Unleash the magic of your Instant Pot with these 34 soul-warming chicken soup recipes! Whether you’re craving a quick weeknight dinner, a cozy bowl of comfort food, or a healthy seasonal favorite, this roundup has a flavorful solution for every home cook. Get ready to transform simple ingredients into extraordinary meals—let’s dive in and find your new go-to recipe!
Classic Instant Pot Chicken Noodle Soup
Just when I thought winter couldn’t get any colder, my trusty Instant Pot came to the rescue with this soul-warming classic. I’ve been making this chicken noodle soup for years—it’s the recipe I turn to when my family needs comfort or I’m fighting off a seasonal bug. There’s something magical about how quickly it comes together without sacrificing that slow-simmered flavor.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Onion – 1 medium, diced
– Carrots – 2 large, sliced
– Celery – 3 stalks, sliced
– Garlic – 3 cloves, minced
– Chicken broth – 6 cups
– Boneless, skinless chicken breasts – 1.5 lbs
– Egg noodles – 8 oz
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – ¼ cup, chopped
Instructions
1. Select the “Sauté” function on your Instant Pot and add 1 tbsp olive oil.
2. Once the oil is shimmering (about 1 minute), add 1 diced onion, 2 sliced carrots, and 3 sliced celery stalks.
3. Sauté the vegetables for 5 minutes, stirring occasionally, until the onion becomes translucent.
4. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
5. Pour in 6 cups chicken broth, using a wooden spoon to scrape up any browned bits from the bottom—this adds depth of flavor.
6. Place 1.5 lbs chicken breasts into the pot, ensuring they are submerged in the broth.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes.
8. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
9. Remove the chicken breasts with tongs and shred them using two forks on a cutting board.
10. Return the shredded chicken to the pot and stir in 8 oz egg noodles, 1 tsp salt, and ½ tsp black pepper.
11. Select “Sauté” again and cook uncovered for 5 minutes, stirring occasionally, until the noodles are tender.
12. Turn off the Instant Pot and stir in ¼ cup chopped fresh parsley.
This soup has a beautifully balanced broth that’s rich from the chicken yet bright from the fresh vegetables. The noodles soak up just enough flavor without becoming mushy, and I love topping each bowl with extra parsley and a squeeze of lemon for a zesty twist.
Creamy Instant Pot Chicken and Wild Rice Soup
Comfort food doesn’t get much cozier than this—a steaming bowl of creamy chicken and wild rice soup that comes together with minimal fuss, thanks to my trusty Instant Pot. As someone who’s always juggling deadlines and dinner, I love how this recipe delivers deep, slow-cooked flavor in under an hour, making it my go-to on busy weeknights or chilly weekends when I crave something hearty.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
- Boneless, skinless chicken breasts – 1.5 lbs
- Unsalted butter – 2 tbsp
- Yellow onion – 1 medium, diced
- Carrots – 2 large, chopped
- Celery stalks – 2, chopped
- Garlic cloves – 3, minced
- Wild rice blend – 1 cup
- Chicken broth – 6 cups
- Dried thyme – 1 tsp
- Heavy cream – 1 cup
- All-purpose flour – 3 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Set your Instant Pot to “Sauté” mode and add the unsalted butter, letting it melt completely, which should take about 1 minute.
- Add the diced yellow onion, chopped carrots, and chopped celery to the pot, sautéing for 5 minutes until the onions turn translucent and the vegetables soften slightly.
- Stir in the minced garlic cloves and cook for 1 more minute until fragrant, being careful not to let it burn—this builds a flavorful base.
- Add the wild rice blend, chicken broth, dried thyme, salt, and black pepper to the pot, stirring to combine all ingredients evenly.
- Place the boneless, skinless chicken breasts on top of the mixture in the pot, ensuring they’re submerged in the liquid.
- Secure the lid on the Instant Pot, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” high pressure for 25 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam—this helps keep the chicken tender.
- Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks, then return the shredded chicken to the pot.
