Instant Pot Chicken Soup

Instant Pot Chicken Soup | Pressure Cooker Chicken Soup | Homemade Chicken Soup | Instant Pot Chicken | Instant Pot Soup | Pressure Cooker Chicken | Instant Pot Recipes | Pressure Cooker Recipes

Soothe your soul & make Jazzy Instant Pot Chicken Soup with a few simple healthy ingredients! Jazzed up with our little flavor-boosters, this appetizing pressure cooker chicken soup is more than just a chilly-night comfort food!

Jump to: Recipe | Step by Step Cooking Guide

Tried the Recipe? Rate it here
5 from 1 vote

This isn’t your ordinary homemade chicken soup!

Whether you’re feeling under the weather or craving comfort food in the cold weather, warm yourself with our cozy bowl of Jazzy Instant Pot Chicken Soup! 😀

We’ve had a little fun and experimented with various flavor-boosters. So, we’ve put our little spins on the classic chicken soup.

I love curling up on the couch with my warm fuzzy blankie enjoying this healthy & hearty chicken broth goodness. A true soul-warming Instant Pot Meal! 🙂

Time for some Jazzy Chicken Soup in Instant Pot!

Instant Pot Chicken Soup | Pressure Cooker Chicken Soup | Homemade Chicken Soup | Instant Pot Chicken | Instant Pot Soup | Pressure Cooker Chicken | Instant Pot Recipes | Pressure Cooker Recipes

GET FREE TRIED & TRUE RECIPES + TIPS

Delicious Tested Recipes Sent To Your Inbox Weekly. 100% Free!

We respect your privacy and take protecting it seriously. Please read our privacy policy here


Instant Pot Chicken Soup | Pressure Cooker Chicken Soup | Homemade Chicken Soup | Instant Pot Chicken | Instant Pot Soup | Pressure Cooker Chicken | Instant Pot Recipes | Pressure Cooker Recipes

Instant Pot Chicken Soup

Soothe your soul & make cozy Instant Pot Chicken Soup with a few simple healthy ingredients! Jazzed up with our little flavor-boosting spins, this appetizing pressure cooker chicken soup is more than just a chilly-night comfort food!
5 from 1 vote
Print Rate This Recipe
Total: 1 hour
Servings: 4 -6
Calories: 473kcal
Author: Amy + Jacky

Ingredients

Instructions

Dump & Pressure Cook Method:

  • If you're short on time, make this Jazzy Chicken Soup by dumping all ingredients in Instant Pot Pressure Cooker. Then skip all the browning steps, and jump to Step 4 - Pressure Cook Chicken Soup.

Flavor-Boosting Method:

  • Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry chicken with paper towel, then season one side gently with salt + black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil, then quickly add in the chicken (seasoned side) to prevent the butter from burning. Season the other side of chicken with more salt + pepper. Brown both sides of chicken thighs in Instant Pot for 4 minutes per side.
  • Saute Onions and Garlic: Set aside the browned chicken. Add diced onion in Instant Pot. Saute until soften (~2 mins). Add in 2 tbsp (30ml) tomato paste and saute for another minute. Add in minced garlic, 2 pinches of dried basil, and 2 bay leaves, then saute for another minute.
  • Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful!
  • Pressure Cook Chicken Soup: Add in browned chicken, chopped celery, chopped carrot, quartered tomatoes, and 3 ½ cups (875ml) unsalted chicken stock. Give it a quick mix. Pressure Cook at High Pressure for 5 minutes + 15 minutes Natural Release
  • Season & Shred Chicken: Place pressure cooked chicken in a large mixing bowl. Shred the chicken with two forks. Discard the bones and skins. Add back shredded chicken in Instant Pot. Taste the chicken soup, then season with more salt (for reference, we added 3 - 4 large pinches of kosher salt).
  • Serve: Serve this soothing Instant Pot Chicken Soup as a light & healthy meal. Enjoy!~
Subscribe for Free Recipes & Tips
Tried & True Recipes Weekly. 100% Free

Spread the Love by sharing this recipe, so others can enjoy it too!  Thank you 🙂

Recipe Notes:

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?

