Instant Pot Chicken Soup Recipe

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

Chicken broth: A flavorful liquid base that enhances the taste of the soup.

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

Garlic: Provides a pungent and aromatic flavor.

Carrots: Adds sweetness and color to the soup.

Celery: Contributes a subtle bitterness and crunch.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a mild heat and depth of flavor.

Dried thyme: Brings an earthy and slightly minty flavor to the soup.

When sautéing the onion and garlic in the Instant Pot, make sure to wait until the oil is hot before adding them. This helps to properly caramelize the onions and release the full flavor of the garlic. Additionally, after shredding the chicken breast, consider adding a splash of lemon juice or a handful of fresh herbs like parsley or dill to brighten up the soup and add a fresh, vibrant note.

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

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish vegetarian.

• chopped onion - Substitute with shallots: Shallots offer a milder, slightly sweeter taste compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it has a more concentrated flavor.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but add a slightly different, sweeter flavor.

• sliced celery - Substitute with fennel: Fennel provides a similar crunch and a slight anise flavor that can add complexity to the soup.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also darken the broth slightly.

• black pepper - Substitute with white pepper: White pepper has a similar heat but is slightly more earthy and less pungent.

• dried thyme - Substitute with dried oregano: Oregano has a robust flavor that can complement the other ingredients similarly to thyme.

• Allow the chicken soup to cool to room temperature before storing. This helps prevent condensation, which can lead to freezer burn or spoilage.

• Transfer the soup to airtight containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer for easier storage and quicker thawing.

• Label each container or bag with the date and contents. This ensures you know exactly what you have and when it was made, helping you use the oldest items first.

• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 4 days.

• For long-term storage, place the containers in the freezer. The chicken 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. For a quicker method, submerge the sealed container or bag in cold water, changing the water every 30 minutes until thawed.

• Reheat the soup on the stovetop over medium heat, stirring occasionally, until it reaches your desired temperature. Alternatively, you can reheat it in the microwave, stirring every few minutes to ensure even heating.

• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your preferred consistency. Adjust the seasoning with a pinch of salt and pepper if needed.

• For stovetop reheating, pour the chicken soup into a pot. Heat over medium, stirring occasionally until it's steaming hot. This method helps maintain the texture of the vegetables and the flavor of the broth.
• If using a microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
• For an Instant Pot, use the sauté mode. Pour the leftover soup into the pot and set it to sauté. Stir occasionally until the soup is thoroughly heated. This method is quick and keeps the chicken tender.
• To reheat in an oven, preheat to 350°F (175°C). Pour the soup into an oven-safe dish, cover with foil, and heat for about 20-30 minutes. This method is ideal if you want to reheat a large batch evenly.
• For a slow cooker, transfer the soup to the slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally. This method is perfect for a gradual, even reheating, especially if you're not in a rush.

• Instant Pot: A multifunctional electric pressure cooker used to cook the soup quickly and efficiently.

• Sauté function: A feature on the Instant Pot used to sauté the onions and garlic before pressure cooking.

• Measuring cups: Used to measure the chicken broth accurately.

• Knife: Used to chop the onion, slice the carrots, and celery.

• Cutting board: A surface to safely chop and slice the vegetables and chicken.

• Tongs: Used to handle the chicken breast when placing it in and removing it from the Instant Pot.

• Wooden spoon: Used to stir the ingredients while sautéing and after shredding the chicken.

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

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

Use pre-chopped vegetables: Save time by using pre-chopped onions, carrots, and celery from the store.

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

Instant pot presets: Utilize the sauté mode and manual high pressure presets on your Instant Pot for efficiency.

Shred chicken quickly: Use two forks or a hand mixer to shred the chicken in seconds.