Instant Pot Chicken Soup Recipe

Chicken breast: Boneless and skinless, this is the main protein source for the soup.

Chicken broth: Provides a rich and flavorful base for the soup.

Carrots: Adds sweetness and a pop of color to the soup.

Celery: Contributes a subtle, earthy flavor and crunch.

Onion: Adds depth and a savory note to the soup.

Garlic: Enhances the overall flavor with its aromatic qualities.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Black pepper: Adds a hint of spice and warmth.

Thyme: A dried herb that adds a subtle, earthy flavor.

Parsley: A dried herb that adds a fresh, slightly peppery taste.

When sautéing the onions, carrots, and celery, make sure to cut them into uniform sizes to ensure even cooking. This will help the vegetables soften at the same rate and enhance the overall texture of the soup. Additionally, deglaze the pot with a splash of chicken broth after sautéing the garlic to lift any flavorful bits stuck to the bottom, adding depth to your broth.

• boneless, skinless chicken breast - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good replacement.

• chopped celery - Substitute with fennel: Fennel adds a slightly different but pleasant flavor and similar crunch.

• diced onion - Substitute with leeks: Leeks offer a milder, sweeter flavor that works well in soups.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the soup's depth.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• dried thyme - Substitute with dried oregano: Oregano provides a robust, earthy flavor that complements the soup.

• dried parsley - Substitute with fresh parsley: Fresh parsley adds a brighter, more vibrant flavor and color.

• Allow the chicken soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• Label each container with the date. This ensures you keep track of how long the soup has been stored.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor and texture.

• When ready to eat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the quality of the vegetables and chicken.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave, stirring every couple of minutes to ensure even heating.

• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.

• Enjoy your reheated Instant Pot Chicken Soup with a sprinkle of fresh parsley or a squeeze of lemon juice for an extra burst of flavor.

• Stovetop Method:

  1. Pour the chicken soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup reaches a simmer, continue to heat for an additional 2-3 minutes.
  4. Serve hot and enjoy the rejuvenated flavors.

• Microwave Method:

  1. Transfer the chicken soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional minute if necessary.
  5. Serve hot and savor the convenience.

• Instant Pot Method:

  1. Pour the leftover soup back into the Instant Pot.
  2. Select the 'sauté' function and heat, stirring occasionally.
  3. Once the soup begins to simmer, turn off the sauté function.
  4. Serve hot, enjoying the consistency and flavor retention.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chicken soup to an oven-safe dish and cover with foil.
  3. Heat in the oven for about 20-25 minutes, stirring halfway through.
  4. Ensure the soup is heated thoroughly before serving.

• Slow Cooker Method:

  1. Pour the leftover soup into your slow cooker.
  2. Set the slow cooker to 'low' and heat for 2-3 hours, stirring occasionally.
  3. Once heated through, serve hot and enjoy the slow-cooked warmth.

• Instant Pot: This is the primary cooking device used to sauté the vegetables and pressure cook the chicken soup.

• Sauté function: A feature on the Instant Pot that allows you to sauté ingredients directly in the pot.

• Pressure cook function: Another feature on the Instant Pot that cooks food quickly under high pressure.

• Lid: The cover for the Instant Pot that seals in pressure during cooking.

• Oil: Used for sautéing the vegetables to soften them before pressure cooking.

• Tongs: Useful for removing the chicken breast from the Instant Pot after cooking.

• Fork: Used to shred the cooked chicken breast before returning it to the soup.

• Measuring cups: Essential for measuring the chicken broth, carrots, celery, and onion.

• Measuring spoons: Used to measure out the salt, pepper, thyme, and parsley.

• Knife: Necessary for chopping the vegetables and mincing the garlic.

• Cutting board: Provides a safe surface for chopping vegetables and mincing garlic.

• Wooden spoon: Ideal for stirring the soup and combining all ingredients.

• Serving ladle: Used to serve the hot soup into bowls.

Prep ingredients ahead: Chop carrots, celery, and onions the night before to save time.

Use pre-minced garlic: Opt for jarred minced garlic to skip peeling and chopping.

Instant pot settings: Familiarize yourself with the instant pot functions to streamline cooking.

Shred chicken quickly: Use two forks or a hand mixer to shred the chicken breast faster.

Batch cooking: Double the recipe and freeze half for a quick meal later.