21 Delicious Instant Pot Chicken Soup Recipes Easy

Busy weeknights call for comforting, quick-fix meals that don’t skimp on flavor, and nothing hits the spot quite like a hearty bowl of chicken soup. With your trusty Instant Pot, you can whip up delicious variations in no time. From classic homestyle to globally inspired broths, our roundup of 21 easy recipes promises to keep your dinner rotation exciting and satisfying. Let’s dive into these soul-warming bowls!

Classic Instant Pot Chicken Noodle Soup

On a crisp autumn day, nothing soothes the soul quite like a bowl of Classic Instant Pot Chicken Noodle Soup, a harmonious blend of tender poultry, hearty vegetables, and silky noodles, all swimming in a golden, aromatic broth.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 1 cup sliced, crisp carrots
• 1 cup chopped, fresh celery
• 3 cloves minced, aromatic garlic
• 1 pound boneless, skinless chicken thighs, trimmed of excess fat
• 6 cups homemade or high-quality store-bought chicken stock
• 2 bay leaves, fragrant and whole
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 2 cups wide egg noodles, rustic and hearty
• 2 tablespoons chopped, fresh parsley, vibrant and green

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the diced yellow onion, sliced carrots, and chopped celery, sautéing until the vegetables are just softened, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, ensuring it doesn’t burn.
4. Place the chicken thighs on top of the vegetables, then pour in the chicken stock, ensuring the chicken is fully submerged.
5. Add the bay leaves, black pepper, and sea salt, giving the mixture a gentle stir to combine.
6. Secure the lid on the Instant Pot, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
8. Remove the chicken thighs and shred them into bite-sized pieces using two forks, then return the chicken to the pot.
9. Set the Instant Pot to ‘Sauté’ mode again and add the egg noodles, cooking until al dente, about 5 minutes, stirring occasionally to prevent sticking.
10. Stir in the chopped parsley just before serving, adjusting the seasoning if necessary.

A symphony of textures awaits in each spoonful, from the tender chicken and vegetables to the perfectly cooked noodles, all enveloped in a deeply flavorful broth. Serve this comforting soup with a side of crusty bread for dipping, or garnish with a sprinkle of Parmesan cheese for an extra layer of richness.

Creamy Instant Pot Chicken and Wild Rice Soup

Glistening with a velvety sheen and brimming with hearty flavors, this Creamy Instant Pot Chicken and Wild Rice Soup is a testament to comfort food at its finest. Perfect for those brisk evenings when only a bowl of something warm and nourishing will do, it combines tender poultry, wild rice, and a luxuriously creamy broth in one effortless Instant Pot session.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced sweet yellow onion
• 2 cloves garlic, minced to aromatic perfection
• 1 pound boneless, skinless chicken breasts, trimmed of excess fat
• 1 cup wild rice blend, rinsed to remove any debris
• 4 cups low-sodium chicken broth, simmered to golden richness
• 1 cup heavy cream, for a silky finish
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon dried thyme, for an earthy note
• 1 bay leaf, to infuse depth

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the sweet yellow onion and sauté until translucent, stirring occasionally, about 3 minutes. Tip: This builds a flavor foundation, so don’t rush.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
4. Place the chicken breasts on top of the onion mixture, then sprinkle with the wild rice blend around them.
5. Pour in the golden chicken broth, ensuring the chicken is submerged, then add the sea salt, black pepper, dried thyme, and bay leaf.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 15 minutes. Tip: Natural release for 10 minutes preserves tenderness.
7. Carefully quick release any remaining pressure, then remove the lid. Shred the chicken with two forks directly in the pot.
8. Stir in the heavy cream until the soup is uniformly creamy. Tip: For a thicker soup, let it sit on ‘Keep Warm’ for 5 minutes before serving.

This soup boasts a luxurious texture, with the wild rice offering a delightful chew against the creamy backdrop. The flavors are deeply comforting, with the thyme and bay leaf lending a subtle complexity. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping, turning a simple meal into a memorable dining experience.

Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup is a symphony of flavors, combining tender chicken, vibrant spices, and a rich broth that promises comfort in every spoonful. The convenience of the Instant Pot transforms this classic dish into a weeknight-friendly meal without sacrificing depth or authenticity.

