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 your Instant Pot to sauté mode and add a splash of oil. Once hot, place the chicken pieces skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side briefly, then remove and set aside.
- Add diced onion, sliced carrots, and chopped celery to the same pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables become fragrant and slightly softened.
- Add crushed garlic to the vegetables and cook for another minute, until fragrant and just starting to brown.
- Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits, which adds flavor to your broth.
- Return the seared chicken to the pot, nesting it among the vegetables and broth. Sprinkle with thyme and season with salt and pepper.
- Seal the lid securely, set the Instant Pot to high pressure, and cook for 15 minutes.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Open the lid and check that the chicken is tender and easily shreddable. Taste the broth and adjust seasoning with more salt, pepper, or herbs if needed.
- Remove the chicken, shred it into bite-sized pieces, then return it to the pot. Give everything a gentle stir to combine.
- Ladle the hot soup into bowls, garnish with chopped fresh parsley, and serve immediately for a cozy, comforting meal.
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