Instant Pot Chicken Soup Recipe  (2024)

Last Updated on January 12, 2024 by Jean Choi 36 Comments

Make the most nourishing Instant Pot Chicken Soup using vegetables and a whole chicken! It makes bone broth in the process and becomes SO nutritious and comforting. Plus, this soup is gluten-free, keto, paleo, and Whole30!

What Makes This Recipe Great

I love a good chicken soup, and it’s so healing and comforting when you feel sick or down. I first made this Instant Pot Chicken Soup recipe on a whim and didn’t measure any of the ingredients, and it turned out absolutely fantastic, so I had to make it again to share it with you!

This recipe uses a whole chicken, and I love that because you end up making bone broth while cooking it, so you have a protein-packed, nutrient-dense soup at the end of it. And it all comes together a little over one hour!

This soup is perfect when you’re feeling under the weather or need some comfort. I hope you make this nourishing chicken soup to boost your immunity and fight off the bugs. It also freezes really well, so you can make it ahead of time to pull out on a cold day. It’s basically a hug in a bowl!

Ingredient Notes

• Veggies: Onion, carrots, and green beans.
• Garlic cloves
• Ginger
• Whole Chicken: I used a 4lb whole chicken because I love the mix of white and dark meat. If you prefer one or the other, feel free to use all chicken breasts or chicken thighs. If you don’t prefer bone-in chicken, choose boneless options.
• Sea salt
• Crushed black pepper
• Water
• Chopped green onions: For garnish.

Step-by-Step Instructions

1. Place onion, carrots, green beans, garlic, and ginger in the Instant Pot.
2. Lay the chicken over the vegetables.
3. Sprinkle with salt and pepper.
4. Pour water over everything.
5. Close the lid of the Instant Pot, then set it to “Soup” on high pressure for 30 minutes. Ensure the valve on your pressure cooker is set to the sealing position.
6. Once the soup is finished, the Instant Pot will beep a few times. Wait about 30 minutes for the pressure to release naturally until you can open the lid.
7. Take out the chicken and debone. You can save the bones to make bone broth.
8. Shred the meat and place it back in the Instant Pot. Stir.
9. Taste and add more salt and pepper, if needed.
10. Serve with chopped green onions sprinkled on top.

Expert Tips

• Feel free to add additional ingredients to this soup recipe if desired, but keep in mind that depending on which vegetables or starches you add, it will no longer be keto, Paleo, whole 30, etc.
• Some options for additional ingredients include celery, potatoes, cooked rice, fresh herbs (thyme, bay leaf, rosemary) for additional flavor, and more.
• Since we’re using a whole chicken, the leftover bones are perfect for making homemade chicken broth using this recipe.
• This isn’t a chicken “noodle” soup, but it’s quite easy to turn this into an Instant Pot Chicken Noodle Soup recipe by adding a package of wide egg noodles (or noodles of choice).

Storage Tips

• Store leftover instant pot chicken soup in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or over the stovetop.
• To freeze, let the soup cool completely, then pour it into a freezer-safe, airtight container for up to 3-4 months. Thaw overnight in the refrigerator and warm up in the microwave or over the stovetop.

Recipe FAQs

More Soup Recipes

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Healthy Roasted Tomato Soup

Easy Leftover Turkey Rice Soup

Creamy Butternut Squash and Red Pepper Soup

30-Minute Dak Juk (Korean Rice Porridge)

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