Ingredients

• 1 tablespoon of fragrant extra virgin olive oil
• 1 cup of finely diced sweet yellow onion
• 3 cloves of garlic, minced to a paste
• 1 pound of boneless, skinless chicken thighs, trimmed of excess fat
• 1 teaspoon of ground cumin, toasted for depth
• 1 teaspoon of smoked paprika, for a subtle warmth
• 4 cups of rich chicken stock, preferably homemade
• 1 can (14.5 oz) of fire-roasted diced tomatoes, with their juices
• 1 cup of frozen corn kernels, for a pop of sweetness
• 1 can (15 oz) of black beans, drained and rinsed
• 1 teaspoon of sea salt, finely ground
• 1/2 teaspoon of freshly cracked black pepper
• 2 tablespoons of freshly squeezed lime juice
• 1/4 cup of chopped fresh cilantro, for garnish
• 1 avocado, diced, for creaminess
• 1 cup of crispy tortilla strips, for crunch

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the extra virgin olive oil until shimmering.
2. Add the sweet yellow onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Add the chicken thighs, ground cumin, and smoked paprika, stirring to coat the chicken in the spices.
5. Pour in the chicken stock and fire-roasted diced tomatoes, scraping the bottom of the pot to release any browned bits for added flavor.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 15 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Remove the chicken thighs and shred them into bite-sized pieces using two forks, then return them to the pot.
9. Stir in the frozen corn kernels and black beans, letting the residual heat warm them through.
10. Season with sea salt and freshly cracked black pepper, then finish with freshly squeezed lime juice for brightness.

Best enjoyed with a generous topping of chopped fresh cilantro, diced avocado, and crispy tortilla strips, this soup boasts a harmonious blend of textures and flavors. The tender chicken, hearty beans, and sweet corn swim in a broth that’s both robust and refreshing, making it a perfect dish to savor on any occasion.

Hearty Instant Pot Chicken and Vegetable Soup

Perfect for those brisk evenings when only a bowl of warmth will do, this Hearty Instant Pot Chicken and Vegetable Soup combines tender poultry, vibrant vegetables, and aromatic herbs in a rich, savory broth that promises comfort in every spoonful.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, diced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tsp dried thyme
• 1 bay leaf
• 6 cups homemade chicken stock, preferably low-sodium
• 1 cup frozen peas
• 1/2 cup fresh parsley, finely chopped

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
3. Introduce the carrots and celery to the pot, stirring occasionally until they begin to soften, about 5 minutes.
4. Season the vegetables with black pepper, sea salt, dried thyme, and add the bay leaf, stirring to combine.
5. Place the chicken thighs on top of the vegetable mixture, then pour in the chicken stock, ensuring the chicken is submerged.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 15 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Carefully remove the chicken thighs and shred them using two forks, then return the meat to the pot.
9. Stir in the frozen peas and fresh parsley, letting the residual heat cook the peas through, about 2 minutes.
10. Discard the bay leaf before serving.

This soup boasts a harmonious blend of textures, from the succulent shreds of chicken to the crisp-tender vegetables, all enveloped in a deeply flavorful broth. Serve it with a crusty artisan bread for dipping, or garnish with a sprinkle of grated Parmesan for an extra layer of umami.

Spicy Instant Pot Chicken Pozole

Unveiling a dish that marries the warmth of traditional Mexican cuisine with the convenience of modern cooking, this Spicy Instant Pot Chicken Pozole is a vibrant, soul-soothing stew that promises to be a showstopper at any dinner table. Its rich broth, tender chicken, and hominy pearls are a testament to the beauty of slow-cooked flavors achieved in a fraction of the time.

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 tbsp fragrant cumin seeds, toasted and ground
• 2 tbsp rich extra virgin olive oil
• 1 large white onion, finely diced
• 4 cloves garlic, minced to a paste
• 2 tbsp ancho chili powder, for a deep, smoky heat
• 1 tsp dried oregano, preferably Mexican
• 4 cups low-sodium chicken broth, simmered to perfection
• 1 (25 oz) can white hominy, drained and rinsed
• 1 bay leaf, for aromatic depth
• Salt, to season layers of flavor
• Fresh lime wedges, for a bright finish
• Fresh cilantro leaves, for garnish
• Thinly sliced radishes, for crunch
• Diced avocado, for creamy contrast

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering.
2. Add the diced onion, cooking until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, ground cumin, ancho chili powder, and oregano, cooking for 1 minute until fragrant.
4. Place the chicken thighs in the pot, searing each side for 2 minutes to develop flavor.
5. Pour in the chicken broth, add the hominy and bay leaf, ensuring the chicken is submerged.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 15 minutes.
7. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Carefully remove the chicken thighs, shredding them with two forks, then return the meat to the pot.
9. Season the pozole with salt, adjusting to taste, and discard the bay leaf.
10. Ladle the pozole into bowls, garnishing with lime wedges, cilantro, radishes, and avocado for a burst of freshness and texture.

