The Easiest Comforting Instant Pot Chicken Soup

When you’re feeling under the weather or just need a comforting, wholesome meal without the fuss, there is nothing better than a classic bowl of chicken soup.

This isn’t a soup that needs to simmer on the stove for hours. The magic of the pressure cooker infuses the broth with deep, savory flavor from chicken, vegetables, and herbs in under 30 minutes of cooking time.

We’ll be using simple, wholesome ingredients like chicken breast, carrots, celery, and onions to create a soup that tastes like it has been lovingly tended to all day long.

This Instant Pot chicken soup is your new go-to for a quick, restorative, and absolutely delicious meal. Let’s get our pressure cookers ready.

Quick Recipe Snapshot

Here’s a quick look at how incredibly fast this comforting classic comes together in the Instant Pot.

Ingredients

This classic soup uses simple, nourishing ingredients that you likely already have on hand.

• Boneless, Skinless Chicken Breasts: 1.5 – 2 lbs. You can also use boneless, skinless chicken thighs.
  • 3-4 servings: 1 lb
  • 6-8 servings: 2 lbs
• Chicken Broth: 8 cups, low-sodium.
• Vegetables:
  • Carrots: 3-4, peeled and sliced into rounds.
  • Celery: 3-4 ribs, sliced.
  • Yellow Onion: 1 large, chopped.
• Aromatics:
  • Garlic: 4 cloves, minced.
  • Fresh Thyme: 4-5 sprigs.
  • Bay Leaves: 2.
• Egg Noodles (optional): 2-3 cups, uncooked.
• For Finishing:
  • Fresh Parsley: ¼ cup, chopped.
  • Lemon Juice: 1 tbsp, fresh (optional, but brightens the flavor).
  • Olive Oil: 1 tbsp.

The Flavor Architects A Look at the Ingredients

• The “Mirepoix”: The classic combination of onions, carrots, and celery is the foundational flavor base of countless soups and stews. Sautéing them first releases their natural sweetness and creates a savory depth.
• Fresh Herbs: Using sprigs of fresh thyme and a couple of bay leaves infuses the broth with a subtle, earthy, and aromatic flavor that you can’t get from dried herbs alone.
• Chicken Broth: Using a good quality broth instead of just water provides a much richer, more complex, and deeply savory flavor right from the start.
• Lemon Juice & Parsley: These are the finishing touches that elevate the soup. The parsley adds a clean, peppery freshness, while the squeeze of lemon juice at the end works wonders to brighten and lift all the savory flavors.

Essential Tools

This is a simple one-pot meal that relies on your pressure cooker.

• 6-quart or 8-quart Instant Pot (or other electric pressure cooker)
• Wooden spoon or spatula
• Tongs
• Two forks for shredding chicken

Cooking Instructions

The Instant Pot makes this classic comfort food incredibly fast and flavorful, perfect for a busy weeknight.

Step 1: Sauté the Aromatics

First, select the “Sauté” function on your Instant Pot and let it get hot. Add the olive oil. Once the oil is shimmering, add the chopped onion, carrots, and celery to the pot.

Cook for 4-5 minutes, stirring occasionally, until the vegetables have softened slightly and the onion is translucent.

This step builds the first important layer of flavor. Add the minced garlic and cook for just one more minute until it is fragrant, being careful not to let it burn.

Step 2: Pressure Cook the Soup

Press “Cancel” to turn off the Sauté function. Pour in a little of the chicken broth to deglaze the pot, scraping up any flavorful browned bits from the bottom.

Place the whole chicken breasts on top of the vegetables. Add the rest of the chicken broth, the fresh thyme sprigs, and the bay leaves.

Secure the lid on the Instant Pot, make sure the steam release valve is in the “Sealing” position, and select “Pressure Cook” (or “Manual”) on high pressure for 10 minutes.

Step 3: Release Pressure and Shred the Chicken

Once the 10-minute cooking time is complete, let the pressure release naturally for 10 minutes. This gentle release helps to keep the chicken tender.

After 10 minutes, carefully move the steam release valve to the “Venting” position to release any remaining steam.

Once the pin has dropped, open the lid. Use tongs to carefully remove the cooked chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

Step 4: Cook Noodles and Finish

If you are adding noodles, select the “Sauté” function again. Once the broth is simmering, add the uncooked egg noodles and cook for 5-7 minutes, or according to the package directions, until they are tender.

Turn off the heat. Return the shredded chicken to the pot. Remove the thyme sprigs and bay leaves.

Stir in the fresh chopped parsley and the optional squeeze of fresh lemon juice. Season the soup with salt and pepper to taste before serving hot.

Recipe Variations

This classic soup is a wonderful base for your own favorite additions.

• Make it Creamy: For a creamy chicken noodle soup, stir in ½ cup of heavy cream or full-fat coconut milk at the very end after you’ve turned off the heat.
• Add Different Grains: Instead of noodles, you can make this soup heartier by adding ½ cup of uncooked long-grain white rice or ¼ cup of pearl barley along with the broth in Step 2 (they will cook with the chicken under pressure).
• Herb Variations: Feel free to add other woody herbs like a sprig of fresh rosemary, or stir in some fresh dill along with the parsley at the end for a different flavor profile.

Serving Suggestions

A great bowl of chicken soup is a complete meal, but a few simple pairings make it even better.

• Crusty Bread: A thick slice of warm, crusty bread or a soft dinner roll is essential for dipping into the savory broth.
• Saltine Crackers: The classic and simple pairing. Crumble a few saltines into your bowl for a bit of salty crunch.
• Grilled Cheese: For the ultimate comfort food duo, serve a small bowl of this soup alongside a gooey, golden-brown grilled cheese sandwich.

Storage & Reheating Tips

This soup makes for fantastic, nourishing leftovers.

• Storage: Let the soup cool completely. Store it in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat the soup gently in a saucepan over medium-low heat on the stovetop until it’s simmering. You can also reheat individual portions in the microwave.
• Noodle Note: The noodles will continue to absorb the broth as the soup sits, becoming very soft. If you prefer your noodles with more texture, you can cook and store them separately, adding them to each bowl as you serve.

Common Mistakes & Fixes

FAQs

Can I use bone-in chicken for more flavor?

Yes, absolutely! Using bone-in chicken pieces, like thighs or a whole cut-up chicken, will create an even richer and more flavorful broth.

You will need to increase the pressure cooking time to about 15 minutes to ensure the meat is fall-off-the-bone tender.

Can I make this soup from frozen chicken breasts?

Yes, the Instant Pot is great for this. You can place frozen chicken breasts directly into the pot.

You will need to increase the pressure cooking time to about 15-18 minutes to ensure they are cooked all the way through.

How do I freeze this chicken soup?

This soup freezes beautifully, but it is best to freeze it without the noodles. The noodles can become very mushy and break apart when thawed and reheated.

Let the noodle-free soup cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months. You can cook and add fresh noodles when you reheat it.

Enjoy This Bowl of Comfort!

You are now ready to make a delicious and nourishing Instant Pot chicken soup that tastes like it simmered for hours.

It’s the perfect, easy recipe for a chilly day, a sick day, or any day you need a little bit of comfort in a bowl.

Lets Enjoy!

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