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Instant Pot Chicken Soup Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 299 kcal
Course: Main Course
Cuisine: Middle Eastern

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

    Cup of Yum
  1. Pour olive oil into instant pot and press the "saute" button. Once the oil is hot, saute onion and garlic until golden and fragrant.
  2. Add in diced carrots and chopped potatoes.
  3. Drain the chickpeas and add them to the instant pot.
  4. Add cinnamon, cumin, Aleppo pepper, salt and tomato paste to the vegetable. Stir well to combine.
  5. Add shredded chicken breast and the chicken stock. Stir well.
  6. 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.
  7. Once the cooking time is done, do a quick release.
  8. Open the lid, stir in chopped parsley. Taste to make sure the soup has enough salt for your taste.
  9. 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

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

% 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.