Chicken soup is a classic comfort dish, and the Instant Pot makes it faster and easier than ever. With tender chicken, rich broth, and perfectly cooked noodles or rice, you can have a homemade soup in less than an hour. This recipe is simple, healthy, and packed with flavor. Whether you need a cozy meal for a chilly day or a nourishing bowl when you’re under the weather, this Instant Pot chicken soup is the answer. Let’s get started!
Why Make Chicken Soup Recipe Instant Pot
Cooking chicken soup on the stovetop can take hours, but the Instant Pot changes everything. With this method, you can enjoy the same depth of flavor in a fraction of the time. Pressure cooking locks in moisture, extracts rich flavors from the chicken, and infuses the broth with herbs and vegetables.
Here’s why you’ll love using the Instant Pot:
- Saves Time: What normally takes 2–3 hours on the stove is ready in about 30–40 minutes.
- Hands-Off Cooking: Once you set it, the Instant Pot does the work. No constant stirring or checking.
- Full Flavor: The pressure intensifies the flavors, giving you a rich and comforting broth.
- Tender Chicken Every Time: Even chicken breasts stay juicy, while thighs become melt-in-your-mouth tender.
- One-Pot Convenience: Sauté, pressure cook, and simmer noodles or rice all in the same pot.
- Perfect for Busy Days: Whether it’s weeknight dinner or meal prep, it delivers comfort food without the wait.
Ingredients You’ll Need
The beauty of chicken soup in the Instant Pot is that it uses simple, everyday ingredients while still delivering rich flavor. Below are the essentials and optional additions you can customize to your taste.
Core Ingredients
- Chicken: Boneless, skinless chicken thighs are best for tenderness and flavor. You can also use chicken breasts for a leaner option or a mix of both.
- Broth or Stock: Chicken broth gives the soup its comforting base. Homemade broth adds extra depth, but store-bought works perfectly too.
- Onion, Carrots, and Celery: The classic soup trio (mirepoix) builds the base flavor and adds natural sweetness.
- Garlic: Fresh garlic cloves bring warmth and aroma.
- Herbs: Bay leaves, thyme, and parsley add freshness. Dried or fresh herbs both work.
- Seasoning: Salt and black pepper keep the flavors balanced.
Noodle or Rice Options
- Egg Noodles: Traditional choice for chicken noodle soup; they cook quickly in the Instant Pot.
- Rice: White or brown rice can be swapped in for a hearty chicken and rice soup.
Optional Add-Ins
- Corn or Peas: Adds sweetness and texture.
- Spinach or Kale: Boosts nutrition and color.
- Lemon Juice: A splash at the end brightens the broth.
- Cream or Coconut Milk: For a creamy version of chicken soup.
Garnish Ideas
- Fresh parsley, dill, or green onions
- Cracked black pepper
- A sprinkle of parmesan for extra richness
Equipment & Tools
Making chicken soup in the Instant Pot doesn’t require much beyond the pot itself, but having the right tools makes the process easier and more efficient. Here’s what you’ll need:
Essential Equipment
- Instant Pot (6 or 8-quart model): A 6-quart is ideal for most families, while the 8-quart works better if you want larger batches or plan to freeze extra portions.
- Trivet or Steamer Basket (Optional): Helpful if you want to keep chicken elevated for easy shredding later.
Useful Tools
- Wooden Spoon or Silicone Spatula: For sautéing vegetables and stirring without scratching the pot.
- Sharp Chef’s Knife & Cutting Board: Prepping veggies and herbs is much smoother with a good knife.
- Tongs: Handy for lifting out the chicken after cooking.
- Forks or Meat Claws: Makes shredding the chicken quick and effortless.
- Measuring Cups & Spoons: To keep seasoning and liquid ratios accurate.
Storage & Serving Items
- Ladle: For serving piping hot soup without mess.
- Airtight Containers or Mason Jars: Perfect for storing leftovers in the fridge.
- Freezer-Safe Bags or Containers: If you plan to freeze portions for future meals.
Step-by-Step Cooking Instructions
The Instant Pot makes homemade chicken soup quick, flavorful, and nearly effortless. Follow these steps for a comforting bowl every time:
Sauté the Aromatics
Turn the Instant Pot to the Sauté setting. Add a little olive oil or butter. Cook chopped onion, carrots, and celery until softened, about 3–4 minutes. Stir in garlic for the last 30 seconds until fragrant.
