When I need comfort fast, this Instant Pot chicken soup is my go-to. It’s the kind of dish that feels like a warm friend, especially on chilly days or when I’m under the weather. The magic lies in how the pressure cooker concentrates flavors without fuss.

Why This Soup Will Keep Coming Back to You

It’s a humble dish that’s surprisingly satisfying. The slow build of flavors, the tender chicken, and the cozy warmth make it a staple in my kitchen. Plus, it’s adaptable—change up the veggies or herbs based on what’s in the fridge. It’s honest, honest food that always hits the spot.

The Heart of the Soup — Ingredients Breakdown

Chicken thighs: Juicy and forgiving, they stay tender and absorb flavors beautifully. Swap with drumsticks or breasts, but adjust cooking time.

Onions: Sweet and aromatic when sautéed, they form the flavor base. Use shallots for a milder taste.
Carrots: Add natural sweetness and color. Swap with parsnips for earthier notes.

Celery: Crunchy and fragrant, it balances richness. Kale or leeks work if you’re out of celery.
Herbs (thyme, bay leaves): Layered aromas that deepen the broth. Fresh herbs are brighter, dried are more concentrated.

Broth: The backbone of the soup, choose good-quality or homemade if you can.
Salt & Pepper: Season to taste, always better to start light and adjust.

Tools of the Trade for Soup Success

Instant Pot or pressure cooker: Main appliance for quick, even cooking.
Chopping board & sharp knife: Prep vegetables and chicken efficiently.
Wooden spoon or spatula: Stir veggies and check seasoning.
Meat shredder or forks: Pull apart the cooked chicken easily.

Ladle: Serve the hot soup.

How to Make It Perfect — Step by Step

Step 1: Start by gathering your ingredients: chicken thighs, aromatic vegetables, herbs, and broth.

Step 2: Set your Instant Pot to sauté mode. Add a splash of oil, then toss in chopped onions, carrots, and celery.

Step 3: Cook until the veggies are soft and fragrant, about 5 minutes. They should smell sweet and earthy.

Step 4: Place chicken thighs in the pot, add herbs like thyme and bay leaves, then pour in broth.

Step 5: Seal the lid. Cook on high pressure for 15 minutes. The kitchen will fill with a rich, savory aroma.

Step 6: Once done, do a quick release. Carefully open the lid, and check the chicken’s doneness—should be tender and juicy.

Step 7: Remove the chicken, shred it, then stir it back into the soup. Adjust seasoning with salt and pepper.

Step 8: Let the soup rest for 5 minutes before serving. It will thicken slightly and the flavors meld beautifully.

Instant Pot Chicken Soup

This hearty chicken soup is made using an Instant Pot to quickly develop rich flavors and tender chicken. Main ingredients include chicken thighs, aromatic vegetables, and herbs, resulting in a comforting, brothy dish with melt-in-your-mouth chicken and vibrant vegetables. The final soup is warm, slightly thickened, and bursting with savory aroma.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

4 pieces chicken thighs boneless or bone-in, skinless
1 large onion diced
2 carrots carrots sliced
2 stalks celery celery sliced
2 sprigs fresh thyme
4 cups broth chicken or vegetable
to taste salt & pepper

Equipment

Instant Pot or pressure cooker
Chopping board & sharp knife
Wooden spoon or spatula
Ladle

Method

Set your Instant Pot to sauté mode and add a splash of oil. When hot, add diced onions, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes, making the kitchen smell sweet and earthy.
Place the chicken thighs into the pot with the vegetables. Add fresh thyme sprigs and bay leaves on top, then pour in the broth. Ensure the ingredients are submerged and the pot is not overfilled.

Secure the lid on the Instant Pot and set it to cook on high pressure for 15 minutes. As it begins to cook, you'll notice a gentle bubbling and a rich, savory aroma filling the kitchen.
Once the cooking cycle ends, do a quick release of pressure carefully. Open the lid to reveal cooked chicken with a tender, juicy texture and a flavorful broth with softened vegetables.
Remove the chicken thighs and place them on a cutting board. Shred the meat into bite-sized pieces using forks or a meat shredder, then return it to the soup, stirring gently to combine.

Taste the soup and season with salt and freshly ground pepper to enhance the flavors. Let it sit for a few minutes to meld the seasonings and slightly thicken the broth.
Ladle the steaming hot soup into bowls, making sure each serving has plenty of tender chicken and vegetables. Serve immediately, enjoying the cozy warmth and comforting aroma.

Cooking Checks & Tips to Keep in Mind

Ensure the onion and carrot are fully softened before sealing the lid for maximum flavor.

Check the pressure release to avoid overcooking or undercooking the chicken.
Look for a bubbling, gentle simmer when you open the lid—this means flavors are well-developed.

Common Mistakes & How to Fix Them

Over-seasoned the broth.? IF THE SOUP IS TOO SALTY, DILUTE with extra broth or water.
Overcooked the chicken.? IF THE CHICKEN IS DRY, reduce pressure time to 12 minutes next time.
Overcooked the veggies.? IF VEGETABLES ARE MUSHY, cut them smaller or reduce cooking time.

Lacked umami.? IF BROTH IS WEAK, add a splash of soy or fish sauce for depth.

This soup is a cozy antidote to busy days, and it’s surprisingly forgiving. Even if you’re new to the Instant Pot, it’s hard to go wrong here. I love how the chicken stays juicy and the broth gets that deep, satisfying flavor. It’s a simple meal that feels like a warm hug after a long day.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.