Instant Pot Chicken Soup
User Reviews
5
Instant Pot Chicken Soup
Description
The Instant Pot Chicken Soup recipe starts with sautéing diced carrots, onions, celery, and garlic in olive oil to release their flavors. Cubed chicken breast is then cooked under pressure with chicken stock, thyme, oregano, cayenne pepper, bay leaf, salt, and pepper, creating a savory broth infused with herbs and mild heat. After pressure cooking and a natural steam release, pasta is added and cooked uncovered with the pot on sauté until tender, allowing for control over pasta doneness and preventing it from absorbing too much broth.
The soup brings together a mix of textures: tender chicken, softly cooked vegetables, and al dente pasta. The seasoning includes thyme and oregano for herbal notes, and a touch of cayenne for subtle warmth. Adjusting salt based on the stock ensures balanced flavor.
This soup works well as a meal on its own, especially on cooler days, offering protein with chicken and carbohydrates with pasta. Its adaptable broth and ingredients make it easy to customize.
According to the original notes, pasta cooking times may vary based on type, so check frequently. It’s recommended to serve the soup shortly after pasta is cooked to avoid sogginess, and salt should be adjusted depending on the saltiness of the stock used.
Ingredients
- 1 tablespoon olive oil
- 4 carrot large, diced
- 3 celery diced
- 1 onion diced
- 4 garlic cloves, diced
- 1 teaspoon thyme dried
- ¼ teaspoon cayenne pepper
- 1 teaspoon oregano
- 2 chicken breast skinless, cubed
- 5 cups chicken stock
- 1 bay leaf
- ¼ teaspoon black pepper
- 1 teaspoon salt quantity depending on your chicken stock
- 6 oz pasta of your choice
Instructions
- Turn Instant Pot to saute and drizzle in 1 tablespoon olive oil. Add chopped carrots, onions, celery and garlic. Saute for 2-3 minutes.
- Press cancel to turn saute off. Add all other ingredients except pasta. Set lid to sealing.
- Push manual and set timer for 10 minutes. When timer goes off, let steam release naturally for five minutes then turn the valve to release using a dish towel.
- Open lid and add pasta and stir. Set pot to saute and cook uncovered for about 5 minutes or until pasta is done. The timing on this will depend on your pasta so check it often.
Notes
- Adjust chicken stock volume based on the pasta quantity used to maintain desired soup consistency.
- Monitor pasta closely during sauté cooking to avoid overcooking and excessive absorption of broth.
- Season with salt and pepper after cooking to suit your taste and stock saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 764mg | 32% |
| Potassium | 629mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 6925IU | 139% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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