There's nothing more comforting on a cold day or when you are under the weather than homemade chicken soup. This Instant Pot Chicken Soup is ready in a fraction of the time and with some special ingredients to ignite some great flavor. 0 Weight Watchers Points!
I developed this easy recipe a couple decades ago when I was ailing with a head cold. I craved the warmth and comfort of chicken soup and boosted the flavor with some favorite warming ingredients. I converted it to an Instant Pot recipe out of convenience and because pressure cooking really melds the flavors and fast.
This is now a soup my family request when the weather turns cold, when they are starting to feel under the weather or just when they want something warm that feels like a hug in a bowl.
Chicken broth, boneless tender chicken breasts, jalapeno pepper, garlic, ginger, classic soup vegetables and apple cider vinegar (just a touch) makes this soup special. Made with wholesome ingredients easily found at the grocery store.
Instant Pot Chicken Soup is a comforting soup with classic flavors, fresh ingredients and some surprise flavors to excite your taste buds! Making it in the Instant Pot is an easy way to whip up the good chicken soup. I hope you'll enjoy this delicious chicken soup as much as we do.
What makes this skinny?
Lots of low calorie wholesome ingredients. Skinless chicken breast, lots of fresh vegetables and low calorie aromatic ingredients to add bold flavor. There are no high calorie, fatty or creamy ingredients in this Instant Pot Chicken Soup recipe.
Recipe Ingredients Notes
For the complete ingredient list and amounts, refer to the printable recipe card at the end of the post.
- Olive oil. One tablespoon is used to sauté the vegetables before pressure cooking the soup.
- Carrots. You'll need two medium size carrots. They need to be peeled then chopped or sliced, your preference.
- Celery. Two medium stalks are used. Trim the ends, scrub them with a vegetable brush and slice or chop. I love to throw in some celery leaves too if there are some on your stalks.
- Yellow Onion. One medium size onion is used. Peeled and chopped.
- Garlic cloves. Five (yes 5) garlic cloves are used to bump up the flavor. Peel and dice before starting the recipe.
- Jalapeno Pepper. I always throw in a jalapeno pepper when I make chicken soup. It adds a spicy touch to the flavor. I especially love this when I have a cold because it heats everything The seeds have most of the heat in the pepper so removing them tames that down.
- Fresh ginger root. You'll use one tablespoon of peeled, diced ginger root. This adds some delicious flavor and is zesty too.
- Low sodium chicken broth. Two quarts (8 cups) of broth. We used low sodium. Salt is added at the end so you can adjust to taste.
- Water. One cup of water is added to the broth mixture.
- Apple Cider Vinegar. We use two tablespoons of apple cider vinegar which adds flavor.
- Boneless skinless chicken breasts. One pound is cooked with the other ingredients then shredded at the end.
Instant Pot Soup setting
For this recipe I use the Soup/Broth setting on my Instant Pot 6 quart duo. The soup setting brings the ingredients to a slow simmer which produces a clear broth.
Not all Instant Pot models have the soup setting unfortunately. But no worries! If yours doesn't or you are using a different brand cook for 30 minutes at High Pressure using Normal mode.
NOTE: these settings are for soup with meat. For meatless soup you'd use the Less time mode and for longer cooking soups or broth (think bone broth) you'd use More mode. Still High Pressure for 30 minutes cooking time.
How to make it
STEP 1. Sauté
This recipe is made in a 6 quart Instant Pot.
Select the Sauté setting on the Instant Pot and add the olive oil. When the oil is hot (you'll see it ripple on the surface) add the carrots, celery, chopped onion, garlic, jalapeno pepper and ginger. Sauté stirring often until the onions soften and are translucent (3 minutes).
STEP 2. Deglaze
Add some of the chicken stock and using a pliable spatula scrap off any browned bits of food that are sticking to the bottom of the Instant Pot liner. This will help prevent a Burn warning especially on newer Instant Pot models. Turn off Sauté setting.
STEP 3. Pressure cook
Add the remaining chicken stock, water, apple cider vinegar and the raw chicken breasts. Close and secure the lid and turn the release valve to Sealing. Select the Soup setting (or if your machine does not have that setting, set to 30 minutes High Pressure normal mode).
When the cooking cycle concludes allow a Natural Release to release the pressure (do not use a quick release).
STEP 4. Shred the chicken
When the pressure has released remove the chicken with pair of tongs or slotted spoon. You can either shred the chicken using two forks to pull the meat apart.
Or use our favorite trick: place it in the bowl of a stand mixer fitted with paddle attachment. Run the mixer on low for about 30 seconds and it shreds the chicken perfectly!
Return the shredded chicken into the Instant Pot. Salt and black pepper to taste and serve.
Instant Pot Chicken Noodle Soup recipe. Want a low calorie option? Add some Zoodles at the end of cooking. Stir them in to allow them cook (just 2-3 minutes) before serving.
Change up the flavors. Carrots, celery and onion are the holy trinity of soup bases and we recommend keeping them to develop the flavor of the broth. But you can swap in or out other ingredients. Add some different fresh herbs or herb blends (Italian Seasoning, fresh thyme, etc.).
Chicken and Rice Soup. Have some leftover cooked rice (regular or wild rice)? Stir it in when the soup is cooked before serving.
How to Store
Allow the soup to cool slightly and store in an airtight container (quart Mason jars are perfect) in the refrigerator for up to 3-4 days. Freezing it will allow you to keep it longer.
How to Freeze
Allow the soup to fully cool (best done in the refrigerator or using an ice bath). Place the soup into gallon freezer bags or freezer jars leaving some extra room ('head space') for expansion. I love using this freezer block maker to freeze the soup in bags. It's a mold that forms in the bag and after it's frozen you have easily stackable bags of soup!
Freezer bags can be stored on their side and stacked. Label the containers with the date. The soup can be frozen for up to 3 months.
Thaw in the refrigerator and reheat before serving.