Here is my go-to Instant Pot chicken soup recipe, with tender chunks of chicken, fresh vegetables, and hearty noodles, all coming together in a rich, homemade broth that tastes like it’s been simmering all day.
This soup has become my family’s favorite comfort food during cold weather. I love making a big batch on Sunday afternoons so we have plenty of leftovers for busy weeknight dinners. Nothing better than having a warm bowl of homemade soup ready to go, right?
Why You’ll Love This Chicken Soup
- Quick and convenient – Thanks to the Instant Pot, you can have homemade chicken soup ready in under an hour – no more waiting all day for traditional stovetop soup!
- One-pot meal – Everything goes into the Instant Pot, meaning less cleanup and fewer dishes to wash after dinner.
- Budget-friendly ingredients – Using a whole chicken and basic vegetables makes this soup cost-effective while still delivering rich, homemade flavor.
- Perfect comfort food – This soup is exactly what you need when you’re feeling under the weather or just craving a warm, cozy meal – it’s like a hug in a bowl.
- Meal prep friendly – Make a batch at the start of the week and enjoy wholesome, homemade soup for several days – it actually tastes even better the next day!
What Kind of Chicken Should I Use?
For this Instant Pot soup, you’ve got several good chicken options that’ll work great. A whole chicken gives you the richest broth and a mix of white and dark meat, but you can also use bone-in chicken pieces like thighs or breasts if that’s what you have on hand. If you’re short on time, even boneless chicken pieces will work, though you might lose a bit of that deep, homemade flavor that comes from cooking with the bones. When shopping, look for a chicken that’s around 3-4 pounds – anything bigger might not fit comfortably in your Instant Pot. Just make sure your chicken is fully thawed before cooking, as frozen chicken can affect the cooking time and pressure building process.
Options for Substitutions
This soup recipe is pretty forgiving and allows for several easy substitutions:
- Whole chicken: Don’t have a whole chicken? You can use 1.5 pounds of chicken thighs or breasts instead. Thighs will give you a richer flavor, while breasts will be leaner. You can even use leftover rotisserie chicken – just add it during the last 5 minutes of cooking.
- Chicken stock: You can swap the chicken stock with vegetable stock or even water with extra bouillon cubes (use 2-3 cubes per quart of water). In a pinch, you could even use water alone, but you might want to add extra herbs and seasonings.
- Dried herbs: If you have fresh herbs, use them! Replace each teaspoon of dried herbs with 1 tablespoon of fresh. You can also swap basil and thyme with other herbs like oregano, marjoram, or Italian seasoning blend.
- Carrots and celery: Feel free to mix up the vegetables – parsnips, turnips, or even sweet potatoes work well in place of carrots. For celery, you could use chopped fennel bulb or additional onions.
- Onion: You can use any type of onion here – yellow, white, or even shallots. Two medium leeks (white and light green parts only) would also work well as a replacement.
Watch Out for These Mistakes While Cooking
The biggest mistake when making Instant Pot chicken soup is overfilling your pot – always stay below the max fill line, even if it means using less water than you think you need, as the ingredients will release their own liquids during cooking. A common error is releasing the pressure too quickly after cooking; instead, let it naturally release for at least 10 minutes to keep the chicken tender and prevent the soup from becoming cloudy. To make your soup even better, don’t skip browning the chicken on the ‘sauté’ setting first – this extra step creates a deeper flavor base and helps prevent the dreaded ‘burn’ notice on your Instant Pot. For the best results, add delicate herbs in the last few minutes of cooking rather than at the beginning, and remember to taste and adjust seasonings only after the soup is fully cooked, as the pressure cooking intensifies flavors.
What to Serve With Chicken Soup?
When it comes to chicken soup, I love keeping things simple with some crusty bread or warm dinner rolls for dipping – there’s something so satisfying about soaking up that flavorful broth! A classic grilled cheese sandwich also makes this soup feel like a complete meal, especially on chilly days. If you’re looking to add some extra vegetables to your meal, try serving a light side salad with a lemon vinaigrette dressing, or some quick-pickled vegetables for a tangy contrast to the soup’s savory flavors. For an extra touch of comfort, you can’t go wrong with a batch of homemade biscuits or cornbread on the side.
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 better after a day or two as everything mingles together! It’s perfect for making on Sunday and enjoying throughout the week.
Freeze: This soup is a freezer-friendly champion! Let it cool completely, then portion it into freezer-safe containers or bags. Leave a little space at the top since liquids expand when frozen. It’ll keep well for up to 3 months in the freezer, making it perfect for meal prep or busy weeknight dinners.
Reheat: When you’re ready to enjoy your soup again, warm it up on the stovetop over medium-low heat until hot, stirring occasionally. If using the microwave, heat in 1-minute intervals, stirring between each, until it reaches your desired temperature. If the soup seems a bit thick after storage, just add a splash of broth or water while reheating.
| 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: 80-90 g
- Fat: 20-30 g
- Carbohydrates: 40-50 g
Ingredients
- 1 quart chicken stock (I like Swanson Organic Free-Range Chicken Broth)
- 2 tsp dried basil
- 5 carrots, chopped (for sweetness and color)
- water as needed
- 2 tsp dried thyme
- 2 tsp salt
- 2 celery stalks, chopped
- 3 garlic cloves, minced (freshly minced for best flavor)
- 1 onion, diced
- 1.5 lb whole chicken
- 1/2 tsp black pepper
Step 1: Prepare Ingredients and Add to Instant Pot
Start by adding your choice of vegetables and a whole chicken into the Instant Pot.
Follow with your preferred seasonings and chicken broth.
Add water until it reaches the fill line as indicated inside the pot.
This ensures you have enough liquid to cook everything thoroughly.
Step 2: Set the Instant Pot
Close the Instant Pot lid securely and ensure it is locked in place.
Select the “Soup/Broth” setting on your Instant Pot, and adjust the time to read 40 minutes for the cooking cycle.
This is crucial for the chicken and vegetables to cook completely.
Step 3: Allow the Instant Pot to Depressurize
Once the cooking time is finished, do not immediately open the Instant Pot.
Instead, let it depressurize naturally according to your Instant Pot’s guidelines.
Some models may allow for a quick-release option; consult your Instant Pot manual for directions on using quick release safely.
Step 4: Check the Chicken Temperature
Before serving, ensure that the chicken’s internal temperature has reached at least 165º F.
This confirms that the chicken is thoroughly cooked.
Use a meat thermometer to check this.
Step 5: Serve and Customize Your Soup
Once your soup is ready, serve it hot.
You may decide to add cooked rice or gluten-free noodles to the soup for extra heartiness.
Be mindful, as the chicken will be very tender and may fall off the bone; carefully remove it from the pot using tongs and a large spatula to transfer it onto a large plate to avoid burns from the hot soup.
