Instant Pot Chicken Soup
User Reviews
5.0
156 reviews
Excellent
Instant Pot Chicken Soup
Report
How to make Instant Pot Chicken Soup (no noodles). Simple but no ordinary pressure cooker chicken soup! Fresh nourishing vegetables and aromatics, jazzed up with flavor boosters. Feel-good comfort food that soothes your soul.
Share:
Ingredients
- 2½ pounds (1166g) bone-in chicken thighs
- 2 tablespoons (28g) unsalted butter or olive oil
- 1 (160g) onion , diced
- 2 tablespoons (30g) tomato paste
- 5 (18g) garlic cloves , crushed and minced
- 2 pinches dried basil
- 2 (0.3g) bay leaves
- 4 cups (1L) unsalted chicken stock
- 1 rib (87g) celery , chopped
- 2 (270g) carrots , peeled and chopped
- 4 - 5 (1lb or 454g) roma tomatoes , quartered
- salt and ground black pepper
Instructions
Dump & Pressure Cook Method:
- If you're short on time, make this Jazzy Chicken Soup by dumping all ingredients in Instant Pot Pressure Cooker. Then skip all the browning steps, and jump to Step 4 - Pressure Cook Chicken Soup.
Flavor-Boosting Method:
- Brown Chicken: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry chicken with a paper towel. Then season one side gently with salt and ground black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil. Then quickly add in the chicken (seasoned side down) to prevent the butter from burning. Season the other side of chicken with more salt and ground black pepper. Brown both sides of chicken thighs in Instant Pot for 4 minutes per side.
- Saute Onions and Garlic: Set aside the browned chicken. Add diced onion in Instant Pot, then saute until soften (~2 mins). Add in 2 tbsp (30g) tomato paste, then saute for another minute. Add in minced garlic, 2 pinches of dried basil, and 2 bay leaves, then saute for another minute.
- Deglaze Instant Pot: Add ½ cup (125ml) unsalted chicken stock in Instant Pot. Then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Keep the brown bits as they're very flavorful!
- Pressure Cook Chicken Soup: Add in browned chicken, chopped celery, chopped carrot, quartered tomatoes, and 3½ cups (875ml) unsalted chicken stock. Give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 5 minutes, then Natural Release for 15 minutes.
- Season & Shred Chicken: Place pressure cooked chicken in a large mixing bowl. Shred the chicken with two forks. Discard the bones and skins. Add back shredded chicken in Instant Pot. Taste the chicken soup, then season with more salt. For reference, we added 3 to 4 large pinches of kosher salt.
- Serve: Serve this comforting Jazzy Chicken Soup as a wholesome meal. Enjoy!~
Equipments used:
Notes
- Chicken: For best results, we developed the recipe with bone-in skin-on chicken thighs.
- Tomatoes:
- do not mix
- Unsalted Chicken Stock & Unsalted Butter: We prefer to develop recipes using unsalted ingredients for more control and consistency in the flavors. If you’re substituting with salted ingredients, taste and adjust the saltiness accordingly.
- Double Recipe: Reduce the pressure cooking time by 1 minute because the "building pressure" time will be longer.
- Freeze Chicken Soup: Yes, this soup freezes well.
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
- Frozen Chicken: You can use frozen chicken not stuck together in one giant block. Add 1 to 2 minutes pressure cooking time.
- Whole Chicken: If you're making this chicken soup with whole chicken, keep in mind the white meat will most likely be drier.
- Boneless Skinless Chicken Thighs: Reduce the pressure cooking time by 1 minute.
- Chicken Quarters: Use the same pressure cooking time.
- Canned tomatoes: You can substitute the Roma tomatoes with 1lb or 454g canned diced or crushed tomatoes. Make sure to layer them on top, and do not mix. This prevents triggering Instant Pot's "burn" error.
- No Tomatoes Chicken Soup: make our Chicken Noodle Soup
Nutrition Information
Show Details
Calories
473kcal
(24%)
Carbohydrates
14g
(5%)
Protein
31g
(62%)
Fat
32g
(49%)
Saturated Fat
8g
(40%)
Cholesterol
157mg
(52%)
Sodium
261mg
(11%)
Potassium
939mg
(27%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
8420IU
(168%)
Vitamin C
17.6mg
(20%)
Calcium
68mg
(7%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 14g | 5% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 157mg | 52% |
| Sodium | 261mg | 11% |
| Potassium | 939mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 8420IU | 168% |
| Vitamin C | 17.6mg | 20% |
| Calcium | 68mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
Other Recipes
You'll Also Love
Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)
American, Mexican
5.0
(51 reviews)