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Instant Pot Chicken Soup

Recipe developed by Amy + Jacky
https://www.pressurecookrecipes.com/

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!
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
Total Time 1 hour
Servings 4 -6
Calories 473kcal

Ingredients

  • 2.5 pounds (1166g) bone-in chicken thighs
  • 2 tablespoons (28g) unsalted butter or olive oil
  • 2 (270g) carrots , peeled and chopped
  • 1 (160g) onion , diced
  • 5 (18g) garlic cloves , crushed and minced
  • 1 rib (87g) celery , chopped
  • 2 (0.3g) bay leaves
  • 4 cups (1L) unsalted chicken stock
  • 4 - 5 (1lb or 454g) roma tomatoes , quartered
  • 2 tablespoons (30g) tomato paste
  • 2 pinches dried basil

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!~

Notes

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Nutrition

Calories: 473kcal | Carbohydrates: 14g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 157mg | Sodium: 261mg | Potassium: 939mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8420IU | Vitamin C: 17.6mg | Calcium: 68mg | Iron: 2.3mg

For more yummy recipes, visit https://www.pressurecookrecipes.com/