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Updated 2026-06-21 • By Clara Bennett

Instant Pot Chicken Soup — Easy, Hearty & Delicious

Name: Instant Pot Chicken Soup — Easy, Hearty & Delicious
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: International
Ingredients: 1½ lbs bone-in, skin-on chicken thighs (about 4 pieces); 6 cups low-sodium chicken broth; 3 medium carrots, peeled and sliced into ½-inch rounds; 3 stalks celery, sliced into ½-inch pieces; 1 medium yellow onion, diced; 4 cloves garlic, minced; 2 bay leaves; 1 tsp dried thyme (or 3 sprigs fresh thyme); 1 tsp kosher salt, plus more to taste; ½ tsp freshly ground black pepper; 2 tbsp olive oil or unsalted butter; 1 cup wide egg noodles (optional); 2 tbsp fresh parsley, chopped (for garnish); 1 tbsp fresh dill, chopped (for garnish); 1 tbsp lemon juice (optional, for brightness)

The ultimate guide to making the perfect instant pot chicken soup at home.

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Quick Answer

Instant pot chicken soup is a quick, flavorful soup made by pressure-cooking chicken, vegetables, and broth together in an electric pressure cooker. The high pressure extracts deep flavor from the bones and aromatics in a fraction of the time, producing a rich, golden broth with fall-apart tender chicken in just 30 minutes of cook time.

There’s something deeply comforting about a bowl of homemade chicken soup, but the traditional stovetop method can take hours of simmering and watching. The instant pot changes everything. By using pressurized steam, it collapses that hours-long process into a fraction of the time while actually producing a more flavorful, collagen-rich broth. The sealed environment traps every aromatic compound, and the higher cooking temperature extracts gelatin from the chicken bones more efficiently than gentle simmering ever could.

This recipe is designed to be your go-to weeknight soup — simple enough for beginners, but with enough depth of flavor to satisfy even seasoned home cooks. Whether you’re fighting off a cold, meal-prepping for the week, or just craving something warm and nourishing, this instant pot chicken soup delivers every time. We’ll walk you through every step, share the chef-level tricks that make the biggest difference, and give you all the variations and substitutions you need to make it your own.

Pros

Ready in under 60 minutes from start to finish
Produces a rich, gelatinous broth without hours of simmering
Hands-off cooking — set it and walk away
One-pot meal means minimal cleanup
Freezes beautifully for up to 3 months
Easily customizable with different vegetables, grains, and proteins

Cons

Requires an instant pot or electric pressure cooker
Natural release time adds 15–20 minutes to total time
Overcooking on high pressure can make vegetables mushy

✅ This recipe was last tested and validated by our test kitchen on 2026-06-21.

Key Takeaways

Use bone-in, skin-on chicken thighs for the richest, most flavorful broth.
Always allow a 15-minute natural pressure release to keep the chicken tender and juicy.
Sauté your aromatics using the Sauté function before pressure cooking — this builds a flavor base that boiling alone cannot achieve.
Add delicate herbs like parsley and dill after cooking to preserve their fresh flavor and color.
Let the soup rest for 5 minutes after cooking; the flavors continue to meld as it sits.
Skim fat from the surface after cooking for a cleaner, lighter broth, or leave it for extra richness.

Prep15 min

Cook30 min

Cal285

Serves4

LevelEasy

Cost$

Ingredients

To make this authentic instant pot chicken soup you will need the following fresh ingredients:

Everything you need for instant pot chicken soup

Servings:

🛒 Shop Key Ingredients

Ingredient	Why You Need It	Buy
Bone-in chicken thighs	Richer flavor and more gelatinous broth than boneless cuts	Check Price
Low-sodium chicken broth	Forms the soup base; low-sodium lets you control salt levels	Check Price
Fresh thyme	Adds earthy, herbal depth that dried herbs can’t fully replicate	Check Price

Kitchen Equipment

Tool	Why You Need It	Buy
Instant Pot (6-qt)	Pressure cooks the soup quickly and extracts maximum flavor	Check Price
Sharp chef’s knife	Essential for dicing vegetables and prepping chicken	Check Price
Cutting board	Safe, stable surface for all prep work	Check Price
Ladle	For serving the soup cleanly into bowls	Check Price
Tongs	For safely removing hot chicken pieces from the pot	Check Price

Step-by-Step Instructions

Follow these steps exactly for perfect instant pot chicken soup every time.

Preparation

Prep the Vegetables

Peel and slice the carrots into ½-inch rounds. Slice the celery into ½-inch pieces. Dice the yellow onion into a medium dice (about ¼-inch pieces). Mince the garlic cloves. Set all prepped vegetables aside on your cutting board or in a bowl.

Season the Chicken

Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Allow them to sit at room temperature for 5 minutes while you prepare the instant pot.

