instant pot chicken soup recipe
The Best instant pot chicken soup recipe
I also appreciate how versatile it is. It’s great for everyday meals when you need something warm and nourishing, but it’s also perfect for special occasions—like a family dinner or a get-together with friends. Plus, the chicken and veggies are packed with protein and vitamins, so it’s a healthy choice that doesn’t skimp on taste. No one leaves the table feeling hungry, and the kids always ask for seconds. It’s the kind of dish that just makes everything feel easier, whether you’re cooking for one or a crowd.
Easy Instant Pot Chicken Soup
A comforting, flavorful soup that comes together in under an hour with minimal effort. Perfect for chilly days or when you need a quick meal.
🥘Ingredients
- 1 lb boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh parsley
👨🍳Directions
-
1
Place chicken thighs in the Instant Pot and pour chicken broth over them, ensuring they are fully submerged. Add diced onion, carrots, and celery. Stir gently. -
2
Season with olive oil, thyme, rosemary, and bay leaf. Secure the lid and set the valve to sealing. Cook on high pressure for 15 minutes. -
3
Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. Shred the chicken using two forks and return it to the pot. -
4
Remove the bay leaf and stir in shredded cheese until melted. Garnish with chopped parsley before serving.
🔧Equipment
- Instant Pot
- Large pot
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Instant Pot Chicken Soup Works
❓ Frequently Asked Questions About Instant Pot Chicken Soup
How do I adjust the recipe for dietary restrictions?
Use a 1:1 substitution for gluten-free: replace the broth with a gluten-free chicken broth (ensure it’s certified). For dairy-free, skip the cream and use a splash of coconut milk instead. If you prefer a lighter soup, reduce the chicken by half and add extra veggies like carrots, celery, or spinach.
Can I make this soup ahead of time?
Yes! The soup tastes even better the next day. Let it cool, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the Instant Pot until steaming hot. Freezing is also an option—portion into freezer-safe containers, thaw overnight in the fridge, then reheat.
What if I don’t have an Instant Pot?
No worries—this soup simmers beautifully in a regular pot on the stovetop. Bring the broth to a boil, then reduce heat to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the chicken is tender.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) on a meat thermometer. It should also pull away from the bone easily when you gently twist it. If you don’t have a thermometer, check by cutting into the thickest part—it should be opaque and flaky.
Can I add other proteins or vegetables to customize it?
Absolutely! Swap in your favorites: add diced potatoes for creaminess, shredded rotisserie chicken for extra protein, or toss in bell peppers, mushrooms, or zucchini for freshness. Just adjust the cooking time slightly if adding denser veggies, simmering them for 5–10 minutes longer.