Nutrition:

Calories: 473kcal | Carbohydrates: 14g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 157mg | Sodium: 261mg | Potassium: 939mg | Fiber: 3g | Sugar: 6g | Vitamin A: 168.4% | Vitamin C: 21.3% | Calcium: 6.8% | Iron: 12.8%
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: chicken soup, chicken soup instant pot, easy instant pot recipes, homemade chicken soup, instant pot chicken, instant pot chicken soup, instant pot soup, instapot chicken soup, pressure cooker chicken soup
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Chicken Soup Guide

Here are the ingredients for Instant Pot Chicken Soup:

Instant Pot Chicken Soup | Pressure Cooker Chicken Soup Recipe Ingredients

*Note: Our chicken thighs were camera-shy, so they ran away from the camera during our photoshoot. 😛 But please be assured there were 8 pieces of bone-in skin-on chicken thighs in this Instant Pot Chicken Soup! hehe~

*Tip: If you’re short on time, you can make this Chicken Soup in Instant Pot by dumping all the ingredients in the Instant Pot Pressure Cooker, and skip all the browning steps.

1

Brown Chicken Thighs


Heat up Instant Pot using Sauté More function.

Instant Pot Saute More Function

*Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.

Wait until it says HOT (takes roughly 8 minutes). This prevents the chicken from sticking to the pot.

Pat dry chicken with paper towel and season one side gently with salt + black pepper.

Add in 2 tbsp (28g) unsalted butter or olive oil, then quickly add in the chicken (seasoned side) to prevent the butter from burning.

Season the other side of chicken thighs with more salt + pepper.

Instant Pot Chicken Soup | Pressure Cooker Chicken Soup: brown chicken in Instant Pot Pressure Cooker

*Pro Tip 1: Since we’re making a soup here, it’s okay to overcrowd the chicken a bit. We only browned 6 of the 8 chicken thighs here, but you can brown them in 2 separate batches.

*Pro Tip 2: Brown both sides of chicken thighs in Instant Pot for 4 minutes per side.

2

Saute Onions and Garlic


Set aside the browned chicken thighs. Add diced onion in Instant Pot. Saute until soften (roughly 2 minutes).

Instant Pot Chicken Soup | Pressure Cooker Chicken Soup: saute onions in Instant Pot Pressure Cooker

Add in 2 tbsp (30ml) tomato paste and saute for another minute.

Instant Pot Chicken Soup | Pressure Cooker Chicken Soup: saute tomato paste in Instant Pot Pressure Cooker

Add in minced garlic, 2 pinches of dried basil, and 2 bay leaves, then saute for another minute.

3

Deglaze Instant Pot


Pour ½ cup (125ml) unsalted chicken stock.

Scrub all the brown bits off the bottom of the pot with a wooden spoon.

*Pro Tip: Keep the brown bits as they are very flavorful! 😀

Instant Pot Chicken Soup | Pressure Cooker Chicken Soup: deglaze Instant Pot Pressure Cooker

4

Pressure Cook Chicken Soup


Add in browned chicken thighs, chopped celery, chopped carrot, quartered tomatoes, and 3 ½ cups (875ml) unsalted chicken stock. Give it a quick mix.

Instant Pot Chicken Soup | Pressure Cooker Chicken Soup: add chicken, celery, carrot, tomatoes, chicken stock in Instant Pot

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 5 minutes + 15 minutes Natural Release

Instant Pot Pressure Cooker High Pressure 5 minutes

After 15 minutes of Natural Release, carefully turn Venting Knob to the Venting position to release the remaining pressure.

Once the floating valve drops, remove the lid.

5

Season & Shred Chicken


Place pressure cooked chicken thighs in a large mixing bowl.

Instant Pot Chicken Soup | Pressure Cooker Chicken Soup Recipe

Shred the chicken with two forks. Discard the bones and skins.

Instant Pot Chicken Soup | Pressure Cooker Chicken Soup: shred Instant Pot Chicken with forks

Add back shredded chicken in Instant Pot.

Instant Pot Chicken Soup | Pressure Cooker Chicken Soup: add Shredded Chicken in Instant Pot Pressure Cooker

*Pro Tip: Ensure you taste the chicken soup in Instant Pot, then season with more salt (for reference, we added 3 – 4 large pinches of kosher salt)!

