicken leading to dryness.? If the chicken is tough, reduce pressure cook time slightly or ensure chicken is fresh.
• Cooking noodles directly with the chicken.? If the noodles turn to mush, add them after pressure cooking and quick sauté for a few minutes.
• Cooking at too high a pressure for too long.? If the broth is cloudy, let it rest for a few minutes to settle or strain before serving.

Instant Pot Chicken Soup

This comforting chicken soup is made using the Instant Pot, which quickly transforms simple ingredients into a warm, nourishing bowl. Tender shredded chicken, crunchy carrots, and aromatic herbs simmer together with broth and optional noodles or rice for a hearty, homestyle dish with a clear, flavorful broth and tender vegetables. Perfect for busy nights when you need a quick, satisfying hug in a bowl.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 large chicken breasts skinless, boneless
• 2 medium carrots peeled and sliced
• 2 stalks celery chopped
• 4 cups broth chicken or vegetable
• 1 tablespoon fresh thyme or parsley chopped, or 1 teaspoon dried
• 1 cup noodles or rice optional
• 1 lemon lemon for squeezing
• to taste salt and pepper

Equipment

• Instant Pot
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Method

 

1. Set your Instant Pot to sauté mode and add a splash of oil. Once hot, add diced carrots, chopped celery, and sauté for about 5 minutes until the vegetables become fragrant and start to soften, with the mixture turning slightly translucent and smelling sweet.
   
2. Add the chicken breasts to the pot, then pour in the broth. Sprinkle in your chopped herbs, and season with salt and pepper to taste. Seal the lid tightly, ensuring the valve is set to sealing.
   
3. Set the Instant Pot to high pressure and cook for 10 minutes. Once the cooking cycle is complete, allow a natural release for 10 minutes to let the chicken stay tender and the flavors meld.
   
4. Carefully open the lid, then remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup base.
   
5. If you’re adding noodles or rice, stir them into the hot soup now, then set the Instant Pot to sauté mode and cook for 3–5 minutes until the noodles or rice are tender and cooked through.
   
6. Squeeze fresh lemon juice into the soup, then taste and adjust seasoning with more salt, pepper, or herbs as needed. Let the soup sit for a couple of minutes to let the flavors deepen.
   
7. Serve the soup hot, ladling it into bowls and enjoying the hearty, aromatic broth with tender vegetables and shredded chicken—perfect for a cozy, comforting meal.