As the temperatures drop and the days grow shorter, there’s nothing quite like a warm bowl of soup to lift your spirits. Instant Pot soup recipes are a game-changer for cold weather cooking, and chicken soup reigns supreme in the comfort food category. It’s hearty, nourishing, and easy to whip up in no time with the help of your Instant Pot. Stick around, and let me share the secrets to creating a cozy chicken soup that your whole family will love.
Why make this recipe
You’re probably wondering, what makes this chicken soup so special? Well, for starters, it’s a one-pot wonder that speaks simplicity and deliciousness. The Instant Pot reduces your cooking time significantly, turning a labor-intensive process into a quick and effortless endeavor. Imagine serving a delightful meal on a chilly weeknight without spending hours in the kitchen—it’s a lifesaver for busy families!
“This is the ultimate chicken soup. It reminded me of my grandma’s recipe but took a fraction of the time. My kids couldn’t get enough!” – Sarah T.
Additionally, chicken soup is well-loved for its comforting qualities, perfect not just for chilly evenings but also when you’re under the weather or need a mood boost. This recipe combines nutritious ingredients and rich flavors, ensuring you not only fill your belly but nourish your soul.
How to make Instant Pot Soup Recipes for Cold Weather | Chicken Soup Recipes, Soup Recipes, Easy Soup Recipes
Making this chicken soup in your Instant Pot is a straightforward process that anyone can master. First, you’ll gather your ingredients. Then, it’s a matter of sautéing, adding your main components, and letting the magic happen with a press of a button. In just under an hour, you’ll have a steaming pot of comforting soup ready to serve.
Ingredients
Here’s what you’ll need to create this soul-warming chicken soup:
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: 1 cup spinach or kale for an extra nutrient boost
Feel free to swap out the vegetables based on what you have on hand—zucchini or bell peppers can make great substitutes, too!
Directions
Ready to bring this delightful soup to life? Follow these simple steps:
- Set your Instant Pot to the sauté setting. Once hot, add the chopped onion, carrots, and celery. Sauté for 3-4 minutes until they soften.
- Stir in the minced garlic, thyme, and rosemary. Cook for an additional minute to release the flavors.
- Add the chicken breasts to the pot, then pour in the chicken broth. Season everything with salt and pepper.
- Lock the lid in place and set the Instant Pot to cook on high pressure for 15 minutes.
- Once the timer beeps, allow a natural release for about 10 minutes, then carefully switch to quick release to vent the remaining steam.
- Remove the chicken breasts and shred them with two forks before returning the shredded meat to the pot.
- If you’re adding spinach or kale, toss it in now and stir until wilted.
- Garnish with fresh parsley and serve hot!
How to serve Instant Pot Soup Recipes for Cold Weather | Chicken Soup Recipes, Soup Recipes, Easy Soup Recipes
To enhance the soup experience, try serving it with a crusty baguette or warm dinner rolls on the side for dipping. You can also whip up a simple side salad for a refreshing contrast. For an added twist, sprinkle some freshly grated Parmesan cheese or a squeeze of lemon over each bowl just before serving for a zesty kick.
How to store
If you find yourself with leftovers (which is likely, given how tasty it is!), store your chicken soup in airtight containers in the refrigerator for up to 4 days. You can also freeze it for longer storage—up to 3 months—though it’s best to leave out any greens until you’re ready to serve after thawing. Reheat gently on the stovetop or in the microwave, and add a splash of broth if it thickens too much.
Tips to make
Here are a few expert tips to elevate your chicken soup game:
- Don’t skip the sauté step! It builds incredible flavor that will make your soup shine.
- If you have time, marinating the chicken in spices for a little while before cooking can infuse even more taste.
- Want a thicker soup? Add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon of water) in the last few minutes of cooking.
Variations
Feeling adventurous? Here are some fun variations to keep things interesting:
- Thai-inspired: Add coconut milk and curry paste for a unique twist.
- Italian flair: Toss in some pasta and Italian seasoning, and finish with fresh basil.
- Vegetarian option: Swap chicken for chickpeas or tofu and use vegetable broth for a hearty, plant-based soup.
Common questions
How long does it take to make?
Overall, you can have this delicious chicken soup ready in about 45 minutes, including prep and cooking time.Can I use frozen chicken?
Absolutely! Just increase the cooking time by 5-10 minutes if you’re starting with frozen chicken.What if I don’t have chicken broth?
You can substitute with vegetable broth or even water, but for the best flavor, try to use broth whenever possible.
With this guide at your fingertips, you’re all set to conquer the cold weather with a steaming bowl of homemade chicken soup! Enjoy the warmth and comfort.
Print
Instant Pot Chicken Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting and nourishing chicken soup made effortlessly in your Instant Pot, perfect for cold weather.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
- 1 cup spinach or kale (optional)
Instructions
- Set your Instant Pot to the sauté setting. Once hot, add the chopped onion, carrots, and celery. Sauté for 3-4 minutes until they soften.
- Stir in the minced garlic, thyme, and rosemary. Cook for an additional minute to release the flavors.
- Add the chicken breasts to the pot, then pour in the chicken broth. Season everything with salt and pepper.
- Lock the lid in place and set the Instant Pot to cook on high pressure for 15 minutes.
- Once the timer beeps, allow a natural release for about 10 minutes, then carefully switch to quick release to vent the remaining steam.
- Remove the chicken breasts and shred them with two forks before returning the shredded meat to the pot.
- If you’re adding spinach or kale, toss it in now and stir until wilted.
- Garnish with fresh parsley and serve hot!
Notes
For a thicker soup, add a cornstarch slurry in the last few minutes of cooking. Serve with crusty bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American