Instant Pot Chicken Soup
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Rick
I have been using my instant pot a lot, and a lot of things I make are really delicious. I cooked a large amount of Jasmine rice along side this and added extra peppers, cayenne and chili powder . It is hearty and by far the most delicious thing I have made with my instant pot yet. Thank you very much!
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Edward
WAY TOO SALTY. Cut it to 2 teaspoons instead of 4. This ruined my soup. The rest of the recipe is great.
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Sara Bir
Hi Edward, sorry to hear your soup was too salty. I realized this recipe does not specify what type of salt to use. Did you use table salt? Kosher salt? I wonder if that’s the issue. Please let us know so we can figure out if we need to mention the type of salt to use.
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Cathy
So delicious! I always double the carrots and celery.
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Meech
Really enjoyed this, soup came out great and super easy. Thanks for sharing
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Kathy
I made Chicken Noodle soup and used the “soup” setting. It seemed that my soup didn’t have enough broth when it was done. I did cook the noodles in the pot (first time i’ve done soup in the instant pot). What are some tips to having a “soupier” soup? Thank you
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Sara Bir
Hi Kathy,
Whether you are cooking soup in an Instant Pot, slow cooker, or on the stove, there’s a very easy solution to having a soupier soup: just add more water. Be sure to taste the soup and season it with salt as needed. Sometimes you need to season it quite a bit!
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Elana
Would I be able to make this with a whole frozen chicken?
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Sara Bir
Yes, you can absolutely do this, Elana. Our resident Instant Pot/Pressure Cooker expert, Coco Morante, has written about this very thing, including how to incorporate frozen chicken into an existing recipe. Check it out! Thanks for your question, Annette! https://www.simplyrecipes.com/how_to_cook_frozen_chicken_in_the_pressure_cooker/
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Jac herb
Perfect, just tried my sons Mueller pressure cooker . Fast and Delicious,Thanks for the Keeper
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Samantha
So simple, flavorful and EASY. That clear delicious broth is amazing.
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L
Don’t rush this one. My chicken was very large and it was undercooked with this time. I took the meat off and recooked for 5 mins.
I also threw in a huge amount of garlic, a couple of lemons cut in quarters so I could easily get them out and some turmeric. I have a nasty cold, hopefully this will sort it out.xxxxxyyyyy
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Sara Bir
Feel better, L!
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Sharon
Just made this recipe to make broth for Chicken Pastina soup. All I can say is WOW! I will be making my chicken broth using my Instant Pot from here on out. I used a 5.5 lb chicken. I didn’t have any parsnips or flat leaf parsley on hand, so I went with just fresh thyme and the rest of the ingredients listed. I was able to fit about 7-1/2 cups of water in my Instant Pot after the chicken and other ingredients were in place. It took about 30 minutes or so for it to come up to pressure and then I cooked it using the ‘Manual’ cycle for 30 minutes and allowed for gradual steam release. When I removed the lid, the gorgeous golden color of the broth looked so rich! And the chicken – I can’t get over how melt-in-the-mouth tender the chicken was! I strained the broth and removed the bones/fat/vegetables and refrigerated it overnight. I’ll be making some Pastina soup with it tomorrow. Can’t wait to try the finished product! Thanks for such an awesome recipe. This will be my new go-to method for making homemade chicken broth!
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Sara Bir
Fantastic, Sharon! For times when you only have chicken bones or carcasses from a roast chicken, we have another method, too. So you can have a few ways to make your fabulous and rich chicken stock. It’s just the best in the IP, I agree! Thank you for sharing.
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Lesli
Really simple, easy, hands-off and delish! Added more carrots and celery, bay leaf, lemon thyme, paprika and pepper. Melted fresh greens after whole thing was done. Used 6 min/lb. guide for my smaller chicken–came out falling off the bone tender. We (just 2 adults in house) just picked out bones in the soup. Thank you!
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The C
Very good recipe that takes full advantage of the ease of use of the instant pot. Making it now for the 4th time. I am using the 8qt instant pot. I also throw in some whole peppercorn. Also, while pulling apart the chicken at the end, I toss in zucchini chunks and asparagus tips for some extra flair. Lovely recipe, thanks for sharing it!!
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Kara
Wow wow wow!!!!
I had to improvise a little bit, my chicken was 5.5lbs and I have a 6qt instant pot. I added an extra 1-1/2 tsp salt and was only able to fit 1 qt of water. Once the soup was done cooking I added another qt of low sodium chicken broth to make up for the lack in liquid. This is the absolute best chicken noodle soup I’ve ever had!!! Thanks for sharing this recipe!xxxxxyyyyy
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Lauren
This is my favorite, go-to chicken soup! I share it with everyone. Gels beautifully. So much better than making separate bone broth. Thank you!
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Amanda
A fantastic soup from start to finish! It’s now my go to when I’m sick over the stovetop recipes I typically use! I don’t use parsnips, and have to use dried herbs, but I’ve found the addition of a bay leaf and a tsp or two of whole peppercorns really bumps the flavor. Also! If you can’t fit all the water in because your bird is too big, I find that 1 tsp salt to each 1/2qt of water works just fine. (I almost always have to put only 1.5qts of water in…)
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Thank you very much. I really liked this recipe. I adjusted it a bit to suit our tastes.
1) Used 2tbsps table salt.
2) Added a few pieces of ginger to the mix.
3) Used the IP Trivet to hold the chicken. Makes it easier to pull it out later. Link below.
4) Cooked the chicken for 20mins without the veggies, did an NPR after 10mins, then added the veggies and cooked for another 5mins. The veggies were perfect.
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I find that pressure cooking the vegetables for 20-25 minutes results makes them way too soft, almost mushy. I pressure cook vegetables with the chicken just to flavor the broth, then I remove the chicken, strain the broth, add the broth back to the pot, and add new vegetables. Pressure cook for 0 (yes, 0!)) minutes, and you’ll have perfectly done, but not soft vegetables.
Thanks for sharing, Lynn!
This soup is FANTASTIC – I make it twice a month and everyone who eats it raves about it. It is easy to make and incredibly good. I thoroughly disagree with Edward… the amount of salt is perfect!!
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Since I found this recipe a few months ago, it is now our all-time favorite way to make chicken soup. It is easy, quick, and turns out great every time. I am not a parsnip fan so leave those out, but have added diced potatoes with great results. The broth is so good! This soup also makes fantastic chicken gravy to serve over biscuits. I just add a cup of cream and thicken with cornstarch. I have used rosemary instead of thyme which is also delicious. I just made a double batch of this soup for the staff at our local small hospital. Coupled with a big batch of homemade dinner rolls, it was a hit!
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Thanks for sharing your own twists on this, A! Glad it works so well for you. :)
I typically cook chicken soup on the stovetop, but was feeling lazy and didn’t want to chop up my whole chicken. I found this recipe and gave it a try! I used my 6 qt instant pot, but could only fit 6 cups of water in (when I reached the max line) and not the full 2 quarts. I used 4 tsps of pink Himalayan sea salt and it didn’t taste too salty. I thought the soup turned out great and I liked that once my ingredients were in there, I didn’t have to do any extra steps. Will definitely be using this recipe again.
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