Create the Broth Base
Pour in chicken broth or stock. Add seasonings like salt, pepper, thyme, and bay leaf. Stir well to combine and scrape the bottom of the pot to prevent a “burn” notice.
Add the Chicken
Place chicken thighs or breasts directly into the broth. You can leave them whole pressure cooking will make them tender and easy to shred later.
Pressure Cook
Lock the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 10 minutes (for fresh chicken) or 12–14 minutes (for frozen chicken). Once cooking is done, let the pressure naturally release for 10 minutes, then carefully switch to Quick Release to release remaining steam.
Shred the Chicken
Remove the chicken with tongs. Shred using two forks or meat claws. Return shredded chicken back into the pot.
Cook the Noodles (or Rice)
Switch the pot back to Sauté mode. Stir in egg noodles and cook for about 5–6 minutes, or until tender. If using rice, add it before pressure cooking instead of after (white rice cooks well under pressure).
Final Touches
Taste the broth and adjust seasoning with more salt, pepper, or a squeeze of lemon juice. Stir in optional veggies like peas, corn, or leafy greens. Let the soup rest for a few minutes before serving.
Serve and Enjoy
Ladle into bowls. Garnish with fresh parsley, dill, or a sprinkle of parmesan. Serve warm with crusty bread or crackers for a complete meal.
Tips for the Best Results
Making chicken soup in the Instant Pot is simple, but a few smart tricks can take it from good to amazing. Keep these tips in mind for a flavorful, perfectly textured soup every time:
Choose the Right Cut of Chicken
Thighs give the soup a richer flavor and stay tender. Breasts are leaner but can dry out if overcooked—shred them right after cooking to keep them juicy. A mix of both provides balance in flavor and texture.
Layer the Flavors
Always sauté your onion, carrots, celery, and garlic first. This extra step deepens the broth and prevents the soup from tasting flat.
Use Natural Pressure Release When Possible
Allowing the Instant Pot to release pressure naturally for at least 10 minutes keeps the chicken moist. Switching too quickly to Quick Release can sometimes make the meat tougher.
Add Noodles at the End
Cook noodles directly in the hot broth using Sauté mode instead of pressure cooking them. This keeps them from turning mushy. For make-ahead or freezer meals, cook noodles separately and add before serving.
Adjust Seasoning Last
Salt levels vary depending on whether you use homemade or store-bought broth. Taste the soup at the end and adjust with salt, pepper, or a splash of lemon juice for brightness.
Boost Flavor with Simple Extras
Fresh herbs like parsley, dill, or thyme add freshness at the end. A small knob of butter stirred in before serving gives the broth extra richness. A pinch of red pepper flakes can add gentle heat if you like spice.
Make it Your Own
Add veggies like peas, corn, zucchini, or spinach for more color and nutrients. Stir in cream, coconut milk, or a little parmesan for a creamy twist. Swap egg noodles for rice, or even quinoa, for a different take.
Recipe Variations
One of the best things about Instant Pot chicken soup is how versatile it can be. With just a few tweaks, you can turn the classic into different versions to suit your taste, diet, or even what you have in the fridge. Here are some delicious variations to try:
Classic Chicken Noodle Soup
Use egg noodles as your starch. Keep it simple with onion, carrots, celery, and parsley. Perfect for when you want traditional comfort food.
Chicken and Rice Soup
Replace noodles with white or brown rice. Add the rice before pressure cooking so it cooks along with the chicken. Brown rice will need a slightly longer cooking time (2–3 minutes extra).
- Result: A heartier, more filling version of the classic.
Creamy Chicken Soup
Stir in ½ cup of heavy cream, half-and-half, or coconut milk after pressure cooking. Add mushrooms, spinach, or corn for extra richness. Finish with parmesan for a silky, indulgent broth.
Healthy & Light Chicken Soup
Use boneless, skinless chicken breasts for a leaner protein. Add extra veggies like zucchini, kale, or green beans. Skip the noodles and add quinoa or cauliflower rice for a low-carb twist.
Lemon Herb Chicken Soup
Add fresh lemon juice and zest at the end of cooking. Use dill, parsley, or oregano for a bright, fresh flavor. This variation feels light but vibrant, perfect for spring or summer.
Spicy Chicken Soup
Stir in a pinch of red pepper flakes, cayenne, or chili powder for gentle heat. Add diced jalapeño or a splash of hot sauce if you like it extra spicy.