- In a small bowl, whisk together the all-purpose flour and heavy cream until smooth to create a slurry, which prevents lumps in the soup.
- Stir the slurry into the soup in the Instant Pot, then set it back to “Sauté” mode and cook for 5 minutes, stirring frequently, until the soup thickens to a creamy consistency.
- Turn off the Instant Pot and let the soup sit for 5 minutes to allow the flavors to meld before serving.
So creamy and rich, this soup boasts a velvety texture from the wild rice and cream, with tender chicken in every spoonful. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping—it’s perfect for cozying up on the couch or sharing with friends on a cold day.
Spicy Instant Pot Chicken Tortilla Soup
Kicking off a chilly evening with a bowl of this Spicy Instant Pot Chicken Tortilla Soup is my go-to comfort move. I love how the pressure cooker transforms simple ingredients into something deeply flavorful in under an hour, making it perfect for those busy weeknights when you crave something hearty without the fuss. It’s become a staple in my kitchen, especially when I need to warm up from the inside out.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Boneless, skinless chicken breasts – 1.5 lbs
– Chicken broth – 6 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Canned black beans – 1 (15 oz) can, drained and rinsed
– Frozen corn – 1 cup
– Onion – 1 medium, diced
– Jalapeño – 1, seeded and minced
– Garlic – 3 cloves, minced
– Ground cumin – 2 tsp
– Chili powder – 1 tbsp
– Salt – 1 tsp
– Olive oil – 1 tbsp
– Lime – 1, juiced
– Tortilla chips – for serving
– Avocado – 1, diced
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Turn the Instant Pot to “Sauté” mode and heat 1 tbsp of olive oil until it shimmers, about 2 minutes.
2. Add 1 diced onion and 1 minced jalapeño to the pot, sautéing for 5 minutes until softened and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 more minute, being careful not to burn them—this releases their aroma without bitterness.
4. Add 1.5 lbs of boneless, skinless chicken breasts to the pot, placing them in a single layer for even cooking.
5. Pour in 6 cups of chicken broth, 1 can of diced tomatoes, 1 drained can of black beans, and 1 cup of frozen corn.
6. Sprinkle 2 tsp ground cumin, 1 tbsp chili powder, and 1 tsp salt over the mixture, stirring gently to combine without breaking up the chicken.
7. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “Manual” for 15 minutes at high pressure.
8. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
9. Remove the chicken breasts with tongs, shred them using two forks on a cutting board, and return the shredded chicken to the pot.
10. Stir in the juice of 1 lime to brighten the flavors, and let the soup sit for 5 minutes to meld the ingredients together.
11. Ladle the soup into bowls and top with crushed tortilla chips, diced avocado, and chopped fresh cilantro for serving.
What makes this soup so satisfying is the tender, shredded chicken mingling with the creamy black beans and sweet corn in a broth that’s just spicy enough from the jalapeño. I love how the tortilla chips add a delightful crunch that softens into the soup, creating a perfect texture contrast. For a fun twist, try serving it with a dollop of sour cream or a sprinkle of shredded cheese to cool down the heat.
Comforting Instant Pot Chicken and Vegetable Soup
Sometimes, after a long day, nothing beats a warm bowl of homemade soup, and my Instant Pot is my secret weapon for making it happen fast. I love how this chicken and vegetable soup comes together with minimal fuss, filling the kitchen with a cozy aroma that feels like a hug in a bowl. It’s my go-to when I need something nourishing but don’t want to spend hours at the stove.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Olive oil – 1 tbsp
– Onion – 1, diced
– Carrots – 2, sliced
– Celery – 2 stalks, chopped
– Chicken breasts – 1 lb, boneless and skinless
– Chicken broth – 6 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
– Dried thyme – 1 tsp
Instructions
1. Turn on the Instant Pot and select the “Sauté” function. Wait 2 minutes for it to heat up.
2. Add 1 tbsp of olive oil to the pot, letting it warm for 30 seconds until it shimmers slightly.
3. Place the diced onion, sliced carrots, and chopped celery into the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Tip: Don’t rush this step—sautéing the veggies first builds a deeper flavor base for the soup.
