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Instant Pot Chicken Soup

This chicken soup is a comforting, hearty dish made by sautéing vegetables and browning chicken before pressure cooking to develop rich flavors. The final result is a clear, tender broth filled with succulent chicken and tender vegetables, perfect for cozy days and customizable with noodles, rice, or greens.
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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 lbs bone-in chicken thighs or breasts preferably skin-on for richer flavor
  • 1 large onion diced
  • 2 medium carrots sliced
  • 2 stalks celery chopped
  • 4 cloves garlic crushed or minced
  • 4 cups chicken broth low-sodium preferred
  • 1 teaspoon dried thyme or fresh thyme if available
  • to taste salt and pepper for seasoning
  • fresh parsley for garnish chopped

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. Add crushed garlic to the vegetables and cook for another minute, until fragrant and just starting to brown.
  4. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits, which adds flavor to your broth.
  5. Return the seared chicken to the pot, nesting it among the vegetables and broth. Sprinkle with thyme and season with salt and pepper.
  6. Seal the lid securely, set the Instant Pot to high pressure, and cook for 15 minutes.
  7. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
  8. 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.
  9. Remove the chicken, shred it into bite-sized pieces, then return it to the pot. Give everything a gentle stir to combine.
  10. Ladle the hot soup into bowls, garnish with chopped fresh parsley, and serve immediately for a cozy, comforting meal.

Notes

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