Enjoy a bowl of warm and comforting Instant Pot Chicken Soup. This simple recipe combines tender chicken, flavorful broth, and nourishing vegetables in the Instant Pot for a quick and delicious meal.
This creamy chicken soup recipe the perfect go-to for a cozy and satisfying dinner. Let the Instant Pot simplify your cooking and bring the goodness of homemade chicken soup to your table in no time!
Contents
Why You’ll Love Creamy Chicken Soup
- Soothing and Nourishing: This chicken soup recipe is perfect for when you’re feeling under the weather.
- Effortless Preparation: The Instant Pot simplifies the process, making it easy to prepare.
- Richly Flavored: A blend of herbs and chicken create a delicious, comforting broth.
If you’re looking for a twist on original chicken soup why not try our delicious Instant Pot Chicken Tortilla Soup recipe or Instant Pot Taco Soup. Both are amazing!
Recipe Ingredients
- Chicken Breasts: Diced into bite-sized pieces, they add protein and a hearty, savory flavor to the soup.
- Sun-dried Tomatoes: Add a tangy-sweet flavor and a unique texture to the soup.
- Cumin: Provides a warm, earthy flavor that complements the chicken.
- Olive Oil: Used for sautéing, it helps bring out the flavors of the other ingredients.
- Onion: Contributes a rich, sweet flavor that forms the base of the soup.
- Crushed Garlic: Provides a warm, savory depth of flavor.
- Red Bell Pepper: Adds a sweet, slightly spicy flavor and vibrant color to the soup.
- Chilli Powder, Paprika: Add heat and smoky flavor, respectively.
- Black Pepper: Enhances the overall flavor of the soup with its mild heat.
- Oregano: Contributes a slightly bitter, pungent flavor that pairs well with the other ingredients.
- Chicken Stock: Provides a savory richness and forms the liquid base of the soup.
- Cream Cheese and Cream: Add a creamy texture and rich, dairy flavor to the soup.
- Fresh Basil: Used as a dressing, it adds a fresh, peppery flavor to the finished soup.
H,How to Make Instant Pot Chicken Soup?
Step One: Begin by adding the chopped onion to the tablespoon of olive oil to the Instant Pot. Next, add the crushed garlic and pepper. Turn on the sauté mode and cook the onion until softened. This will take around 2 to 4 minutes.
Step Two: Next, add the chicken, diced peppers, spices, and sun-dried tomatoes. Pour the chicken stock or broth into your Instant Pot. Stir the ingredients, close the lid and pressure cook for 15 minutes. Follow with a quick release of pressure.
Expert Tips for Pressure Cooker Chicken Soup
- Prep Ahead: Chop all your vegetables before you start cooking. This will make the cooking process smoother and faster.
- Use the Sauté Function: Before pressure cooking, sauté onions, garlic, and spices in the Instant Pot for a flavor-packed soup base.
- Don’t Overfill Your Instant Pot: When adding ingredients, avoid filling the Instant Pot more than two-thirds full to prevent pressure cooking issues.
- Opt for Quality Stock: Good chicken stock enhances soup flavor. Use homemade if possible, or low-sodium store-bought to control salt.
- Remember to Deglaze: After sautéing veggies, deglaze the pot with stock to add flavor to soup and prevent ‘burn’ warnings on your Instant Pot.
Variations You May Want to Try
- Chicken Noodle Instant Pot Soup: Add egg noodles to your pot to turn it into a homemade chicken noodle soup recipe.
- Instant Pot Chicken and Rice Soup: combines chicken and rice with a blend of spices for a filling meal.
- Spicy Instant Pot Chicken Soup: For spice lovers, this version includes jalapenos or hot sauce in the chicken soup.
- Lemon Chicken Orzo Instant Pot Soup: For a Bright and refreshing chicken soup with a Mediterranean twist – lemon juice and orzo pasta included.
How To Store Chicken Soup
- Cool Down Leftover Soup: Allow the chicken soup to cool to room temperature, but don’t leave it out for more than two hours to prevent bacterial growth.
- Portion and Store in Containers: After cooling, divide the soup into individual portions in airtight containers. Glass containers are recommended because they won’t absorb odors and are easier to clean.
- Refrigerator Storage: If you’ll be eating the leftover chicken soup within 3-4 days, store it in the refrigerator.
- Freezer Storage: For longer storage, freeze the chicken soup. Remember to leave about an inch of space at the top of each container to allow for expansion as the soup freezes. Freeze for 2-3 months.
- Thaw and Reheat: When you’re ready to eat the frozen soup, thaw it in the refrigerator overnight, then reheat it on the stove for five minutes or in the microwave until it’s hot throughout.