4. Add the chicken breasts to the pot, placing them on top of the vegetables.
5. Pour in 6 cups of chicken broth, ensuring it covers the chicken and vegetables.
6. Sprinkle 1 tsp of salt, ½ tsp of black pepper, and 1 tsp of dried thyme over the mixture. Stir gently to combine.
7. Secure the Instant Pot lid, making sure the valve is set to “Sealing.”
8. Press the “Manual” or “Pressure Cook” button and set the timer for 10 minutes at high pressure. Tip: The pot will take about 10 minutes to come to pressure before the cooking time starts—this is normal, so don’t worry if it seems slow.
9. Once the cooking cycle finishes, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam. Tip: Natural release helps keep the chicken tender and juicy, so avoid quick-releasing if possible.
10. Open the lid and use two forks to shred the chicken directly in the pot, stirring it back into the soup.
11. Ladle the soup into bowls and serve immediately.
Chunky and hearty, this soup has a rich broth infused with savory herbs and tender vegetables that melt in your mouth. I love topping it with a sprinkle of fresh parsley or serving it alongside crusty bread for dipping—it’s the perfect comfort food to warm you up on a chilly evening.
Hearty Instant Pot Chicken Lentil Soup
Just when I thought my Instant Pot couldn’t get more use, this cozy chicken lentil soup became my go-to for chilly evenings—it’s the kind of meal that simmers while I unwind, filling the kitchen with a savory aroma that promises comfort in every spoonful.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Onion – 1, diced
– Carrots – 2, chopped
– Celery – 2 stalks, chopped
– Garlic – 3 cloves, minced
– Boneless, skinless chicken breasts – 1 lb
– Brown lentils – 1 cup
– Chicken broth – 6 cups
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Set your Instant Pot to the “Sauté” function and heat the olive oil for 2 minutes until shimmering.
2. Add the diced onion, chopped carrots, and chopped celery, sautéing for 5 minutes until softened, stirring occasionally to prevent sticking—this builds a flavorful base.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Place the chicken breasts on top of the vegetables in the pot.
5. Add the brown lentils, chicken broth, dried thyme, salt, and black pepper, ensuring all ingredients are submerged.
6. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 15 minutes—use this time to prep sides or clean up.
7. Once done, allow a natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
8. Open the lid and use two forks to shred the chicken directly in the pot, which keeps it moist and integrates easily.
9. Stir the soup well and let it sit for 5 minutes to thicken slightly, adjusting seasoning if needed based on your preference.
10. Ladle the soup into bowls and serve immediately.
Every spoonful of this soup offers a hearty texture with tender lentils and shredded chicken, balanced by the earthy thyme and savory broth—it’s perfect with a crusty bread for dipping or topped with a sprinkle of fresh parsley for a bright finish.
Zesty Instant Pot Chicken Lime Soup
Kicking off a dreary winter evening, I was craving something bright and comforting—enter this Instant Pot chicken lime soup that’s become my go-to when I need a quick flavor lift. It’s zesty, cozy, and ready in a flash, perfect for those nights when takeout just won’t cut it.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breasts – 1 lb
– Chicken broth – 4 cups
– Lime juice – ¼ cup
– Cilantro – ¼ cup chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place 1 lb of chicken breasts into the Instant Pot.
2. Pour 4 cups of chicken broth over the chicken.
3. Secure the lid and set the Instant Pot to high pressure for 10 minutes.
4. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure—this helps keep the chicken tender.
5. Carefully remove the chicken and shred it using two forks.
6. Return the shredded chicken to the broth in the Instant Pot.
7. Stir in ¼ cup of lime juice, ¼ cup of chopped cilantro, 1 tsp of salt, and ½ tsp of black pepper.
8. Heat the soup on the sauté setting for 3–5 minutes, until it’s warmed through and the flavors meld, stirring occasionally to prevent sticking.
