There’s something about chicken soup that feels like a warm hug on a hectic day. I love how the instant pot takes the long simmering process and condenses it into a busy person’s dream. It’s not just faster; it’s a way to get that deep, rich flavor without waiting all afternoon. Plus, it’s forgiving—perfect for those nights when you want comfort but don’t want to fuss.
Why I keep coming back to this soup
It’s simple, fast, and deeply satisfying. The instant pot makes weeknights feel less frantic, turning humble ingredients into something cozy and nourishing. I love how customizable it is—add noodles, greens, or lemon zest. It’s my go-to when I need comfort in a bowl, no fuss, just honest, warm flavors.
Inside the bowl: the ingredients that make it special
- Chicken thighs: I prefer bone-in, skin-on—adds flavor and stays tender. Swap for breasts, but reduce cooking time.: Rich, juicy, and forgiving, chicken thighs give the soup a hearty base.
- Carrots: I like them sliced thick for a touch of sweetness. Use parsnips for a rootier flavor.: Sweet and earthy, they balance the savory broth.
- Onions: I use yellow onions, caramelized slightly for depth. Shallots give a gentler sweetness.: Layered with aroma, onions form the soup’s backbone.
- Celery: Crunchy and aromatic, I like slicing it thin. Kale or spinach can be added for greens.: Adds freshness and texture.
- Herbs: Fresh thyme or parsley brighten the broth. Dried herbs work in a pinch.: Herbs lift the flavors with bright, herbal notes.
- Broth: Homemade or store-bought, choose a good quality for rich flavor. Water can work, but it’s less flavorful.: The soul of the soup, it should taste like a warm hug.
Tools and equipment for instant pot chicken soup
- Instant Pot or similar electric pressure cooker: Main appliance to cook everything quickly and evenly.
- Chef’s knife: Chop vegetables and prepare chicken.
- Cutting board: Provide a safe surface for chopping.
- Ladle: Serve the soup.
- Measuring cups and spoons: Ensure accurate seasoning and liquids.
Step-by-step for a comforting bowl
Step 1: Start by gathering your ingredients: chicken, vegetables, herbs, and broth.
Step 2: Set your instant pot to sauté mode; add a splash of oil.
Step 3: Brown the chicken pieces for about 5 minutes until golden, then remove and set aside.
Step 4: In the same pot, sauté diced onions, carrots, and celery until fragrant, about 3 minutes.
Step 5: Add garlic, cook for another minute, then pour in broth, water, and seasonings.
Step 6: Place the chicken back into the pot. Seal the lid.
Step 7: Cook on high pressure for 15 minutes; natural release for 10 minutes.
Step 8: Open the lid, check if the chicken is tender and falling apart.
Step 9: Shred the chicken directly in the soup, adjust seasoning as needed.
Step 10: Serve hot, with a sprinkle of fresh herbs.
Cooking checkpoints and tips to keep in mind
- Ensure chicken is properly browned before pressure cooking for flavor.
- Check the pressure release to avoid overcooking or undercooking.
- Verify chicken shreds easily and vegetables are tender during the final step.
Common mistakes and how to fix them
- OVER-PRESSURIZING. Mistake: Tough chicken. Fix: Stick to recommended time, release pressure naturally.? SEASON THE CHICKEN BEFORE SEARING. Mistake: Bland flavor. Fix: Sprinkle salt and pepper on chicken beforehand.
- NOT CHECKING SEASONING AT THE END. Mistake: Flat taste. Fix: Taste and add salt or herbs after cooking.? FORGET TO SAUTÉ VEGETABLES FIRST. Mistake: Mushy, flavorless veggies. Fix: Sauté until fragrant and slightly caramelized.
- USING TOO MUCH LIQUID. Mistake: Watery soup. Fix: Use less broth or evaporate excess if needed.? COOKING WITHOUT NATURAL RELEASE. Mistake: Overcooked chicken. Fix: Let pressure release naturally for 10 minutes.
Instant Pot Chicken Soup
Ingredients
Equipment
Method
- Gather all your ingredients: chicken thighs, carrots, onions, celery, garlic, broth, herbs, and seasonings.
- Set your Instant Pot to sauté mode and add a splash of oil. Once hot, place the chicken thighs skin-side down and cook until golden brown, about 5 minutes. Flip and brown the other side briefly, then remove the chicken and set aside.
- In the same pot, add diced onions, thick-sliced carrots, and sliced celery. Sauté for about 3 minutes until fragrant, the vegetables are slightly softened, and the onions turn translucent.
- Add minced garlic to the vegetables and cook for another minute until fragrant, filling the air with a savory aroma.
- Pour in the broth, scraping up any browned bits from the bottom of the pot to enhance flavor. Stir in dried thyme and season with salt and pepper.
- Place the browned chicken thighs back into the pot, nestling them into the broth with the vegetables.
- Seal the lid tightly and cook on high pressure for 15 minutes. Once done, allow a natural release for 10 minutes before carefully releasing any remaining pressure.
- Open the lid and check that the chicken is tender and easily shreddable; the vegetables should be soft and fragrant.
- Remove the chicken thighs and shred the meat using two forks, then stir the shredded chicken back into the soup.
- Taste the broth and adjust the seasoning with more salt, pepper, or herbs as needed. Ladle the soup into bowls, garnishing with chopped fresh parsley.
- Enjoy your warm, hearty bowl of homemade chicken soup, perfect for cozy nights or when you need a comforting meal.
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