Instant Pot Chicken Soup Recipe
Instant Pot Chicken Soup is a comforting and nourishing soup that is made using an Instant Pot pressure cooker. This electric kitchen appliance has revolutionized the way we cook, making it quick and easy to prepare meals with just the touch of a button. Chicken soup made in the Instant Pot has a rich, savory broth that is infused with the flavors of juicy chicken, aromatic vegetables, and herbs. The chicken remains tender and succulent, and the vegetables are cooked to perfection, resulting in a mouth-watering and nutritious soup.
Ingredients
- 1 Chicken Breast / boneless chicken
- 2 cups water
- 4 tsp salt
- 1 tsp black salt / rock salt
- 4 ribs celery
- 1 parsnip
- 3 large sprigs fresh thyme
- 1 Onions
- 1 inch ginger
- 3 cloves garlic
- 3 Carrot
- 12 sprigs fresh flat leaf parsley
- noodles optional
Instructions
Preparation
- Assemble all ingredients to avoid last minute rush.
- Wash and chop onion, carrot, parsnip, garlic, ginger, thyme and celery.
Cooking
- Put the chicken in the pot of IP, breast side up.
- Layer all of the other ingredients into the pot. Add water at the end. Also add salt in the pot.
- Select the “Manual” program, then set the time to 25 minutes at high pressure. (Instant Pot users can select the "Soup" program and for stovetop pressure cookers, cook at high pressure for 22 minutes.)
- It will take about an hour to cook the chicken properly.
- Let the pressure releases naturally to avoid quick steam and splitting of water.
- With the help of tongs or a slotted spoon, remove the chicken from the pot, and transfer it to a plate and let it cool until you can comfortably handle it. It may come apart as you are removing it from the pot, so go slowly and carefully.
- Take the meat off of the bones, and discard the bones, skin, and cartilage. Cut or tear the meat into bite-sized pieces.
- Put back the chicken meat back into the soup and add black pepper on top. Stir well with a ladle.
- Serve Hot and add cooked noodles if you like.
Equipment Used for This Recipe
- Tong
Notes & Tips
- Store: You can store the leftover cool soup in refrigerator for upto 4 days or freeze upto 3 months.
- Spices: You can always adjust spices and salt as per your taste preference.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Instant Pot Chicken Soup Recipe
Amount per Serving
Calories
475
% Daily Value*
Fat
29
g
45
%
Saturated Fat
8
g
50
%
Trans Fat
0.2
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
12
g
Cholesterol
143
mg
48
%
Sodium
3088
mg
134
%
Potassium
740
mg
21
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
37
g
74
%
Vitamin A
8217
IU
164
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.3
mg
18
%
Vitamin B3
14
mg
70
%
Vitamin B5
2
mg
20
%
Vitamin B6
1
mg
50
%
Vitamin B12
1
µg
17
%
Vitamin C
20
mg
24
%
Vitamin D
0.4
µg
3
%
Vitamin E
1
mg
7
%
Vitamin K
68
µg
65
%
Calcium
75
mg
8
%
Iron
3
mg
17
%
Magnesium
63
mg
16
%
Zinc
3
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.