9. Ladle the soup into bowls and serve immediately.
Just ladle it up hot, and you’ll love the tender chicken swimming in that tangy, herb-infused broth—it’s light yet satisfying. For a fun twist, I sometimes top it with avocado slices or a dollop of sour cream to add creaminess.
Rich Instant Pot Chicken Mushroom Soup
Perfect for a chilly evening like this one, I was craving something cozy and effortless after a long day. My Instant Pot came to the rescue with this rich chicken mushroom soup, which has become my go-to comfort food when I need a warm hug in a bowl—it’s so forgiving, even on my most tired nights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Boneless, skinless chicken breasts – 1 lb
– Salt – 1 tsp
– Black pepper – ½ tsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Cremini mushrooms – 8 oz, sliced
– Chicken broth – 4 cups
– Heavy cream – ½ cup
– Fresh thyme – 1 tbsp, chopped
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 1 tbsp of olive oil for 2 minutes until shimmering.
2. Season 1 lb of chicken breasts with 1 tsp salt and ½ tsp black pepper, then add them to the pot.
3. Sear the chicken for 3 minutes per side until golden brown, then remove and set aside on a plate.
4. Add 1 diced onion to the pot and sauté for 3 minutes until translucent, scraping up any browned bits from the chicken for extra flavor.
5. Stir in 3 minced garlic cloves and 8 oz of sliced cremini mushrooms, cooking for 2 more minutes until the mushrooms soften slightly.
6. Pour in 4 cups of chicken broth and return the seared chicken to the pot, ensuring it’s submerged.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes—let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
8. Carefully remove the chicken, shred it with two forks, and return it to the pot.
9. Stir in ½ cup of heavy cream and 1 tbsp of chopped fresh thyme, then let the soup simmer on “Sauté” mode for 2 minutes to thicken slightly.
10. Taste and adjust seasoning if needed, then serve immediately.
Hearty and velvety, this soup boasts tender chicken and earthy mushrooms in a creamy broth that’s deeply satisfying. For a creative twist, I love topping it with a sprinkle of crispy bacon or serving it alongside crusty bread for dipping—it’s the ultimate cozy meal that always hits the spot.
Savory Instant Pot Chicken and Corn Chowder
A cozy bowl of chowder is my go-to comfort food on chilly evenings, and this Instant Pot version with chicken and corn has become a weeknight staple in my house—it’s so quick and satisfying, I often double the batch for leftovers. As a busy home cook, I love that it comes together with minimal fuss, letting the pressure cooker do most of the work while I unwind.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Chicken breast – 1 lb
– Bacon – 4 slices
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Frozen corn – 2 cups
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Turn the Instant Pot to sauté mode and cook the bacon for 5–7 minutes until crispy, then transfer it to a paper towel-lined plate, leaving the fat in the pot.
2. Add the diced onion to the bacon fat and sauté for 3–4 minutes until softened, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Place the chicken breast, frozen corn, chicken broth, salt, and black pepper into the Instant Pot, ensuring the chicken is submerged.
5. Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes, then allow a natural pressure release for 5 minutes before quick-releasing any remaining pressure.
6. Carefully remove the chicken, shred it with two forks, and return it to the pot—this keeps the meat tender and juicy.
7. Stir in the heavy cream and crumbled bacon, then let the chowder simmer on sauté mode for 2–3 minutes until heated through, avoiding a boil to prevent curdling.
8. Ladle the chowder into bowls and serve immediately.
Lusciously creamy with a smoky hint from the bacon, this chowder has a rich texture that’s perfectly balanced by the sweet corn. I love topping it with extra crispy bacon or a sprinkle of fresh herbs, and it pairs wonderfully with crusty bread for dipping—it’s a hearty meal that always feels like a warm hug.