Sauté the Aromatics

Select the Sauté function on your Instant Pot and set it to Normal. Add the olive oil or butter. Once hot, add the diced onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Press Cancel to turn off Sauté mode.

Cooking

Add Broth and Chicken

Pour the chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom (this is fond, and it adds incredible flavor). Add the seasoned chicken thighs, carrots, celery, bay leaves, and thyme. Stir gently to combine.

Pressure Cook

Secure the lid and set the valve to Sealing. Select Pressure Cook (High) and set the timer for 15 minutes. The pot will take approximately 10–12 minutes to come to pressure before the cook time begins.

Natural Pressure Release

When the cook time ends, allow the pressure to release naturally for 15 minutes. This is critical — it keeps the chicken tender and prevents the broth from sputtering. After 15 minutes, carefully turn the valve to Venting to release any remaining pressure.

Shred the Chicken

Open the lid away from you. Use tongs to transfer the chicken thighs to a cutting board. Remove and discard the bay leaves and thyme sprigs (if using fresh). Once cool enough to handle, remove the skin and bones and shred the chicken into bite-sized pieces using two forks.

Add Noodles and Finish

If using egg noodles, select Sauté mode again and bring the soup to a simmer. Add the noodles and cook according to package directions, usually 6–8 minutes, stirring occasionally. Return the shredded chicken to the pot. Stir in the lemon juice, fresh parsley, and dill. Taste and adjust salt and pepper as needed.

Chef’s Secrets

Use bone-in, skin-on thighs: This is the single biggest upgrade you can make. The bones release collagen during pressure cooking, giving the broth a rich, silky body that boneless cuts simply cannot achieve. The skin renders fat that carries flavor throughout the soup.
Never skip the sauté step: Sautéing the onions and garlic in fat before adding liquid creates a Maillard reaction that builds a deep, savory flavor base. This step takes 4 minutes but makes the difference between a good soup and a great one.
Always natural release for 15 minutes: Quick-releasing pressure causes the chicken fibers to seize up, resulting in dry, stringy meat. The gradual pressure drop keeps the proteins relaxed and the meat juicy.
Add acid at the very end: A squeeze of lemon juice added just before serving brightens every other flavor in the soup. Without it, even a well-seasoned soup can taste flat. This is a trick professional chefs use in nearly every soup.
Make it a day ahead: Like most soups, this one tastes even better the next day as the flavors continue to meld in the refrigerator. The fat will rise to the surface and solidify, making it easy to remove for a lighter soup.

Storage

Allow the soup to cool to room temperature (no longer than 2 hours at room temperature for food safety). Transfer to airtight containers and refrigerate for up to 4 days. If the soup contains noodles, store them separately if possible, as they will continue to absorb broth and become mushy. The soup will thicken in the fridge as the gelatin from the bones sets — this is a sign of a well-made broth and will re-liquefy when reheated.

Freezing

This soup freezes exceptionally well for up to 3 months. For best results, freeze the soup without noodles, as they become soft and grainy when frozen and reheated. Portion into freezer-safe containers or zip-top bags laid flat for easy stacking. Leave ½ inch of headspace for expansion. Thaw overnight in the refrigerator before reheating. The gelatin-rich broth may appear jiggly when frozen — this is completely normal and will return to liquid when warmed.

Reheating

Reheat the soup in a saucepan over medium-low heat, stirring occasionally, until it reaches a gentle simmer. Avoid boiling vigorously, as this can make the chicken tough. If the soup has thickened during storage, add a splash of chicken broth or water to reach your desired consistency. If you stored noodles separately, add them to the reheating soup 2–3 minutes before serving. Microwave reheating works too — use 50% power in 2-minute intervals, stirring between each, to heat evenly without overcooking the chicken.

Variations

Spicy: Add 1 teaspoon of red pepper flakes during the sauté step, or stir in 2 tablespoons of sriracha or sambal oelek at the end. Diced jalapeños added with the carrots and celery also work beautifully for a fresher heat.
Creamy: Stir in ½ cup of heavy cream or full-fat coconut milk after pressure cooking and before adding the noodles. For a thicker soup, make a roux with 2 tablespoons butter and 2 tablespoons flour, then whisk it into the hot broth.
Vegan: Replace the chicken with 1 can (15 oz) of drained chickpeas and 8 oz of sliced mushrooms. Use vegetable broth instead of chicken broth. Add 1 tablespoon of soy sauce or tamari for umami depth. Pressure cook for only 5 minutes.
High-Protein: Use 2 lbs of chicken thighs instead of 1½ lbs, and add 1 can (15 oz) of white beans (drained and rinsed) during the last 5 minutes of cooking. This boosts the protein to over 40g per serving.