Lusciously tender chicken and hominy pearls swim in a broth that’s both fiery and nuanced, a perfect balance of heat and heartiness. Serve this pozole with warm tortillas or a side of crisp, refreshing slaw to round out the meal.

Instant Pot Chicken and Dumplings Soup

Elevating the humble chicken and dumplings to new heights, this Instant Pot version marries tender, succulent chicken with fluffy, herb-infused dumplings in a velvety broth that promises comfort in every spoonful.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp unsalted butter, rich and creamy
• 1 medium yellow onion, finely diced
• 2 large carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth, golden and aromatic
• 1 tsp dried thyme, fragrant and earthy
• 1 tsp dried rosemary, finely crushed
• 1/2 tsp freshly ground black pepper, bold and spicy
• 1 cup all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk, cold and creamy
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Set the Instant Pot to ‘Sauté’ and melt the butter until it’s frothy and golden.
2. Add the onion, carrots, and celery, sautéing until the onions are translucent and the vegetables are slightly softened, about 5 minutes.
3. Stir in the garlic, thyme, and rosemary, cooking until fragrant, about 30 seconds.
4. Place the chicken thighs into the pot, pouring the chicken broth over them. Secure the lid and set to ‘Manual’ high pressure for 10 minutes.
5. While the chicken cooks, whisk together the flour, baking powder, salt, and black pepper in a bowl. Gradually stir in the milk to form a sticky dough.
6. Once the cooking time is complete, perform a quick release. Remove the chicken and shred it into bite-sized pieces.
7. Return the shredded chicken to the pot. Drop tablespoon-sized dollops of the dumpling dough into the simmering broth.
8. Cover with the lid (do not lock), set to ‘Sauté’ low, and cook until the dumplings are fluffy and cooked through, about 10 minutes.
9. Garnish with fresh parsley before serving.

Rich in flavor and texture, this soup boasts tender chicken, soft vegetables, and pillowy dumplings that soak up the savory broth. Serve it in deep bowls with a side of crusty bread for dipping, ensuring every last drop is enjoyed.

Comforting Instant Pot Chicken and Rice Soup

Zesty and wholesome, this Instant Pot Chicken and Rice Soup is a symphony of flavors that promises to warm your soul with every spoonful. Perfect for those chilly evenings or when you’re in need of a quick, nourishing meal, it’s a testament to the magic of simple ingredients coming together under pressure.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced to aromatic perfection
• 1 pound boneless, skinless chicken thighs, trimmed of excess fat
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 6 cups homemade chicken stock, rich and golden
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 medium carrots, peeled and diced into crisp, bite-sized pieces
• 2 stalks celery, finely sliced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped for a bright finish

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the diced yellow onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, ensuring it doesn’t brown.
4. Season the chicken thighs with kosher salt, black pepper, and dried thyme, then add them to the pot. Sear for 2 minutes on each side until lightly golden.
5. Pour in the homemade chicken stock, scraping the bottom of the pot to release any browned bits for added flavor.
6. Add the rinsed long-grain white rice, diced carrots, sliced celery, and bay leaf, stirring gently to combine.
7. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 10 minutes.
8. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
9. Remove the chicken thighs, shred them into bite-sized pieces using two forks, and return them to the pot.
10. Discard the bay leaf, stir in the fresh parsley, and adjust seasoning if necessary.

Gloriously tender chicken and perfectly cooked rice float in a savory broth, with the vegetables adding a delightful crunch. Serve this comforting soup with a sprinkle of extra parsley and a side of crusty bread for dipping, making each bite a cozy embrace.

Instant Pot Chicken Pho

This Instant Pot Chicken Pho brings the bustling streets of Hanoi to your kitchen with minimal effort and maximum flavor. The aromatic broth, tender chicken, and fresh herbs create a symphony of flavors that’s both comforting and exotic.

