There’s nothing like a steaming bowl of homemade chicken soup to warm you up on a chilly day – and my Instant Pot Chicken Soup is the quickest way to get that comforting hug in a bowl! I’ll never forget the first time I discovered how the Instant Pot could transform basic ingredients into rich, flavorful soup in under 30 minutes. Now it’s my go-to when someone in the house has the sniffles or when I just need an easy, nourishing meal. The best part? You literally dump everything in the pot and walk away – no babysitting a simmering pot for hours. Just set it, forget it, and come back to the most delicious chicken soup that tastes like it’s been cooking all day.

Why You’ll Love This Instant Pot Chicken Soup

Oh my goodness, where do I even start? This soup is basically magic in a bowl! Here’s why it’s become my absolute favorite:

• Quick as lightning: From fridge to table in under 30 minutes – yes, really!
• Dump-and-go easy: Just toss everything in the pot and press a button. Even my teenager can make it!
• Comfort in every spoonful: That rich, homemade flavor tastes like you simmered it all day.
• Healthy without trying: Packed with protein and veggies – perfect for when you’re feeling under the weather.
• Weeknight lifesaver: Uses pantry staples so you can whip it up anytime.

Trust me, once you try this method, you’ll never go back to standing over a stove!

Ingredients for Instant Pot Chicken Soup

Here’s what you’ll need for this ridiculously easy soup – I bet you have most of these in your kitchen right now!

• 1 lb boneless, skinless chicken breasts (trust me, breasts work better than thighs here)
• 6 cups chicken broth (homemade if you’ve got it – game changer!)
• 3 carrots, sliced into coins (no need to peel if they’re fresh)
• 3 celery stalks, chopped (leaves and all for extra flavor)
• 1 medium onion, diced (yellow works great)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tsp salt (adjust to taste after cooking)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)
• 1 tsp dried thyme (rub between your fingers to wake it up)
• 1 bay leaf (don’t forget to fish it out later!)

See? Nothing weird or complicated – just good, honest ingredients that make magic together.

How to Make Instant Pot Chicken Soup

Okay, get ready for the easiest cooking session of your life! This Instant Pot chicken soup practically makes itself. Just follow these simple steps, and you’ll have a steaming bowl of comfort in no time.

Step 1: Add Ingredients to Instant Pot

Here’s the beautiful part – you don’t need any fancy techniques! Just open your Instant Pot and dump everything in together. I mean everything – the chicken, broth, carrots, celery, onion, garlic, and all those lovely seasonings. No sautéing needed, no layering ingredients. Just plop it all in there like you’re making the world’s easiest magic potion. Give it a quick stir to distribute the seasonings, and you’re already halfway done!

Step 2: Pressure Cook and Release

Now for the “set it and forget it” part! Secure the lid and make sure the valve is set to “Sealing.” Press the Manual or Pressure Cook button and set it for 15 minutes on high pressure. While the pot works its magic, you can relax – maybe fold some laundry or scroll through your phone. When the timer goes off, let the pressure release naturally for 10 minutes (this keeps the chicken super tender), then do a quick release for any remaining pressure. That hissing sound means soup’s almost ready!

Step 3: Shred Chicken and Serve

Carefully open the lid (it’ll smell amazing!) and fish out that bay leaf – no one wants to bite into that! Use tongs to pull out the chicken breasts onto a cutting board. They’ll be so tender you can shred them with two forks in seconds. Return the shredded chicken to the pot, give everything a good stir, and you’re done! Taste and adjust salt if needed, then ladle into bowls and enjoy that homemade goodness.

Tips for the Best Instant Pot Chicken Soup

After making this soup dozens of times, I’ve learned a few tricks that take it from good to “oh wow!” levels:

• Homemade broth is king: If you’ve got it, use it! The flavor difference is night and day.
• Hold the salt: Wait until after cooking to season – broths vary in saltiness.
• Noodle know-how: Add uncooked noodles after shredding chicken, then pressure cook for 3 more minutes.
• Veggie freshness: Cut carrots and celery similar sizes so they cook evenly.
• Fresh herb finish: Stir in parsley or dill right before serving for a bright pop.

