Instant Pot Chicken Soup is a basic chicken soup recipe that is remarkably cozy, tastes flavorful and is made in a flash.
- 1 tablespoons olive oil
- 1 large onion, diced
- 4 large carrots, diced
- 4 large stalks celery, diced
- 5 large garlic cloves, minced
- 8 cups chicken stock (homemade chicken stock is a great option)
- 1.5 pound boneless skinless chicken breasts or 2 pounds bone-in chicken meat (see notes)
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Additional salt and pepper to taste
- Optional additional add-ins: cooked rice, pasta, potatoes
- Select browning/saute to preheat the pressure cooker. Add the olive oil, onion, carrots, and celery and saute until the onion is tender, about 5 minutes.
- Add the garlic and cook until the garlic is fragrant, about 30 seconds.
- Stir in the chicken stock.
- Add the chicken, bay leaves, salt, rosemary, and thyme to the pot.
- Lock the lid in place, make sure the vent is set to seal, and select high pressure and 10 minute cook time (if using chicken breast).
- When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
- Remove the chicken from the pot and shred it. Return to the soup.
- Adjust salt and pepper to taste and serve hot.
- You can add noodles at this point, just use the sauté setting to boil the soup to cook the noodles according the package directions. If adding cooked rice, stir it in just before serving. If adding potatoes, peel and cut them into 1 inch cubes and add them when you add the chicken.
- What I love about this recipe is you can use what you like or have on hand when it comes to the chicken you use in this recipe. It's very accommodating. You can use boneless skinless chicken breast very easily but it's also great if you want to cook come bone-in, skin-on chicken. You'll just need to remove the chicken from the pan before serving and remove the meat from the bones. I often use bone-in, skin-on chicken thighs for this recipe as they are very inexpensive and have great flavor. If you are cooking bone-in chicken increase your cook time to 18 minutes. If you are using really huge chicken breast cut them in half or quarters before adding them to the pot so that they cook through in the time allotted.
- You can sauté the chicken in the hot pot before adding anything for added flavor if you'd like. Just sauté until the outside of the chicken browns up. Remove from the pan and proceed with the recipe, adding the browned chicken to the pot when it says to add the chicken.
- Here's how you can add things to this soup: you can add noodles before serving, just use the sauté setting to boil the soup to cook the noodles according the package directions (you might need to adjust the broth a bit but I normally just let the noodles soak it up and have a thicker soup). If adding cooked rice, stir it in just before serving (it's a great way to use leftover rice, and it's easier to use leftover than trying to cook it in the soup). If adding potatoes, peel and cut them into 1 inch cubes and add them when you add the chicken.
- I really like adding a package of those tiny star pasta to this recipe (chicken and stars was a canned soup I had on sick days in childhood!), look for the star pasta in the Hispanic section. It's also great with homemade noodles that don't soak up too much liquid and cook quickly.
- You can add additional vegetables at the end if you'd like too like peas, corn or green beans (use frozen or canned as they just need to be heated and will be in the hot broth).
- The cook time reflects the time it take the pressure cooked to come up to pressure and back down again.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: main dish
- Method: instant pot
- Cuisine: American
Keywords: chicken soup, instant pot chicken soup without noodles, healthy chicken pot soup, how to make soup in Instant pot, pressure cooker chicken soup, chicken soup recipe