The charm of a good chicken soup lies in its simplicity and the way it adapts to what you have. Using the Instant Pot cuts down on waiting, but the real magic is in the quick browning and the intense flavors you can build in a fraction of the usual time. This recipe is about embracing those little shortcuts without sacrificing depth.
Why I Keep Coming Back to This Soup
It’s a reliable sanctuary during cold days, a quick fix after long work hours. The scent of simmering broth fills the kitchen with comfort, and every bowl feels like a small victory. Plus, it’s endlessly customizable—adding noodles, rice, or greens keeps it fresh every time.
Breaking Down the Ingredients in Your Chicken Soup
- Chicken pieces: Go for bone-in thighs or breasts; they add richness and stay tender.
- Onions: Builds a sweet, savory base; caramelize for more depth.
- Carrots: Bring a subtle sweetness and color; opt for organic for extra flavor.
- Celery: Adds crunch and aromatic notes, contrasting the tender chicken.
- Chicken broth: Use homemade or quality store-bought; look for low-sodium for control.
- Garlic: Lends a punch of aroma; crush or mince for maximum flavor.
- Herbs (like thyme or parsley): Fresh herbs brighten the broth; add at the end for vibrant flavor.
Tools of the Trade for Instant Pot Chicken Soup
- Instant Pot or similar electric pressure cooker: Main vessel for quick, even cooking under pressure.
- Sharp knife: Efficiently chop vegetables and prep chicken.
- Cutting board: A stable surface for chopping.
- Wooden spoon or spatula: Sauté ingredients and deglaze the pot.
- Measuring cups and spoons: Accurate ingredient measurement.
Step-by-Step to a Cozy, Hearty Bowl
Step 1: Start by gathering your ingredients and set your Instant Pot to sauté mode.
Step 2: Sear the chicken pieces until golden brown, about 5-7 minutes, then remove and set aside.
Step 3: In the same pot, sauté onions, carrots, and celery until fragrant and slightly softened, about 5 minutes.
Step 4: Add garlic and cook for another minute, until fragrant.
Step 5: Pour in chicken broth, scraping the browned bits from the bottom.
Step 6: Return chicken to the pot, lock the lid, and set to high pressure for 15 minutes.
Step 7: Once done, let the pressure release naturally for 10 minutes, then quick-release remaining pressure.
Step 8: Carefully open the lid, check seasoning, and add salt, pepper, or herbs as needed.
Step 9: Let the soup rest for a few minutes before serving to allow flavors to meld.
Cooking Checkpoints & Tips for Chicken Soup Success
- Chicken should be golden and slightly crisp on the edges after searing.
- Vegetables should be fragrant and slightly softened but not mushy.
- Soup should simmer gently, not boil vigorously, to keep flavors intact.
- The chicken should be tender and easily shredded after pressure cooking.
Common Mistakes & How to Fix Them
- Chicken remains pale after sautéing.? If the chicken isn’t browned, cook longer or increase heat slightly.
- Lack of flavor depth.? If the soup is bland, add more salt or a splash of soy sauce.
- Overcooked vegetables.? If vegetables turn to mush, reduce cooking time or cut into larger chunks.
- Pressure not building.? If the pressure isn’t building, check the sealing ring for proper placement.
Instant Pot Chicken Soup
Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and let it heat up. Place the chicken pieces skin-side down and sear for about 5-7 minutes until golden brown and crispy on the edges. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken and set aside.
- Add chopped onions, sliced carrots, and chopped celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are fragrant and slightly softened with edges beginning to caramelize.
- Add the minced garlic to the vegetables and cook for another minute, until fragrant and slightly translucent.
- Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. This adds depth of flavor to the broth.
- Return the seared chicken to the pot, nestling it into the vegetables and broth. Lock the lid securely in place.
- Set the Instant Pot to high pressure and cook for 15 minutes. Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then quick-release remaining pressure.
- Carefully open the lid, and check that the chicken is tender and easily shredded. Remove the chicken and shred it into bite-sized pieces, discarding the bones if necessary.
- Return the shredded chicken to the pot, stir in chopped fresh herbs, and taste the broth. Adjust seasoning with salt and pepper as needed.
- Let the soup sit for a few minutes to meld flavors and warm through before serving. Ladle into bowls and enjoy a comforting, hearty bowl of chicken soup.
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