Ingredients

• 1 tablespoon fragrant toasted coriander seeds
• 1 whole star anise pod, with its licorice-like aroma
• 1 cinnamon stick, for a warm, sweet depth
• 4 cups rich homemade chicken stock
• 1 pound boneless, skinless chicken thighs, for succulent bites
• 2 tablespoons fish sauce, for umami richness
• 1 tablespoon granulated sugar, to balance the flavors
• 8 ounces thin rice noodles, for the perfect slurp
• 1 cup fresh bean sprouts, for crunch
• 1/2 cup chopped fresh cilantro, for a bright finish
• 1/4 cup thinly sliced green onions, for a sharp contrast
• 2 lime wedges, for a citrusy zing

Instructions

1. Set your Instant Pot to ‘Sauté’ and toast the coriander seeds, star anise, and cinnamon stick until fragrant, about 2 minutes, stirring constantly to prevent burning.
2. Add the chicken stock, chicken thighs, fish sauce, and sugar to the pot, ensuring the chicken is fully submerged for even cooking.
3. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 12 minutes, allowing the flavors to meld beautifully.
4. Once cooking is complete, perform a quick release by carefully turning the valve to ‘Venting,’ then remove the lid once the pressure has fully released.
5. Transfer the chicken thighs to a cutting board and shred them into bite-sized pieces using two forks, then return them to the broth to keep warm.
6. Meanwhile, cook the rice noodles according to package instructions, drain, and divide among serving bowls for a base that’s ready to soak up the broth.
7. Ladle the hot broth and chicken over the noodles, then top with bean sprouts, cilantro, green onions, and a squeeze of lime for a dish that’s as vibrant as it is flavorful.

Every spoonful of this Instant Pot Chicken Pho offers a delicate balance of savory broth, tender chicken, and fresh herbs, with the noodles providing a satisfying chew. Serve it with extra lime wedges and a side of hoisin sauce for dipping, transforming each bite into a customizable experience.

Zesty Instant Pot Lemon Chicken Orzo Soup

Kickstart your culinary journey with this vibrant Zesty Instant Pot Lemon Chicken Orzo Soup, a dish that marries the comforting warmth of homemade soup with the bright, citrusy notes of lemon, creating a symphony of flavors that dance on the palate.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 cups low-sodium chicken broth
• 1 cup orzo pasta
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 bay leaf
• Zest and juice of 1 large lemon
• 1/4 cup chopped fresh parsley

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Season the chicken pieces with kosher salt and freshly ground black pepper, then add to the pot, browning lightly on all sides, about 5 minutes.
4. Pour in the low-sodium chicken broth, scraping the bottom of the pot to release any browned bits for added flavor.
5. Stir in the orzo pasta, diced carrots, diced celery, dried thyme, and bay leaf, ensuring all ingredients are submerged.
6. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 7 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.
7. Remove the bay leaf, then stir in the lemon zest, lemon juice, and chopped fresh parsley, adjusting seasoning if necessary.
8. Tip: For a thicker soup, let it sit for 5 minutes before serving to allow the orzo to absorb more broth.
9. Tip: Garnish with additional lemon slices and parsley for a visually appealing presentation.
10. Tip: For an extra zesty kick, add an additional teaspoon of lemon zest before serving.

Every spoonful of this soup offers a delightful contrast between the tender chicken, al dente orzo, and the vibrant, citrus-infused broth, making it a perfect dish to brighten up any meal. Serve it with a side of crusty bread to soak up every last drop of its lemony goodness.

