The Ultimate Cozy Bowl Made Effortlessly
Nothing beats the comfort of a steaming bowl of homemade chicken soup, especially when it takes a fraction of the time to prepare. Whether you are battling a cold, feeding a hungry family on a busy weeknight, or looking for the ultimate healthy meal-prep solution, this Instant Pot Chicken Soup is your new best friend. By harnessing the power of pressure cooking, you get deep, slow-simmered flavor in under an hour. It is nutritious, soul-warming, and perfectly savory without any fuss. Get ready to fill your kitchen with the irresistible aroma of fresh herbs and tender chicken.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
📝 Ingredients List
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 cups egg noodles or jasmine rice
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Instant Pot or electric pressure cooker
- Sharp chef’s knife
- Large cutting board
- Measuring cups and spoons
- Wooden spoon
- Tongs for shredding chicken
Step-by-Step Beginner-Friendly Instructions
- Sauté Aromatics: Set your Instant Pot to ‘Sauté’ mode. Add olive oil, diced onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften. Add garlic and cook for 1 minute until fragrant. 🍲
- Add Liquids and Chicken: Pour in the chicken broth and scrape the bottom of the pot to remove any browned bits. Nestle the raw chicken breasts into the liquid. Season with thyme, oregano, salt, and pepper.
- Pressure Cook: Secure the lid and set the valve to ‘Sealing’. Cook on High Pressure for 10 minutes. Once done, allow for a 10-minute natural pressure release before carefully opening the valve.
- Finish and Serve: Remove the chicken to a plate and shred it with two forks. If using noodles, add them to the pot and set to ‘Sauté’ for 5–8 minutes until tender. Stir the shredded chicken back into the soup, garnish with parsley, and serve warm! 😋
💡 Pro Tips Section
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. If freezing, leave out the noodles and add them fresh when reheating.
- Flavor Boost: Add a squeeze of fresh lemon juice right before serving to brighten the broth.
- Substitutions: You can swap chicken for turkey breast if you prefer. If you want a heartier soup, toss in a handful of fresh spinach or kale at the very end until wilted.
Variations
- Vegetable Heavy: Add diced potatoes or frozen peas during the final sauté step for extra fiber.
- Low Carb: Replace noodles with cauliflower florets or zoodles (zucchini noodles).
FAQ
Can I use frozen chicken? Yes! Just increase the cook time to 15 minutes to ensure the chicken is cooked through.
Why do I need to sauté first? Sautéing builds a flavorful base by caramelizing the onions and garlic, which adds depth that pressure cooking alone can sometimes miss.
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Instant Pot Chicken Soup
- Total Time: 35
- Yield: 6 servings 1x
- Diet: Halal
Description
Experience the ultimate comfort with this effortless Instant Pot Chicken Soup. This recipe delivers deep, slow-simmered flavors in under an hour, making it the perfect solution for busy weeknights or recovery days. Packed with tender chicken, colorful vegetables, and aromatic herbs, this nutrient-dense meal is a heart-warming classic that everyone will love. Simple to prepare and easy to store, it is truly the definition of wholesome, soul-satisfying home cooking.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 large onion, diced
3 carrots, sliced into rounds
3 celery stalks, sliced
4 cloves garlic, minced
8 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp dried oregano
2 cups egg noodles or jasmine rice
Salt and black pepper to taste
Fresh parsley, chopped for garnish
Instructions
Set Instant Pot to Sauté mode and heat olive oil.
Add onion, carrots, and celery, cooking for 5 minutes until soft.
Add garlic and cook for 1 minute until fragrant.
Pour in chicken broth and scrape the bottom of the pot.
Nestle the raw chicken into the liquid and season with thyme, oregano, salt, and pepper.
Secure the lid, set valve to Sealing, and cook on High Pressure for 10 minutes.
Allow a 10-minute natural pressure release before carefully opening the valve.
Remove chicken to a plate, shred with two forks, and set aside.
Add noodles to the pot and set to Sauté for 5–8 minutes until tender.
Stir shredded chicken back into the soup, garnish with parsley, and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. If freezing, exclude the noodles and add them fresh when reheating to maintain texture. A squeeze of fresh lemon juice adds a bright flavor boost before serving.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg