Step-by-Step Guide on how to make Instant Pot Chicken Soup (no noodles). Simple but no ordinary pressure cooker chicken soup! Fresh nourishing vegetables and aromatics, jazzed up with flavor boosters. Feel-good comfort food that soothes your soul.
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Chicken Soup
Chicken Soup. Food that comforts. Food that nourishes. Warms your heart and makes you feel good.
How can we make it comforting and healthy yet packed with flavors?
We took on the challenge to craft an Easy Instant Pot Chicken Soup with the classic chicken soup as the base, but with our flavor spin.
So, we had some fun and experimented with pairing different flavor boosters with the classic chicken soup ingredients.
We wanted to keep it easy, healthy, and versatile, yet flavorful, satisfying, and comforting.
Designed as a pick-me-up meal you can make even when you’re not feeling well.
Plus, you can have fun and adapt the chicken soup Instant Pot recipe with what you have on hand.
Amy + Jacky’s Notes: Check out the comments section below for some of our readers’ tasty ideas. Feel free to share yours too with other Amy + Jacky’s readers!
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We named this easy chicken soup with no noodles: Amy + Jacky’s Jazzy Chicken Soup!
More Chicken Soup Instant Pot Recipes:
- Chicken Noodle Soup: Instant Pot Chicken Noodle Soup
- Chicken Soup with Rice:Instant Pot Chicken Wild Rice Soup
How to Make Instant Pot Chicken Soup
Here are the ingredients for cooking Chicken Soup in Instant Pot:
Note: Our chicken thighs were camera-shy, so they ran away from the camera during our photoshoot. But please be assured there were 8 pieces of bone-in skin-on chicken thighs in this pressure cooker chicken soup! hehe~
Chicken. For best results, we developed this Instant Pot chicken soup with chicken thighs (bone-in skin-on).
- Frozen Chicken: You can use frozen chicken that isn’t stuck together in one giant block. Add 1 to 2 minutes pressure cooking time should be fine.
- Whole Chicken: You can make this chicken soup with whole chicken. Keep in mind the white meat will most likely be drier due to the nature of the recipe.
- Boneless Skinless Chicken Thighs: Reduce the pressure cooking time by 1 minute
- Chicken Quarters: Use the same pressure cooking time
Tomatoes. We developed the recipe with fresh Roma tomatoes.
- Canned tomatoes: Yes! You can substitute the Roma tomatoes with 1lb or 454g canned diced or crushed tomatoes. Make sure to layer them on top, and do not mix. This prevents triggering the Instant Pot’s “burn” error.
Unsalted Chicken Stock & Unsalted Butter. We prefer to develop recipes using unsalted chicken stock and unsalted butter for more control and consistency in the dish’s flavors. If you’re substituting with salted ingredients, taste and adjust the saltiness accordingly.
Amy + Jacky’s Notes: If you’re short on time, you can make this Chicken Soup in Instant Pot by dumping all the ingredients in the Instant Pot, and skipping all the browning steps.
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Tools for Chicken Soup Instant Pot Recipe
Step 1
Brown Chicken in Instant Pot
Heat up Instant Pot using “Sauté More” function.
Tip: For older Instant Pots, press “Saute” button, then “Adjust” button. For newer Instant Pots, press “Saute” button twice.
Wait until it says HOT (takes roughly 8 minutes). This prevents the chicken from sticking to the inner pot.
Pat dry chicken with a paper towel. Then season one side of the chicken gently with salt and ground black pepper.
Add 2 tablespoons (28g) unsalted butter or olive oil in Instant Pot. Then quickly place the chicken (seasoned side down) in Instant Pot to prevent the butter from burning.
Season the other side of the chicken thighs with more salt and ground black pepper.
Brown both sides of chicken thighs in Instant Pot for 4 minutes per side.
Amy + Jacky’s Pro Tips: Since we’re making soup here, it’s okay to overcrowd the chicken a bit. We only browned 6 of the 8 chicken thighs here, but you can brown them in 2 separate batches.
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Step 2
Saute Onions and Garlic
Set aside the browned chicken thighs.
Add the diced onion in Instant Pot. Saute until soften (roughly 2 minutes).
Add 2 tablespoons (30g) tomato paste in Instant Pot. Then saute for another minute.
Add minced garlic, 2 pinches dried basil, and 2 bay leaves in Instant Pot. Then saute for another minute.
Step 3
Deglaze Instant Pot
Pour ½ cup (125ml) unsalted chicken stock in Instant Pot.
Then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
Keep the brown bits as they are very flavorful!
Step 4
Pressure Cook Chicken Soup
Add browned chicken thighs, chopped celery, chopped carrot, quartered tomatoes, and 3½ cups (875ml) unsalted chicken stock in Instant Pot. Give it a quick mix.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
Instant Pot Chicken Soup Cook Time: Pressure cook chicken soup at High Pressure for 5 minutes, then Natural Release for 15 minutes.
After 15 minutes of Natural Release, carefully turn Venting Knob to the Venting position to release the remaining pressure.
Once the floating valve drops, remove the lid.
Step 5
Season & Shred Chicken
Place pressure cooked chicken thighs in a large mixing bowl.
Shred the chicken with two forks. Discard the bones and skins.
Add back shredded chicken in Instant Pot.
Amy + Jacky’s Pro Tip: Make sure you taste the chicken soup in Instant Pot, then season with more salt. For reference, we added 3 to 4 large pinches of kosher salt.
