Nothing beats a warm, homemade chicken soup, and with the Instant Pot, you can have a rich, flavorful broth with tender chicken in under an hour—no long simmering required!

This Instant Pot Chicken Soup is cozy, nourishing, and packed with wholesome ingredients, making it perfect for chilly days, sick days, or just when you need a comforting meal. Bonus: It’s kid-friendly and easy to customize with different veggies, noodles, or rice!

🛒 What You’ll Need

For the Soup:

1 ½ lbs bone-in, skin-on chicken thighs (or boneless, skinless for easy shredding)
1 small onion, diced
3 cloves garlic, minced
3 large carrots, sliced
2 celery stalks, sliced
6 cups chicken broth
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp dried thyme (or 2 sprigs fresh thyme)
1 bay leaf
1 tbsp olive oil

Optional Additions:

1 cup egg noodles (for chicken noodle soup)
½ cup rice (for chicken and rice soup)
½ tsp turmeric (for extra anti-inflammatory benefits)
1 tbsp fresh parsley, chopped (for garnish)

👩‍🍳 Pro Tips for the Best Instant Pot Chicken Soup

Use Bone-In Chicken – It gives the broth a richer flavor, but boneless chicken works too for easier shredding.
Sauté for Extra Flavor – Sautéing onions, garlic, and chicken before pressure cooking enhances the depth of flavor.
Use Natural Release – Letting the pressure release naturally for 10 minutes keeps the chicken juicy and tender.
Shred Chicken Easily – Use two forks or a hand mixer for quick shredding.
Boost the Flavor – Add a splash of lemon juice or extra fresh herbs at the end for brightness.

🔄 Substitutions & Variations

Gluten-Free? Use rice instead of noodles or skip the starch altogether.
Low-Carb/Keto? Replace carrots with zucchini and skip noodles or rice.
Dairy-Free? This soup is naturally dairy-free!
Extra Hearty? Add diced potatoes or white beans.
Want it Creamy? Stir in ½ cup of heavy cream at the end for a creamy version.

⏳ Make-Ahead & Storage Tips

Make Ahead: Soup can be made 3 days in advance and stored in the fridge.
Freezer-Friendly: Store cooled soup in airtight containers and freeze for up to 3 months.
Reheating: Reheat on the stovetop over low heat or in the microwave. Add extra broth if needed.

🍲 How to Make Instant Pot Chicken Soup

1️⃣ Sauté the Aromatics & Chicken

Set the Instant Pot to “Sauté” mode. Heat 1 tbsp olive oil, then add onions and garlic. Sauté for 2-3 minutes until fragrant. Add chicken thighs, skin-side down, and sear for 3 minutes per side.

2️⃣ Add the Vegetables & Broth

Turn off “Sauté” mode. Add carrots, celery, salt, pepper, thyme, and bay leaf. Pour in chicken broth, ensuring the chicken is mostly submerged.

3️⃣ Pressure Cook

Close the lid and set the Instant Pot to “Pressure Cook” (Manual) for 15 minutes. Once done, let the pressure release naturally for 10 minutes, then do a quick release.

4️⃣ Shred the Chicken

Open the lid and remove the chicken thighs. Shred the meat using two forks, then discard the bones and skin. Return shredded chicken to the soup.

5️⃣ Add Noodles or Rice (Optional)

Set the Instant Pot to “Sauté” mode, add 1 cup egg noodles or ½ cup rice, and cook for 5-7 minutes until tender.

6️⃣ Garnish & Serve

Ladle the soup into bowls and top with fresh parsley or a squeeze of lemon juice. Serve with crusty bread or crackers.

🥡 Leftovers & Storage Tips

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 3 months (without noodles for best results).
Reheat: Warm in a pot over low heat, adding extra broth if needed.

🍽️ Time to Enjoy!

This Instant Pot Chicken Soup is warm, comforting, and incredibly easy to make! Whether you’re feeling under the weather or just want a cozy meal, this soup is a guaranteed family favorite.

Tried this recipe? Let me know in the comments how it turned out! 🍲✨