From Scratch Instant Pot Chicken Soup

Introduction

There’s nothing like a homemade chicken soup made from scratch—deeply comforting, nourishing, and way more flavorful than anything you’ll get from a can. Making it in the Instant Pot means you can go from raw ingredients to complex, delicious broth in under an hour, with minimal effort and no need to babysit your stovetop. Whether you need comfort on a chilly day or a wholesome meal to feed the whole family, this soup is a must-make for every home cook.

The Heartwarming Appeal of Homemade Instant Pot Chicken Soup

Forget bland, watery broths—this recipe yields a soup brimming with tender shreds of chicken, vibrant vegetables, and a golden, aromatic broth that tastes like it simmered all day. Using fresh ingredients ensures every spoonful is packed with flavor and nutrients. Plus, the Instant Pot locks in moisture, meaning juicier chicken and perfectly cooked veggies in a fraction of the time.

Chopping Vegetables for the Best Texture

For optimal texture and taste, chop your carrots, celery, and onions into uniform pieces before cooking. A tool like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper makes this task quick and consistent, ensuring each piece of vegetable cooks evenly and looks beautiful in your finished soup.

The Best Way to Cook and Shred Chicken

When using the Instant Pot, bone-in, skin-on chicken thighs or breasts give your broth maximum flavor. Once cooked, remove the meat and shred it using a simple fork, or for extra ease, try a dedicated tool like the Chicken Shredder Tool Twist for Kitchen, which quickly transforms whole pieces into perfect, bite-sized shreds.

Finishing and Serving Your Soup

After pressure cooking, taste and adjust for salt, pepper, or a fresh squeeze of lemon to brighten the flavors. If making soup for meal prep or to store leftovers, portion it into air-tight containers such as Rubbermaid Brilliance Food Storage Containers to keep your soup fresh for days. Pair it with a slice of rustic bread or enjoy as is for a soul-satisfying meal.

Nutritional Information and Yield

This recipe makes about eight generous servings. Each bowl is high in protein, brimming with veggies, and naturally gluten-free. Calorie content will depend on your specific ingredients, but most portions come in at around 250–300 calories—a smart, nourishing choice any day.

Instructions

1. Set your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart to the sauté setting. Add olive oil, then the onion, carrots, and celery. Sauté for 3–4 minutes until slightly softened.
2. Add garlic and cook for another minute. Nestle chicken pieces into the pot, then add thyme, bay leaf, salt, and pepper.
3. Pour in chicken broth or water, making sure the chicken is just submerged.
4. Lock the lid, set valve to “sealing,” and cook on high pressure for 12 minutes. Allow a 10-minute natural release.
5. Remove the chicken and transfer to a bamboo cutting board. Shred using forks or the Chicken Shredder Tool Twist for Kitchen. Discard bones and skin, and return shredded chicken to the pot.
6. Taste and adjust seasoning, adding more salt or a squeeze of lemon juice if desired. Ladle into bowls and garnish with parsley.
7. Store leftovers in Rubbermaid Brilliance Food Storage Containers for up to 4 days in the fridge, or freeze for up to 3 months.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

From Scratch, From the Heart—The Instant Pot Chicken Soup Recap

This homemade Instant Pot chicken soup packs comfort, nourishment, and convenience in every bowl. With just a few fresh ingredients and smart tools, you’ll enjoy a meal that tastes like it simmered all day—ready in less than an hour. Perfect for busy weeknights, meal prep, or simply when your soul needs a little warmth.