Instant Pot Chicken Soup Recipe

Chicken breast: Boneless and skinless, it provides lean protein and becomes tender when cooked in the Instant Pot.

Chicken broth: This forms the base of the soup, adding depth and richness to the flavor.

Onion: Diced onion adds a subtle sweetness and complexity to the soup.

Garlic: Minced garlic enhances the overall flavor with its aromatic qualities.

Carrots: Sliced carrots add a touch of sweetness and a pop of color.

Celery: Sliced celery provides a slight bitterness and crunch, balancing the flavors.

Salt: Enhances all the other flavors in the soup.

Black pepper: Adds a bit of heat and depth to the flavor profile.

Dried thyme: This herb adds an earthy, slightly minty flavor.

Dried parsley: Adds a fresh, slightly peppery taste to the soup.

When using the sauté function on the Instant Pot, make sure to deglaze the pot with a bit of chicken broth after sautéing the onions and garlic. This helps to lift any browned bits from the bottom, which adds extra flavor to your chicken soup and prevents the burn warning from activating during pressure cooking.

• boneless, skinless chicken breast - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• diced onion - Substitute with shallots: Shallots offer a milder, slightly sweeter taste compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh aroma of minced garlic.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter taste.

• sliced celery stalks - Substitute with fennel: Fennel provides a similar crunch with a subtle anise flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a rich umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• dried thyme - Substitute with dried oregano: Oregano offers a robust flavor that complements soups well.

• dried parsley - Substitute with dried basil: Basil provides a sweet, aromatic flavor that works well in soups.

• Allow the chicken soup to cool completely before storing. This helps maintain the texture and flavor of the vegetables and chicken.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers. This makes reheating a breeze and prevents waste.

• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The chicken broth and vegetables will stay fresh and flavorful during this period.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality. Ensure the containers are freezer-safe to prevent cracking or freezer burn.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the carrots, celery, and chicken.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave, heating in short intervals and stirring in between to ensure even heating.

• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency. Adjust the seasoning with a pinch of salt and pepper if needed.

• Enjoy your reheated Instant Pot chicken soup with a side of crusty bread or a fresh salad for a complete meal.

• For stovetop reheating, pour the chicken soup into a pot and heat over medium heat. Stir occasionally until it reaches your desired temperature. This method helps maintain the texture of the vegetables and chicken.

• If using a microwave, transfer the soup to a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

• For an Instant Pot reheat, add the leftover soup back into the pot. Select the sauté function and heat until the soup is warmed through, stirring occasionally. This method is quick and keeps the broth flavorful.

• To reheat in an oven, preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20-25 minutes. This method is ideal if you’re reheating a large batch and want to keep the soup warm for an extended period.

• For a slow cooker, transfer the soup to the slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally. This method is perfect for keeping the soup at a consistent temperature without overcooking the vegetables and chicken.

• Instant Pot: This is the primary cooking device used to sauté the vegetables and cook the soup under high pressure.

• Sauté function: A feature on the Instant Pot that allows you to sauté ingredients directly in the pot before pressure cooking.

• Lid: The cover for the Instant Pot that seals in pressure during cooking.

• Pressure release valve: A mechanism on the Instant Pot lid that allows you to release pressure manually after cooking.

• Knife: Used to dice the onion and slice the carrots and celery.

• Cutting board: A surface on which to safely chop and slice the vegetables.

• Measuring spoons: Used to measure out the salt, pepper, thyme, and parsley.

• Measuring cup: Used to measure the chicken broth.

• Tongs: Useful for removing the cooked chicken from the pot before shredding.

• Forks: Used to shred the cooked chicken before returning it to the soup.

• Wooden spoon: Used to stir the soup ingredients together.

• Serving ladle: Used to serve the hot soup into bowls.

Prep ingredients ahead: Chop the onion, carrots, and celery in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Instant pot settings: Familiarize yourself with the Instant Pot settings to quickly switch between functions.

Shred chicken easily: Use two forks or a hand mixer to quickly shred the chicken.

Batch cooking: Double the recipe and freeze half for a quick meal later.