6

Serve Instant Pot Chicken Soup


This pressure cooker chicken soup can be served as a light & healthy meal. 🙂

Instant Pot Chicken Soup | Pressure Cooker Chicken Soup | Homemade Chicken Soup | Instant Pot Chicken | Instant Pot Soup | Pressure Cooker Chicken | Instant Pot Recipes | Pressure Cooker Recipes

Enjoy your Jazzy Instant Pot Chicken Soup!~

Instant Pot Chicken Soup | Pressure Cooker Chicken Soup | Homemade Chicken Soup | Instant Pot Chicken | Instant Pot Soup | Pressure Cooker Chicken | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #chicken #soup #healthy
Instant Pot Chicken Soup | Pressure Cooker Chicken Soup | Homemade Chicken Soup | Instant Pot Chicken | Instant Pot Soup | Pressure Cooker Chicken | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #chicken #soup #healthy
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Great recipe but better with Tej Patta (Asian bay leaf) they have 3 veins instead of one like
    European bay. They have a more sort of cinnamon type taste (but not overpowering) I’m sure you know all that. I just thought it improved the soup. Luv your recipes. Thank you.

    1. Hi! Any suggestions on how to add rice to this soup? BTW, your recipes are sooo yummy! Thank you.

    1. Hi Maggie,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  2. So I just made this tonight after suffering from a bad cold for the past two days (yes, over Christmas 🙁 It was absolutely delicious and comforting. Didn’t have celery on hand, so I added a cob of sweet corn. Was thinking it would be great if I threw in some potatoes too. Really awesome! Look forward to more of your recipes!

    1. Hi Kelly,

      Hope you had a wonderful Christmas Holiday and recovered from the cold 🙂 (I also had a cold over Christmas and recovered since then)

      Thank you so much for your kind words!

      Please take care & have a wonderful weekend
      Jacky

  3. My wife is not a fan of cooked tomatoes. Do you have a recipe for a chicken soup with no tomatoes or how is this one if you just leave them out?

  4. If I used skinless thighs, would I still brown them? (I’m trying to cut down on the grease in the soup. I don’t have a fat separator, and I’m kind of awkward trying to skim off fat with a spoon.)

    1. Hi Mary,

      thank you for your question 🙂

      Browning the skinless thighs will make the soup more tasty.

      Please take care & have a wonderful Christmas holiday!
      Jacky

  5. Family approved and perfect for this chilly night. I added extra basil and diced potatoes. I will definitely be making this again and again. ❤️

    1. Hi Karen,

      thank you for your question 🙂

      You cook the soup for 5 minutes at high pressure and then leave it untouched for 15 minutes before turning the venting knob to the venting position.

      Please take care & have fun cooking
      Jacky

    1. Hi Beckers,

      thank you for your question 🙂

      A whole chicken will work fine as well. The white meat will most likely be drier due to the nature of the recipe.

      Please take care & have a wonderful weekend
      Jacky

  6. Love this soup! I added mushrooms just to give the soup even more variety, and I think I will include them the next time around too.

  7. This soup is quite similar to my chicken soup. Only missing item is Parmesean (type), I prefer Percorino Romano shredded or grated cheese….yum so good. (until you add the cheese, I hold off on salting.) Monja, monja!!
    Let me know what you think.

    1. Hi Kat,

      thank you for your comment 🙂

      Can’t say no to cheese (or more cheese). Pecorino Romano goes really well with chicken.

      Please take care & have an amazing week
      Jacky

  8. This is absolutely delicious! I did go through the browning steps, but I love that you included an option for “dump and go.”

    I may try taking the skins off the thighs next time, to cut down a bit on the grease. Or if I used chicken breast, would the cook time be any different?

    Thank you for another wonderful recipe! 🙂

    1. Thank you so much for your kind words Vilya 🙂

      The cooking time with chicken breast will be 5 minutes and 10 minutes natural release. It will be slightly less flavorful.

      Another option is to use oil separator to remove the fat at the end.

      Please take care & have fun cooking
      Jacky

    1. My assumption Linda is that you could add 6 or 8 cups of stock with no changes. It’s already a “brothy” soup and will remain so. The additional broth might make the tomato paste in the soup a little less noticeable but I think that would be fine. If you wished the soup to taste more like the original, add an additional tablespoon of tomato paste for 6 cups of broth and two tablespoons for 8 cups of broth.

  9. Dear Amy & Jacky,
    This recipe is sooo good. Simple and delicious. I appreciate your “scientific” approach! I love your exact method, that you write everything in grams, and the practical tips you leave throughout. It means I can count on your recipes turning out every time. My other go-tos are your cheesecake and whole chicken “poaching” method. Perfect every time. Thank u!!!

Your email address will not be published. Required fields are marked *

Send this to a friend