Perfect Instant Pot Chicken Soup Recipe in 30 Minutes

This complete Instant Pot chicken soup recipe delivers rich, flavorful broth and tender chicken in just 30 minutes—half the time of traditional methods. With precise measurements, safety tips, and troubleshooting advice, you'll create a comforting, nutritious soup perfect for weeknight dinners or meal prep. The recipe yields 6 servings with 250 calories per bowl and requires only 10 minutes of active preparation time.

Why Instant Pot Chicken Soup Beats Traditional Methods

Making chicken soup in an Instant Pot isn't just faster—it actually enhances flavor development through controlled pressure cooking. While stovetop versions require 1.5-2 hours of simmering to extract collagen from bones, the Instant Pot achieves this in 25 minutes at high pressure. The sealed environment prevents flavor evaporation, resulting in deeper broth complexity. Professional chefs confirm pressure cooking extracts 30% more gelatin from bones compared to conventional methods, creating that signature silky mouthfeel without hours of simmering.

Essential Equipment Checklist

Before starting, verify you have these items:

• 6-8 quart Instant Pot (any model with pressure cooking function)
• Trivet or steamer basket (for safe chicken placement)
• Measuring cups and spoons (precision matters for broth balance)
• Immersion blender (optional for creamier texture)
• Heat-resistant silicone spatula (for scraping)

Ingredient Guide with Smart Substitutions

The magic happens through ingredient synergy. Here's what you need and why:

Ingredient	Amount	Why It Matters	Smart Substitutions
Chicken thighs (bone-in, skin-on)	1.5 lbs	Collagen-rich bones create gelatinous broth; thighs stay tender during pressure cooking	Breasts (reduce cook time by 3 mins) or rotisserie chicken (add after cooking)
Yellow onions	1 large, diced	Provides natural sweetness without overpowering	Leeks or shallots for milder flavor
Carrots	3 medium, sliced	Adds subtle sweetness and texture	Parsnips or sweet potatoes for variation
Celery	3 stalks, sliced	Essential aromatic for classic soup flavor	Fennel bulb for anise notes
Garlic	3 cloves, minced	Depth of flavor foundation	1 tsp garlic powder in pinch
Low-sodium chicken broth	4 cups	Ensures proper liquid ratio for pressure cooking	Homemade stock or water + 2 tbsp Better Than Bouillon

Step-by-Step Cooking Instructions

1. Prep ingredients: Dice all vegetables to uniform 1/2-inch pieces for even cooking. Pat chicken dry with paper towels—moisture prevents proper browning.
2. Sauté aromatics: Set Instant Pot to 'Sauté' mode. Add 1 tbsp olive oil, then onions, carrots, and celery. Cook 5 minutes until softened but not browned. Add garlic and cook 1 minute until fragrant.
3. Brown chicken: Season chicken with 1 tsp salt and 1/2 tsp black pepper. Place skin-side down in pot, avoiding overcrowding. Sear 3-4 minutes until golden (don't skip this step—it builds flavor!). Remove and set aside.
4. Build broth: Deglaze pot with 1/2 cup broth, scraping bottom thoroughly to release browned bits. Add remaining broth, 1 bay leaf, and 1 tsp dried thyme. Place chicken on trivet above liquid.
5. Pressure cook: Seal lid, set valve to 'Sealing.' Cook on 'Manual' or 'Pressure Cook' at high pressure for 12 minutes. Allow 15 minutes natural pressure release—this prevents broth splatter and ensures tender chicken.
6. Final touches: Remove chicken, shred meat, discard bones/skin. Return meat to pot. Stir in 1 cup frozen peas and 2 tbsp fresh parsley. Season to taste with salt and pepper.

Troubleshooting Common Instant Pot Issues

Even experienced users encounter these problems—here's how to fix them:

'Burn' Error Prevention

This occurs when food sticks to the bottom. Prevent it by:

• Always deglaze thoroughly after sautéing
• Ensure at least 1 cup liquid covers the bottom
• Use the trivet to elevate chicken above vegetables
• If error occurs, quick-release pressure, stir bottom, and restart timer

Broth Clarity Issues

Turbid broth usually means:

• Over-aggressive stirring after cooking (gentle folds only)
• Using pre-cooked chicken (adds starches that cloud broth)
• Solution: Chill soup, then skim fat layer—clears naturally

Serving and Storage Recommendations

For best results:

• Serving: Ladle into pre-warmed bowls. Add fresh dill and cracked pepper. Pair with crusty bread for dipping.
• Storage: Cool completely before refrigerating. Keeps 4 days in airtight containers. Freezes well for up to 3 months.
• Reheating: Warm gently on stove over medium-low heat. Avoid boiling to preserve texture. Add splashes of water if too thick.

Popular Recipe Variations

Customize this base recipe for different needs:

Gluten-Free Instant Pot Chicken Soup

Omit noodles and add 1 cup diced potatoes with the broth. For thickening, blend 1/2 cup cooked white beans with 1/2 cup broth and stir in after pressure cooking.

Instant Pot Chicken Soup with Frozen Chicken

Use 1.5 lbs frozen boneless thighs—no need to thaw. Increase pressure cooking time to 15 minutes. Natural release remains 15 minutes. Vegetables stay crisper this way.

Low-Sodium Version

Replace store-bought broth with water + 2 tbsp homemade chicken base. Add 1 tsp nutritional yeast for umami depth without salt. Boost flavor with extra herbs like rosemary and tarragon.

Can I use chicken breasts instead of thighs in Instant Pot chicken soup?

Yes, but reduce pressure cooking time to 8 minutes. Breasts cook faster and can become dry with longer cooking. For best results, add bone-in breasts and check internal temperature—it should reach 165°F (74°C) but not exceed 170°F (77°C).

Why does my Instant Pot chicken soup taste bland?

Blandness usually comes from insufficient seasoning layers. Season each component: salt vegetables during sautéing, season chicken before browning, and finish with salt after cooking. Acid balance is crucial—add 1 tbsp lemon juice or apple cider vinegar at the end to brighten flavors.

How do I prevent vegetables from becoming mushy?

Add delicate vegetables like peas and zucchini after pressure cooking. For root vegetables, cut them larger (3/4-inch pieces) and place them above the liquid line on the trivet. Natural pressure release helps maintain texture better than quick release.

Can I make this recipe without sautéing first?

While possible, skipping sautéing significantly reduces flavor depth. The Maillard reaction during browning creates complex compounds essential for rich broth. If short on time, use 1 tbsp tomato paste cooked for 1 minute to add caramelized notes without full browning.

How much soup does this Instant Pot recipe yield?

This standard recipe yields approximately 8 cups (2 quarts) of soup, serving 4-6 people generously. For larger batches, fill the Instant Pot no more than 2/3 full with liquid ingredients to allow proper pressure buildup.