Instant Pot Chicken Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 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
Description
Instant Pot Chicken Soup Recipe begins with sautéing onion and garlic in olive oil to develop a fragrant base. Diced carrot and peeled potato chunks are added alongside chickpeas for texture and nutrition. Spices including cinnamon, cumin, Aleppo pepper, and salt blend with tomato paste to enrich the broth with layered warmth and slight heat. Shredded cooked chicken breast combined with chicken stock creates a comforting, protein-rich soup. The pressure cooking step softens vegetables rapidly and melds the flavors.
The resulting soup is aromatic with a balanced mix of gentle spice and savory elements. Chopped parsley stirred in at the end adds freshness and color. The soup is served hot and can be brightened with a squirt of lemon juice for acidity and brightness.
Adaptations include substituting Aleppo pepper with red pepper flakes or chili powder if unavailable and using leftover cooked chicken or poached chicken made in the Instant Pot. For stovetop preparation, simmer after adding stock until vegetables are tender.
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
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 you don't have Aleppo pepper, red pepper flakes or chili powder can be used.
- Leftover grilled, baked, or rotisserie chicken works well; poached chicken can be made in the Instant Pot.
- For stovetop cooking, simmer in a large pot with chicken stock for 15-20 minutes until vegetables are tender.
- To cook with raw chicken breast, sauté chicken chunks with onion and garlic before proceeding; cooking time in the Instant Pot remains the same.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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