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Instant Pot Chicken Soup

This hearty chicken soup is made using the Instant Pot, combining tender chicken thighs with sweet carrots, crunchy celery, and aromatic herbs. The pressure-cooking process creates a rich, flavorful broth with fall-apart chicken, resulting in a comforting, rustic dish with a clear, inviting appearance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs boneless for quicker prep, bone-in for more flavor
  • 2 large carrots firm, bright orange, chopped
  • 2 stalks celery chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 2 bay leaves bay leaves
  • 4 cups chicken broth homemade or store-bought
  • to taste salt and pepper for seasoning

Equipment

  • Instant Pot or pressure cooker
  • Sharp knife
  • Cutting board
  • Ladle
  • Measuring spoons and cups

Method
 

  1. Set your Instant Pot to sauté mode. Add a splash of oil and cook diced onion and minced garlic until fragrant, about 2 minutes, until the onion becomes translucent and smells sweet.
  2. Add chopped carrots and celery to the pot. Cook for another 3-4 minutes, stirring occasionally, until the vegetables start to soften and release their sweet aroma.
  3. Place the chicken thighs into the pot, nestling them among the vegetables. Pour in the chicken broth, then add the thyme sprigs and bay leaves. Lock the lid securely in place.
  4. Set the Instant Pot to high pressure for 15 minutes. Once it reaches pressure, the timer will start counting down and the dish will cook evenly, filling your kitchen with a savory aroma.
  5. After the cooking time, allow the pressure to release naturally for 10 minutes, then quick release any remaining steam. Carefully open the lid, revealing tender chicken and flavorful broth.
  6. Remove the chicken thighs from the pot, shred the meat with two forks, and discard the bones if any. Return the shredded chicken to the soup, stirring to combine.
  7. Taste the soup and season with salt and freshly ground pepper as needed. Let it sit for a few minutes to meld the flavors, then give it a final gentle stir.
  8. Serve the warm, comforting soup in bowls, garnished with a sprig of thyme if desired. Enjoy the hearty textures and rich flavors in every spoonful.

Notes

For a thicker soup, you can mash some of the cooked vegetables before returning the chicken. Feel free to add other herbs or a squeeze of lemon for extra brightness.