Description
This comforting Instant Pot Chicken Soup is made from scratch using a whole chicken and fresh vegetables, delivering rich flavors and warmth in every bowl. Perfect for a cozy meal, this recipe is quick and easy, combining hearty ingredients with the convenience of pressure cooking.
Ingredients
Scale
Chicken and Broth
- 1 whole Chicken (Choose a small one that fits your Instant Pot.)
- 8 cups Chicken Broth (Ensure it’s gluten-free.)
- 2 cups Water (Adjust based on desired consistency.)
Vegetables
- 2 cups Chopped Carrots (Can substitute with parsnips.)
- 1 cup Chopped Celery
- 1 large Diced Onion (Yellow or white onions work best.)
- 4 cloves Minced Garlic (Fresh is ideal.)
Seasonings
- 1 tsp Dried Basil (Adjust if using fresh.)
- 1 tsp Dried Thyme (Use three times the amount if fresh.)
- 1 tsp Salt (Adjust according to taste.)
- 1 tsp Pepper (Opt for freshly ground.)
Instructions
- Prepare Ingredients: Start by adding the whole chicken into your Instant Pot. Make sure to remove the giblet bag from the chicken to ensure a richer and cleaner soup base. Add the chopped carrots, celery, diced onion, minced garlic, and all the seasonings (dried basil, dried thyme, salt, and pepper) into the pot along with the chicken.
- Add Liquids: Carefully pour in the gluten-free chicken broth and water until the liquid reaches the fill line indicated inside your Instant Pot. Adjust the water amount depending on how thick or thin you want your soup.
- Seal and Cook: Close the Instant Pot lid securely and set the pressure cooker to the Soup/Broth setting for 40 minutes. This will allow the chicken to cook fully and release its flavors into the broth.
- Check Temperature: Once the cooking cycle is complete and the pressure is released, use a meat thermometer to check that the chicken has reached an internal temperature of 165°F to ensure it is safe to eat.
- Serve Warm: Carefully remove the chicken from the pot if desired, shred the meat, and return it to the soup or leave it whole. Ladle the piping hot chicken soup into bowls and serve immediately for maximum comfort and flavor.
Notes
- If you prefer a thicker soup, use less water or reduce the soup by cooking on sauté mode after pressure cooking.
- Fresh herbs can be used instead of dried, but increase quantities accordingly as dried herbs are more concentrated.
- Make sure to remove the giblet bag from the chicken before cooking to avoid an off taste.
- You can substitute carrots with parsnips for a different flavor profile.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