Instant Pot Chicken and Corn Chowder

Elevating the humble chowder to new heights, this Instant Pot Chicken and Corn Chowder combines succulent poultry and sweet corn in a creamy, comforting broth that’s both luxurious and heartwarming.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, tender and juicy
• 4 cups fresh corn kernels, cut from the cob for peak sweetness
• 1 large yellow onion, finely diced for a subtle sharpness
• 3 cloves garlic, minced to release their aromatic essence
• 2 tbsp unsalted butter, rich and creamy
• 4 cups chicken stock, homemade for depth of flavor
• 1 cup heavy cream, velvety and indulgent
• 1 tsp smoked paprika, for a hint of warmth
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the unsalted butter until it’s frothy and golden.
2. Add the finely diced yellow onion and minced garlic, sautéing until they’re translucent and fragrant, about 3 minutes.
3. Season the boneless, skinless chicken thighs with salt, freshly ground black pepper, and smoked paprika, then add them to the pot, browning lightly on each side for 2 minutes.
4. Pour in the homemade chicken stock, ensuring it covers the chicken, then secure the lid and set the Instant Pot to ‘Manual’ for 10 minutes at high pressure.
5. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes before performing a quick release for any remaining pressure.
6. Remove the chicken thighs and shred them into bite-sized pieces using two forks, then return the meat to the pot.
7. Stir in the fresh corn kernels and heavy cream, setting the Instant Pot back to ‘Sauté’ to heat through for 3 minutes, until the corn is tender and the chowder is piping hot.
8. Adjust the seasoning with additional salt and freshly ground black pepper if needed, then serve immediately.

Notably creamy with a delightful crunch from the corn, this chowder’s smoky undertones and rich texture make it a standout dish. For an elegant touch, garnish with a sprinkle of fresh herbs or a drizzle of truffle oil before serving.

Healthy Instant Pot Chicken Quinoa Soup

On a crisp evening, nothing comforts the soul quite like a bowl of Healthy Instant Pot Chicken Quinoa Soup, a harmonious blend of nourishing ingredients and robust flavors that come together effortlessly in your pressure cooker.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup diced sweet yellow onion
• 2 cloves garlic, minced to aromatic perfection
• 1 pound boneless, skinless chicken breasts, trimmed of excess fat
• 1 cup tri-color quinoa, thoroughly rinsed
• 2 medium carrots, peeled and sliced into crisp coins
• 2 stalks celery, chopped into refreshing half-moons
• 4 cups low-sodium chicken broth, simmered to golden richness
• 1 teaspoon sea salt, finely ground
• 1/2 teaspoon freshly cracked black pepper
• 1 bay leaf, for a whisper of earthy depth
• 2 tablespoons freshly chopped parsley, for a burst of green vibrancy

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the onion and garlic, sautéing until the onion turns translucent and fragrant, approximately 3 minutes.
3. Place the chicken breasts in the pot, searing each side for 2 minutes to lock in juices.
4. Stir in the quinoa, carrots, celery, chicken broth, salt, pepper, and bay leaf, ensuring all ingredients are submerged.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 10 minutes.
6. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
7. Remove the chicken breasts, shred them with two forks, and return the meat to the pot.
8. Discard the bay leaf, stir in the parsley, and let the soup stand for 5 minutes to meld flavors.

With each spoonful, the soup reveals a delightful texture contrast between the tender chicken, al dente quinoa, and crisp vegetables. Serve it with a wedge of crusty artisan bread for dipping, or garnish with a sprinkle of red pepper flakes for a subtle heat that elevates the soup’s comforting warmth.

Instant Pot Chicken and Spinach Soup

Whisking together comfort and nutrition, this Instant Pot Chicken and Spinach Soup is a harmonious blend of tender chicken, vibrant spinach, and aromatic spices, all coming together in a broth that’s as nourishing as it is flavorful.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth, simmering
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 teaspoon dried thyme
• 4 cups fresh baby spinach, loosely packed
• 1 cup heavy cream
• 1 tablespoon fresh lemon juice

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the bite-sized chicken pieces and cook until lightly browned on all sides, approximately 4 minutes. Tip: Avoid overcrowding the pot to ensure even browning.
3. Stir in the finely diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3 minutes.
4. Pour in the simmering chicken broth, scraping the bottom of the pot to release any browned bits for added flavor.
5. Season with finely ground black pepper, sea salt, and dried thyme, then secure the lid and set the Instant Pot to ‘Manual’ for 10 minutes at high pressure.
6. Once the cooking time is complete, perform a quick release of the pressure according to the manufacturer’s instructions.
7. Stir in the fresh baby spinach until just wilted, about 1 minute. Tip: Adding the spinach last preserves its vibrant color and nutrients.
8. Finish the soup by stirring in the heavy cream and fresh lemon juice, adjusting the heat to ‘Keep Warm’ until ready to serve. Tip: The lemon juice brightens the flavors and balances the richness of the cream.

Rich in texture and flavor, this soup boasts a creamy consistency with the tender bite of chicken and the slight crispness of wilted spinach. Serve it with a sprinkle of grated Parmesan or alongside crusty artisan bread for a comforting meal that delights the senses.

