Chicken soup, the quintessential comfort food, just got a whole lot faster and easier! This Instant Pot chicken soup recipe delivers all the rich, savory goodness you crave in a fraction of the time. Forget simmering for hours; this recipe lets you enjoy a delicious, healthy meal ready in under an hour. We'll cover everything from selecting the perfect ingredients to achieving that perfectly balanced flavor profile. Get ready to elevate your soup game!
What are the best ingredients for Instant Pot Chicken Soup?
The secret to incredible Instant Pot chicken soup lies in selecting high-quality ingredients. Don't skimp on the basics!
- Chicken: Bone-in, skin-on chicken thighs are ideal. They add incredible flavor and richness to the broth. You can use breasts, but they tend to dry out more quickly.
- Broth: Use low-sodium chicken broth to control the saltiness. Homemade broth adds an extra layer of flavor if you have some on hand.
- Vegetables: Classic choices include carrots, celery, and onion (the holy trinity of soup!). Feel free to experiment with other vegetables like potatoes, parsnips, or even corn.
- Seasonings: Salt, pepper, bay leaves, and thyme are staples. A touch of dried rosemary or parsley adds depth. Don't be afraid to experiment with other herbs and spices to create your unique flavor profile.
- Noodles (optional): Add your favorite noodles (egg noodles, rice noodles, or even small pasta shapes) during the last few minutes of cooking.
How long does it take to make chicken soup in an Instant Pot?
This is one of the Instant Pot's greatest strengths – speed! This recipe typically takes around 40-50 minutes from start to finish, significantly less time than traditional stovetop methods. The Instant Pot's pressure cooking capabilities tenderize the chicken and vegetables quickly, resulting in a flavorful and nutritious soup in a fraction of the time.
Can I freeze leftover Instant Pot chicken soup?
Absolutely! Leftover chicken soup freezes beautifully. Allow the soup to cool completely before transferring it to airtight freezer containers. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
What kind of chicken is best for Instant Pot chicken soup?
As mentioned before, bone-in, skin-on chicken thighs are the best choice for Instant Pot chicken soup. The bone adds flavor to the broth, and the skin renders fat, creating a richer, more flavorful soup. While boneless, skinless breasts can be used, they tend to become dry in the Instant Pot.
Is it better to use chicken broth or water in Instant Pot chicken soup?
While you can use water, starting with low-sodium chicken broth is highly recommended. The broth provides a base layer of flavor that significantly enhances the overall taste of the soup. Using water requires you to add more seasoning to achieve the desired taste.
How do I thicken Instant Pot chicken soup?
If you prefer a thicker soup, several methods can be used:
- Starchy Vegetables: Adding more potatoes or other root vegetables will naturally thicken the soup as they break down during cooking.
- Noodles/Pasta: Adding egg noodles or small pasta shapes during the last few minutes of cooking will absorb some of the broth, creating a thicker consistency.
- Cornstarch Slurry: In a small bowl, whisk together 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water. Stir this slurry into the soup during the last few minutes of cooking and allow it to simmer until thickened.
Step-by-Step Instant Pot Chicken Soup Recipe:
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs
- 6 cups low-sodium chicken broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup egg noodles
Instructions:
- Sauté: Set your Instant Pot to the "Sauté" function. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Add Ingredients: Add the chicken, chicken broth, thyme, and bay leaf to the pot. Season with salt and pepper.
- Pressure Cook: Secure the lid and set the valve to "Sealing." Cook on high pressure for 15 minutes, then allow for a natural pressure release for 10 minutes, followed by a quick release of any remaining pressure.
- Shred Chicken: Carefully remove the chicken from the pot and shred it with two forks.
- Add Noodles (Optional): If using noodles, add them to the soup and cook for 5-7 minutes, or according to package directions.
- Combine & Serve: Return the shredded chicken to the pot. Stir well and taste, adjusting seasoning as needed. Serve hot and enjoy!
This Instant Pot chicken soup recipe is a delicious and convenient way to enjoy this classic comfort food. Remember to adjust the seasoning and ingredients to your preference. Happy cooking!
