instant pot chicken soup recipe

This instant pot chicken soup isn’t just another recipe; it’s a quick fix for when time’s short but you still want something nourishing. I’ve made this many times, especially on chaotic weeknights when dinner needs to come together fast but taste still matters. It’s a way to reclaim some calm in the kitchen, even on the busiest days.

Why I keep returning to this chicken soup.

It’s the kind of dish that adapts to my mood—comforting when I need it, brightening with a squeeze of lemon. The simplicity lets the ingredients shine, and the process is forgiving enough for a beginner. Plus, it’s a real life-saver when the fridge’s empty but I want something warm and satisfying.

Breaking down the ingredients—what really makes this soup sing.

• Chicken breasts: Juicy and tender, they become shred-ready after pressure. Swap with thighs for more flavor.
• Onion: Adds a sweet, aromatic base. Use shallots for a milder, sweeter profile.
• Carrots: Sweet and earthy, they add texture and color. Parboil briefly if you prefer softer.
• Celery: Crunchy and slightly bitter, balances richness. Try fennel for a different herbaceous note.
• Chicken broth: The flavor backbone, smoky or plain—your choice. Use homemade or store-bought.
• Bay leaf: Imparts a subtle earthy aroma. Remove before serving.
• Salt and pepper: Fundamental for seasoning. Adjust at the end for perfect balance.

Tools and equipment I always keep handy.

• Instant Pot (or any electric pressure cooker): Main appliance for fast, flavorful cooking.
• Chef’s knife: Chops, dices, and preps all ingredients with ease.
• Cutting board: A sturdy surface for prep work.
• Measuring cups and spoons: Ensure accurate seasoning and liquids.
• Ladle: Serves the soup smoothly into bowls.

The process, simplified and seasoned with my quirkiest tips.

Step 1: Start by prepping your ingredients: peel and chop a large onion, slice carrots into rounds, and dice some celery. Keep everything handy.

Step 2: Set the Instant Pot to sauté mode, add a splash of oil, and cook the onion until translucent, about 3 minutes. Add carrots and celery, cook for another 2 minutes.

Step 3: Pour in 1 liter of chicken broth, add a bay leaf, and season with salt and pepper. Place seasoned chicken breasts on top.

Step 4: Close the lid, set to high pressure for 10 minutes. Once done, do a quick release and open the lid carefully.

Cooking checkpoints to keep your soup just right.

• The chicken should shred easily when poked with a fork.
• Vegetables should be tender but not mushy, with a slight crunch still present.
• The broth should be flavorful and clear, not cloudy or overly greasy.

Common mistakes and how to fix them.

• Adding too much salt early on.? OVER-SALTING, reduce salt and taste at the end.
• Chicken still firm or raw after cooking.? UNDERCOOKED CHICKEN, extend pressure time or check doneness.
• Too much broth for your liking.? SOUP IS TOO THIN, simmer with lid off to thicken slightly.
• Vegetables overcooking.? VEGETABLES TURN MUSHY, add carrots later or cut thicker.

Instant Pot Chicken Soup

This quick and comforting chicken soup is made using an electric pressure cooker, featuring tender shredded chicken, aromatic vegetables, and clear, flavorful broth. The ingredients cook together rapidly, resulting in a warm, hearty dish with tender vegetables and succulent chicken, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 large onions peeled and chopped
• 2 carrots carrots sliced into rounds
• 2 stalks celery diced
• 4 cups chicken broth store-bought or homemade
• 2 pieces chicken breasts skinless, boneless
• 1 bay leaf bay leaf
• to taste salt and pepper for seasoning

Equipment

• Instant Pot
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Method

 

1. Begin by chopping the onion into small, translucent pieces, and slicing the carrots into rounds. Dice the celery into small cubes and keep all the prep ready.
   
2. Set your Instant Pot to sauté mode, add a splash of oil, and cook the chopped onion until it turns translucent and fragrant, about 3 minutes. You’ll notice it sizzle and become soft.
   
3. Add the sliced carrots and diced celery to the pot, stirring them in with the onions. Cook for another 2 minutes until the vegetables start to soften slightly and smell sweet.
   
4. Pour in the chicken broth, then add the bay leaf. Stir gently to combine and bring the mixture to a gentle simmer, allowing the flavors to meld.
   
5. Place the chicken breasts on top of the vegetables and broth, seasoning with salt and pepper according to your taste. Close the lid securely, ensuring the valve is set to sealing.
6. Set the Instant Pot to high pressure for 10 minutes, then start the cooking cycle. The pot will build pressure, and you’ll hear a gentle hiss as it cooks.
7. Once the cooking time is complete, carefully perform a quick release by turning the valve to vent. Open the lid once the pressure subsides and the steam escapes.
8. Use two forks to shred the cooked chicken breasts directly in the pot. The meat should be tender and easily fall apart, absorbing the seasoned broth.
9. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf and discard.
10. Ladle the hot soup into bowls, showcasing the vibrant vegetables and shredded chicken. Serve with a slice of lemon for a bright finish if desired.