These little touches make such a difference – your soup will taste like it came from a fancy bistro!

Variations for Instant Pot Chicken Soup

Oh, the possibilities! Here are my favorite ways to mix up this basic recipe when I’m feeling creative (or just cleaning out the fridge):

• Noodle lover’s dream: Stir in 1 cup egg noodles after shredding chicken, then pressure cook for 3 more minutes.
• Rice version: Add 1/2 cup uncooked rice with the initial ingredients (you’ll need an extra cup of broth).
• Italian twist: Swap thyme for oregano and add a Parmesan rind while cooking – so rich!
• Spicy kick: Throw in a diced jalapeño or pinch of red pepper flakes for heat.
• Lemon zing: Stir in fresh lemon juice and zest at the end for brightness.

See? One recipe, endless cozy meals!

Serving Suggestions for Instant Pot Chicken Soup

Oh, let me tell you how I love to serve this soup – it’s all about those cozy accompaniments! A thick slice of crusty bread for dipping is absolutely mandatory in our house. Sometimes I’ll whip up a quick side salad with crisp greens and a lemony vinaigrette for freshness. On really lazy nights? Just grab some buttery crackers and call it perfection!

Storing and Reheating Instant Pot Chicken Soup

Here’s the beautiful thing about this soup – it actually gets better as it sits! Store leftovers in an airtight container in the fridge for up to 3 days (though mine never lasts that long). When reheating, I just pop a portion in the microwave for 2-3 minutes, stirring halfway. If it seems too thick, splash in a little broth or water to loosen it up. You can also reheat gently on the stove – just don’t boil it or the chicken might get tough. And yes, it freezes beautifully for up to 3 months – perfect for future you on a busy night!

Instant Pot Chicken Soup Nutritional Information

Here’s the scoop on what’s in each comforting bowl (based on 6 servings): about 180 calories, 25g protein, 10g carbs (2g fiber), and just 3g fat. Of course, exact numbers may vary depending on your specific ingredients – especially if you add noodles or rice. But the best part? It’s packed with all the good stuff while keeping things light and nourishing!

Frequently Asked Questions

Can I use frozen chicken breasts?
Absolutely! Just add 5 extra minutes to the cooking time. I do this all the time when I forget to thaw chicken – works like a charm!

How can I make the broth thicker?
My favorite trick? Mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in after cooking, and simmer for 2 minutes. Instant velvety texture!

Can I double this recipe?
You bet! Just make sure you don’t fill your Instant Pot past the max fill line. The cooking time stays the same – isn’t that amazing?

What if I don’t have fresh garlic?
No worries! Use 1/2 tsp garlic powder instead. I’ve done this in a pinch and it still tastes delicious.

Can I add other vegetables?
Oh yes! Toss in some diced potatoes, green beans, or even frozen peas at the end. The Instant Pot makes it so easy to customize!

Share Your Instant Pot Chicken Soup Experience

I’d love to hear how your soup turns out! Did you add any fun twists? Did it become a new family favorite? Drop a comment below – your tips might help another home cook discover their new go-to meal!

“30-Minute Instant Pot Chicken Soup for Ultimate Comfort”

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• Author: Christina R. Jones
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A quick and easy Instant Pot chicken soup recipe that’s perfect for a comforting meal.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

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Instructions

1. Add all ingredients to the Instant Pot.
2. Close the lid and set to sealing.
3. Cook on high pressure for 15 minutes.
4. Allow natural release for 10 minutes, then quick release.
5. Remove chicken, shred it, and return to the pot.
6. Discard the bay leaf and serve hot.

Notes

• Use homemade broth for better flavor.
• Add noodles or rice if desired.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 4g
• Sodium: 800mg
• Fat: 3g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 60mg

Keywords: Instant Pot, chicken soup, quick meal, comfort food