Instant Pot chicken soup is the ultimate comfort food made faster. Tender chicken, hearty vegetables, and fresh herbs simmer into a cozy flavorful chicken soup recipe that's healthy, high protein, low carb, and gluten free. This pressure cooker soup comes together in minutes with simple ingredients, giving you that classic homemade chicken noodle soup flavor-no fuss required.
Jump to:
The backstory.
I still remember the first time I tried making chicken soup in a pressure cooker. I had a cold, felt miserable, and wanted the comfort of a flavorful chicken soup-but I didn't have the energy for an all-day simmer on the stove. My Instant Pot saved the day. In less than 30 minutes, I had steaming bowls of homemade chicken broth, tender skinless chicken breasts, and vegetables that tasted like they had been cooking all afternoon. Ever since, this Instant Pot chicken soup has become one of my weeknight staples when I need a quick, healthy meal.
xoxo Kori
It's a must-make.
This easy pressure cooker chicken soup is hearty, healthy, and exactly what you need on a chilly night. It's:
- Quick and easy. A quick and easy soup recipe with real homemade flavor
- Healthy and adaptable. Naturally gluten free, low carb, and high protein, try adding shredded chicken
- Makes you feel warm inside. Cozy comfort food that also freezes beautifully
Chicken soup in the Instant Pot is my go-to cure for busy weeknights-it tastes like it simmered all day, but it's ready before you can fold the laundry.
Let's talk texture and flavor.
Each spoonful is filled with juicy bites of boneless skinless chicken, tender carrots, celery, and onion, and a broth infused with fresh dill and thyme. The soup is light yet satisfying, with a clear, golden broth that feels nourishing and restorative. It's that classic homemade chicken soup flavor-made in a fraction of the time.
What you'll need.
Here's what you're going to need to make this chicken soup:
- Sauté Base: Butter (Salted or unsalted) or Olive Oil
- Chicken: Boneless skinless chicken thighs or boneless skinless chicken breasts both work-breasts are leaner, thighs add more flavor. Rotisserie chicken is a shortcut option that adds even more flavor. Try shredded chicken for a different mouth feel.
- Broth: A good-quality chicken broth or chicken stock is key. Use homemade chicken broth if you've got it, or store-bought when you're short on time.
- Vegetables: Onion, fresh carrots, and celery are the classic trio that create a flavorful base. Garlic adds extra depth.
- Herbs: Fresh dill or thyme plus a bay leaf bring brightness and aroma to the broth.
- Seasonings: Salt and black pepper to keep it simple and clean.
- Optional Garnish: A sprinkle of fresh parsley or dill when serving adds freshness.
If you're loving this Instant Pot chicken soup, be sure to check out my other quick favorites-Instant Pot Chicken and Rice Soup for a cozy, filling bowl and Instant Pot Chicken Noodle Soup when only a classic homemade noodle soup recipe will do. If you are loving chicken thighs, be sure to check out these Easy Chicken Thigh Recipes!
Customize it your way.
Instant Pot chicken soup is endlessly adaptable, so have fun with it:
- Stir in rotisserie shredded chicken at the end if you need a faster shortcut.
- Add egg noodles or pasta to turn this into a homemade chicken noodle soup recipe.
- Swap rice for noodles to make Instant Pot chicken and rice soup, or try wild rice soup for a hearty twist.
- Use zucchini noodles or riced cauliflower instead of pasta for a low carb version.
- Add extra vegetables like spinach, kale, zucchini, or squash for more nutrition.
Flexible dietary swaps.
Here are some healthy alternatives for this chicken soup recipe:
- Dairy free: Swap olive oil for butter when sautéing.
- Lower saturated fat: Use boneless skinless chicken breast instead of boneless chicken thighs, use olive oil instead of butter (or half butter and half oil to keep the flavor).
- Lower Sodium: Use low sodium chicken broth
How to make this chicken soup instant pot recipe.
Making homemade chicken soup in the Instant Pot is quick and simple:
Sauté
Melt butter (or oil) in the Instant Pot. Sauté onion, carrot, celery, and garlic for about 5 minutes.
Cook
Add chicken, broth, herbs, bay leaf, salt, and pepper. Seal the lid and pressure cook on high for 5 minutes.
Finish
Quick release the pressure, remove the bay leaf, add shredded chicken and return it to the soup. Taste and adjust seasoning before serving.
How to serve it.
Serve Instant Pot chicken soup any night of the week-try these simple ideas:
- Garnish with fresh herbs and a squeeze of lemon for brightness.
- Serve with crackers, crusty bread, or rolls.
- Pair with a fresh salad drizzled with dill dressing.
- For a flavorful chicken noodle soup, ladle over cooked egg noodles or rice for a heartier chicken and rice soup.
Kori's tips.
- Use good chicken broth-it makes or breaks your chicken soup.
- Don't overcook the chicken-larger pieces stay tender.
- Shortcut alert: use rotisserie chicken and add it after pressure cooking.
- For richer flavor, stir in a spoonful of chicken bouillon base, a knob of butter or lemon juice.
FAQ's
Keep leftovers in an airtight container in the fridge for up to 4 days.
Yes! Cool completely, store in freezer containers, and freeze up to 3 months. Thaw in the fridge overnight before reheating.
Reheat gently on the stovetop or in the microwave. Add extra broth if needed.
Yes-add egg noodles after pressure cooking and simmer on sauté until tender.
Overcooking is the main reason. Use larger pieces of chicken breast or switch to thighs for more forgiving results.
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Can I ask you a favor?
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📖 The recipe.
Instant Pot Chicken Soup
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
- 1 ½ pounds boneless skinless chicken thighs or breasts (cut into 1" cubes)
- 2 tablespoons fresh chopped dill or thyme (or 2 teaspoons 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
Kori's Tips
- 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
© 2025 Seeking Good Eats™
Keep the good eats going.
Here are some more delicious chicken soup recipes I know you'll want to make:
Janet
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
Hello! Either one will work, just follow the recipe card as it's actually quicker I found. 🙂 Enjoy!
Jack
How and when would I add the riced cauliflower?
Kori
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!
Ron Rita
What about adding turnips ?
Kori
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
Terry A Ross II
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
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
Christine
If I use frozen chicken how would I adjust the time?
seekinggoodeats
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! 🙂
Kay Grace
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
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! 🙂
Stacy
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
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! 🙂
Charlynn
What are the nutritional facts of this soup
seekinggoodeats
Hello! Nutritional facts are in. Had a technical glitch 🙂
Kim
What if you don't have a pressure cooker, I have a crockpot though.
seekinggoodeats
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!
Sue
Cook time 45 minutes? Instructions say 4
seekinggoodeats
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.
Heather
Ingredients don’t say onion yet instructions do
seekinggoodeats
Thank you for letting me know Heather! The recipe is corrected now...with onion 🙂
Michelle
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
Thank you for letting me know Michelle! The recipe is corrected now...with onion 🙂
Desir'ee
Good morning. Just to clarify, the the chicken is raw going in not precooked?
seekinggoodeats
Yes, you use raw chicken in this recipe.