This Instant Pot chicken soup is a comforting one-pot meal that's practically effortless to make, yet loaded with amazing flavors! The Instant Pot pressure cooking method allows chicken breasts to cook quickly and become incredibly tender while the vegetables and herbs infuse the broth! The result is a savory and delicious soup that's perfect for a chilly day or whenever you're craving a hearty meal!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Set your Instant Pot to the sauté function and add the olive oil.
Once the oil is hot, add the chopped onion, celery, and carrots. Saute for 5-7 minutes, or until the vegetables are slightly softened.
Add the minced garlic and saute for an additional 1-2 minutes.
Add the chicken breasts, chicken broth, water, bay leaf, thyme, salt, and black pepper to the Instant Pot. Stir with a wooden spoon to combine.
Close the lid on the Instant Pot and set the valve to the “sealing” position. Set the Instant Pot to manual high pressure for 10 minutes.
Once the cooking time is complete, allow the pressure in the Instant Pot to natural pressure release (NPR) for 10 minutes, then do a quick release to vent any remaining pressure.
Remove the chicken breasts from the Instant Pot and shred them using two forks. Return the shredded chicken to the Instant Pot and stir to combine. Serve hot and garnish with chopped fresh parsley, if using.
Notes
1 tablespoon of minced garlic is around 3 cloves.
You can use bone-in chicken thighs instead of chicken breasts for a richer broth.
If you prefer a thicker soup, add a slurry of equal parts cornstarch and cold water after adding the shredded chicken. Use 1 tablespoon of each to start, and add more as needed.
Feel free to add other vegetables, such as potatoes or sweet potatoes, to this recipe to make it even heartier.
If you want to add noodles to make a chicken noodle soup, set the Instant Pot to the sauté function again and add the uncooked egg noodles. Cook for 5-7 minutes until the noodles are tender. Do this during step 7 to add the noodles and shredded chicken back in with the broth and vegetables.
To store: This soup can be stored in an airtight container in the refrigerator for up to 4 days.
To freeze: You can also store it in the freezer in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Pour your leftover chicken soup into a saucepan and reheat it on the stovetop on medium heat until it is heated to your liking. Alternatively, you can transfer your leftover soup into a microwave-safe dish and heat it at medium power in 30-second increments until heated.
best chicken soup, Best Instant Pot Chicken Soup, best soup recipes, chicken soup, How To Make Instant Pot Chicken Soup, Instant Pot Chicken Soup, instant pot recipes, Instant Pot Soup Ingredients