Instant Pot Chicken Soup

Instant Pot Chicken Soup is the kind of recipe that feels like a hug in a bowl—warm, soothing, and ready in under an hour. Using simple ingredients like chicken, carrots, celery, and garlic, the Instant Pot transforms them into a rich, flavorful broth that tastes like it simmered all day. It’s perfect for fall soup recipes, busy weeknights, or when you need a quick, healing meal. Whether you add noodles for a classic touch or keep it Whole 30 with extra veggies, this dish adapts to your needs. Instant Pot Chicken Soup proves that comfort food can be both easy and nourishing.

Why This Instant Pot Chicken Soup Works

Quick and Comforting

This recipe delivers deep flavor in under an hour thanks to pressure cooking, making it perfect for busy weeknights or when you’re craving something cozy.

Nourishing and Healing

With protein-packed chicken, hydrating broth, and anti-inflammatory vegetables, it’s a bowl that comforts while giving your body what it needs.

Flexible for Every Season

Whether you follow Whole 30, want a low-carb version, or simply want to use up fridge veggies, this recipe adapts beautifully.

Family-Friendly

Instant Pot Chicken Soup tastes like classic chicken noodle but with fewer steps. Even picky eaters love it, and leftovers reheat perfectly.

Ingredients and Smart Swaps

Base Ingredients

• 1 ½ lbs boneless, skinless chicken breasts (or thighs for richer flavor)
• 1 medium onion, diced
• 3 carrots, sliced into coins
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and black pepper to taste

Optional Add-Ins

• 2 cups wide egg noodles (for a classic chicken noodle version)
• 1 zucchini or parsnip, diced, for an extra veggie boost
• A squeeze of lemon juice before serving for brightness

Swap Ideas

• Use chicken thighs instead of breasts for extra tenderness.
• Sub rice or gluten-free noodles for egg noodles to suit dietary needs.
• For a low-carb option, skip noodles and stir in shredded cabbage at the end.

Cooking Instructions

Step 1: Sauté Vegetables

Set the Instant Pot to sauté mode. Add a drizzle of olive oil, onion, carrots, and celery. Cook for 3–4 minutes until fragrant.

Step 2: Add Garlic and Spices

Stir in garlic, thyme, and parsley. Cook for 30 seconds to release flavors.

Step 3: Add Chicken and Broth

Nestle chicken breasts into the pot, then pour in broth. Add bay leaves, salt, and pepper.

Step 4: Pressure Cook

Secure lid, set to high pressure for 12 minutes. Allow 10 minutes of natural release before venting.

Step 5: Shred Chicken

Remove chicken, shred with two forks, then return to soup. Discard bay leaves.

Step 6: Add Noodles or Veggies

If using noodles, add now and simmer on sauté until tender (6–8 minutes). For zucchini or cabbage, stir in during this step.

Step 7: Taste and Adjust

Finish with extra salt, pepper, or lemon juice if desired. Serve warm.

Why This Recipe Works

Pressure Cooking Magic

One of the best things about Instant Pot Chicken Soup is how quickly the flavors develop. Normally, you’d have to simmer chicken and vegetables for hours to get a broth this rich. Pressure cooking speeds up the process, pulling flavor from the bones, meat, and veggies in a fraction of the time.

Balanced Aromatics

The combination of garlic, thyme, and parsley is simple yet powerful. Instead of overwhelming the soup, these aromatics build gentle layers of flavor that taste fresh and comforting, making every spoonful soothing and satisfying.

Customizable Base

This recipe is a kitchen lifesaver because it bends to your needs. Craving something classic? Add noodles. Want something lighter? Skip them and load up with zucchini or parsnips. Prefer a heartier bowl? Rice or potatoes fit right in.

Lean Protein, Rich Taste

Chicken breasts create a lean, light broth, perfect if you want a simple weeknight meal. But if you prefer something a little heartier, chicken thighs melt beautifully into the soup, giving it a richer body without extra effort.

Healing Properties

It’s no coincidence people crave chicken soup when they’re sick. Carrots and celery provide vitamins and hydration, garlic offers natural immune-boosting properties, and the warm broth is easy on the stomach. It’s both comfort food and natural medicine.

Variations and Adaptations

Classic Chicken Noodle

Add wide egg noodles at the end of cooking, then sprinkle fresh parsley before serving. This gives you that nostalgic, homestyle chicken noodle soup flavor everyone knows and loves.

Whole 30 or Low-Carb

Skip the noodles entirely and stir in shredded cabbage or zucchini. This makes a hearty, veggie-packed version that fits Whole 30 or keto eating without sacrificing comfort.

Creamy Comfort

For a twist, stir in ½ cup of coconut milk or heavy cream after shredding the chicken. This creates a velvety broth that feels indulgent without being heavy.

Crockpot Option

No Instant Pot? No problem. Add all ingredients to a slow cooker and cook on low for 6–7 hours or high for 3–4. Shred the chicken, toss in noodles if you want, and dinner is ready.

Extra-Spice Kick

Turn up the heat with red pepper flakes, cayenne, or a splash of hot sauce. It adds warmth and a little excitement without changing the soul of the dish.

Common Mistakes to Avoid

Overcooking Noodles

If noodles cook under pressure, they’ll fall apart. Always add them at the end and simmer briefly on sauté mode until just tender.

Forgetting Natural Release

Letting the Instant Pot naturally release pressure for at least 10 minutes is key. It prevents broth from splattering and helps deepen the flavor.

Using Too Much Salt Early

Broth reduces and intensifies under pressure, so over-salting at the start can throw off the flavor. Season lightly, then taste and adjust once cooking is done.

Skipping the Sauté

Don’t rush this step. Sautéing the onions, carrots, and celery builds the flavor base, making the soup taste like it simmered for hours.

Frequently Asked Questions

Can I use frozen chicken?

Yes! Just add 3 extra minutes to the pressure cook time. The Instant Pot will take a little longer to come to pressure, but the results are the same.

How long does it keep?

In the fridge, Instant Pot Chicken Soup lasts up to 4 days in an airtight container. You can also freeze it for up to 3 months. Just thaw overnight and reheat gently on the stove.

Can I make it dairy-free?

Absolutely. This recipe is naturally dairy-free unless you decide to add cream at the end. If you want creaminess without dairy, try coconut milk.

What if I don’t have an Instant Pot?

You can still make this soup on the stovetop. Follow the same steps, simmer everything for 40–45 minutes, then shred the chicken and add noodles at the end if desired.

notes Final Encouragement

When life feels heavy, a pot of soup has a way of softening the edges. This recipe isn’t about perfection—it’s about comfort, nourishment, and the joy of putting something warm on the table for yourself and the people you love. Ladle it up, breathe in the steam, and let it remind you that even on your busiest nights, you can still create something beautiful and healing.