Nutritious Instant Pot Chicken Quinoa Soup
Crisp winter evenings always have me craving something warm and nourishing, and after a long day chasing my toddler around, I need a meal that practically cooks itself. This Instant Pot chicken quinoa soup has become my go-to for those busy nights—it’s hearty, packed with protein, and ready in under an hour, which means more time for cozying up on the couch.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 1 tbsp
– Boneless, skinless chicken breasts – 1 lb
– Yellow onion – 1 medium, diced
– Carrots – 2 medium, sliced
– Celery – 2 stalks, sliced
– Garlic – 3 cloves, minced
– Chicken broth – 6 cups
– Quinoa – 1 cup, rinsed
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – ¼ cup, chopped
Instructions
1. Turn the Instant Pot to the “Sauté” setting and heat the olive oil until it shimmers, about 2 minutes.
2. Add the chicken breasts and cook for 3 minutes per side until lightly browned; this step locks in flavor, so don’t skip it even if you’re in a hurry.
3. Remove the chicken and set it aside on a plate.
4. Add the diced onion, sliced carrots, sliced celery, and minced garlic to the pot and sauté for 5 minutes, stirring occasionally, until the vegetables soften slightly.
5. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom to prevent a burn warning.
6. Stir in the rinsed quinoa, dried thyme, salt, and black pepper.
7. Return the chicken breasts to the pot, nestling them into the liquid.
8. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes; let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
9. Remove the chicken, shred it with two forks, and stir it back into the soup.
10. Stir in the chopped fresh parsley just before serving to keep it bright and fresh.
Warm and comforting, this soup has a lovely brothy texture with tender quinoa and veggies that hold their shape. I love topping it with a squeeze of lemon or a sprinkle of red pepper flakes for an extra kick, and it reheats beautifully for lunches all week.
Fragrant Instant Pot Thai Chicken Coconut Soup
Now, after a long day of chasing deadlines and shuttling kids to activities, I crave something that feels like a warm hug but doesn’t keep me in the kitchen for hours. That’s where this Instant Pot wonder comes in—it’s my go-to for a fragrant, soul-soothing Thai chicken coconut soup that’s ready in a flash, letting me sneak in a few minutes of peace while it cooks.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Chicken breast – 1 lb
– Chicken broth – 4 cups
– Coconut milk – 1 (13.5 oz) can
– Fish sauce – 2 tbsp
– Lime juice – 2 tbsp
– Ginger – 1 tbsp, grated
– Garlic – 3 cloves, minced
– Thai red curry paste – 2 tbsp
– Mushrooms – 8 oz, sliced
– Cilantro – ¼ cup, chopped
– Green onions – 2, sliced
– Salt – ½ tsp
Instructions
1. Turn the Instant Pot to “Sauté” mode and wait 2 minutes until the display reads “Hot.”
2. Add the chicken breast to the pot and cook for 3 minutes, flipping once halfway through, until lightly browned on both sides. (Tip: Pat the chicken dry with paper towels first for better browning.)
3. Remove the chicken from the pot and set it aside on a plate.
4. Add the ginger, garlic, and Thai red curry paste to the pot and sauté for 1 minute, stirring constantly, until fragrant.
5. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Return the chicken breast to the pot, along with the sliced mushrooms.
7. Secure the lid on the Instant Pot, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” for 10 minutes at high pressure.
8. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to “Venting” to release any remaining steam. (Tip: Natural release helps keep the chicken tender and prevents splattering.)
9. Open the lid and use two forks to shred the chicken directly in the pot.
10. Stir in the coconut milk, fish sauce, lime juice, and salt until well combined.
11. Turn the Instant Pot to “Sauté” mode again and heat the soup for 2-3 minutes, stirring occasionally, until it’s steaming hot but not boiling. (Tip: Avoid boiling after adding coconut milk to prevent it from separating.)
12. Ladle the soup into bowls and top with chopped cilantro and sliced green onions.
Silky from the coconut milk with a tangy kick from the lime, this soup has a comforting broth that’s rich but not heavy. I love serving it over a scoop of jasmine rice to soak up all the flavors, or for a low-carb twist, try it with zucchini noodles—it’s a versatile dish that always feels like a treat.
