Introduction

This Instant Pot Chicken Soup is a comforting, flavorful meal that comes together quickly with minimal effort. Using a whole chicken or a mix of pieces, it creates a rich broth filled with tender meat and fresh vegetables. Perfect for warming up on a chilly day or when you need a nourishing dish.

A white bowl filled with clear golden chicken broth showing pieces of cooked shredded chicken, bright orange carrot chunks, and green herbs scattered throughout. A shiny gold spoon is placed inside the soup, resting against the side of the bowl. The bowl sits on a white marbled surface with a white and blue striped cloth partially visible beside it. In the background, there is a glimpse of another white bowl and some fresh vegetables slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole chicken (2-3 pounds) or about 2-3 pounds of thighs, drumsticks, and breasts
2 tablespoons (30 ml) olive oil
1 large white, yellow, or brown onion, diced
5 large garlic cloves, minced
3 large carrots, diced
3 large stalks celery, diced
4 cups (1 quart or 950 ml) chicken stock
4 cups (1 quart or 950 ml) water (or use more stock)
2 bay leaves
2 tablespoons (30 ml) lemon juice
1 small handful fresh parsley, chopped (or substitute with fresh thyme, rosemary, basil, and/or dill)
Freshly ground black pepper and salt to taste

Instructions

Step 1: Add the olive oil to the Instant Pot and press the “Sauté” button. Once hot, optionally sear the chicken breast side down for 2-3 minutes to brown the skin. Remove the chicken and set aside. Add more oil if needed.
Step 2: Add the diced onion, minced garlic, carrots, and celery to the pot. Cook for 4-5 minutes until softened.
Step 3: Return the chicken breast side up to the pot. Pour in the chicken stock, water, and add the bay leaves to cover the chicken.
Step 4: Press “Keep Warm/Cancel” to stop sauté mode. Secure the lid and close the steam valve. Select “Manual” or “Pressure Cook” and set the timer for 20 minutes.
Step 5: When cooking finishes, allow the Instant Pot to keep warm for at least 15 minutes. Then carefully release the steam valve completely before opening the lid.
Step 6: Using tongs or a slotted spoon, remove the chicken and place on a plate or bowl to cool slightly. Remove skin and bones, discard the carcass, and shred the meat into bite-sized pieces.
Step 7: Return the shredded chicken to the soup. Stir in lemon juice and fresh herbs. Taste and adjust salt, pepper, and lemon juice as needed.
Step 8: Serve the soup warm and enjoy.

Tips & Variations

For richer flavor, use all chicken stock instead of water.
Feel free to swap fresh herbs based on what you have on hand or your preference.
Adding a handful of egg noodles or rice after shredding the chicken can make the soup heartier.
Use bone-in versus boneless chicken pieces for more depth in broth.
Skip searing the chicken if you’re short on time; the soup will still be delicious.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Allow the soup to cool completely before refrigerating. To reheat, warm gently on the stove or in the microwave until hot throughout. You can also freeze cooled leftovers in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a silver ladle holding clear broth soup with visible ingredients inside; the soup has a light yellowish-green oily surface with small bubbles and finely chopped green herbs floating on top. Inside the ladle, there are pieces of soft orange carrot, pale yellow celery, translucent onion chunks, and a portion of white boiled egg visible, all mixed within the thin broth. The background shows more of the same soup with floating chopped green herbs and a white marbled texture underneath. The overall look is warm and fresh with a mix of bright and soft colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use just chicken breasts or thighs instead of a whole chicken?

Yes, you can use 2-3 pounds of chicken pieces such as thighs, drumsticks, and breasts. Adjust cooking time if needed, but the recipe timing generally works well with bone-in pieces.

Is it necessary to sear the chicken before cooking?

Searing the chicken adds extra flavor and helps deepen the broth’s taste, but it is optional. If you prefer a quicker prep, you can skip this step and add the chicken directly to the pot.