Instant Pot Chicken Soup
Instant Pot Chicken Soup is a easy American recipe that serves 4. 250 calories per serving. Recipe by I Want To Cook on YouTube.
Prep: 20 min | Cook: 1 hr 30 min | Total: 2 hrs 5 min
Cost: $6.95 total, $1.74 per serving
Ingredients
- 5 pieces Boneless Skinless Chicken Thighs (about 1.5 pounds, trimmed)
- 3 medium Carrots (peeled and sliced into 1/4‑inch rounds)
- 1 large Onion (peeled and diced)
- 2 stalks Celery Stalks (chopped)
- 2 cloves Garlic (minced)
- 1 tsp Salt (or to taste)
- 1 tsp Whole Black Peppercorns (lightly crushed)
- 2 pieces Bay Leaves
- 9 cups Purified Water (from fridge or filtered)
- 2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
Prepare the Vegetables and Chicken
Peel and slice the carrots, dice the onion, chop the celery, and mince the garlic. Trim any excess fat from the chicken thighs and set everything aside.
Time: PT10M
Add Ingredients to the Pressure Cooker
Place the chicken thighs in the bottom of the Instant Pot. Add the carrots, onion, celery, minced garlic, salt, crushed peppercorns, and bay leaves. Pour in 9 cups of purified water, making sure the total volume stays below the max‑fill line (about 3/4 full). Give everything a quick stir.
Time: PT5M
Pressure Cook the Soup
Secure the lid, set the valve to sealing, and select High Pressure for 25 minutes. Allow the pot to come to pressure (about 10‑12 minutes), then let it cook. After the timer ends, let the pressure release naturally until the pin drops (approximately 45‑60 minutes).
Time: PT1H30M
Finish and Serve
Open the lid once the pin has dropped. Remove and discard the bay leaves. Using two forks or tongs, shred the chicken into bite‑size pieces. Ladle soup into bowls, sprinkle chopped parsley on top, and serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Dairy-Free, Paleo-Friendly
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Boneless skinless chicken breasts, Turkey thigh pieces
- Instead of Carrots: Parsnips, Sweet potatoes
- Instead of Onion: Shallots, Leeks
- Instead of Celery Stalks: Fennel stalks, Celery hearts
- Instead of Garlic: Garlic powder (1/4 tsp), Shallot
- Instead of Salt: Sea salt, Kosher salt
- Instead of Whole Black Peppercorns: Ground black pepper, White peppercorns
- Instead of Bay Leaves: Thyme sprigs, Dried oregano
- Instead of Purified Water: Low‑sodium chicken broth, Vegetable broth
- Instead of Fresh Parsley: Cilantro, Chives
Equipment Needed
- 6‑Quart Electric Pressure Cooker (Instant Pot)
- Cutting Board
- Chef's Knife
- Measuring Cups
- Ladle
- Tongs (optional)
- Small Bowl (for garnish) (optional)
Critical Steps — Do Not Skip
- Do not overfill the Instant Pot beyond the max‑fill line.
- Ensure the pressure valve is set to sealing before cooking.
- Allow a full natural pressure release before opening the lid.
Chef Tips from the Video
- For an even richer broth, use bone‑in chicken thighs or add a few chicken backs.
- Add a splash of apple cider vinegar to the water before cooking to help extract minerals from the bones.
- Skim any foam that rises to the surface before sealing the pot for a clearer broth.
Troubleshooting
Soup is too salty.
Add an extra cup of water or unsalted broth and simmer for a few minutes to dilute the salt.
Broth is thin and lacks flavor.
Simmer the soup uncovered for 10‑15 minutes after pressure cooking to concentrate flavors, or add a splash of soy sauce or miso paste.
Chicken is tough.
Make sure you used boneless skinless thighs and allowed a full natural pressure release; over‑cooking can happen if you do a quick release.
Storage
Refrigerator: Store in airtight containers for 3‑4 days.
Freezer: Freeze in portion‑size bags or ice‑cube trays for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The soup reheats beautifully; store leftovers in the fridge and reheat on the stove or microwave.
- Freeze broth in ice‑cube trays for easy addition to future recipes.
Frequently Asked Questions
What is the cultural significance and history of chicken soup in American comfort food cuisine?
Chicken soup has long been considered a classic American comfort food, often associated with home‑cooked meals, family gatherings, and healing during illness. Its roots trace back to European broth traditions that immigrants adapted using locally available poultry and vegetables.
What are the traditional regional variations of chicken soup in the United States?
Regional twists include Southern chicken and dumplings, New England chicken noodle soup with egg noodles, and Southwest chicken tortilla soup featuring corn and chilies. Each variation reflects local ingredients and cultural influences.
How is chicken soup traditionally served in American households?
It is typically served hot in deep bowls, often garnished with fresh herbs like parsley or cilantro, and accompanied by crusty bread, crackers, or a side salad. A squeeze of lemon or lime is a common finishing touch.
What occasions or celebrations is chicken soup traditionally associated with in American culture?
Chicken soup is a go‑to dish for sick days, family comfort meals, and holiday gatherings such as Thanksgiving leftovers or New Year’s “clean‑eating” meals. It’s also popular at potlucks and community events.
What authentic traditional ingredients are essential for classic American chicken soup versus acceptable substitutes?
The core ingredients are chicken (preferably thighs or bone‑in pieces), carrots, celery, onion, garlic, salt, pepper, and bay leaves. Substitutes can include turkey thigh meat, parsnips for carrots, or fennel for celery, but the flavor profile stays similar.
What other American dishes pair well with this Instant Pot chicken soup?
Serve it alongside a simple mixed green salad, buttery biscuits, or a grilled cheese sandwich for a classic combo. For a heartier meal, add a side of roasted potatoes or cornbread.
What makes this Instant Pot chicken soup special compared to stovetop versions?
The pressure‑cooking method extracts flavor quickly, giving a rich, gelatin‑rich broth in about 90 minutes total, while requiring minimal supervision. It also reduces the need to skim foam, making cleanup faster.
How has chicken soup evolved over time in American home cooking?
Originally a simple broth made from leftover chicken, modern American chicken soup now incorporates diverse herbs, global spices, and convenience appliances like pressure cookers, reflecting both tradition and innovation.
What are the most common mistakes to avoid when making Instant Pot chicken soup?
Common errors include overfilling the pot, forgetting to set the valve to sealing, and skipping the natural pressure release, which can result in tough chicken or a cloudy broth.
Why does this recipe use a natural pressure release instead of a quick release?
A natural release allows the chicken to finish cooking gently and keeps the broth clear, preventing sudden boiling that can break the meat apart and cause splattering.
Can I make this Instant Pot chicken soup ahead of time and how should I store it?
Yes, the soup can be prepared a day ahead. Cool it quickly, refrigerate in airtight containers for up to 4 days, or freeze in portion‑size bags for up to 3 months. Reheat gently on the stove or in the microwave.
What does the YouTube channel I Want To Cook specialize in?
The YouTube channel I Want To Cook focuses on approachable, step‑by‑step cooking tutorials for home cooks of all skill levels, emphasizing quick, budget‑friendly meals and technique explanations.
How does the YouTube channel I Want To Cook's approach to American comfort food differ from other cooking channels?
I Want To Cook prioritizes minimal equipment, clear visual cues, and practical shortcuts—like using an Instant Pot for classic dishes—while many other channels may rely on more elaborate setups or longer stovetop methods.
Last updated: September 6, 2026
