Instant Comfort: How to Make Healing Chicken Soup in the Instant Pot

 

 There is nothing quite like a warm bowl of homemade chicken soup when you’re feeling under the weather, dealing with a chilly day, or simply craving something wholesome and deeply comforting. Traditionally, a great chicken soup requires hours of simmering on the stovetop to develop that rich, savory depth of flavor.

Enter the Instant Pot.

By harnessing the power of pressure cooking, your electric pressure cooker mimics hours of slow simmering in just a fraction of the time. The chicken becomes fall-apart tender, the broth infuses with aromatic herbs and vegetables, and you get restaurant-quality soup on a busy weeknight in under 30 minutes. Let’s make a batch!

Pure Comfort in a Bowl

Just look at that golden, steaming broth loaded with tender shredded chicken, carrots, celery, and fresh herbs. It is sunshine in a bowl.

The Secrets to Instant Pot Chicken Soup

Before we get to the recipe card, keep these quick tips in mind:

1.      Use Bone-In Chicken (Optional for Extra Flavor): While boneless chicken breasts or thighs work great for speed, using bone-in chicken thighs or a small split breast adds incredible collagen and depth to the broth as it cooks under pressure.

2.      Add Noodles or Rice at the End: If you are adding pasta or rice to your soup, avoid cooking them under high pressure for the full duration, or they will turn to mush. Cook them separately or add them during a quick post-pressure simmer!

The Recipe: Quick & Cozy Instant Pot Chicken Soup

Yields: 6 servings

Prep time: 15 minutes | Cook time: 10 minutes (+ pressure building/release time)

Ingredients

• 1.5 lbs. boneless, skinless chicken breasts or thighs (or bone-in for richer flavor)
• 2 tablespoons olive oil or butter
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced into rounds
• 3 stalks of celery, sliced
• 3 cloves garlic, minced
• 6 cups of high-quality chicken broth or stock
• 2 sprigs of fresh rosemary and 3 sprigs of fresh thyme (or 1 tsp dried Italian seasoning)
• 1 bay leaf
• 1.5 cups egg noodles, ditalini, or cooked white rice (optional)
• 2 tablespoons fresh lemon juice (brightens up the whole pot!)
• Fresh parsley, chopped (for garnish)
• Salt and freshly cracked black pepper to taste

Instructions

1.      Sauté the Aromatics: Turn your Instant Pot on to the Sauté function. Add olive oil or butter. Once hot, add the diced onion, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables begin to soften and the onions become translucent. Add the minced garlic and cook for 1 more minute until fragrant.

2.      Deglaze and Add Liquids: Pour in a splash of the chicken broth to scrape up any delicious, browned bits stuck to the bottom of the inner pot (this prevents the dreaded "Burn" notice!). Pour in the remaining chicken broth.

3.      Add Chicken and Herbs: Season the chicken pieces with salt and pepper, then gently submerge them into the broth. Add the bay leaf, fresh thyme sprigs, and rosemary sprigs.

4.      Pressure Cook: Secure the Instant Pot lid and make sure the valve is set to Sealing. Press the Pressure Cook or Manual button and set it to High Pressure for 8 minutes (10 minutes if using bone-in chicken).

5.      Natural Release: When the cooking cycle finishes, let the pressure release naturally for 10 minutes, then carefully switch the valve to Venting to release any remaining pressure.

6.      Shred the Chicken: Remove the chicken pieces from the pot and transfer them to a cutting board or mixing bowl. Use two forks to shred the tender meat into bite-sized pieces. Discard the bay leaf and any remaining woody herb stems from the pot.

7.      Add Noodles (If using): If adding noodles, turn the Instant Pot back to the Sauté function, add your dry noodles, and boil gently in the hot broth for 5 to 7 minutes until tender.

8.      Finish and Serve: Stir the shredded chicken back into the pot. Turn off the heat and stir in the fresh lemon juice and chopped parsley. Taste and adjust salt and pepper as needed. Serve hot!

There you have a comforting, soul-soothing pot of chicken soup made effortlessly in the Instant Pot. What is your favorite accompaniment to chicken soup, like saltine crackers or crusty French bread? Let me know in the comments below!