Instant Pot Chicken Soup is a warm, comforting soup filled with bits of tender chicken, vegetables, herbs, and delicious broth. This healthy soup is super simple and fast - making it perfect for an easy weeknight meal. Make ahead, meal prep, and freeze it too!
Jump to:
- Watch: How to make Keto Chicken Soup
- You'll love this Instant Pot Chicken Soup
- Everything you need for this Chicken Soup Instant Pot recipe
- How to make Instant Pot Chicken Soup
- How to serve Keto Chicken Soup
- Instant Pot Chicken Soup Recipe variations
- How to store Keto Chicken Soup
- Chicken Soup in Pressure Cooker FAQs
- More Instant Pot Soup Recipes
- Chicken Soup in Pressure Cooker
- Comments
Watch: How to make Keto Chicken Soup
You'll love this Instant Pot Chicken Soup
This Instapot chicken soup recipe is quick and simple. As you might know by now, I am all about easy recipes. You'll love the homemade taste! -Kori
Chicken soup lovers rejoice! Here are a few more hearty and delicious chicken soups for you to try: Greek Lemon Chicken Soup, Chicken Enchilada (with red enchilada sauce), Green Enchilada, Chicken Fajita, and 7 Can Taco Soup. There you have it - 5 cozy bowls of tasty goodness! 😉
Easy Soup Recipe
Other than dicing the onion, carrots, and celery chicken soup in the instant pot is quick and easy and requires very little effort. Gotta love an easy soup recipe!
You can make your own broth if you would like, but sometimes you're in a hurry and need to use store-bought chicken stock. It's totally okay, I do it a lot.
Comfort Food
Chicken soup in the Instant Pot is total comfort food. There is just something about it that instantly makes you feel better. This recipe is designed to be easy so if you need comfort in a hurry you got it.
Truth be told, several years ago, I had a cold, and I wanted real home-cooked chicken soup - not from a can. This soup is the result - I think you'll love it! 🙂
Healthy Instant Pot Recipe
You'll love that this soup is healthy, low in carbs, gluten-free, keto-friendly, dairy-free, and sugar-free. It's also loaded with vegetables, vitamins, and minerals.
No pasta or rice is used making it low in carbs and gluten free.
To lower the fat in this recipe use less butter or substitute olive oil. Use chicken breast instead of thighs.
There are 2 other ways to make this soup: low carb and chicken noodle. Check them out!
Everything you need for this Chicken Soup Instant Pot recipe
Here are the ingredients and equipment you will need to make Instant Pot chicken soup:
Ingredients
- Butter - use salted or unsalted. Olive oil can be used instead of butter.
- Onion - white or yellow onions work great.
- Fresh Carrots - use fresh carrots, peeled and sliced or if you're in a hurry buy the bagged baby carrots.
- Fresh Celery
- Garlic - use "jarlic" if you need to save some time.
- Chicken Stock or Broth - vegetable broth can be used in a pinch.
- Boneless Skinless Chicken Thighs or Breasts - use either one. Chicken breast has less fat than chicken thighs.
- Fresh Dill or Thyme
- Bay Leaf
- Salt
- Ground Black Pepper
Equipment
- Instant Pot - or other brand.
For exact ingredient quantities, please see the recipe card below!
How to make Instant Pot Chicken Soup
A super easy healthy low carb and keto chicken soup recipe that you can tackle on a crazy evening (or if you don't feel well)! Here's how to make it:
Saute Vegetables
Set your Instant Pot to medium-high (or saute setting), melt butter, and saute vegetables for 5 minutes.
Add Remaining Ingredients
Add chicken breast or thighs, chicken broth, herbs, bay leaf, salt, and pepper to the pot.
Pressure Cook
Lock your lid on, then set your instant pot on High pressure for 5 minutes.
When the cycle is complete, quick release the pressure.
How to serve Keto Chicken Soup
Here are a few ways to serve this Instant Pot Chicken Soup:
Season with salt, pepper, and additional herbs if desired.
Meal Idea! Serve with crackers, crusty bread, or rolls and a fresh salad with dill dressing.
Instant Pot Chicken Soup Recipe variations
This Instapot chicken soup is easily adaptable to your needs and tastes. Here are some ideas for customizing your soup:
- Make it a chicken noodle soup and add egg noodles before pressure cooking. Other pasta can be used and even rice.
- Make it an Instant Pot chicken and rice soup by adding 1/2 to 2/3 cup of rice.