Savory Instant Pot Chicken and Mushroom Soup

Perfectly balancing comfort and sophistication, this Savory Instant Pot Chicken and Mushroom Soup marries tender poultry with earthy fungi in a broth that’s both light and deeply flavorful, promising to warm the soul on any brisk evening.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 8 oz cremini mushrooms, sliced into thick, meaty pieces
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced to a fragrant paste
• 4 cups low-sodium chicken stock, rich and golden
• 1 cup heavy cream, luxuriously smooth
• 2 tbsp unsalted butter, creamy and golden
• 1 tbsp fresh thyme leaves, aromatic and slightly woody
• 1 tsp kosher salt, finely ground
• 1/2 tsp freshly ground black pepper, boldly aromatic

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and melt the unsalted butter until it’s frothy and golden, about 2 minutes.
2. Add the finely diced yellow onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, approximately 3 minutes.
3. Introduce the sliced cremini mushrooms to the pot, stirring occasionally until they’ve released their moisture and begin to brown, about 5 minutes.
4. Place the trimmed chicken thighs into the pot, seasoning with kosher salt and freshly ground black pepper, and sear lightly on each side for 2 minutes to develop flavor.
5. Pour in the low-sodium chicken stock, scraping the bottom of the pot to deglaze and incorporate any browned bits for added depth.
6. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on high for 10 minutes, allowing the flavors to meld beautifully.
7. Once cooking is complete, perform a quick release by carefully turning the valve to ‘Venting,’ then remove the lid once the pressure has fully dissipated.
8. Remove the chicken thighs with tongs, shredding them into bite-sized pieces using two forks, then return the meat to the pot.
9. Stir in the heavy cream and fresh thyme leaves, heating through on ‘Sauté’ mode for an additional 2 minutes until the soup is velvety and aromatic.

Mouthwateringly rich, this soup boasts a velvety texture with chunks of tender chicken and hearty mushrooms in every spoonful. Serve it with a crusty baguette for dipping or over a bed of wild rice for an extra layer of texture and earthiness.

Instant Pot Chicken and Barley Soup

Momentous in its simplicity yet profound in flavor, this Instant Pot Chicken and Barley Soup marries the heartiness of pearl barley with the tender succulence of chicken, creating a bowl of comfort that’s both nourishing and deeply satisfying.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced to aromatic perfection
• 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
• 1 cup pearl barley, rinsed and drained
• 4 cups low-sodium chicken broth, simmered to golden richness
• 2 cups water, filtered for purity
• 2 medium carrots, peeled and diced into crisp, vibrant pieces
• 2 stalks celery, sliced into refreshing, crunchy half-moons
• 1 teaspoon kosher salt, for balanced seasoning
• 1/2 teaspoon freshly ground black pepper, for a subtle kick
• 1 bay leaf, for an earthy depth

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, stirring occasionally, about 3 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
4. Add the bite-sized chicken pieces, seasoning with kosher salt and freshly ground black pepper, and sauté until the chicken is no longer pink on the outside, about 4 minutes.
5. Pour in the rinsed pearl barley, golden chicken broth, and filtered water, stirring to combine.
6. Add the diced carrots, sliced celery, and bay leaf, ensuring all ingredients are submerged in the liquid.
7. Secure the lid on the Instant Pot, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes.
8. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
9. Remove the bay leaf and adjust seasoning if necessary before serving.

Kaleidoscopic in texture, this soup offers the chewiness of barley against the softness of chicken and vegetables, with a broth that’s both light and deeply flavorful. Serve it with a crusty artisan bread for dipping, or a sprinkle of fresh herbs to elevate its rustic charm.

Quick Instant Pot Chicken and Lentil Soup

Rustling up a comforting bowl of soup has never been easier or more satisfying than with this Quick Instant Pot Chicken and Lentil Soup, a harmonious blend of tender chicken, earthy lentils, and aromatic spices that come together in a rich, flavorful broth.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup dried green lentils, rinsed and drained
• 4 cups homemade chicken stock
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 bay leaf
• 2 tablespoons freshly chopped parsley

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
3. Introduce the bite-sized chicken pieces to the pot, browning them lightly on all sides, about 5 minutes total.
4. Stir in the rinsed green lentils, homemade chicken stock, ground cumin, smoked paprika, finely ground black pepper, sea salt, and bay leaf, ensuring all ingredients are well combined.
5. Secure the lid on the Instant Pot, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 15 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
7. Remove the bay leaf, stir in the freshly chopped parsley, and adjust seasoning if necessary.

