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Instant Pot Chicken Soup

This comforting chicken soup is made using an Instant Pot, which condenses traditional simmering into a quick, flavorful process. Main ingredients like bone-in chicken thighs, carrots, onions, and herbs create a rich, nourishing broth with tender vegetables and shredded chicken. The final dish boasts a warm, hearty texture with vibrant flavors and customizable additions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably with bone for flavor
  • 2 large carrots sliced thick
  • 1 large yellow onion diced
  • 2 stalks celery stalks sliced thin
  • 3 cloves garlic minced
  • 4 cups broth preferably homemade or high-quality store-bought
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • fresh parsley for garnish chopped

Equipment

  • Instant Pot or similar electric pressure cooker
  • Chef’s knife
  • Cutting board
  • Ladle
  • Measuring cups and spoons

Method
 

  1. Gather all your ingredients: chicken thighs, carrots, onions, celery, garlic, broth, herbs, and seasonings.
  2. 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.
  3. 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.
  4. Add minced garlic to the vegetables and cook for another minute until fragrant, filling the air with a savory aroma.
  5. 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.
  6. Place the browned chicken thighs back into the pot, nestling them into the broth with the vegetables.
  7. 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.
  8. Open the lid and check that the chicken is tender and easily shreddable; the vegetables should be soft and fragrant.
  9. Remove the chicken thighs and shred the meat using two forks, then stir the shredded chicken back into the soup.
  10. 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.
  11. Enjoy your warm, hearty bowl of homemade chicken soup, perfect for cozy nights or when you need a comforting meal.

Notes

For extra flavor, add a squeeze of lemon or a handful of greens like kale or spinach during the final minutes of cooking.