Instant Pot Chicken Soup (for when you are sick)
Instant Pot Chicken Soup (for when you are sick) is a easy American recipe that serves 4. 428 calories per serving. Recipe by Helen Rennie on YouTube.
Prep: 7 min | Cook: 40 min | Total: 1 hr 2 min
Cost: $15.04 total, $3.76 per serving
Ingredients
- 8 pieces Chicken Thighs (bone-in, skin-on)
- 1 rib Celery Rib (roughly chopped)
- 1 carrot Carrot (roughly chopped)
- 1 onion Onion (roughly chopped)
- 1 leaf Bay Leaf (optional)
- 2 sprigs Fresh Dill or Parsley or Thyme Sprigs (optional, for flavor)
- 2 tablespoons Kosher Salt (or 1 tablespoon regular salt)
- 8 cups Water (cold, enough to cover chicken by 1 inch)
- 1.5 cups Jasmine Rice (uncooked, can substitute any white rice)
- 1.5 tablespoons Butter (for tossing cooked rice)
- 1 teaspoon Fresh Dill (for garnish) (optional, chopped)
Instructions
Prep Vegetables
Roughly chop one celery rib, one carrot, and one onion. No need to be precise; just hack them up as best you can.
Time: PT5M
Assemble Soup in Instant Pot
Place the chopped vegetables into the Instant Pot. Add the eight chicken thighs, a bay leaf, and optional herb sprigs. Sprinkle two tablespoons of kosher salt (or one tablespoon regular salt). Cover with cold water until the liquid is about one inch above the chicken.
Time: PT3M
Pressure Cook
Seal the Instant Pot lid, set the pressure release knob to sealing, select High Pressure, and set the timer for 30 minutes. Press Start and let the pot come to pressure.
Time: PT2M
Cook Rice Simultaneously
While the soup is pressure cooking, bring a medium pot of water to a boil, salt generously, add 1½ cups of jasmine rice, stir a few times, and simmer gently until the rice is almost tender (8‑10 minutes).
Time: PT12M
Temperature: Boiling
Natural Pressure Release
When the 30‑minute timer ends, allow the Instant Pot to release pressure naturally (about 10‑12 minutes). Do not force‑vent.
Time: PT12M
Shred Chicken and Remove Herbs
Open the pot, discard the bay leaf and any herb sprigs. Remove the chicken thighs, pull off the skin, discard bones and cartilage, then break the meat into bite‑size pieces. Set aside.
Time: PT5M
Drain and Butter the Rice
Drain the cooked rice in a fine mesh sieve or colander, then toss with 1‑2 tablespoons of butter until glossy.
Time: PT3M
Assemble Bowls
Place a scoop of buttered rice in each serving bowl, add shredded chicken, ladle hot broth over, and garnish with a pinch of fresh dill if desired.
Time: PT2M
Serve
Enjoy the soup while hot. It can be served as is or with additional rice or noodles if you like.
Time: PT0M
Nutrition Facts
- Calories
- 428
- Protein
- 33g
- Carbohydrates
- 32g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Gluten‑Free (if using gluten‑free broth), Can be made dairy‑free by omitting butter
Allergens: Dairy (butter)
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Drumsticks, Chicken Breasts (adjust cooking time)
- Instead of Celery Rib: Celery Stalk, Celery Leaves
- Instead of Carrot: Parsnip, Sweet Potato
- Instead of Onion: Shallot, Leek
- Instead of Fresh Dill or Parsley or Thyme Sprigs: Dried herbs (½ tsp)
- Instead of Kosher Salt: Sea Salt, Table Salt
- Instead of Jasmine Rice: Basmati Rice, Long Grain White Rice
- Instead of Butter: Olive Oil
Equipment Needed
- Instant Pot
- Cutting Board
- Chef Knife
- Measuring Spoons
- Ladle or Large Spoon
- Fine Mesh Sieve
- Medium Saucepot
- Colander
- Serving Bowls
Critical Steps — Do Not Skip
- Seal the Instant Pot and set to high pressure for 30 minutes
- Allow natural pressure release (do not force‑vent)
- Shred the cooked chicken and discard bones and skin
- Drain and butter the rice before serving
Chef Tips from the Video
- Add a squeeze of fresh lemon juice just before serving for brightness.