Comforting and hearty, this soup boasts a velvety texture with the lentils perfectly tender and the chicken succulent. Serve it with a drizzle of olive oil and a sprinkle of parsley for an extra touch of elegance, or alongside a crusty loaf of artisan bread to soak up every last drop of the flavorful broth.

Instant Pot Chicken and Sweet Potato Soup

Mellow hues of sweet potatoes and tender chicken pieces come together in this comforting Instant Pot Chicken and Sweet Potato Soup, a dish that promises warmth and nourishment with every spoonful.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 4 cups low-sodium chicken broth, homemade preferred
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup full-fat coconut milk
• Fresh parsley, finely chopped for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the chicken pieces and sauté until lightly browned, about 3 minutes per side. Tip: Avoid overcrowding the pot to ensure even browning.
3. Stir in the onion and garlic, cooking until translucent, about 2 minutes.
4. Add the sweet potatoes, chicken broth, black pepper, sea salt, smoked paprika, thyme, and bay leaf. Stir to combine.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes. Tip: Natural release for 10 minutes after cooking ensures tender chicken.
6. Quick release any remaining pressure, then carefully remove the lid.
7. Stir in the coconut milk until fully incorporated. Tip: For a thicker soup, mash some sweet potatoes against the side of the pot.
8. Discard the bay leaf and ladle the soup into bowls. Garnish with fresh parsley.

With its velvety texture and a harmonious blend of smoky and sweet flavors, this soup is a delight on its own or paired with a crusty artisan bread for dipping.

Flavorful Instant Pot Chicken and Sausage Soup

Comforting and hearty, this Instant Pot Chicken and Sausage Soup is a symphony of flavors, blending tender poultry with robust sausage in a savory broth that promises to warm the soul on any chilly evening.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 12 ounces smoked sausage, sliced into half-moons
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 4 cups low-sodium chicken broth
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups baby spinach, loosely packed

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the chicken thighs and smoked sausage, sautéing until the chicken is lightly browned and the sausage is slightly crispy, about 5 minutes.
3. Stir in the onion, garlic, carrots, and celery, cooking until the vegetables are softened, about 3 minutes.
4. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits for added flavor.
5. Season with black pepper, sea salt, dried thyme, and add the bay leaf.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
7. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
8. Remove the bay leaf and stir in the baby spinach until just wilted, about 1 minute.

Delightfully rich and satisfying, this soup boasts a perfect balance of smoky sausage and tender chicken, with a broth that’s deeply flavorful yet light. Serve it with a crusty baguette for dipping or a sprinkle of grated Parmesan for an extra touch of indulgence.

Instant Pot Chicken and Kale Soup

Rustic yet refined, this Instant Pot Chicken and Kale Soup marries the heartiness of tender chicken with the earthy depth of kale, all enveloped in a savory broth that promises comfort in every spoonful.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound boneless, skinless chicken thighs, trimmed of excess fat
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 2 stalks celery, sliced into 1/4-inch pieces
• 6 cups low-sodium chicken broth, preferably homemade
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 bunch curly kale, stems removed and leaves torn into bite-sized pieces
• 1 tablespoon fresh lemon juice

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the chicken thighs and sear until golden brown on both sides, approximately 4 minutes per side. Remove and set aside.
3. In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
4. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits for added flavor.
5. Return the chicken to the pot, along with black pepper and sea salt. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 15 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Remove the chicken and shred it into bite-sized pieces using two forks. Tip: For extra tender chicken, let it rest for 5 minutes before shredding.
8. Stir the shredded chicken back into the pot along with the kale and lemon juice. Tip: Adding the kale last preserves its vibrant color and texture.
9. Set the Instant Pot to ‘Sauté’ mode again and cook until the kale is just wilted, about 3 minutes. Tip: For a thicker soup, let it simmer uncovered for an additional 5 minutes.

A harmonious blend of textures and flavors, this soup boasts tender chicken, silky vegetables, and kale with a slight bite. Serve it with a crusty artisan bread for a meal that’s as nourishing as it is delightful.

