Instant Pot Chicken Soup
A tender, hearty chicken soup made in 30 minutes using an Instant Pot. Combines sautéed aromatics with vegetables and pressure-cooked broth for a comforting, family-friendly meal that honors time-honored methods.
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Servings: 6 servings
Calories: 210kcal
Ingredients
- Boneless skinless chicken thighs (450g/1lb)
- 1 carrot (sliced)
- 2 celery stalks (sliced)
- 1 onion (diced)
- 3 cloves garlic (minced)
- 6 cups chicken broth (low-sodium)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Optional: egg noodles or rice for thickening
- Optional: diced tomatoes or fresh herbs for garnish
Instructions
- Heat olive oil in Instant Pot using sauté function
- Add onion, carrot, celery, and garlic; cook 3-4 minutes
- Place chicken thighs in pot, season with salt, pepper, thyme, and bay leaf
- Pour in chicken broth
- Close lid, set valve to SEALING, and pressure cook for 12 minutes
- Allow natural pressure release for 10 minutes, then quick release remaining pressure
- Shred chicken with a fork
- Optional: add noodles/rice and cook 2-3 minutes on sauté mode
Notes
Use halal-certified chicken if required
For richer flavor, add a splash of lemon juice before serving
Store leftovers in airtight containers up to 5 days
Freeze soup for up to 3 months
Adjust seasoning to taste
For richer flavor, add a splash of lemon juice before serving
Store leftovers in airtight containers up to 5 days
Freeze soup for up to 3 months
Adjust seasoning to taste
Nutrition
Serving: 1g | Calories: 210kcal | Carbohydrates: 12g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 650mg | Fiber: 2g | Sugar: 2g