This Instant Pot chicken soup is a little different from the usual. I love how the pressure cooker locks in all the flavors, making the broth intensely savory and the chicken perfectly tender. It’s a dish I turn to when I need a quick fix that still feels like a warm hug after a long day.

Why I keep making this soup over and over

It’s quick but feels deeply satisfying, especially in a busy week. The fresh lemon adds a surprising brightness that cuts through the richness. Plus, it reminds me of childhood Sundays—simple, hearty, and filled with love.

Breaking down the ingredients: what makes this soup special

• Whole chicken or bone-in thighs:: Provides a rich, gelatinous broth and tender meat. Use skinless for less greasiness.
• Onions and garlic:: Build the aromatic base, smell of caramelized onions is irresistible.
• Carrots and celery:: Add sweetness and crunch, balancing the savory broth.
• Fresh thyme:: A sprig gives an earthy, lemony aroma—skip if you prefer a milder flavor.
• Lemon and parsley:: Brighten up the soup with zesty citrus and fresh herbs, a flavor lift.
• Chicken stock:: Choose low-sodium for control over saltiness. Can swap with vegetable broth for a lighter taste.
• Salt and pepper:: Season gradually; the broth concentrates during cooking.

Tools you’ll want on hand

• Instant Pot or pressure cooker: Main cooking vessel, quick and efficient.
• Sharp chef’s knife: Chopping vegetables and shredding chicken.
• Cutting board: Prep station for ingredients.
• Ladle: Serving and tasting the broth.
• Tongs or two forks: Handling hot chicken for shredding.

Step-by-step guide to a soulful chicken soup in your Instant Pot

Step 1: Start by gathering a whole chicken or bone-in thighs for richer flavor.

Step 2: Set your Instant Pot to sauté mode. Add a splash of oil and cook chopped onions until translucent, about 3 minutes.

Step 3: Place the chicken in the pot. Add chopped carrots, celery, garlic, and a sprig of thyme.

Step 4: Pour in enough chicken stock to cover the ingredients, about 4 cups.

Step 5: Lock the lid, set to pressure cook on high for 20 minutes.

Step 6: Once done, quick release the pressure. Carefully remove the chicken and shred it.

Step 7: Strain the broth if you prefer a clearer soup, or leave the vegetables for a rustic feel.

Step 8: Return the shredded chicken to the pot. Adjust salt and pepper to taste.

Step 9: Finish with a squeeze of lemon and a handful of chopped parsley.

Step 10: Let the soup sit for a few minutes to meld flavors before serving.

Instant Pot Chicken Soup

This Instant Pot chicken soup combines tender, flavorful chicken with a savory broth enriched by aromatic vegetables and herbs. Using the pressure cooker locks in the flavors, resulting in a hearty, comforting dish with a bright touch of lemon and fresh herbs. The final soup is warm, clear, and filled with tender meat and vibrant broth, perfect for a quick, satisfying meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 whole or bone-in chicken skinless preferred for less greasiness
• 1 large onion chopped
• 3 cloves garlic minced
• 2 large carrots chopped
• 2 stalks celery chopped
• 1 sprig fresh thyme optional
• 4 cups chicken stock low-sodium preferred
• to taste salt and pepper season gradually
• 1 each lemon zest and juice
• a handful fresh parsley chopped

Equipment

• Instant Pot or pressure cooker
• Sharp chef’s knife
• Cutting Board
• Ladle
• Tongs or two forks

Method

 

1. Set your Instant Pot to sauté mode. Add a splash of oil and cook chopped onions until they turn translucent and smell fragrant, about 3 minutes.
2. Place the whole chicken or bone-in thighs into the pot, nestling them among the sautéed onions. Add chopped carrots, celery, minced garlic, and a sprig of thyme on top.
3. Pour in the chicken stock until the ingredients are just covered, about 4 cups. Give everything a gentle stir to combine.
4. Secure the lid on the Instant Pot and set it to high pressure cook for 20 minutes. Let it do its magic while you prepare the finishing touches.
5. Once the cooking time is up, carefully quick-release the pressure. Open the lid to reveal a bubbling, savory broth filled with tender vegetables and meat.
6. Use tongs or forks to carefully remove the chicken and place it on a cutting board. Shred the meat into bite-sized pieces, discarding the bones if any.
7. Strain the broth through a fine sieve if you prefer a clear soup, or leave the vegetables in for a rustic look. Return the shredded chicken to the pot.
8. Squeeze the juice of one lemon into the soup and add a bit of zest to brighten the flavors. Stir in chopped parsley for a fresh herbal note.
9. Taste the soup and adjust the salt and pepper as needed. Let it sit for a few minutes so the flavors meld beautifully.
10. Serve the soup hot, garnished with extra parsley and a lemon wedge if desired. Enjoy this cozy, hearty bowl that’s perfect for any busy day.

Cooking checkpoints to keep your soup perfect

• On opening, the chicken should be tender and falling off the bone.
• Vegetables should be soft but not mushy; they add texture, not paste.
• The broth should smell rich, with hints of garlic, herbs, and roasted chicken.
• If the broth is too salty, dilute with a splash more water and adjust seasoning.

Common mistakes and how to fix them

• Overcooking can dry out the meat.? IF THE CHICKEN IS TOUGH, EXTEND PRESSURE COOKING TIME BY 5 MINUTES.
• Too much seasoning.? IF THE SOUP IS TOO SALTY, ADD A SPLASH OF WATER OR UNSALTED STOCK.
• Overcooking delicate vegetables.? IF VEGETABLES ARE MUSHY, add them later or cook separately.
• Not straining for clarity.? IF BROTH IS CLOUDY, strain it through a fine sieve.

This soup isn’t just about comfort; it’s about reclaiming a moment of calm in a busy day. The instant pot makes it straightforward and quick, but the flavors are deep and layered—a reminder that simplicity often yields the most satisfying results. Feel free to add your favorite greens or swap out the herbs to make it uniquely yours. Enjoy the warmth, the aroma, and the quiet satisfaction of a homemade bowl.

Jonny Andrew Miller

Hi, I’m Jonny Andrew Miller, the cook, taster, and slightly messy mind behind Bite & Boom. I live in Austin, Texas, a city that smells like barbecue smoke, fresh tortillas, and late-night tacos if you wander long enough. It suits me.