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Step 6
Serve Chicken Soup
Serve this pressure cooker chicken soup as a meal or with your favorite side dishes.
What to Serve with Chicken Soup
This Jazzy Chicken Soup makes a comforting and wholesome meal on its own.
You can serve this chicken soup Instant Pot recipe with No Knead Bread, baguette, sourdough, garlic bread, biscuits, cornbread, or Saltine crackers.
If you like, you can also enjoy it with light salads or side dishes like:
- Instant Pot Quinoa
- Instant Pot Roasted Potatoes
- Instant Pot Baked Potatoes
- Instant Pot Sweet Potatoes
- Instant Pot Corn on the Cob
- Instant Pot Potato Salad
- Instant Pot Hard Boiled Eggs
P.S. If you’re feeling unwell, sending love and a big warm hug to you. Hope you’ll feel better soon. Take care~
Enjoy your Jazzy Instant Pot Chicken Soup!
5 from 50 votes
Instant Pot Chicken Soup
Author: Amy + Jacky
How to make Instant Pot Chicken Soup (no noodles). Simple but no ordinary pressure cooker chicken soup! Fresh nourishing vegetables and aromatics, jazzed up with flavor boosters. Feel-good comfort food that soothes your soul.
Servings 4 - 6
Total Time 1 hour hr
Rate this Recipe
Ingredients
- 2½ pounds (1166g) bone-in chicken thighs
- 2 tablespoons (28g) unsalted butter or olive oil
- 1 (160g) onion , diced
- 2 tablespoons (30g) tomato paste
- 5 (18g) garlic cloves , crushed and minced
- 2 pinches dried basil
- 2 (0.3g) bay leaves
- 4 cups (1L) unsalted chicken stock
- 1 rib (87g) celery , chopped
- 2 (270g) carrots , peeled and chopped
- 4 - 5 (1lb or 454g) roma tomatoes , quartered
- Salt and Ground black pepper
Equipment
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Instructions
Dump & Pressure Cook Method:
If you're short on time, make this Jazzy Chicken Soup by dumping all ingredients in Instant Pot Pressure Cooker. Then skip all the browning steps, and jump to Step 4 - Pressure Cook Chicken Soup.
Flavor-Boosting Method:
Brown Chicken: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins).
Pat dry chicken with a paper towel. Then season one side gently with salt and ground black pepper.
Add in 2 tbsp (28g) unsalted butter or olive oil. Then quickly add in the chicken (seasoned side down) to prevent the butter from burning. Season the other side of chicken with more salt and ground black pepper.
Brown both sides of chicken thighs in Instant Pot for 4 minutes per side.
Saute Onions and Garlic: Set aside the browned chicken.
Add diced onion in Instant Pot, then saute until soften (~2 mins).
Add in 2 tbsp (30g) tomato paste, then saute for another minute.
Add in minced garlic, 2 pinches of dried basil, and 2 bay leaves, then saute for another minute.
Deglaze Instant Pot: Add ½ cup (125ml) unsalted chicken stock in Instant Pot. Then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
Keep the brown bits as they're very flavorful!
Pressure Cook Chicken Soup: Add in browned chicken, chopped celery, chopped carrot, quartered tomatoes, and 3½ cups (875ml) unsalted chicken stock. Give it a quick mix.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 5 minutes, then Natural Release for 15 minutes.
Season & Shred Chicken: Place pressure cooked chicken in a large mixing bowl. Shred the chicken with two forks. Discard the bones and skins. Add back shredded chicken in Instant Pot.
Taste the chicken soup, then season with more salt. For reference, we added 3 to 4 large pinches of kosher salt.
Serve: Serve this comforting Jazzy Chicken Soup as a wholesome meal. Enjoy!~
Notes
1. Chicken: For best results, we developed the recipe with bone-in skin-on chicken thighs.
- Frozen Chicken: You can use frozen chicken not stuck together in one giant block. Add 1 to 2 minutes pressure cooking time.
- Whole Chicken: If you're making this chicken soup with whole chicken, keep in mind the white meat will most likely be drier.
- Boneless Skinless Chicken Thighs: Reduce the pressure cooking time by 1 minute.
- Chicken Quarters: Use the same pressure cooking time.
2. Tomatoes:
- Canned tomatoes: You can substitute the Roma tomatoes with 1lb or 454g canned diced or crushed tomatoes. Make sure to layer them on top, and do not mix. This prevents triggering Instant Pot's "burn" error.
- No Tomatoes Chicken Soup: make our Chicken Noodle Soup
3. Unsalted Chicken Stock & Unsalted Butter: We prefer to develop recipes using unsalted ingredients for more control and consistency in the flavors. If you’re substituting with salted ingredients, taste and adjust the saltiness accordingly.
4. Double Recipe: Reduce the pressure cooking time by 1 minute because the "building pressure" time will be longer.
5. Freeze Chicken Soup: Yes, this soup freezes well.
Rate Amy + Jacky's Recipe:If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Calories: 473kcal
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: chicken soup instant pot, instant pot chicken soup, instant pot chicken soup recipes, instapot chicken soup, pressure cooker chicken soup
Nutrition
Calories: 473kcal | Carbohydrates: 14g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 157mg | Sodium: 261mg | Potassium: 939mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8420IU | Vitamin C: 17.6mg | Calcium: 68mg | Iron: 2.3mg
More Instant Pot Chicken Soup Recipes
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- Instant Pot Chinese Chicken Noodle Soup
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