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 hearty chicken soup is made using an Instant Pot, where tender chicken breasts and flavorful vegetables cook rapidly under pressure. The soup features a clear, comforting broth with shredded chicken, brightened by a squeeze of lemon, and tender vegetables that add texture and color. It’s perfect for a nourishing meal on busy nights, with a simple process that highlights fresh ingredients.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

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

Equipment

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

Method

 

1. Set your Instant Pot to sauté mode, add a splash of oil, and cook the chopped onions until they turn translucent and fragrant, about 3 minutes.
   
2. Add the sliced carrots and diced celery to the pot, stirring for another 2 minutes until the vegetables soften slightly and release their aroma.
   
3. Pour in the chicken broth, then place the bay leaf into the liquid. Season with salt and pepper to your taste, stirring gently to combine.
   
4. Arrange the chicken breasts on top of the vegetables, pressing them slightly into the broth.
   
5. Secure the lid on the Instant Pot, set it to high pressure, and cook for 10 minutes. Once the cooking cycle ends, carefully perform a quick release to release the steam.
   
6. Open the lid carefully, and check that the chicken is cooked through and shreds easily with a fork. Remove the chicken breasts and set aside to cool slightly.
   
7. While the chicken cools a bit, stir the soup and discard the bay leaf. Shred the chicken into bite-sized pieces using two forks.
8. Return the shredded chicken to the soup, stir well, and allow it to heat through for another minute or two.
9. Squeeze fresh lemon juice into the soup for brightness, then taste and adjust seasoning with salt and pepper as needed.
10. Ladle the hot, flavorful soup into bowls, garnish with a slice of lemon or fresh herbs if desired, and enjoy this comforting, nourishing meal.