What to Serve With Creamy Chicken Soup?
- Crispy Bruschetta: Italian appetizer: crispy toast with fresh tomatoes, basil, and garlic. Great with Instant Pot chicken soup recipes.
- Turkey and Cheese Panini: This sandwich has sliced turkey and melted cheese, perfect with a warm bowl of chicken soup.
- Steamed Vegetables: Steamed vegetables like broccoli, carrots, and peas offer a fresh and light side dish that contrasts well with the rich soup.
- Garlic Knots: These soft, buttery garlic rolls pair perfectly with chicken soup, adding comfort food appeal to your meal.
- Greek Salad: A Greek salad with cucumbers, tomatoes, feta cheese, and kalamata olives adds a Mediterranean touch to the chicken soup.
FAQ’S
What Can I Add To My Chicken Soup To Create The Best Flavors?
To prevent bland chicken soup, add various spices like cayenne pepper, cumin, basil, and paprika. These flavors give your soup a kick, making it delicious.
Can I Use Frozen Chicken To Make Soup In An Instant Pot?
Yes, frozen chicken can be used but add an extra 2 minutes pressure cooking time.
How Much Liquid Should I Add To This Recipe?
The amount of liquid can vary based on the recipe, but generally, enough to cover the ingredients is a good rule of thumb.
Can I Use Other Types Of Poultry In This Recipe?
Yes, turkey or other poultry can be substituted for chicken.
Difference Between Using Shredded Chicken And Boneless Skinless Chicken Thighs
Shredded chicken, often from a rotisserie chicken, can save time and add flavor to chicken noodle soups, while boneless skinless chicken thighs tend to be more moist and tender compared to breast meat.
Instant Pot Chicken Soup
Warm up with a bowl of comforting Instant Pot Chicken Soup! Tender chicken, flavorful broth, and a mix of veggies come together in this easy, classic recipe. It's a quick and hearty meal that’s perfect for chilly days or whenever you need a cozy, homemade soup!
Serving Size 4 Servings
Ingredients
- 4 Chicken Breasts diced
- 1 cup of sun-dried tomatoes
- 1/4 tsp cumin
- 1 tbsp olive oil
- 1 large onion Finely chopped or diced
- 2 tsp crushed garlic
- 1 red bell pepper finely chopped.
- 1 tsp chilli powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp oregano
- 3 Cups Chicken stock 3 Cups or 710ml of liquid
- 1 cup cream cheese
- 3/4 cup cream
- 1 tsp Fresh basil for dressing per bowl according to taste
Instructions
- Begin by adding the chopped onion to the tablespoon of olive oil.
- Next, add the crushed garlic and pepper. Turn on the sauté mode and cook the onion until softened. This will take around 2 to 4 minutes.
- Next, add the chicken, diced peppers, spices, and sun-dried tomatoes. Pour the chicken stock into your Instant Pot. Stir the ingredients and place the lid on your Instant Pot.
- Set the Instant Pot or pressure cooker to high pressure for 15 minutes. Your Instant pot will take some time to come to pressure.
- Once the Instant Pot comes to pressure, quick release it.
- Now the chicken soup is cooked, it’s time to add the cream cheese. Mix this in well to enable the cheese to melt into the soup.
- Add the cream and continue to stir, the soup should become lighter in color and develop a creamy texture.
- Your delicious creamy chicken soup is now ready to enjoy. Serve with your favourite crusty bread or if you’re doing keto, eat as is.
- Don’t forget to add fresh parsley or basil as a garnish. Enjoy your meal!
Nutrition
Calories: 802kcal | Carbohydrates: 32g | Protein: 62g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 258mg | Sodium: 1042mg | Potassium: 2229mg | Fiber: 5g | Sugar: 19g | Vitamin A: 3070IU | Vitamin C: 55mg | Calcium: 157mg | Iron: 5mg
Notes
Don’t Overfill Your Instant Pot: When adding ingredients, avoid filling the Instant Pot more than two-thirds full to prevent pressure and cooking issues.
Opt for Quality Stock: Good chicken stock enhances soup flavor. Use homemade if possible, or low-sodium store-bought to control salt.
Remember to Deglaze: After sautéing veggies, deglaze the pot with stock to add flavor to soup and prevent ‘burn’ warnings on your Instant Pot.
Is this recipe available without an instant pot?
Not at the moment. We made it especially for the instant pot and the liquid measurements take into account the pressurised water. You can try making it in a pan but i would use only two thirds of the liquid instead of the whole amount in the recipe…if not using an instant pot.