I’ve always loved chicken soup, but lately I’ve been obsessed with how quickly I can get it on the table using my Instant Pot. It’s the kind of meal that feels like a warm hug, especially on chilly days or when you’re under the weather. This version skips the long simmer but keeps all the cozy, comforting essence.
Why this soup keeps calling me back
It’s the perfect balance of speed and depth, a dish I can rely on after long days. The comforting aroma, the tender chicken, the vibrant veggies—each spoonful reminds me I can do simple, nourishing things well. Plus, it’s endlessly adaptable, so I can tweak it to match whatever’s in the fridge. That keeps it fresh and always worth making again.
What’s in this soup? A breakdown of flavors and textures
- Chicken breasts:: Lean, tender, and quick to cook—shreds into comforting bites.
- Carrots:: Sweet, slightly crunchy, with a vibrant orange hue—adds natural sweetness.
- Celery:: Crunchy and aromatic, it provides a fresh, herbal note.
- Garlic:: Pungent and fragrant, it awakens the whole pot.
- Chicken broth:: Rich, savory, and the foundation of the soup’s soul.
- Fresh herbs (parsley, thyme):: Bright, fresh, and a burst of green—elevates the flavor.
- Lemon (optional):: Brightens the broth with zesty, citrusy notes—perfect for finishing.
Tools of the trade for a speedy soup
- Instant Pot or electric pressure cooker: Main appliance for quick, hands-off cooking.
- Sharp knife: Chopping vegetables and shredding chicken.
- Cutting board: Preparing ingredients on a stable surface.
- Measuring cups and spoons: Ensuring accurate seasoning and broth levels.
- Ladle: Serving and tasting the soup.
Step-by-step for a cozy, speedy chicken soup
Step 1: Start by prepping your ingredients: peel and chop carrots, dice celery, and mince garlic. Set aside.
Step 2: Turn your Instant Pot to sauté mode. Add a splash of oil and cook the garlic until fragrant, about 30 seconds.
Step 3: Add chopped vegetables, chicken breasts, and seasonings. Pour in enough broth to cover everything.
Step 4: Secure the lid, set to high pressure for 10 minutes. Let it naturally release for 10 minutes after cooking.
Step 5: Open the lid, check if the chicken shreds easily, and vegetables are tender. If not, cook for another 2-3 minutes under pressure.
Step 6: Remove chicken, shred it with forks, then return to the soup. Adjust salt and pepper to taste.
Step 7: Serve hot with fresh herbs or a squeeze of lemon. Let it sit briefly before serving to meld flavors.
Instant Pot Chicken Soup
Ingredients
Equipment
Method
- Peel and chop the carrots, dice the celery, and mince the garlic to prepare your vegetables.
- Set your Instant Pot to sauté mode, add a splash of oil, and cook the minced garlic until fragrant, about 30 seconds, until it releases a rich aroma.
- Add the chopped carrots and diced celery to the pot, stirring for 2-3 minutes until they start to soften and become vibrant.
- Place the chicken breasts into the pot, then pour in the chicken broth, ensuring all ingredients are submerged.
- Sprinkle in the fresh thyme and a bit of salt and pepper, then secure the lid on your Instant Pot.
- Select high pressure and set the timer for 10 minutes. Once it starts cooking, enjoy the gentle bubbling sound.
- After the cooking cycle finishes, let the pressure release naturally for about 10 minutes, then carefully quick-release any remaining pressure.
- Open the lid, check that the chicken is cooked through and tender. Remove the chicken breasts and shred them with forks.
- Return the shredded chicken to the pot, stir everything together, and taste to adjust seasoning with additional salt and pepper as needed.
- Squeeze fresh lemon juice over the soup if desired, then sprinkle with chopped parsley for a bright, fresh finish.
- Serve the hot, hearty soup in bowls, enjoying the comforting aroma and tender vegetables with shredded chicken shining through.
Cooking checkpoints to keep your soup perfect
- Vegetables should be tender but not mushy.
- Chicken should shred easily and be fully cooked at 75°C (165°F).
- Broth should be flavorful and clear, not cloudy or greasy.
Troubleshooting your Instant Pot chicken soup
- Soup too dense or starchy.? Add more broth if the soup is too thick or concentrated.
- Undercooked chicken.? Reduce pressure cooking time by 2 minutes if chicken isn’t shredding easily.
- Flat or dull broth.? Use high-quality broth for richer flavor, or add a splash of soy sauce for umami.
- Overcooked, mushy veggies.? Ensure quick release to prevent overcooking vegetables.
This soup is a nod to those busy days when you crave something homemade and nourishing, but time isn’t on your side. It’s forgiving, flexible, and best enjoyed with a crusty piece of bread. Feel free to toss in greens or swap chicken for turkey—make it yours. No matter what, it’s a bowl of warmth that won’t let you down.
Hi, I’m Katie Dawson, a paediatric speech-language pathologist by day and a passionate food storyteller by night. Based in Seattle but with a love for global flavours (and a soft spot for Indian chai), I created this blog to bridge the gap between therapeutic nutrition and the simple joy of eating.
