Instant Pot Chicken Soup
Instant Pot Chicken Soup is cozy, quick, and full of nourishing ingredients. Made with chicken, veggies, and herbs, this one-pot wonder brings deep flavor in under an hour. Ideal for weeknights, fall comfort, or whenever you need healing in a bowl.
Equipment
- Instant Pot
Ingredients
Base Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs for richer flavor
- 1 medium onion diced
- 3 carrots sliced into coins
- 2 celery stalks chopped
- 4 cloves garlic minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- salt and pepper to taste
Optional Add-Ins
- 2 cups wide egg noodles for classic chicken noodle version
- 1 zucchini or parsnip diced, for veggie boost
- lemon juice optional, squeeze before serving for brightness
Instructions
- Set Instant Pot to sauté mode. Add a drizzle of olive oil, onion, carrots, and celery. Sauté for 3–4 minutes until fragrant.
- Stir in garlic, thyme, and parsley. Cook for 30 seconds to release flavors.
- Place chicken breasts in the pot. Pour in chicken broth, add bay leaves, salt, and pepper.
- Seal lid. Cook on high pressure for 12 minutes. Let natural release for 10 minutes before quick releasing the rest.
- Remove chicken, shred with two forks, and return to pot. Discard bay leaves.
- Add noodles (if using) and simmer on sauté mode for 6–8 minutes until tender. Or stir in diced zucchini/cabbage at this stage.
- Season to taste with extra salt, pepper, or lemon juice. Serve hot.
Notes
Use thighs instead of breasts for richer flavor. Skip noodles for Whole 30 or low-carb. Add cream or coconut milk for a creamy twist. Freeze for up to 3 months.
Nutrition
Calories: 250kcalCarbohydrates: 12gProtein: 30gFat: 9gSaturated Fat: 2gCholesterol: 70mgSodium: 580mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 8200IUVitamin C: 8mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!