The Instant Pot has revolutionized weeknight cooking, and chicken soup is one of its best applications. What normally takes hours of simmering to develop deep flavor happens in just 10 minutes of pressure cooking. The result is a soup that tastes like it's been simmering all day.
Pressure cooking extracts flavor from bones and vegetables incredibly efficiently. Even using just chicken breast, the high-pressure environment creates a soup with remarkable depth. Add the noodles at the end using the sauté function, and you have a complete meal in about 30 minutes.
Why Instant Pot Works
- High pressure: Extracts flavor quickly
- Sealed environment: No flavor evaporation
- Sauté function: Build layers of flavor
- Keep warm: Perfect serving temperature
Tips for Best Results
- Always use the sauté function first
- Quick release for vegetables
- Natural release for more flavor
- Cook noodles separately for leftovers
Serving Suggestions
- Fresh herbs at the end
- Crusty bread
- Perfect busy weeknight meal
- Great for meal prep
Instant Pot Chicken Soup
Homemade chicken soup with deep, developed flavor made in your pressure cooker in just 30 minutes. The magic of Instant Pot cooking.
Nutrition per serving
275 Calories
28g Protein
18g Carbs
9g Fat
3g Fiber
Ingredients
Instructions
- . Sauté vegetables using Sauté mode.
- . Add broth, chicken, and seasonings. Pressure cook 10 minutes.
- . Quick release. Shred chicken.
- . Add noodles and cook using Sauté mode. Serve.
Recipe Notes
- Frozen chicken: Add 5 minutes to pressure cooking time.
- Natural release: Adds 10 minutes but deeper flavor.
- For leftovers: Cook noodles separately in a pot of boiling water.
- Storage: Refrigerate 5 days. Freeze without noodles for 3 months.