- Substitute zucchini spirals in place of pasta or even riced cauliflower instead of rice.
- Frozen chopped chicken breast can be used.
- Feel free to add more vegetables. Zucchini, squash, or a little chopped spinach or kale is nice.
- Use chicken thighs or chicken breast depending upon the fat content you are looking for. Chicken thighs have a higher fat content than chicken breasts.
- Play around with different herb combinations, adding in your favorites to taste.
- Substitute ghee for the butter, or use a different oil such avocado or olive oil.
Be sure to save this pin to Pinterest for later! 🙂
How to store Keto Chicken Soup
Store leftover chicken soup in an airtight container in the fridge for up to 4 days.
Can you freeze this Instant Pot Chicken Soup?
Yes! Chicken soup can easily be frozen. After it has cooled place in an airtight and freezer proof container. Freeze for up to 3 months. Thaw in your refrigerator and reheat slowly on your stove on in a crock pot.
Chicken Soup in Pressure Cooker FAQs
You can increase the healthy fat in this soup by adding more olive or avocado oil. You can also garnish with some avocado or even add some sour cream to the soup.
If you do add sour cream, make sure to cool the soup slightly, or mix the sour cream with some hot soup before adding. Cold sour cream added to hot soup will curdle.
You can decrease the fat in this chicken soup by using less oil to saute the vegetables in. Substitute chicken breasts instead of thighs.
Add about 2 cups of dry pasta after the pressure cooking is done. Change you Instant Pot setting to saute medium-high and cook for about 6 minutes or until pasta reaches your desired tenderness.
Yes, you can add raw chicken to your pot for soup. Adding raw adds flavor and keeps the chicken tender.
The biggest reason for tough chicken in soup is that it was overcooked. Try larger cut pieces, especially when using chicken breast. Add the chicken later in the cooking process so it doesn’t simmer so long. Or, use cut up boneless skinless chicken thighs instead of chicken breast
There are many ways to make chicken soup taste richer . If you want to make it taste richer after it’s cooked, add chicken boullion base or butter. If it’s before cooking, use a good quality chicken bone broth or make your own.
More Instant Pot Soup Recipes
Here are some more Instant Pot soup recipe you might enjoy:
- Instant Pot Chicken and Rice Soup
- Creamy Beef Taco Soup (Instant Pot Soup Recipe)
- Keto Broccoli Cheese Soup with Beer Brats (Keto Instant Pot Recipe)
- Easy Tomato and Basil Soup (Instant Pot and Slow Cooker Soup)
- 20+ Low Carb Keto Soups (Easy Soup Recipes)
- Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup) - if you're looking for keto instant pot chicken soup recipes, look no further! This is a good one!
If you tried this Instant Pot Chicken Soup Recipe, let me know! I'd love for you to come back and give the recipe a star rating and/or a review in the comments! 🙂 Let's stay connected, so please share photos of your creations with me and others on Instagram, Facebook, and Pinterest!
Chicken Soup in Pressure Cooker
Equipment
Ingredients
- 4 tablespoons butter
- ½ cup onion (chopped)
- 1 cup carrots (peeled and sliced)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 2 quarts chicken stock or broth
- 6 (4-ounce) boneless skinless chicken thighs or breasts (cut into 1" cubes)
- 2 tablespoons fresh chopped dill or thyme (or 2 tsp dried)
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Set Instant Pot to medium-high (or saute setting), melt butter, and saute vegetables for 5 minutes.
- Add chicken, chicken broth, herbs, bay leaf, salt, and pepper to the pot.
- Secure lid then set the Instant Pot on high pressure for 5 minutes.
- When the pressure cooking cycle is complete, do a quick release.
- Season with additional salt, pepper, or herbs to taste.
Video
Notes
- Feel free to substitute other oils or ghee in place of butter.
- Substitute chicken breast for thighs if desired.
- Add spirals of zucchini to add "pasta"
- To make this a chicken noodle soup: add 2 cups of pasta after the soup has finished its pressure cooking cycle. Turn the pot to medium-high and cook the pasta until it reaches your preferred tenderness, approximately 6 minutes.
- Play around with different herbs. My favorites are dill, thyme, and marjoram.
- Try a small squeeze of lemon and lemon thyme with some dill. It's good!
