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