Substitutions

Chicken breasts can replace thighs, but reduce the cook time to 10 minutes to prevent dryness. Turkey thighs work identically to chicken. For the vegetables, parsnips or turnips can substitute for carrots; fennel stalks can replace celery for a subtle anise flavor. Gluten-free noodles or rice can replace egg noodles for a gluten-free version. Dried herbs can substitute for fresh at a 1:3 ratio (1 tsp dried for 1 tbsp fresh). If you don’t have an Instant Pot, any electric pressure cooker with a high-pressure setting will work using the same times and method.

Common Mistakes

The most common mistake is using quick release instead of natural release, which results in dry, tough chicken and can cause the broth to spurt from the valve. Another frequent error is overfilling the pot — never fill past the max fill line, as the soup needs room to bubble and build pressure. Adding noodles before pressure cooking is another pitfall; they will turn to mush under high pressure. Always cook noodles separately during the final simmer step. Finally, skipping the sauté step for aromatics produces a noticeably flatter, less developed flavor.

Serving Suggestions

Ladle the hot soup into deep bowls and garnish with a generous sprinkle of fresh parsley and dill. Serve with thick slices of crusty sourdough bread or warm dinner rolls for dipping. A simple side salad of mixed greens with a lemon vinaigrette makes this a complete meal. For a heartier presentation, top each bowl with a handful of oyster crackers or a swirl of good extra-virgin olive oil. A glass of crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the clean, herbal flavors of the soup.

Nutrition Facts

Nutrient	Per Serving
Calories	285
Protein	28g
Carbohydrates	18g
Fat	12g

Frequently Asked Questions

Can I use frozen chicken in the instant pot soup?

Yes, you can use frozen bone-in chicken thighs directly from the freezer. Increase the pressure cook time from 15 minutes to 25 minutes to account for the frozen starting temperature. The natural release time remains the same at 15 minutes. The chicken will be fully cooked and safe to eat, though the broth may be slightly less rich since frozen meat releases less collagen during the shorter effective cook time.

Why is my instant pot chicken soup bland?

Bland soup usually comes from under-seasoning or skipping the sauté step. Make sure you season the chicken before cooking, sauté the aromatics in fat to build flavor, and always taste and adjust salt at the very end. Adding a tablespoon of lemon juice or a splash of apple cider vinegar at the end can also brighten flat flavors instantly. Using homemade or high-quality store-bought broth makes a significant difference compared to thin, watery broths.

Can I make this soup without an instant pot?

Absolutely. Follow the same sauté steps in a large Dutch oven or heavy-bottomed pot. Add all ingredients, bring to a boil, then reduce to a gentle simmer. Cover and cook for 45–60 minutes until the chicken is fall-apart tender. Remove and shred the chicken, then return it to the pot. Add noodles and cook until tender. The stovetop version actually produces a slightly clearer broth since there’s no pressure forcing impurities into the liquid.

How do I make the broth richer and more golden?

For a richer, more golden broth, use a combination of chicken thighs and a few chicken wings or backs — the extra bones and skin add collagen and color. Browning the chicken thighs in the pot on Sauté mode before adding broth also deepens the color and flavor. Adding a teaspoon of tomato paste during the sauté step contributes both color and umami. Finally, using a good-quality bone broth instead of regular chicken broth will give you a noticeably richer, more golden result.

Can I add rice or other grains instead of noodles?

Yes, but the method varies by grain. White rice can be added directly to the pot after pressure cooking — select Sauté and simmer for 12–15 minutes until tender. Brown rice and wild rice should be cooked separately and added to individual bowls, as they require much longer cook times that would overcook the chicken. Quinoa works well added during the last 10 minutes of a Sauté simmer. For any grain, keep in mind it will absorb significant liquid, so add extra broth if needed.

Culinary Glossary

🔥

Sauté

To cook food quickly in a small amount of fat over relatively high heat, stirring or tossing frequently to prevent burning.

💧

Natural Pressure Release

Allowing the pressure inside the Instant Pot to decrease on its own over time, rather than manually venting it. This keeps food tender and prevents splattering.

🍗

Collagen

A structural protein found in bones, skin, and connective tissue that dissolves during cooking to create a rich, silky, gelatinous broth.

🧅

Fond

The browned bits of food that stick to the bottom of a pan during sautéing. Packed with flavor, it’s dissolved by adding liquid (deglazing) to create a richer sauce or soup base.

🌿

Aromatics

Vegetables and herbs — typically onions, garlic, celery, and carrots — that are cooked at the beginning of a recipe to build a foundational flavor base.

🍋

Acid Finish

Adding a small amount of acidic ingredient (lemon juice, vinegar) at the end of cooking to brighten and balance all the other flavors in a dish.