instant pot chicken soup recipe

This Instant Pot chicken soup turns the usual into something more thoughtful. I’ve always loved how a quick pressure cooker can make tender, flavorful broth in no time. It’s a recipe born from late nights, leftover ingredients, and the craving for something nourishing and straightforward.

Why I keep making this soup

It’s quick, honest, and endlessly customizable. Each batch feels like a small victory after a chaotic day. The simple act of shredding chicken and simmering vegetables reconnects me to the basics of cooking—no fuss, just flavor.

Breaking down the ingredients

• Chicken breasts: Lean, quick-cooking protein that shreds beautifully, absorbing flavors readily.
• Carrots: Sweet, earthy, and adding a subtle crunch—use parsnips for a sweeter twist.
• Celery: Crisp and aromatic, it grounds the broth with freshness.
• Onions: Sweet and fragrant when sautéed, they build the base flavor.
• Lemon juice: Brightens the broth with a zing, essential for balance.
• Fresh herbs (parsley, thyme): Herbaceous and fragrant, they elevate the soup’s complexity.
• Broth (chicken or vegetable): The soup’s backbone—use homemade or store-bought.

Tools of the trade for a perfect chicken soup

• Instant Pot or pressure cooker: Main appliance to cook everything quickly and evenly.
• Sharp chef’s knife: Chopping vegetables and shredding chicken.
• Wooden spoon: Stirring and checking the soup’s progress.
• Measuring spoons and cups: Ensuring accurate seasoning and liquids.

Step-by-step guide to a comforting, quick chicken soup

Step 1: Gather your ingredients and equipment. Turn on your Instant Pot to the sauté setting.

Step 2: Sauté diced onions, celery, and carrots in a bit of oil until fragrant, about 5 minutes.

Step 3: Add chicken breasts, broth, herbs, and a splash of lemon juice. Lock the lid.

Step 4: Cook on high pressure for 10 minutes. Use natural release for 10 minutes.

Step 5: Open the lid carefully, remove the chicken, and shred it. Return to soup and simmer briefly.

Step 6: Check seasoning, adjust salt and pepper. Serve hot with fresh herbs.

Cooking checkpoints to keep in mind

• Soup should be fragrant and bubbling at the edges before sealing.
• Chicken should shred easily and be tender, not rubbery.
• Broth should be clear and bright, not cloudy or greasy.

Common mistakes and how to fix them

• Soup is too gloopy or starchy.? Add more broth and simmer longer if soup is too thick.
• Chicken is rubbery or tough.? Reduce cooking time if chicken isn’t tender.
• Vegetables taste raw or bitter.? Sauté vegetables longer if they smell raw.
• Lack of seasoning.? If soup is bland, add a splash of soy sauce or a squeeze of lemon.

Instant Pot Chicken Soup

This Instant Pot chicken soup combines tender shredded chicken, hearty vegetables, and fragrant herbs in a clear, nourishing broth. Using pressure cooking, the ingredients meld together quickly, resulting in a comforting dish with a bright, fresh flavor and a satisfying, brothy texture. It’s perfect for a quick, wholesome meal that’s easily customizable.

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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 Notes

Ingredients

  

• 2 cups chicken broth preferably homemade or store-bought
• 2 pieces chicken breasts skinless, boneless
• 2 stalks celery chopped
• 1 medium onion diced
• 1 tablespoon lemon juice freshly squeezed
• 2 tablespoons fresh parsley chopped
• 1 teaspoon dried thyme or fresh thyme if available
• Salt and pepper to taste

Equipment

• Instant Pot or pressure cooker
• Sharp chef’s knife
• Wooden spoon
• Measuring spoons and cups

Method

 

1. Set your Instant Pot to the sauté setting and add a splash of oil. When hot, add diced onions, carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are fragrant and slightly softened, about 5 minutes.
   
2. Add the chicken breasts on top of the sautéed vegetables, then pour in the chicken broth. Sprinkle with thyme, and season with salt and pepper to your liking. Lock the lid onto the Instant Pot.
   
3. Cook on high pressure for 10 minutes. Once the cooking cycle finishes, allow a natural release for 10 minutes before carefully opening the lid.
   
4. Carefully remove the chicken breasts from the soup and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot.
   
5. Stir in the lemon juice and chopped parsley, then give the soup a good stir to distribute the flavors evenly. Let it simmer for an additional 2-3 minutes to meld everything together.
   
6. Taste the broth and adjust the seasoning with more salt, pepper, or lemon juice if needed. Serve hot, garnished with extra parsley if desired.
   

Notes

For a richer flavor, consider adding a bay leaf during cooking. Feel free to swap herbs or add other vegetables like spinach or peas for variety.