Instant Pot Chicken Soup Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
299 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Instant Pot Chicken Soup Recipe
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This comforting instant pot chicken soup is ready in 25 minutes and is the perfect weeknight dinner. Flavored with warm spices such as cinnamon and cumin, this soup is very comforting. This comforting instant pot chicken soup is the perfect weeknight dinner. Learn how to make soup in a pressure cooker with this guide and video.
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Ingredients
- 2 tbsp olive oil extra virgin
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 large carrot diced
- 1 golden potato peeled and cut into 1 inch chunks
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp Aleppo pepper see notes
- 1/2 tsp salt
- 1 1/2 tbsp tomato paste
- 1 chicken breast cooked and shredded (see notes)
- 1 can chickpeas 15.5 oz
- 5 cups chicken stock
- 1/2 cup parsley chopped
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Instructions
- Pour olive oil into instant pot and press the "saute" button. Once the oil is hot, saute onion and garlic until golden and fragrant.
- Add in diced carrots and chopped potatoes.
- Drain the chickpeas and add them to the instant pot.
- Add cinnamon, cumin, Aleppo pepper, salt and tomato paste to the vegetable. Stir well to combine.
- Add shredded chicken breast and the chicken stock. Stir well.
- Secure the lid and set the valve to "sealing". Press the "pressure cook" button and set it on "high". Set the timer for 5 minutes.
- Once the cooking time is done, do a quick release.
- Open the lid, stir in chopped parsley. Taste to make sure the soup has enough salt for your taste.
- Serve warm with some lemon juice.
Notes
- If Aleppo pepper is not available, use red pepper flakes or chili powder.
- You can use leftover chicken breast (grilled, baked or rotisserie) or make poached chicken in instant pot.
- If you don't have an instant pot, make this soup on the stove. Follow the recipe as instructed and prepare it in a large pot on the stove top. Once you add the chicken stock, cover with the lid and cook over medium heat for about 15 to 20 minutes until the carrot and potatoes are cooked.
- To make this instant pot chicken soup with raw chicken breast, cut it into chunks and add it to the onion and garlic and saute until golden. Proceed with the recipe as instructed. The timing will remain the same.
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
25g
(8%)
Protein
22g
(44%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
45mg
(15%)
Sodium
858mg
(36%)
Potassium
923mg
(26%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
3836IU
(77%)
Vitamin C
25mg
(28%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 858mg | 36% |
| Potassium | 923mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 3836IU | 77% |
| Vitamin C | 25mg | 28% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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