Instant Pot Chicken Soup
Your family will love this Instant Pot Chicken Soup. This easy pressure cooker recipe is simple to make with pantry staples, so it can be thrown together any night of the week.
Winter is not over yet, guys and I'm still craving comfort food soups like this Instant Pot Chicken Soup on chilly days. There are NO extra steps involved here - it's a set-it-and-forget meal that even your kids will eat. I love having a few recipes at the ready that I can throw together at the last minute with pantry staples.
Often you see recipes like this where you have to boil the noodles on the stove and then add them in. Not in this one! You just throw them in a press the saute button. This Instant Pot Chicken Soup is made with carrots, celery, onions, and diced chicken breasts.
My chicken breasts weren't completely thawed, and this still worked perfectly. I love using Kitchen Basics Chicken Stock for soups. It has more flavor than chicken broth and richer color.
I recently found these Fusilli Col Buco noodles; they are just fun. The kids love eating them tossed with butter as a side dish too. Sometimes you just have to spice it up a bit and try some new products to get the kids (and hubs) happily eating dinner again.
- Olive oil - I usually buy mine at Costco.
- Carrots - I don't like using baby carrots here because I find they have less flavor.
- Celery - Diced small
- Onion - Diced small
- Garlic - You can use fresh or the jarred type. If you don't have either, you can substitute ½ tablespoon of garlic powder (not garlic salt!)
- Thyme - Fresh herbs or dried will work.
- Cayenne - Go easy here unless you like it really spicy.
- Oregano - Fresh or dried will work.
- Boneless Skinless Chicken breast - Boneless, skinless, or alternatively, you could use boneless, skinless chicken thighs or even rotisserie chicken.
- Chicken stock - I like using chicken stock because I think it has more flavor, but broth works well too. I often get low sodium, so I can control how much salt.
- Bay leaf
- Pasta of choice - See my notes below.
- Salt & black pepper
- Lemon juice - Optional but adds a nice flavor to the finished soup. Garnish with fresh parsley if desired.
How To Make Instant Pot Chicken Soup
- Turn Instant Pot (I used a 6-quart instant pot) to saute setting and drizzle in 1 tablespoon of olive oil. Add chopped carrots, onions, celery, and garlic. Saute for 2-3 minutes.
- Press cancel to turn the saute function off. Add all other ingredients except pasta. Set the pressure valve to sealed.
- Cook on high pressure for about 20 minutes. When the timer goes off, let the steam release naturally for five minutes, then turn the valve to release using a dish towel. Be careful!
- Open the lid and remove the chicken breasts with a pair of tongs. Shred them on a cutting board with two forks and return to the pot. Or you can cut them into bite-sized pieces.
- Add pasta, and stir. Set pot to saute and cook uncovered for about 5 minutes or until pasta is done and tender. Cooking time will depend on your pasta, so check it often. If you prefer, al dente undercook them by a minute or two. Enjoy your hot soup!
Gluten Free Pasta Choices
The pasta I chose for this photo was not gluten free, but I have made this many times with gluten free pastas. Here are some of my favorite gluten free pastas to use in chicken soup.
- Tinkyada Brown Rice Pasta
- Banza Shells
- Barilla Rotini
- Egg Noodles work great too.
This recipe is so versatile. You can use chicken thighs or breasts and even use frozen chicken.
Sometimes I buy shredded chicken from Costco, which is a major time saver. You might have to adjust the time a bit for this. Pressure cooking is really forgiving, and it's great for quick weeknight meals.
Feel free to use whatever vegetables you have on hand. Green or red peppers would be a great addition. I have also added spinach, frozen peas, and corn toward the end of the cooking time.
Drizzle with fresh lemon juice and some freshly grated parmesan at the end. If you don't want to use pasta, you could add rice instead.
Leftovers and Storage
This soup can easily be stored in an airtight container in the refrigerator for up to five days. If you want to freeze it, just let it come to room temperature and pour it into a freezer-safe container with a tight-fitting lid.
I like to label mine, so I know when the soup was made. It will last in the freezer for up to three months. The pasta can get soggy, so you might consider not adding it if you plan to freeze it. Then, reheat it on the stovetop and add the pasta.
I think your family will enjoy this Instant Pot Chicken Soup because it's...
- easy to make in the Instant Pot with no extra steps
- full of flavor from the thyme, oregano, cayenne, and bay leaf
- makes great leftovers for lunchboxes
Instant Pot Chicken Soup
- 1 tablespoon olive oil
- 4 large carrots, diced
- 3 celery ribs, diced
- 1 onion, diced
- 4 garlic cloves, diced
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne
- 1 teaspoon oregano
- 2 skinless chicken breasts, cubed
- 5 cups chicken stock
- 1 bay leaf
- 1/4 teaspoon pepper
- 1 teaspoon salt, depending on your chicken stock
- 6 oz pasta of your choice
- Turn Instant Pot to saute and drizzle in 1 tablespoon olive oil. Add chopped carrots, onions, celery and garlic. Saute for 2-3 minutes.
- Press cancel to turn saute off. Add all other ingredients except pasta. Set lid to sealing.
- Push manual and set timer for 10 minutes. When timer goes off, let steam release naturally for five minutes then turn the valve to release using a dish towel.
- Open lid and add pasta and stir. Set pot to saute and cook uncovered for about 5 minutes or until pasta is done. The timing on this will depend on your pasta so check it often.
- WW Smart Points - 9
- Depending on what type of pasta you use you may have to add more or less chicken stock. If you let the pasta sit too long in a warm Instant Pot it will cook too long and soak up the broth. I suggest cooking the pasta until it's done and then remove it from the Instant Pot.
- Be sure to adjust salt and pepper to taste.