Instant Pot Chicken Soup Recipe

Chicken breast: Boneless and skinless, this is the main protein of the soup, providing a tender and flavorful base.

Chicken broth: This liquid base adds depth and richness to the soup, enhancing the overall flavor.

Onion: Chopped and sautéed, it adds a sweet and savory flavor to the soup.

Garlic: Minced and sautéed, it provides a fragrant and aromatic base.

Carrots: Sliced, they add a touch of sweetness and a pop of color to the soup.

Celery: Sliced, it adds a subtle crunch and a fresh flavor.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a mild heat and depth to the soup.

Dried thyme: Adds an earthy and slightly minty flavor.

Dried parsley: Adds a fresh and slightly peppery flavor.

When sautéing the onion and garlic in the Instant Pot, make sure to use a high-quality oil with a high smoke point, such as avocado oil or grapeseed oil. This will prevent the oil from burning and imparting a bitter taste to your soup. Additionally, finely chopping the onion and mincing the garlic will help them cook more evenly and release their flavors more effectively.

• boneless, skinless chicken breast - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• chopped onion - Substitute with leeks: Leeks offer a milder, slightly sweet flavor that can enhance the soup.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile when fresh garlic is unavailable.

• sliced carrots - Substitute with parsnips: Parsnips have a sweet, earthy flavor that complements the soup well.

• sliced celery stalks - Substitute with fennel: Fennel adds a slightly sweet, anise-like flavor that can enhance the soup's complexity.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enriching the soup's flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• dried thyme - Substitute with dried oregano: Dried oregano offers a robust, earthy flavor that can stand in for thyme.

• dried parsley - Substitute with dried basil: Dried basil adds a sweet, aromatic flavor that can complement the other ingredients in the soup.

• Allow the chicken soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the soup to airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date and contents. This ensures you know exactly what’s inside and when it was made.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors often meld together even more beautifully after a day or two.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its deliciousness.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the vegetables and chicken.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave, heating in 1-2 minute increments and stirring in between to ensure even heating.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency.
• Garnish with fresh herbs like parsley or a squeeze of lemon juice to brighten the flavors before serving.

• For stovetop reheating, pour the chicken soup into a pot and heat over medium heat. Stir occasionally until the soup is heated through, ensuring the chicken and vegetables are evenly warmed.
• To reheat in the microwave, place a portion of the soup in a microwave-safe bowl. Cover it with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
• If you prefer using the Instant Pot, pour the leftover chicken soup back into the pot. Select the sauté function and heat, stirring occasionally, until the soup is hot. This method helps maintain the soup's texture and flavor.
• For a slow cooker, transfer the soup to the slow cooker and set it to low. Allow it to heat for 1-2 hours, stirring occasionally to ensure even heating. This method is great for reheating larger quantities.
• If you have a sous vide machine, place the soup in a vacuum-sealed bag or a heavy-duty zip-top bag. Submerge the bag in a water bath set to 165°F (74°C) and heat for about 30 minutes. This method ensures the soup is heated evenly without overcooking any ingredients.

• Instant Pot: This is the main appliance used for cooking the chicken soup. It allows for sautéing, pressure cooking, and keeping the soup warm.

• Sauté function: A feature on the Instant Pot that allows you to sauté ingredients directly in the pot, eliminating the need for a separate pan.

• Measuring spoons: Used to measure out the salt, pepper, thyme, and parsley accurately.

• Measuring cup: Used to measure the chicken broth to ensure you have the correct amount.

• Knife: Essential for chopping the onion, slicing the carrots, and celery.

• Cutting board: Provides a safe and clean surface for chopping and slicing vegetables.

• Tongs: Useful for handling the chicken breast, especially when removing it from the hot soup for shredding.

• Forks: Used to shred the cooked chicken breast before returning it to the soup.

• Wooden spoon: Ideal for stirring the soup and combining all the ingredients.

• Ladle: Used for serving the hot soup into bowls.

Pre-chop vegetables: Chop the onion, carrots, and celery in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic.

Instant pot settings: Familiarize yourself with the Instant Pot settings to avoid delays.

Shred chicken quickly: Use a hand mixer to shred the chicken breast quickly after cooking.

Batch cooking: Double the recipe and freeze half for a quick meal later.