Instant Pot Chicken Soup Recipe

Chicken breast: Boneless and skinless, this is the main protein in the soup.

Chicken broth: Provides a rich, savory base for the soup.

Onion: Adds depth and sweetness to the flavor profile.

Garlic: Enhances the overall taste with its aromatic qualities.

Carrots: Adds a touch of sweetness and color.

Celery: Contributes a subtle, earthy flavor.

Salt: Enhances all the other flavors.

Black pepper: Adds a bit of heat and complexity.

Dried thyme: Provides a slightly minty, earthy flavor.

Dried parsley: Adds a fresh, slightly peppery note.

When sautéing the onion and garlic, make sure to use a high-quality oil with a high smoke point, such as avocado oil or grapeseed oil. This will prevent the oil from burning and imparting a bitter taste to your soup. Additionally, finely dicing the onion and mincing the garlic will ensure they cook evenly and release their full flavor.

• boneless, skinless chicken breast - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.

• boneless, skinless chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and can be used to create a slightly different but still delicious soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is a good option for a vegetarian version.

• chicken broth - Substitute with beef broth: Beef broth will give the soup a richer, deeper flavor.

• diced onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a different dimension to the soup.

• diced onion - Substitute with leeks: Leeks offer a more subtle onion flavor and can add a unique twist to the soup.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be less intense.

• minced garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor and add a bit of sweetness.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture but a slightly sweeter and earthier flavor.

• sliced carrots - Substitute with sweet potatoes: Sweet potatoes add a different texture and a touch of sweetness to the soup.

• sliced celery stalks - Substitute with fennel: Fennel has a similar texture but adds a slight anise flavor.

• sliced celery stalks - Substitute with bok choy: Bok choy provides a similar crunch and a mild flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the soup.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to avoid black specks in the soup.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat along with the peppery flavor.

• dried thyme - Substitute with fresh thyme: Fresh thyme can be used for a more vibrant flavor, though you may need to use more.

• dried thyme - Substitute with oregano: Oregano provides a different but complementary herbal note.

• dried parsley - Substitute with fresh parsley: Fresh parsley offers a brighter, more vibrant flavor.

• dried parsley - Substitute with cilantro: Cilantro adds a fresh, citrusy note to the soup.

• Allow the chicken soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh longer.

• Transfer the soup to airtight containers. Use containers that are the right size for your portions to avoid unnecessary air exposure.

• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 4 days.

• For long-term storage, use freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space at the top of the container or bag, as the soup will expand when frozen.

• Label each container or bag with the date and contents. This will help you keep track of how long the soup has been stored.

• When ready to use, thaw the soup in the refrigerator overnight if frozen. For a quicker option, you can use the defrost setting on your microwave.

• Reheat the soup on the stovetop over medium heat, stirring occasionally, until it reaches your desired temperature. Alternatively, you can reheat it in the microwave in a microwave-safe bowl, stirring halfway through the heating process.

• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your preferred consistency.

• Enjoy your reheated Instant Pot Chicken Soup with some freshly baked bread or a side salad for a complete meal.

• For stovetop reheating:

  1. Pour the leftover chicken soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup reaches a gentle boil, reduce the heat to low and let it simmer for a few minutes.
  4. Check that the chicken and vegetables are heated through.
  5. Serve hot and enjoy!

• For microwave reheating:

  1. Transfer a portion of the leftover chicken soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small gap for steam to escape.
  3. Heat on high for 1-2 minutes, then stir the soup.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot throughout.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• For Instant Pot reheating:

  1. Pour the leftover chicken soup back into the Instant Pot.
  2. Select the sauté function and set it to low.
  3. Stir occasionally to prevent sticking and ensure even heating.
  4. Once the soup is hot, switch off the sauté function.
  5. Serve immediately and enjoy!

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover chicken soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot throughout.
  5. Carefully remove from the oven, stir, and serve hot.

• Instant Pot: A multi-functional electric pressure cooker that will be used to cook the chicken soup quickly and efficiently.

• Sauté function: A feature on the Instant Pot that allows you to sauté ingredients directly in the pot, eliminating the need for a separate pan.

• Lid: The cover for the Instant Pot that seals in pressure and steam during cooking.

• Pressure release valve: A mechanism on the Instant Pot lid that allows you to release pressure safely after cooking.

• Knife: A sharp tool used for dicing the onion, slicing the carrots, and celery.

• Cutting board: A flat surface used to safely chop and prepare ingredients.

• Measuring spoons: Tools used to measure out the salt, pepper, thyme, and parsley accurately.

• Measuring cup: A tool used to measure the chicken broth.

• Wooden spoon: A utensil used to stir the ingredients while sautéing and after shredding the chicken.

• Tongs: A tool used to remove the chicken from the Instant Pot for shredding.

• Forks: Utensils used to shred the cooked chicken before returning it to the pot.

• Serving bowls: Bowls used to serve the hot chicken soup.

Pre-chop vegetables: Dice the onion, slice the carrots, and celery in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Batch cook chicken: Cook extra chicken breast and freeze portions for future recipes.

Instant pot prep: Measure out your spices like salt, pepper, thyme, and parsley ahead of time.

Quick release hack: Use a wooden spoon to safely quick release the pressure from the instant pot.

Shred chicken easily: Use a hand mixer to quickly shred the chicken after cooking.