instant pot chicken soup recipe

The Best instant pot chicken soup recipe

I’ve been making this Instant Pot chicken soup for years, and honestly, it’s one of those recipes that feels like a lifesaver—especially when life gets busy. There’s something so comforting about a warm bowl of soup, and this one is quick, easy, and always a hit with my family. My kids, especially my picky one, will eat it straight from the pot, and my husband always says it’s the only thing that makes him forget about the day’s stress. It’s not just food; it’s a way to bring everyone together, whether it’s after a long week or just a simple night in.

The health benefits make it even better. Chicken is lean protein, and the vegetables add fiber and vitamins. I’ve cut back on heavy broths over the years, and this recipe keeps things light but still rich and flavorful. It’s the kind of soup that feels indulgent but actually nourishes you. Plus, it’s perfect for any occasion—whether you’re feeding a family of six after a holiday meal or just making it for yourself when you’re tired. The Instant Pot makes it all happen in under an hour, so there’s no waiting around. It’s the kind of meal that doesn’t ask for much but gives so much back.

Instant Pot Chicken Soup

4.6 from 770 votes

A comforting and quick Instant Pot chicken soup loaded with tender chicken, vegetables, and herbs. Perfect for a cozy meal!

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time15 mins

Cook Time25 mins

Resting Time0 mins

Total Time40 mins

Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

Proteins

• 2 boneless, skinless chicken breasts (or thighs)
• 1 cup chicken broth

Vegetables

• 1 cup diced carrots
• 1 cup diced celery
• 1 cup chopped onion
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)

Herbs & Seasonings

• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and black pepper to taste

Extras

• 1 cup shredded carrots (optional)
• 1 cup shredded zucchini (optional)
• Fresh parsley (for garnish)

👨‍🍳Directions

1. 1 In a large bowl, combine chicken breasts with olive oil, salt, and pepper. Marinate for at least 10 minutes.
2. 2 In the Instant Pot, combine chicken broth, diced carrots, celery, onion, thyme, rosemary, and bay leaf. Stir well.
3. 3 Place the marinated chicken breasts on top of the broth mixture in the Instant Pot. Seal and set to High Pressure for 10 minutes.
4. 4 Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
5. 5 Shred the chicken using two forks and return it to the pot. Stir in peas and corn. Cook on High Pressure for 5 minutes.
6. 6 Quick-release the pressure and stir in any optional shredded vegetables (carrots, zucchini). Adjust seasoning if needed.
7. 7 Remove the bay leaf and garnish with fresh parsley before serving.

🔧Equipment

• Instant Pot
• Large pot or saucepan
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Fine-mesh strainer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 10💛Saturated Fat: 2❤️Cholesterol: 80🧂Sodium: 750🌾Total Carbs: 30🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 35

📝Notes

For extra flavor, add a splash of red wine or white wine to the broth before sealing the Instant Pot.,Substitute chicken broth with low-sodium broth for a healthier option.,For a creamy soup, blend half of the soup with an immersion blender before returning it to the pot.,Store leftovers in an airtight container for up to 3 days in the refrigerator.

This Instant Pot chicken soup recipe is a lifesaver for busy weeknights or last-minute family gatherings—it cooks fast, tastes like a restaurant dish, and lets everyone feed themselves without extra fuss. Whether you’re hosting a potluck, recovering from a cold, or just need a hearty meal that feels special, this version keeps the flavors rich and comforting while saving time and effort. Plus, it’s simple to double up and share with guests, making it the perfect go-to for any occasion.

❓ Frequently Asked Questions About Instant Pot Chicken Soup

How long should I cook the chicken in the Instant Pot for the soup?

For the best tenderness, cook the chicken breast or thighs for 6 minutes on high pressure (using the “High Pressure” setting on the Instant Pot). For whole chicken pieces, use 8 minutes to ensure they are fully cooked through. Always check for doneness by ensuring the internal temperature reaches 165°F (74°C).

—

Can I use any type of chicken in this recipe, or do I have vegetables?

Yes! You can use chicken breast, thighs, or even shredded rotisserie chicken for convenience. For vegetables, this recipe traditionally includes carrots, celery, onions, and potatoes, but you can customize it with your favorite veggies like zucchini, spinach, or mushrooms. Just add them in the last 5 minutes of cooking to prevent overcooking.

—

Do I need to release the pressure before removing the chicken?

Yes, always use the quick-release method for the chicken. After cooking, let the pressure release naturally for 10 minutes, then use the quick-release valve to prevent burning the chicken. Once the pressure is released, carefully remove the chicken using tongs or a spoon.

—

What if my soup turns out too thick or too thin?

If your soup is too thick, add 1-2 cups of chicken broth or water and simmer gently to thin it out. For too thin, reduce the liquid slightly before sealing the lid or add a splash of broth in the last few minutes. Adjusting the thickness is easy—just taste as you go!

—

Can I make this soup ahead of time and reheat it?

Absolutely! This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days or freeze for 3 months. When reheating, warm it gently on the stovetop or in the Instant Pot on High Pressure for 2 minutes, then quick-release. Stir in a little broth if needed to restore consistency.