Instant Pot Chicken Soup

We all have foods we turn to when we’re a bit under the weather. For my grandmother, it was 7-Up. It didn’t matter what was wrong with you, she firmly believed 7-Up would fix it. Stomach ache? Headache? Missing a limb? “7-Up will fix it mija.” Even after all these years I can hear her voice. In fact the only thing she did not suggest 7-Up for was a stuffy nose, in which case she advised eating a raw jalapeno. True story.

Maybe I’m losing touch with tradition, but in my house if someone is feeling a bet meh, this chicken soup is my go-to. I created this recipe years ago when my kiddo had a cold and I’ve been making it ever since. It’s also a fantastic cold-weather meal that hardly requires any effort.

Why You’ll Love This Instant Pot Chicken Soup

• Easy. Just add all the ingredients to your Instant Pot, press the buttons and walk away.
• Flavorful & satisfying. This chicken soup has rich flavor thanks to all the herbs, miso and broth. If you’re in the mood for a steaming bowl of soup, this recipe is cozy and comforting.

Chicken Breast + Veggies

• Chicken Breasts – Make sure you use skinless chicken breasts. An equal amount of boneless, skinless chicken thighs will also work.
• Veggies – Carrots, potatoes and yellow onion. I usually peel the carrots and potatoes because the skin can be a bit rough in a soup, especially if you have a sore throat.
• Garlic – Adds flavor and helps fight off infections.
• Shiitake Mushrooms – You can leave these out if you are not a mushroom fan, but shiitakes are known for their antioxidant and anti-inflammatory benefits. Studies also indicate that shiitake mushrooms boost the immune system.

Miso + Herbs + Spices

• Red Miso – This is a salty paste made from fermented soy beans that is common in Japanese cuisine. It is a probiotic and helps improve gut health, which in turn aides immunity. If you can’t find red miso, white miso will do.
• Oregano – An anti-inflammatory herb that also has anti-viral properties.
• Parsley – Reduces inflammation and boosts immunity. This herb has high levels of antioxidants like vitamin C and vitamin A.
• Thyme – Helps reduce sore throat inflammation and fight off infections.
• Cumin – Cumin has antiseptic and anti-inflammatory properties that help boost the immune system.
• Turmeric – Thousands of studies have been published about the health benefits of curcumin, the pigment in Turmeric that gives it a golden color. It fights inflammation and can help your body heal.
• Kosher Salt & Black Pepper – Adjust according to your taste preferences.

You’ll Also Need

• Vegetable broth – You can also use chicken broth if that is what you have on hand.

How to Make Instant Pot Chicken Soup

This Instant Pot chicken soup recipe is so easy! It almost doesn’t need step-by-step instructions. In fact, this is probably going to be the quickest how to you have ever seen. Are you ready?

• Add all the ingredients to your Instant Pot. Seal the lid and close the vent.
• Cook. Set it to cook on the soup setting for 30 minutes.
• Natural release. Allow the soup to do a natural release after the timer has gone off.
• Shred the chicken. Remove the lid once the pressure gauge is all the way down. Shred chicken in the pot with two forks and give the soup a good stir.
• Adjust seasonings & serve. Taste the soup and adjust salt & pepper to taste. Serve.

That’s it!

Tips for Success

• Don’t rush the process. It is tempting to vent the steam after the soup is done cooking, but I find that the chicken is most tender when you allow the soup to do a natural release. Usually the chicken is so tender it practically falls apart when you go to shred it with forks.
• Start with less salt. I gave a range of salt in the recipe card below. This is because the amount of salt you need will vary according to the saltiness of the broth you’re using. It will also vary according to your personal taste preferences. So start with 1/2 a teaspoon of kosher salt, then at the end when the soup is done cooking taste and adjust.

Serving Suggestions

• Tortillas. A warm flour tortilla, rolled up and stuffed with cheddar cheese.
  • One of my other favorite ways to eat chicken soup is, I admit, a bit odd. (I think?) I like to tear up a warm flour tortilla and add it to a bowl of soup along with generous dollops of Cholula hot sauce. My grandmother used to do this with Caldo Tlalpeño, which is a kind of Mexican chicken soup.
• Quesadilla. Simply place a corn tortilla on the griddle, top with your cheese of choice, then top with another corn tortilla. Flip after a minute or two and warm until the cheese is melted and the tortillas have your desired texture. (I like mine slightly crispy.)
• Popovers. I know I’ve mentioned these before, but popovers really do go wonderfully with soup.
• Bread. Serve it with a slice of warm bread topped with melty butter.

How to Store and Reheat Leftovers

• Fridge. Let your chicken soup cool to just warm or room temperature, then transfer to airtight containers. I prefer glass containers with BPA free lids, like these ones on Amazon. The soup will keep for 3-4 days in the fridge.
• To reheat. I prefer to reheat this soup on the stovetop. Simply place the amount you want to eat in an appropriately sized pot and warm over medium-low heat until it reaches your desired temperature. You can also ladle single servings into microwave-safe bowls and zap in the microwave until it heats up. I recommend stirring the soup halfway through the heating time.

Can I Freeze This Soup?

Yes! In fact, I like to keep mason jars filled with this chicken soup in the freezer. That way it’s easy to defrost some of this chicken soup when needed.

I prefer to freeze soup in wide mouth 16-oz mason jars. (The wider mouth makes it easier to get the soup out for defrosting.) Just ladle the cooled soup into each jar, leaving about 1.5 inches of room for expansion in the freezer. Seal with BPA free, freezer safe plastic lids. The soup will keep for 3 months frozen.

When you are ready to defrost some soup, simply run the glass parts of the jar under warm (not hot) water for a few minutes to loosen up the soup. Then invert the jar over a saucepan to remove the soup. Heat over medium-low heat on the stove top, covered, until the soup has defrosted and is warmed through. This usually takes about 15-20 minutes depending on how much soup you are warming up.