Instant Pot Chicken and Black Bean Soup

Delightfully hearty and brimming with flavor, this Instant Pot Chicken and Black Bean Soup is a comforting embrace in a bowl, perfect for those seeking both nourishment and a touch of culinary sophistication. Its rich, smoky undertones and tender chicken pieces make it a standout dish that promises to warm the soul.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt
• 2 cups low-sodium chicken broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
3. Introduce the chicken pieces to the pot, browning them lightly on all sides, about 5 minutes total.
4. Sprinkle in the ground cumin, smoked paprika, black pepper, and sea salt, stirring to coat the chicken evenly.
5. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
6. Add the black beans and fire-roasted diced tomatoes, stirring gently to combine.
7. Secure the lid on the Instant Pot, ensuring the valve is set to ‘Sealing.’ Cook on high pressure for 15 minutes.
8. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
9. Stir in the fresh cilantro and lime juice just before serving to brighten the flavors.

Brimming with a velvety texture and a harmonious blend of smoky and citrusy notes, this soup is a testament to the magic of pressure cooking. Serve it with a dollop of sour cream and a side of crusty bread for a meal that’s as satisfying as it is elegant.

Instant Pot Chicken and Pasta Soup

Nothing warms the soul quite like a bowl of Instant Pot Chicken and Pasta Soup, a dish that marries the comforting richness of homemade broth with the convenience of modern cooking. Perfect for those brisk evenings when time is of the essence but flavor cannot be compromised.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced to aromatic perfection
• 1 pound boneless, skinless chicken breasts, trimmed of excess fat
• 6 cups homemade or high-quality store-bought chicken broth
• 1 cup uncooked ditalini pasta
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 2 tablespoons freshly chopped parsley

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
3. Place the chicken breasts into the pot, searing each side for 2 minutes to lock in juices.
4. Pour in the chicken broth, ensuring the chicken is fully submerged, then secure the lid and set the Instant Pot to ‘Manual’ for 10 minutes at high pressure.
5. Once cooking is complete, carefully perform a quick release of the pressure according to the manufacturer’s instructions.
6. Remove the chicken breasts and shred them into bite-sized pieces using two forks, then return the meat to the pot.
7. Add the ditalini pasta to the pot, setting the Instant Pot to ‘Sauté’ once more and cooking until the pasta is al dente, about 8 minutes.
8. Stir in the freshly grated Parmesan cheese, finely ground black pepper, and sea salt, adjusting the seasoning as needed.
9. Garnish with freshly chopped parsley before serving.

Hearty and brimming with flavor, this soup boasts a velvety texture from the Parmesan and a satisfying bite from the al dente pasta. Serve it with a crusty baguette for dipping, or elevate it with a drizzle of truffle oil for an extra layer of sophistication.

Instant Pot Chicken and Broccoli Cheese Soup

Brimming with comfort and flavor, this Instant Pot Chicken and Broccoli Cheese Soup is a harmonious blend of tender chicken, vibrant broccoli, and a luxuriously creamy cheese base, all coming together in a dish that promises to delight the senses and soothe the soul.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 cups fresh broccoli florets, chopped into small pieces
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the chicken pieces and cook until lightly browned on all sides, approximately 4 minutes. Tip: Avoid overcrowding the pot to ensure even browning.
3. Stir in the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3 minutes.
4. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Tip: This step adds depth to the soup’s flavor.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, perform a quick release. Carefully open the lid.
7. Add the heavy cream and broccoli florets, stirring to combine. Tip: The residual heat will cook the broccoli to perfect tenderness.
8. Switch to ‘Sauté’ mode again and stir in the shredded cheddar cheese until fully melted and the soup is creamy, about 2 minutes.
9. Season with finely ground black pepper and sea salt, adjusting as needed.

Delightfully creamy with a perfect balance of cheesy richness and the fresh crunch of broccoli, this soup is a testament to comfort food at its finest. Serve it with a side of crusty bread for dipping, or garnish with extra shredded cheese and a sprinkle of black pepper for an added touch of elegance.

Conclusion

Looking for the perfect comfort food? Our roundup of 21 Delicious Instant Pot Chicken Soup Recipes offers something for every taste, ensuring quick, easy, and satisfying meals. We invite you to dive into these flavorsome dishes, share your favorites in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking!