instant pot chicken soup recipe

Chicken soup is a staple, but using the Instant Pot transforms it from a weekend project to a weeknight hero. I love the way it concentrates flavors without much fuss, especially when I’m juggling a million things. It’s a simple reminder that comfort food can be quick, nourishing, and unpretentious.

Why I keep returning to this recipe

It’s the kind of dish that comes together fast but feels like a warm hug on a cold day. The aroma alone lifts my mood—garlic, herbs, chicken—simple yet profound. It’s endlessly adaptable, forgiving if I forget an ingredient, and always satisfying.

Ingredients that make or break the soup

• Chicken breasts or thighs: Lean, tender meat that cooks quickly. Thighs are more forgiving if you want more flavor.
• Carrots and celery: Classic aromatic base. Look for fresh, crisp vegetables for a brighter flavor.
• Onions and garlic: Builds depth with their savory, sweet, and fragrant qualities.
• Chicken broth: Opt for low-sodium to control salt, or use homemade for extra richness.
• Fresh herbs: Parsley, dill, or thyme add lively notes and freshness.
• Bay leaf: A subtle, earthy aroma that enhances the broth.
• Lemon or lemon juice: Brightens and balances the richness, especially when added at the end.

Tools of the trade for instant chicken soup

• Instant Pot or pressure cooker: Main appliance to cook everything quickly and evenly.
• Sharp knife: Chop vegetables and shred chicken safely.
• Cutting board: Prep ingredients on a stable surface.
• Measuring spoons and cups: Ensure accurate seasoning and broth measurements.
• Ladle: Serve the soup without losing heat.

Step-by-step for a soul-warming chicken soup

Step 1: Gather all ingredients and tools before you start to make the process smooth.

Step 2: Set your Instant Pot to sauté mode. Add a splash of oil and cook chopped onions until translucent, about 3 minutes.

Step 3: Add chopped carrots, celery, and garlic. Sauté until fragrant, about 2 minutes.

Step 4: Pour in chicken broth, add chicken breasts, and season with salt, pepper, and a bay leaf.

Step 5: Lock the lid, set to manual high pressure for 10 minutes. Let it natural release for 10 minutes.

Step 6: Open the lid carefully, remove chicken, and shred it. Return shredded chicken to the pot.

Step 7: Stir in fresh herbs like parsley or dill for brightness.

Step 8: Taste and adjust seasoning as needed. Serve hot with crusty bread.

Cooking checkpoints to keep in mind

• On sauté, onions should be translucent and fragrant, not browned.
• Once pressure cooking begins, ensure the lid is sealed tightly. No steam leaks.
• The chicken should shred easily after cooking, indicating it’s tender and done.

Common pitfalls and how to dodge them

• Under-seasoned broth.? If soup turns out bland, add a squeeze of lemon and more salt.
• Overcooked chicken.? If chicken is tough, reduce pressure cooking time slightly or check your seal.
• Overcooked vegetables.? If veggies are mushy, lower sauté time or add them later in the process.
• Greasy broth.? If soup is too greasy, skim off excess oil after cooking.

This soup isn’t just about comfort. It’s a quick fix for busy nights, a nostalgic bowl that reminds you of simpler times, yet flexible enough to customize. The Instant Pot makes it almost effortless, which means more time savoring rather than stressing. Personalize it with your favorite herbs or add a splash of lemon for a bright finish.