- If you have leftover herbs, tie them in a bundle (bouquet garni) for easy removal.
- Use a splash of low‑sodium soy sauce for an umami boost without extra salt.
Troubleshooting
Chicken is not tender enough
Increase the pressure cooking time by 5‑10 minutes or ensure natural pressure release is fully completed.
Soup is too salty
Dilute with additional water or unsalted broth, and taste before serving. Remember you can always add more salt later, not remove it.
Rice is mushy or overcooked
Reduce simmer time; drain as soon as the rice is just shy of tender. Rinse briefly with warm water to stop cooking.
Broth is too fatty
Skim the surface with a ladle or spoon; a small amount of fat adds flavor, but you can remove more if desired.
Storage
Refrigerator: Store broth in one airtight container and shredded chicken in another; keep rice separate. Consume within 3‑4 days.
Freezer: Broth freezes well for up to 3 months; chicken pieces freeze for up to 2 months. Reheat gently.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Separate broth, chicken, and rice into individual containers for easy reheating.
- The broth can be strained and stored for up to 4 days; reheat gently before serving.
- If you have more time, add noodles or extra vegetables for a heartier soup.
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 called "soul‑warming" or "sick‑day" soup. Its roots trace back to European broth traditions, adapted in the U.S. as a simple, nourishing dish for recovery and family gatherings.
What are the traditional regional variations of chicken soup in the United States?
In the Southern U.S., chicken soup often includes dumplings or noodles; in the Midwest, it may feature egg noodles or rice. Some regions add corn, potatoes, or greens, reflecting local produce and immigrant influences.
How is chicken soup traditionally served in American households during illness?
It is typically served hot in a deep bowl, sometimes with a side of crackers or toast. Many families add a splash of lemon or a sprinkle of fresh herbs for extra flavor, and the broth is sipped between spoonfuls of chicken and vegetables.
What occasions or celebrations is chicken soup associated with in American culture?
Beyond sick days, chicken soup appears at family gatherings, potlucks, and as a starter during holiday meals, especially when a light, soothing option is desired after richer dishes.
What makes this Instant Pot chicken soup special compared to traditional stovetop versions?
The Instant Pot dramatically reduces active cooking time to about 10 minutes of hands‑on work, while still delivering tender chicken and flavorful broth. The pressure cooking also extracts more flavor from the bones in less time.
What are the most common mistakes to avoid when making this Instant Pot chicken soup?
Common errors include not sealing the lid properly, forcing a quick pressure release (which can make the chicken tough), and adding too much salt before tasting the final broth. Also, overcooking the rice can turn it mushy.
Why does this recipe use a natural pressure release instead of a quick release?
Natural release allows the pressure to drop gradually, keeping the chicken moist and preventing the broth from splattering. A quick release can cause the meat to seize up and become stringy.
Can I make this chicken soup ahead of time and how should I store it?
Yes. Cool the soup, then strain the broth into one container and store the shredded chicken separately. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding fresh rice or noodles if desired.
What texture and appearance should I look for when the soup is done?
The broth should be clear to slightly golden, the chicken pieces should be tender and easily pull apart, and the vegetables should be soft but not disintegrated. The rice should be fluffy and not clumped together.
How do I know when the Instant Pot chicken soup is done cooking?
After the 30‑minute high‑pressure cycle, allow natural pressure release for about 10‑12 minutes. When the float valve drops, open the lid; the chicken should fall off the bone easily, and the broth should be flavorful.
What does the YouTube channel Helen Rennie specialize in?
The YouTube channel Helen Rennie focuses on simple, comforting home‑cooked meals, especially dishes that are quick to prepare for busy or unwell days, with an emphasis on practical tips and accessible ingredients.
How does the YouTube channel Helen Rennie's approach to comfort food differ from other cooking channels?
Helen Rennie emphasizes minimal prep, using everyday pantry staples and kitchen tools like the Instant Pot, and she often shares personal anecdotes that make the recipes feel like home‑cooked remedies rather than elaborate productions.
Last updated: September 6, 2026