Nutrition
© 2023 Seeking Good Eats™
Instant Pot Chicken Soup is an easy soup to make! This sugar free, gluten free, low carb & keto soup is a healthy recipe and can be customized to your taste and nutritional requirements. So easy you can whip together even if you're sick! Perfect keto recipe for beginners or the first time instant pot user! #chickensoup #instantpot #ketorecipeforbeginners #lowcarb #keto #ketosoup #healthyrecipe
Desir'ee says
Good morning. Just to clarify, the the chicken is raw going in not precooked?
seekinggoodeats says
Yes, you use raw chicken in this recipe.
Michelle says
You do not have the amount of onion listed in your ingredients list. I’m just going to go ahead and add a whole yellow onion but it’s not listed here.
seekinggoodeats says
Thank you for letting me know Michelle! The recipe is corrected now...with onion 🙂
Heather says
Ingredients don’t say onion yet instructions do
seekinggoodeats says
Thank you for letting me know Heather! The recipe is corrected now...with onion 🙂
Sue says
Cook time 45 minutes? Instructions say 4
seekinggoodeats says
Hi Sue! You'll need to set the pressure cooker for 4 minutes on High. 45 minutes is the approximate total time the soup will be cooking in the pressure cooker from the time it builds pressure, pressure cooks 4 minutes, and releases its pressure naturally.
Kim says
What if you don't have a pressure cooker, I have a crockpot though.
seekinggoodeats says
Hi Kim! Yes, you can definitely cook in the slow cooker. Add all ingredients and then raw chicken breasts or thighs. Turn on low for 6 to 8 hours until chicken is done and veggies are tender. Remove the chicken and either dice or shred it, then add back to your slow cooker! You gave me an idea to add these instructions to the post, thanks!
Charlynn says
What are the nutritional facts of this soup
seekinggoodeats says
Hello! Nutritional facts are in. Had a technical glitch 🙂
Stacy says
How would you add the zucchini noodles? Raw at the end? I would think they would cook pretty quickly considering how hot the soup is. ???
seekinggoodeats says
Hello! Yes, add raw at the end. I just let them sit in the hot soup, giving them a stir here and there and they soften pretty quickly. Love adding more veggies to the soup! 🙂
Kay Grace says
Did I miss something - I don't see indicated where the chicken is actually added? And I don't see a response to the question asked in late 2018 - is the chicken added raw? Looks like a good recipe. Thanks!
seekinggoodeats says
Hi Kay, I'm sorry sometimes spam filters will pick up legitimate comments and hide them from me. Got this one though! The chicken is raw, yes. And the recipe does say to add the chicken, broth, etc. It does have a comma, perhaps it looks like add "chicken broth", when it's actually "chicken, broth"? Hope that helps! When it's all finished do a taste and adjust the salt and pepper to your liking. Enjoy! 🙂
Christine says
If I use frozen chicken how would I adjust the time?
seekinggoodeats says
I know that you can cook chicken breasts frozen for about 10 to 15 minutes on high pressure and they come out perfect. I have not done this yet, but you could add 5 to 10 minutes to the cooking time of the chicken soup and they should cook fine. The vegetables will be really tender though, maybe too tender? Let me know how it turns out. This has been on my list of things to test for this recipe! 🙂
Terry A Ross II says
I had to halve the recipe because I have the smaller Instant Pot. I added mushrooms and broccoli because I didn't have carrots or celery. It was awesome. My Family gave it a 15 out of 10.(not a typo).
Kori says
Thank you so much!!! So happy your whole family loved the soup. Oh shoot. I wish I had 15 stars for you to rate the recipe with! LOL 🙂 I love your idea of just using what you've got on hand. I bet the mushrooms and broccoli added great flavor. -Kori
Ron Rita says
What about adding turnips ?
Kori says
I think that would be great! I actually add a lot of vegetables to my soup when I make this recipe. I haven't added turnips yet though, but I definitely will give it a try next time I make this. Let me know how it turns out
Jack says
How and when would I add the riced cauliflower?
Kori says
If the riced cauliflower is not cooked: add it after you quick release the pressure and set IP to sautee for 5 or 6 minutes. If it is cooked then added it right before serving. Hope this helps! Enjoy!
Janet says
In your reply to Sue, in Sept. 2019, regarding timing, you say to cook for 4 min and then use natural release but in your recipe card you say to cook for 5 min and use quick release, Please, which is correct?
seekinggoodeats says
Hello! Either one will work, just follow the recipe card as it's actually quicker I found. 🙂 Enjoy!