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Instant Pot Chicken Soup
Instant Pot Chicken Soup
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Pressure cooker chicken soup with whole chicken pieces, carrots, onions, and celery. Ready in 60 minutes. Add noodles for chicken noodle soup perfection!
Ingredients:
  • 1 3- to 4-pound chicken, or an equivalent mix of bone-in thighs, legs, or breast meat
  • 4 ribs celery, sliced
  • 3 medium carrots, peeled and sliced
  • 1 medium parsnip, halved lengthwise and sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, smashed and peeled
  • 12 sprigs fresh flat leaf parsley
  • 3 large sprigs fresh thyme
  • 4 teaspoons salt
  • 2 quarts water
  • Cooked egg noodles, optional
Instructions:
  • Arrange the chicken in the pressure cooker pot, breast side facing up.
  • Add the garlic, herbs, water, and salt to the cooker for a perfectly seasoned soup broth. Adjust the salt quantity for a basic chicken broth alternative.
  • For the soup: Seal the pressure cooker with the lid, ensuring the pressure regulator is set to “Sealing.” Pressure cook on high for 25 minutes. Instant Pot users can choose the "Soup" program with the same cook time. Stovetop pressure cookers should cook on high for 22 minutes. The pressure cooker will take approximately 35 minutes to reach pressure before cooking begins. The dish will be ready in about 1 hour from sealing the pressure cooker.
  • After cooking the soup, allow it to sit for 15 minutes before releasing the pressure quickly. This will prevent excessive steam from spitting out. Exercise caution when releasing the steam. Alternatively, you can opt for natural pressure release, although this method takes longer. Once the float valve on the pressure cooker has dropped, you can safely open it.
  • Transfer the cooked chicken to a dish to cool for about 20 minutes. Carefully add celery, carrots, parsnip, and onion to the hot broth in the pot, cover with the lid, set the pressure regulator to “Sealing,” and pressure cook for 5 minutes.
  • Remove the chicken meat from the bones, discard the bones, skin, and cartilage, then cut or tear the meat into bite-sized pieces. Quick release the pressure for firmer vegetables or let it release naturally for more tender vegetables when the cooker beeps.
  • Combine the chicken back into the soup, discarding the herb sprigs. Serve in bowls and add cooked egg noodles, if desired. Allow any extra soup to cool, then store in the fridge for up to 5 days or freeze for up to 3 months. Note that the soup may thicken when chilled, but will become liquid again when reheated.

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