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Instant Pot Chicken Soup

This chicken soup combines quick browning and pressure cooking to create a rich, flavorful broth with tender chicken and vegetables. Main ingredients like bone-in chicken, onions, carrots, and celery develop deep flavors through sautéing and pressure, resulting in a comforting, hearty dish with a clear, inviting broth and perfectly cooked vegetables and chicken.
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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
  

  • 2 pieces bone-in chicken thighs or breasts preferably skin-on for richness
  • 1 large onion chopped
  • 2 large carrots sliced
  • 2 stalks celery chopped
  • 4 cups chicken broth low-sodium preferred
  • 3 cloves garlic minced
  • to taste salt and pepper for seasoning
  • a handful fresh herbs like parsley or thyme, chopped

Equipment

  • Instant Pot or similar electric pressure cooker
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. 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.
  2. 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.
  3. Add the minced garlic to the vegetables and cook for another minute, until fragrant and slightly translucent.
  4. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. This adds depth of flavor to the broth.
  5. Return the seared chicken to the pot, nestling it into the vegetables and broth. Lock the lid securely in place.
  6. 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.
  7. 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.
  8. Return the shredded chicken to the pot, stir in chopped fresh herbs, and taste the broth. Adjust seasoning with salt and pepper as needed.
  9. 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.

Notes

For extra richness, add a splash of olive oil or a squeeze of lemon before serving. Feel free to add noodles, rice, or greens for variation.