This Instant Pot Chicken Soup is so brimming with flavor it’s guaranteed to be one of your family's top picks!
Which is good for you since it’s so easy to make, too. In fact, this healthy dump-and-go soup recipe is ready in less than 20 minutes in the Instant Pot!
This immune-boosting Instant Pot chicken soup will warm your body from the inside out. If you’re cold and hungry, nothing is better than warming up with this healthy and nutritious soup.
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Why This Recipe Works
This Instant Pot Chicken Soup recipe is so simple and healthy, but you’d never know it from how delicious it tastes. The flavor from this soup comes from a few different sources.
First of all, you get amazing flavors by adding mirepoix (that is the combination of onions, carrots, and celery). Mirepoix is a flavor base that starts off almost every soup and sauce in classical French cuisine, and the French really know what they’re doing when it comes to cooking!
Next, you add another layer of flavor by using fresh herbs. This recipe calls for oregano, thyme, and rosemary, which are all hearty, flavorful herbs that hold up well when cooked and also pair beautifully with the chicken flavor.
Instant Pot Chicken Soup Recipe Video
Chicken – chicken breasts are usually my go-to, but thighs or drumsticks are both DELICIOUS in this soup also.
Carrot – wash and peel the carrots before dicing and adding to the soup.
Onion – I used red onion for some added color, but you can use yellow onion too. Either works in this recipe.
Radish – using a bit of radish makes this chicken soup unique in my opinion. I’ve used daikon radish or white radish. You can omit the radishes if you don’t prefer the taste, but if you haven’t tried cooked radishes you should try it. They taste much more mellow when cooked compared to eating raw.
Water – you can substitute chicken stock for added flavor and nutrients, but this soup has plenty of flavor using just water.
How to Make Instant Pot Chicken Soup
First, gather the ingredients.
Add chopped chicken to the Instant Pot.
Next, add chopped onion to the pot.
Add the chopped carrots.
Then add the chopped celery to the pot.
Now, add the chopped Radish to the pot.
Add minced garlic cloves.
Add chopped rosemary.
And add chopped thyme.
Add salt to taste.
Now, add 1 tablespoon of oregano.
and black pepper to taste.
Add bay leaves.
Finally, add water.
Set the Instant Pot to High Pressure for 15 minutes and do a Natural Release afterward.
And here you go, your Instant Pot Chicken Soup is ready!
Dish out and Enjoy 🙂
- This is a great make-ahead meal! You can make the whole thing ahead of time, reheat on the stovetop or in the microwave, and it tastes just as good the next day. Actually, some say soup tastes even better after sitting overnight to allow the flavors to meld. It also freezes very well if you want to save some for a rainy day 🙂
- Make sure you remember to remove the bay leaves before serving!
What to Serve with Chicken Soup
This Instant Pot Chicken Soup recipe is perfect just as is. I like to make it whenever I have a cold. It’s also great for lunch in the wintertime and it’s easy to transport and heat up in the microwave, so you can bring it to work or school.
You can also serve this soup as an appetizer before dinner.
If you want to serve it as a main course, add breadsticks or Instant Pot Couscous.
Looking for more ideas? Check out What to Serve With Chicken Soup.
More Instant Pot Soup Recipes
If you’re looking for soup recipes, you’ve come to the right place. These Instant Pot soup recipes are all delicious, too!
Can I add noodles to my Chicken Soup?
Since Chicken Noodle Soup is a fan favorite, it’s not surprising this question comes up.
I’ve chosen not to add noodles to mine, however, you can. If you want to add noodles, I would release the pressure after about 10 minutes instead of naturally, then add the noodles, and set on Manual for 3 to 5 minutes more. Or, you can also check this Instant Pot Chicken Noodle Soup.
If you do add noodles, be aware the soup doesn’t keep as well, and you can’t freeze it. You can always make an individual portion of noodles separately cooked to al dente, and then ladle the hot soup over the noodles when you’re ready to eat.
Can I add rice?
Yes – you can make the rice separately and add it after 10 minutes of natural pressure. Or if you’d rather a one pot meal solution, just make this Instant Pot Chicken And Rice Soup instead.
Can I double this recipe?
Yes – if your Instant Pot is big enough to fit a double batch, go for it! Not a bad idea since it freezes well. Just double all of the ingredients. The cooking time will remain the same.
Instant Pot Chicken Soup
- 2 lb chicken chopped in bite sized pieces
- 2 carrots peeled and roughly chopped
- 1 medium onion diced
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 stalk celery roughly chopped
- ¼ radish diced
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 2 whole bay leaves
- 3 garlic cloves minced
- 4 cups Water
- scallion finely chopped to garnish
- Place all the ingredients in the Instant Pot
- Stir in 4 cups of water and close the lid.
- Cook on high pressure for 15 minutes.
- When cooking time is complete, wait for a natural pressure release.
- Dish out the soup into a bowl and garnish with scallion. (Remove bay leaves before serving)
- Serve and enjoy 🙂