Instant Pot Chicken Soup (with a kick)

5 from 53 votes

Instant Pot Chicken Soup (with a kick)

All the flavors of classic chicken soup combined with spicy, zesty untraditional ingredients make this Instant Pot Chicken Soup recipe an unexpected delight. A low calorie soup recipe for cold days, feeling under the weather or just wanting some old fashioned comfort food.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: 1-cup servings (total yield: 10 cups)

Calories: 109kcal

Author: Toni Dash

Equipment

6-quart Instant Pot

Ingredients

1 tablespoon olive oil
2 medium carrots peeled and chopped or sliced
2 medium stalks celery trimmed, scrubbed and chopped or sliced (include some celery leaves too)
1 medium yellow onion peeled and chopped
5 cloves garlic peeled and diced
1 medium jalapeno chile pepper seeded and sliced
1 tablespoon peeled and diced fresh ginger root
2 quarts low sodium chicken broth
1 cup water
2 tablespoons apple cider vinegar
1 pound boneless skinless chicken breasts
kosher salt to taste
freshly ground black pepper to taste

Instructions

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).
1 tablespoon olive oil, 2 medium carrots, 2 medium stalks celery, 1 medium yellow onion, 5 cloves garlic , 1 medium jalapeno chile pepper, 1 tablespoon peeled and diced fresh ginger root
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.
2 quarts low sodium chicken broth
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).
1 cup water, 2 tablespoons apple cider vinegar, 1 pound boneless skinless chicken breasts
When the cooking cycle concludes allow a Natural Release to release the pressure (do not use a quick release).
When the pressure has released remove the chicken with pair of tongs or slotted spoon and shred using one of these two methods:.
1. Shred the chicken using two forks to pull the meat apart.
2. 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.
kosher salt , freshly ground black pepper

Notes

Total recipe time does NOT include the time for the Instant Pot to come to temperature.

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. 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.

Nutrition