Delicious Instant Pot Chicken and Butternut Squash Soup
Venturing into my kitchen on a chilly evening, I always crave something warm and comforting that requires minimal effort—this Instant Pot chicken and butternut squash soup is my go-to. It’s the perfect blend of cozy and convenient, especially after a long day when I just want to toss ingredients together and let the pressure cooker work its magic. I love how the flavors meld into a rich, satisfying bowl that feels like a hug from the inside out.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Chicken breasts – 1 lb
– Butternut squash – 4 cups, cubed
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Chicken broth – 4 cups
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Dried thyme – 1 tsp
Instructions
1. Turn the Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
2. Add the diced onion and minced garlic, sautéing for 5 minutes until the onion is translucent and fragrant.
3. Place the chicken breasts in the pot, seasoning them evenly with salt, black pepper, and dried thyme.
4. Pour in the chicken broth, ensuring it covers the chicken, then add the cubed butternut squash on top.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes.
6. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
7. Remove the chicken breasts and shred them using two forks, returning the shredded chicken to the pot.
8. Stir the soup gently to combine all ingredients, then let it sit for 5 minutes to thicken slightly.
9. Ladle the soup into bowls, serving immediately while hot.
Oozing with creamy texture from the softened squash, this soup boasts a subtly sweet and savory flavor that’s incredibly hearty. I often top it with a sprinkle of fresh parsley or a dollop of sour cream for an extra touch, and it pairs wonderfully with crusty bread for dipping—making it a versatile dish that’s as perfect for weeknight dinners as it is for impressing guests.
Tangy Instant Pot Lemon Herb Chicken Soup
Perfect for those chilly evenings when you crave something comforting yet zesty, this Instant Pot lemon herb chicken soup has become my go-to weeknight lifesaver. I first whipped it up during a busy workweek when my fridge was nearly empty, and now it’s a staple that never fails to brighten my mood with its tangy kick.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Boneless, skinless chicken breasts – 1 lb
- Chicken broth – 4 cups
- Lemon juice – ¼ cup
- Fresh dill – 2 tbsp, chopped
- Garlic – 3 cloves, minced
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Turn the Instant Pot to the “Sauté” setting and let it heat for 2 minutes until the display reads “Hot.”
- Place the boneless, skinless chicken breasts in the pot and sear for 3 minutes per side until lightly browned. Tip: Pat the chicken dry with paper towels first for better browning.
- Add the minced garlic to the pot and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
- Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes.
- Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to “Venting” for quick release. Tip: Natural release helps keep the chicken tender and juicy.
- Remove the lid and transfer the chicken to a cutting board using tongs.
- Shred the chicken with two forks into bite-sized pieces, then return it to the pot.
- Stir in the lemon juice, chopped fresh dill, salt, and black pepper until well combined. Tip: Add the lemon juice off-heat to preserve its bright, tangy flavor.
- Ladle the soup into bowls and serve immediately.
Light and brothy with tender shreds of chicken, this soup delivers a refreshing citrus punch balanced by the earthy dill. I love topping it with extra fresh herbs or a sprinkle of red pepper flakes for a spicy twist, and it pairs wonderfully with crusty bread for dipping into every last drop.
Protein-Packed Instant Pot Chicken Bean Soup
Nothing beats a cozy, hearty soup on a chilly evening, and this Instant Pot version has become my go-to for busy weeknights—it’s packed with protein and comes together in a flash. I love how it fills the kitchen with a comforting aroma, and it’s a lifesaver when I’m craving something wholesome without the fuss. Trust me, once you try it, you’ll be making it on repeat too!
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Olive oil – 1 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Chicken broth – 4 cups
– Canned black beans – 15 oz, drained and rinsed
– Canned diced tomatoes – 14.5 oz
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Turn the Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
2. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Place the chicken breasts in the pot and sear for 2 minutes per side until lightly browned—this locks in flavor and adds depth to the soup.
5. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a burn warning.
6. Add the drained black beans, diced tomatoes, dried oregano, salt, and black pepper, 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 the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
9. Open the lid and use two forks to shred the chicken directly in the pot, which ensures it stays tender and absorbs the broth.
10. Let the soup sit for 5 minutes off heat to allow the flavors to meld together for a richer taste.
Delightfully thick and savory, this soup has a satisfying texture with tender chicken and creamy beans that hold their shape. The broth is infused with aromatic herbs, making it perfect for dunking crusty bread or topping with a sprinkle of fresh cilantro. For a fun twist, I sometimes ladle it over cooked rice or quinoa to turn it into a heartier meal—it’s versatile enough to enjoy all week long!
Herb-Infused Instant Pot Italian Chicken Orzo Soup
Venturing into my kitchen on a chilly evening, I found myself craving something both comforting and effortless—the kind of meal that feels like a warm hug without demanding hours at the stove. This herb-infused Instant Pot Italian chicken orzo soup has become my go-to for those nights when I want something hearty but don’t want to fuss over multiple pots and pans. It’s a recipe I’ve tweaked over time, inspired by my grandmother’s love for simple, flavorful soups that bring everyone to the table.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Olive oil – 2 tbsp
– Boneless, skinless chicken breasts – 1 lb
– Onion – 1 medium, diced
– Carrots – 2 medium, sliced
– Celery – 2 stalks, sliced
– Garlic – 3 cloves, minced
– Dried oregano – 1 tsp
– Dried basil – 1 tsp
– Chicken broth – 6 cups
– Orzo pasta – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – ¼ cup, chopped
Instructions
1. Turn on the Instant Pot and select the “Sauté” function, heating it for 2 minutes until the display reads “Hot.”
2. Add 2 tbsp of olive oil to the pot, swirling it to coat the bottom evenly.
3. Place 1 lb of boneless, skinless chicken breasts in the pot, cooking them for 4 minutes per side until lightly browned—this step locks in juices for tender meat later.
4. Remove the chicken from the pot and set it aside on a plate.
5. Add 1 medium diced onion, 2 sliced carrots, and 2 sliced celery stalks to the pot, sautéing them for 5 minutes until the onion turns translucent.
6. Stir in 3 minced garlic cloves, 1 tsp dried oregano, and 1 tsp dried basil, cooking for 1 minute until fragrant to bloom the herbs for deeper flavor.
7. Pour in 6 cups of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a burn warning.
8. Return the browned chicken to the pot, ensuring it’s submerged in the broth.
9. Secure the Instant Pot lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function at high pressure for 10 minutes.
10. Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
11. Open the lid and remove the chicken, shredding it with two forks into bite-sized pieces.
12. Stir 1 cup of orzo pasta into the soup, along with 1 tsp salt and ½ tsp black pepper.
13. Select the “Sauté” function again and cook the soup for 5 minutes, stirring occasionally, until the orzo is al dente—it should have a slight bite to avoid mushiness.
14. Return the shredded chicken to the pot and stir in ¼ cup chopped fresh parsley.
15. Turn off the Instant Pot and let the soup sit for 2 minutes to allow the flavors to meld.
16. Ladle the soup into bowls and serve immediately.
Out of the pot, this soup boasts a velvety broth infused with aromatic herbs, while the orzo adds a satisfying, pasta-like texture that holds up beautifully without turning soggy. I love how the tender chicken shreds melt into each spoonful, making it a complete meal in one bowl—perfect for cozy nights or when you need a quick, nourishing fix. For a creative twist, try topping it with a sprinkle of grated Parmesan or a drizzle of extra virgin olive oil to enhance the Italian flair.
Conclusion
Explore these 34 Instant Pot chicken soup recipes to find your new cozy favorite! From classic broths to creative twists, there’s a flavor for every craving. We’d love to hear which one you try—leave a comment with your top pick and share this roundup on Pinterest to spread the warmth. Happy cooking!