Make-Ahead Freezer Soup Base
Pressure cook the chicken, broth, and vegetables without noodles. Shred the chicken and let the base cool completely. Freeze in portions and add fresh noodles or rice when reheating.
Storage and Make-Ahead Options
Chicken soup is one of the best meals to prepare ahead of time. It stores well, reheats beautifully, and even tastes better the next day as the flavors continue to develop. Here’s how to store it properly:
Refrigerating
Allow the soup to cool completely before storing. Transfer to airtight containers or glass jars. Store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until hot.
Freezing
For best results, freeze the soup base without noodles or rice—starches tend to absorb liquid and become mushy. Once cooled, portion the soup into freezer-safe containers or bags. Lay freezer bags flat for easy stacking. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove or in the Instant Pot on Sauté mode. Add freshly cooked noodles or rice before serving.
Make-Ahead Tips
- Meal Prep Portions: Store in single-serving containers for quick grab-and-heat meals.
- Cook Noodles Separately: If you plan to enjoy leftovers, cook the noodles on the side and add them fresh each time.
- Freezer-Friendly Veggies: Stick to sturdy vegetables (carrots, celery, corn) when freezing. Leafy greens should be added fresh after reheating.
Reheating Tips
Always reheat slowly over medium heat to preserve the chicken’s tenderness. If the soup thickens too much in storage, add a splash of broth or water to loosen it up. Taste and adjust seasoning after reheating, since flavors can mellow in the fridge or freezer.
Nutritional Information & Health Benefits
Chicken soup isn’t just a comfort food—it’s also a nourishing, balanced meal that can fit into almost any diet. Making it in the Instant Pot helps preserve nutrients while delivering a flavorful, wholesome bowl of goodness.
Typical Nutrition (per serving, about 1 ½ cups)
(Values will vary depending on ingredients used)
- Calories: 250–300
- Protein: 20–25 g
- Fat: 8–12 g (higher if using thighs or adding cream)
- Carbohydrates: 20–25 g (mainly from noodles or rice)
- Fiber: 2–3 g (from vegetables)
- Sodium: Varies based on broth; using low-sodium broth helps keep it lighter.
Health Benefits
High in Protein
Chicken provides lean protein, which supports muscle repair, immune function, and overall energy.
Rich in Vitamins and Minerals
Vegetables like carrots, celery, and onions deliver vitamin A, vitamin C, and potassium, all important for immune support and hydration.
Gut-Friendly Warmth
The hot broth helps soothe sore throats, clear sinuses, and keep you hydrated—one reason chicken soup is a classic cold remedy.
Customizable Nutrition
Use brown rice, quinoa, or extra veggies for more fiber. Add spinach or kale for a vitamin boost. Swap in low-sodium broth to control salt levels.
Comfort Without Excess Calories
A serving of chicken soup is filling yet moderate in calories, making it a smart choice for balanced eating.
Making It Healthier
Choose chicken breasts for a leaner version. Skip cream or heavy dairy if you want to cut down on fat. Add more vegetables for extra nutrients and volume without added calories. Use whole-grain noodles or rice for longer-lasting energy.
Conclusion
Chicken soup is a timeless comfort food, and making it in the Instant Pot brings that comfort to your table faster and easier than ever. With simple ingredients, flexible variations, and reliable results, this recipe proves you don’t need hours in the kitchen to enjoy a nourishing homemade meal. Whether you prefer it classic, creamy, or loaded with veggies, Instant Pot chicken soup is sure to become a family favorite you’ll cook again and again.
FAQS
Chicken Soup Recipe Instant Pot
Ingredients
Method
- Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
- process shots showing how to make chicken noodle soup in an instant pot.
- Season with salt and pepper, add the thyme, parsley, oregano, chicken bouillon and stir.
- process shots showing how to make chicken noodle soup in an instant pot.
- Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.
- process shots showing how to make chicken noodle soup in an instant pot.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes. If your instant pot doesn't have the Soup setting just use Manual/high pressure for 7 minutes.
- process shots showing how to make chicken noodle soup in an instant pot.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- process shots showing how to make chicken noodle soup in an instant pot.
- Remove the chicken pieces from the soup and shred with two forks.
- process shots showing how to make chicken noodle soup in an instant pot.
- Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
- process shots showing how to make chicken noodle soup in an instant pot.
- Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.