Quick Instant Pot Chicken Soup

There’s something so comforting about homemade chicken soup, especially when you can make it without spending hours in the kitchen. On busy weeknights when I’m juggling after-school activities and work deadlines, my Instant Pot has become my dinnertime sidekick.

I used to save chicken soup for lazy Sunday afternoons, but this pressure cooker version gives me all the flavor of slow-simmered soup in a fraction of the time. The best part? I can throw everything in the pot, push a few buttons, and help with homework while dinner practically makes itself.

Want to know my favorite thing about this recipe? It’s just as good as Grandma’s version, but instead of stirring and watching the pot for hours, I get to spend that extra time with my family. Plus, it makes enough for leftovers, which always taste even better the next day.

What Kind of Chicken Should I Use?

For the best chicken soup, a whole chicken is your friend – and don’t worry about getting fancy with specialty breeds. A regular supermarket chicken works perfectly fine, though free-range birds can add extra flavor if that’s your preference. You can use either a fresh or frozen chicken (just make sure it’s fully thawed if frozen), and leaving the skin on during cooking will add more richness to your broth. If you’re in a pinch and don’t have a whole chicken, you can substitute with bone-in chicken pieces like thighs and breasts – just try to include some dark meat for better flavor. The most important thing is to avoid using boneless, skinless pieces alone, since the bones and skin contribute so much to creating that classic, comforting soup flavor.

Options for Substitutions

This soup recipe is really flexible and easy to adapt with what you have on hand:

• Whole chicken: You can easily swap the whole chicken for 1.5 pounds of chicken parts like thighs, breasts, or a mix. Bone-in pieces work best for flavor, but boneless will work too – just reduce cooking time by 2 minutes.
• Carrots and celery: Feel free to mix up the vegetables – parsnips, turnips, or even sweet potatoes work great instead of carrots. No celery? Try using celery root or add extra carrots and a pinch of celery salt.
• Fresh garlic: If you’re out of fresh garlic, use 1/2 teaspoon of garlic powder instead. In a pinch, 1 teaspoon of garlic granules works too.
• Dried herbs: You can swap dried basil and thyme for Italian seasoning, or use fresh herbs (triple the amount). Oregano or sage make good alternatives too.
• Chicken stock: While homemade or store-bought chicken stock is best, you can use bouillon cubes dissolved in water (follow package directions), or even vegetable stock in a pinch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot chicken soup is filling the pot beyond the maximum fill line – this can lead to safety issues and uneven cooking, so make sure to stay within the recommended 2/3 capacity limit. Another common error is releasing the pressure immediately after cooking, which can make your broth cloudy and cause the chicken to become tough – instead, let it naturally release pressure for at least 15 minutes before opening the valve. To get the most flavor from your soup, avoid skipping the sautéing step for your vegetables – taking an extra 5 minutes to brown the onions, carrots, and celery creates a deeper, richer taste that makes all the difference. For the best results, wait until the end to adjust your seasonings, as the pressure cooking intensifies flavors and you might find yourself with an over-salted soup if you add too much at the beginning.

What to Serve With Chicken Soup?

This cozy chicken soup is perfect with a chunk of warm, crusty bread or some fluffy dinner rolls for dipping into that tasty broth. If you’re feeling like adding some extra comfort to your meal, try serving it with a classic grilled cheese sandwich or some buttery biscuits on the side. For a lighter option that still complements the soup nicely, toss together a simple green salad with lemon vinaigrette, or add some saltine crackers for that traditional soup-and-crackers combo that never gets old. When I’m serving this to guests, I like to put out a variety of toppings like fresh herbs, lemon wedges, and extra black pepper so everyone can customize their bowl.

Storage Instructions

Keep Fresh: This cozy chicken soup will stay good in the fridge for up to 5 days when kept in an airtight container. The flavors actually get even better after a day or two as everything mingles together. It’s perfect for making on Sunday and enjoying throughout the week!

Freeze: Chicken soup is a freezer-friendly superstar! Let it cool completely, then portion it into freezer containers or heavy-duty freezer bags. Leave a little space at the top since liquid expands when frozen. It’ll keep well for up to 3 months in the freezer.

Reheat: When you’re ready to enjoy your soup, warm it up on the stovetop over medium-low heat until hot, or microwave it in portions. If it seems a bit thick after storage, just add a splash of water or broth while reheating. Give it a quick stir, and it’ll be just as good as day one!

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 60-70 g
• Fat: 25-30 g
• Carbohydrates: 40-50 g

Ingredients

• 1 and 1/2 pounds whole chicken (adjust as needed)
• 5 carrots, chopped (or mix with parsnips if you like)
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 onion, diced
• 2 teaspoons dried basil
• 2 teaspoons dried thyme
• 1 quart chicken stock
• Water to top up to the desired level
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Step 1: Prepare and Add Ingredients to the Instant Pot

Begin by adding all your chosen vegetables and a whole chicken into the Instant Pot.

Next, add seasonings to enhance the flavor of the soup.

Pour in chicken broth, filling up to the specified level, and add water until you reach the fill line of the Instant Pot.

This ensures there is enough liquid to properly cook the chicken and veggies.

Step 2: Secure the Instant Pot and Start Cooking

Close the lid of the Instant Pot securely, ensuring it is properly locked.

Select the “Soup/Broth” setting and adjust for extra time so the timer reads 40 minutes.

This setting will provide the right environment for cooking the chicken thoroughly while infusing all the flavors.

Step 3: Release Pressure Safely

Once the cooking cycle is complete, do not open the Instant Pot immediately.

Allow it to depressurize as per the manufacturer’s instructions.

If your model supports a quick-release option, follow the directions specific to your Instant Pot or pressure cooker brand to perform this method safely.

Step 4: Check the Chicken and Remove Carefully

Before serving, it’s crucial to check the internal temperature of the chicken to ensure it’s cooked.

Confirm the chicken has reached at least 165º F.

Be careful as the chicken will be extremely tender, likely falling off the bone.

Use a pair of tongs and a large spatula to gently lift the chicken out of the Instant Pot and onto a large plate, taking care to avoid burns from the hot liquid.

Step 5: Serve the Soup

Serve your soup hot, ladling it into bowls.

For a more filling meal, you might want to add cooked rice or gluten-free noodles to the soup.

Enjoy your comforting homemade soup, bursting with flavors from tender chicken and fresh vegetables.