There’s something truly magical about a warm bowl of chicken soup, isn’t there? Especially when it’s made in an instant pot! This instant pot chicken soup recipe combines tender chicken, vibrant veggies, and aromatic spices to create a comforting meal that’s perfect for any day of the week. I love how quickly it comes together—it’s like a hug in a bowl, ready in just about 40 minutes! Plus, the flavors meld beautifully in the instant pot, making it a go-to for busy weeknights or when I’m feeling under the weather. Trust me, this recipe is one you’ll want to keep close to your heart.
Ingredients List
- 2 lbs chicken breast: Boneless and skinless, providing a lean protein base for the soup.
- 1 medium onion: Diced to enhance the flavor base; it adds sweetness and depth.
- 3 carrots: Sliced into rounds for a subtle sweetness and vibrant color.
- 3 celery stalks: Chopped to provide aromatic crunch and balance to the dish.
- 4 cloves garlic: Minced to infuse the soup with its rich, savory essence.
- 6 cups chicken broth: Low-sodium preferred to control the salt levels; it forms the soup’s flavorful liquid.
- 1 teaspoon dried thyme: For its earthy notes that complement the chicken beautifully.
- 1 teaspoon dried rosemary: Adds a fragrant pine-like flavor that elevates the soup.
- 1 bay leaf: A single leaf adds a subtle depth of flavor; remember to remove it before serving!
- Salt and pepper: To taste; essential for enhancing all the flavors in the soup.
- 2 tablespoons olive oil: For sautéing the vegetables; it adds richness to the base.
- 1 cup frozen peas: Stirred in at the end for a pop of color and sweetness.
- 2 tablespoons fresh parsley: Chopped and used as a garnish for a fresh finish.
How to Prepare Instructions
Alright, let’s get cooking! This instant pot chicken soup recipe is all about layering flavors and making it super easy, so follow along with me!
Sautéing the Vegetables
First things first, set your instant pot to sauté mode and add the 2 tablespoons of olive oil. Once it’s hot and shimmering, toss in the diced onion, sliced carrots, and chopped celery. You’ll want to sauté these for about 5 minutes, stirring occasionally, until they’re softened and the onions are translucent. This step is crucial because it builds the flavor base for your soup—don’t rush it!
Cooking the Chicken
Next, stir in the minced garlic and let it cook for just about a minute until fragrant. Now, it’s time to add the star of the show: the 2 lbs of chicken breast! Pour in the 6 cups of chicken broth, then sprinkle in the dried thyme, dried rosemary, and add the bay leaf along with salt and pepper to taste. Close the lid, and set the instant pot to high pressure for 15 minutes. Trust me, this is where the magic happens! Once the cooking time is up, allow for a natural release for 10 minutes before doing a quick release for any remaining pressure.
Shredding and Final Touches
Carefully remove the chicken from the pot and shred it using two forks—it’s tender and juicy, I promise! Return the shredded chicken back to the pot, and now stir in the cup of frozen peas. This is a great moment to adjust your seasoning, so taste and add more salt or pepper if needed. Serve it hot, garnished with a sprinkle of fresh parsley on top for that lovely touch of color and flavor. Enjoy your heartwarming bowl of goodness!
Why You’ll Love This Recipe
- Quick preparation—ready in just 40 minutes!
- Comforting flavor that warms your soul, perfect for any occasion.
- Nutrient-packed with lean protein and fresh vegetables.
- Easy cleanup with the instant pot, making it a weeknight favorite.
- Customizable to suit your taste or dietary preferences.
Tips for Success
To take your instant pot chicken soup recipe to the next level, consider browning the chicken first! This simple step adds a depth of flavor that really enhances the soup. Just set your instant pot to sauté, add a bit more olive oil, and sear the chicken for a couple of minutes on each side before proceeding with the recipe. Also, don’t hesitate to experiment with the vegetables—adding bell peppers or kale can provide a delightful twist! If you want a heartier soup, toss in some egg noodles or rice during the last few minutes of cooking. Trust me, your taste buds will thank you!
Variations
The beauty of this instant pot chicken soup recipe is its versatility! If you’re craving something heartier, you can add some egg noodles or rice. Just toss them in during the last 5 minutes of cooking with a bit more liquid if needed. Feeling adventurous? Swap out the veggies with whatever you have on hand; zucchini, bell peppers, or even green beans can work wonders! You could also add a splash of lemon juice or a dash of hot sauce for a zesty kick. The possibilities are endless—let your creativity shine!
Nutritional Information
Here’s the estimated nutritional breakdown for one bowl of this delicious instant pot chicken soup: approximately 350 calories, 40g of protein, 10g of fat (2g saturated), and 30g of carbohydrates. You’ll also get 4g of fiber and 600mg of sodium. Keep in mind, these values are based on typical ingredient amounts and can vary slightly depending on your specific choices. It’s a wholesome meal that nourishes both body and soul!
Storage & Reheating Instructions
Leftover instant pot chicken soup can be stored in an airtight container in the refrigerator for up to 4 days. Just make sure it’s completely cooled before sealing it up! For longer storage, you can freeze the soup for up to 3 months. Simply portion it into freezer-safe containers or bags, leaving some space for expansion. When it’s time to enjoy again, thaw in the refrigerator overnight. To reheat, warm it on the stovetop over medium heat until hot, stirring occasionally, or heat it in the microwave in 1-minute intervals until steaming. Enjoy the comforting warmth all over again!
FAQ Section
Can I use frozen chicken for this recipe?
Absolutely! Just toss the frozen chicken breasts into the pot as is, and increase the cooking time to 20 minutes. The instant pot will work its magic!
What if I don’t have chicken broth?
No worries! You can substitute with vegetable broth or even water. Just keep in mind that the flavor may be a bit milder, so you might want to add extra herbs or spices.
Can I make this soup in advance?
Yes! It’s perfect for meal prep. Just store it in the fridge for up to 4 days or freeze it for up to 3 months. Just reheat when you’re ready to enjoy!
How can I make this soup dairy-free?
This recipe is naturally dairy-free! Just ensure any additional ingredients like noodles or rice are also dairy-free, and you’re good to go.
Is this soup gluten-free?
Yes! As long as you use gluten-free noodles or rice if you choose to add them, this soup is a great gluten-free option!
Instant Pot Chicken Soup Recipe in 40 Minutes of Joy
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A flavorful instant pot chicken soup recipe that combines tender chicken, fresh vegetables, and aromatic spices for a comforting meal.
Ingredients
- 2 lbs chicken breast, boneless and skinless
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
- Set the instant pot to sauté mode. Add olive oil and heat.
- Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add chicken breast, chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
- Close the lid and set the instant pot to high pressure for 15 minutes.
- Once cooking is complete, allow for natural release for 10 minutes, then quick release the remaining pressure.
- Remove chicken, shred it, and return it to the pot.
- Add frozen peas and stir to combine. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, consider browning the chicken before adding other ingredients.
- Variations include adding noodles or rice for a heartier soup.
- Plating suggestion: Serve in a deep bowl with a sprig of parsley on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
Keywords: instant pot chicken soup recipe
