Instant Pot Chicken Soup Recipe

Boneless, skinless chicken breast: Provides lean protein and becomes tender when cooked in the soup.

Chicken broth: Forms the flavorful base of the soup, adding depth and richness.

Carrots: Adds sweetness and a slight crunch, enhancing the texture of the soup.

Celery stalks: Contributes a subtle, earthy flavor and additional texture.

Onion: Adds a savory depth and sweetness when sautéed.

Garlic: Infuses the soup with a robust, aromatic flavor.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of heat and complexity.

Dried thyme: Provides a warm, earthy flavor that complements the other ingredients.

Dried parsley: Adds a fresh, herbaceous note to the soup.

When sautéing the onions, carrots, and celery, make sure to cut them into uniform slices. This ensures even cooking and enhances the overall texture of the soup. Additionally, deglaze the pot with a splash of chicken broth after sautéing the garlic to lift any flavorful browned bits from the bottom, adding depth to your broth.

• boneless, skinless chicken breast - Substitute with boneless, skinless turkey breast: Turkey breast has a similar texture and flavor profile to chicken breast, making it a suitable alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and can be used for a vegetarian version of the soup.

• sliced carrots - Substitute with sliced parsnips: Parsnips have a slightly sweet flavor and similar texture, making them a good alternative to carrots.

• sliced celery stalks - Substitute with sliced fennel: Fennel has a similar crunch and a slightly sweet, anise-like flavor that complements the soup well.

• diced onion - Substitute with leeks: Leeks offer a milder, sweeter flavor compared to onions and can be used to achieve a similar aromatic base.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the soup.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but provides the same level of heat and spice.

• dried thyme - Substitute with dried oregano: Oregano has a robust flavor that can stand in for thyme in most recipes.

• dried parsley - Substitute with dried basil: Basil offers a different but complementary flavor that can replace parsley in the soup.

• Allow the chicken soup to cool to room temperature before storing. This helps maintain the integrity of the vegetables and chicken breast.

• For short-term storage, transfer the soup to an airtight container. Refrigerate for up to 4 days. The flavors will meld beautifully over time, making it even more delicious.

• If you plan to freeze the soup, use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container as the soup will expand when frozen.

• Label the containers with the date and contents. This helps you keep track of how long the soup has been stored.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the texture of the vegetables and chicken.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave, heating in 1-minute intervals and stirring in between to ensure even heating.

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

• Enjoy your reheated Instant Pot chicken soup with a sprinkle of fresh parsley or a squeeze of lemon juice for a burst of freshness.

• For stovetop reheating:

  1. Pour the leftover 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 5 minutes to ensure it's thoroughly warmed.
  4. Serve hot and enjoy the rejuvenated flavors.

• For microwave reheating:

  1. Transfer the leftover chicken soup into 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. If the soup isn't hot enough, continue to heat in 1-minute increments, stirring in between.
  5. Carefully remove from the microwave and enjoy.

• For Instant Pot reheating:

  1. Pour the leftover chicken soup back into the Instant Pot.
  2. Select the sauté function and heat, stirring occasionally.
  3. Once the soup begins to simmer, switch to the keep warm function if not serving immediately.
  4. Serve hot and savor the flavors as if freshly made.

• For slow cooker reheating:

  1. Transfer the leftover chicken soup into a slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Once the soup is thoroughly warmed, switch to the keep warm setting until ready to serve.
  5. Enjoy the comforting warmth of the soup.

• Instant Pot: A multi-functional electric pressure cooker used to sauté, cook under high pressure, and keep the soup warm.

• Sauté function: A feature on the Instant Pot that allows you to cook ingredients directly in the pot before pressure cooking.

• Oil: Used for sautéing the vegetables to enhance their flavor and prevent sticking.

• Knife: Essential for slicing the carrots, celery, and dicing the onion.

• Cutting board: A surface for safely chopping vegetables and preparing the chicken.

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

• Garlic press: A tool to mince the garlic cloves quickly and efficiently.

• Tongs: Useful for handling the chicken breast when placing it in and removing it from the Instant Pot.

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

• Ladle: Ideal for serving the hot chicken soup into bowls.

• Bowls: Used for serving the finished chicken soup.

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

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

Instant pot settings: Familiarize yourself with the Instant Pot settings to speed up the process.

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

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