instapot chicken soup recipe
The Best instapot chicken soup recipe
Oh, this Instant Pot chicken soup is one of those recipes that just feels like home—simple enough to make when life gets busy, but still packed with flavor and heart. I’ve been making it for years, especially when the kids are sick or just need something comforting after a long week. It’s that kind of recipe that doesn’t take forever, yet it still tastes like you poured your whole day into it. The Instant Pot does most of the work, letting the chicken tenderize and the veggies soften without standing over the stove, which is a game-changer when you’re short on time but still want something nourishing.
My family loves it because it’s always there when we need it—whether it’s a cold winter night or a lazy Sunday where everyone just wants something warm and easy. The kids especially enjoy it because it’s not too heavy, but still satisfying, and the broth gives them that cozy feeling without feeling like they’re eating a meal that’s too much effort. And honestly, it’s one of those recipes that feels special for bigger occasions too—birthdays, holidays, or just when someone’s feeling under the weather. Plus, it’s got all the health perks you’d want: lean protein from the chicken, fiber from the veggies, and all the vitamins and minerals you get from the herbs and spices. It’s like a little hug in a bowl, and that’s something I never get tired of.
Instant Pot Chicken Soup
A comforting and flavorful chicken soup made effortlessly in an Instant Pot, packed with tender chicken, fresh vegetables, and a savory broth. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups chicken broth
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup frozen peas
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (fresh or canned)
👨🍳Directions
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1 In the Instant Pot, combine chicken broth, olive oil, diced onion, minced garlic, sliced carrot, sliced celery, tomato paste, thyme, oregano, and bay leaf. Stir well to combine.
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2 Place the chicken pieces in the Instant Pot, ensuring they are submerged in the liquid. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
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3 Allow the pressure to release naturally for 10 minutes, then quick-release the pressure. Stir in the diced tomatoes, peas, and corn. Cook for an additional 5 minutes on high pressure.
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4 Remove the chicken pieces and shred or chop them. Return the shredded chicken to the pot. Taste and adjust seasoning if needed. Remove the bay leaf before serving.
🔧Equipment
- Instant Pot
- Large pot or saucepan
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken Soup Works
This Instant Pot chicken soup recipe is always a lifesaver for busy families—it’s quick to make, packed with flavor, and the perfect way to feed everyone without spending hours in the kitchen. Whether you’re hosting a casual dinner or a bigger family gathering, this soup keeps everyone satisfied with tender chicken, fresh veggies, and a comforting broth that never fails to bring people together. Plus, it’s so easy to customize with different herbs or spices, making it adaptable for any taste or occasion.
❓ Frequently Asked Questions About Instant Pot Chicken Soup
What is the best way to prepare tender chicken for Instant Pot chicken soup?
The best way to prepare tender chicken for Instant Pot chicken soup is to use boneless, skinless chicken breasts or thighs. Cut them into bite-sized pieces (about 1-inch cubes) to ensure even cooking. If using chicken thighs, you can leave the skin on for extra flavor. Cook the chicken in the Instant Pot with the broth and aromatics (like onions, carrots, celery, garlic, and herbs) for about 10-15 minutes on high pressure. After releasing the pressure, shred or chop the chicken for a smooth texture.
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Can I use chicken stock instead of water for the soup?
Yes, you can absolutely use chicken stock instead of water for a richer, more flavorful soup. A good rule of thumb is to use about 1 cup of chicken stock for every 4 cups of water in the recipe. This will deepen the broth’s flavor without making the soup too salty. If you’re using a homemade stock, it’s even better—just adjust the seasoning slightly if needed to balance the flavors.
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How do I adjust the recipe if I don’t have all the vegetables listed?
If you’re missing some vegetables, you can easily substitute them with what you have on hand. Common swaps include: – Onions → Use bell peppers, leeks, or shallots. – Carrots → Substitute with zucchini, mushrooms, or even potatoes (add later for extra thickness). – Celery → Replace with green onions, asparagus, or extra garlic. – Herbs → Use thyme, rosemary, bay leaves, or even parsley if you’re short on fresh herbs. For a creamier soup, add a splash of heavy cream or coconut milk at the end. If you want a lighter version, skip the cream and add a pinch of salt to taste.
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Why does my Instant Pot chicken soup taste bland, and how can I fix it?
A bland Instant Pot chicken soup can happen for a few reasons, but here’s how to fix it: 1. Salt it properly – Add salt gradually while cooking, especially if using stock or broth. Taste as you go—add more at the end if needed. 2. Boost flavor with aromatics – Ensure you’re using onions, garlic, and herbs (like bay leaves, thyme, or parsley). Even a small amount of ginger or a splash of soy sauce can help. 3. Acidity helps – A squeeze of lemon juice, vinegar, or a dash of Worcestershire sauce can brighten the soup. 4. Check your protein – If the chicken isn’t fully cooked or shredded, it might not release enough flavor. Try adding a splash of broth and letting it simmer for a few more minutes. 5. Season at the end – Instead of adding salt early, wait until the soup is done and taste it—this way, you avoid over-seasoning.
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Can I make this soup ahead of time and reheat it?
Yes, you can make this Instant Pot chicken soup ahead of time and reheat it safely! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. When reheating: – For short-term storage (1-4 days): Reheat in the Instant Pot on high pressure for 5 minutes, then let it come to a simmer. Stir and adjust seasoning if needed. – For frozen leftovers: Thaw overnight in the fridge, then reheat on high pressure for 10 minutes (or until hot). Stir well before serving. – Tip: If the soup thickens too much when reheated, add a splash of water or broth to loosen it. Also, consider adding a little extra liquid if the broth has reduced too much.
