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Instant Pot Chicken Soup

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5 from 7 ratings

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This Instant Pot Chicken Soup is my go-to recipe anytime someone’s under the weather. With tender chicken and veggies, plus loads of flavor, I’ve been making this tried & true recipe for years. Serve up steaming bowls of this hearty soup when the weather’s cold outside and you’re craving something cozy.

a bowl of chicken soup served with a spoon

We all have foods we turn to when we’re a bit under the weather. For my grandmother, it was 7-Up. It didn’t matter what was wrong with you, she firmly believed 7-Up would fix it. Stomach ache? Headache? Missing a limb? “7-Up will fix it mija.” Even after all these years I can hear her voice. In fact the only thing she did not suggest 7-Up for was a stuffy nose, in which case she advised eating a raw jalapeno. True story.

Maybe I’m losing touch with tradition, but in my house if someone is feeling a bet meh, this chicken soup is my go-to. I created this recipe years ago when my kiddo had a cold and I’ve been making it ever since. It’s also a fantastic cold-weather meal that hardly requires any effort.

Why You’ll Love This Instant Pot Chicken Soup

  • Easy. Just add all the ingredients to your Instant Pot, press the buttons and walk away.
  • Flavorful & satisfying. This chicken soup has rich flavor thanks to all the herbs, miso and broth. If you’re in the mood for a steaming bowl of soup, this recipe is cozy and comforting.
Ingredients for instant pot chicken soup.

What You’ll Need

I will admit, I don’t use traditional chicken soup ingredients. That’s because when I created this recipe I was specifically looking to combine ingredients that have natural healing properties. My kid was sick at the time and I wanted to make a soup they would eat despite not feeling great.

As a result, you won’t find rice or noodles in this recipe (I don’t like the way they store with leftovers) and you will find herbs and spices. Here is a quick look at what you’ll need along with my notes. Scroll down to the recipe card below for specific amounts.

Chicken Breast + Veggies

  • Chicken Breasts – Make sure you use skinless chicken breasts. An equal amount of boneless, skinless chicken thighs will also work.
  • Veggies – Carrots, potatoes and yellow onion. I usually peel the carrots and potatoes because the skin can be a bit rough in a soup, especially if you have a sore throat.
  • Garlic – Adds flavor and helps fight off infections.
  • Shiitake Mushrooms – You can leave these out if you are not a mushroom fan, but shiitakes are known for their antioxidant and anti-inflammatory benefits. Studies also indicate that shiitake mushrooms boost the immune system.

Miso + Herbs + Spices

  • Red Miso – This is a salty paste made from fermented soy beans that is common in Japanese cuisine. It is a probiotic and helps improve gut health, which in turn aides immunity. If you can’t find red miso, white miso will do.
  • Oregano – An anti-inflammatory herb that also has anti-viral properties.
  • Parsley – Reduces inflammation and boosts immunity. This herb has high levels of antioxidants like vitamin C and vitamin A.
  • Thyme – Helps reduce sore throat inflammation and fight off infections.
  • Cumin – Cumin has antiseptic and anti-inflammatory properties that help boost the immune system.
  • Turmeric – Thousands of studies have been published about the health benefits of curcumin, the pigment in Turmeric that gives it a golden color. It fights inflammation and can help your body heal.
  • Kosher Salt & Black Pepper – Adjust according to your taste preferences.

You’ll Also Need

  • Vegetable broth – You can also use chicken broth if that is what you have on hand.

How to Make Instant Pot Chicken Soup

This Instant Pot chicken soup recipe is so easy! It almost doesn’t need step-by-step instructions. In fact, this is probably going to be the quickest how to you have ever seen. Are you ready?

  • Add all the ingredients to your Instant Pot. Seal the lid and close the vent.
  • Cook. Set it to cook on the soup setting for 30 minutes.
  • Natural release. Allow the soup to do a natural release after the timer has gone off.
  • Shred the chicken. Remove the lid once the pressure gauge is all the way down. Shred chicken in the pot with two forks and give the soup a good stir.
  • Adjust seasonings & serve. Taste the soup and adjust salt & pepper to taste. Serve.

That’s it!

An instant pot bowl with cooked chicken soup

Tips for Success

  • Don’t rush the process. It is tempting to vent the steam after the soup is done cooking, but I find that the chicken is most tender when you allow the soup to do a natural release. Usually the chicken is so tender it practically falls apart when you go to shred it with forks.
  • Start with less salt. I gave a range of salt in the recipe card below. This is because the amount of salt you need will vary according to the saltiness of the broth you’re using. It will also vary according to your personal taste preferences. So start with 1/2 a teaspoon of kosher salt, then at the end when the soup is done cooking taste and adjust.

Serving Suggestions

  • Tortillas. A warm flour tortilla, rolled up and stuffed with cheddar cheese.
    • One of my other favorite ways to eat chicken soup is, I admit, a bit odd. (I think?) I like to tear up a warm flour tortilla and add it to a bowl of soup along with generous dollops of Cholula hot sauce. My grandmother used to do this with Caldo Tlalpeño, which is a kind of Mexican chicken soup.
  • Quesadilla. Simply place a corn tortilla on the griddle, top with your cheese of choice, then top with another corn tortilla. Flip after a minute or two and warm until the cheese is melted and the tortillas have your desired texture. (I like mine slightly crispy.)
  • Popovers. I know I’ve mentioned these before, but popovers really do go wonderfully with soup.
  • Bread. Serve it with a slice of warm bread topped with melty butter.

How to Store and Reheat Leftovers

  • Fridge. Let your chicken soup cool to just warm or room temperature, then transfer to airtight containers. I prefer glass containers with BPA free lids, like these ones on Amazon. The soup will keep for 3-4 days in the fridge.
  • To reheat. I prefer to reheat this soup on the stovetop. Simply place the amount you want to eat in an appropriately sized pot and warm over medium-low heat until it reaches your desired temperature. You can also ladle single servings into microwave-safe bowls and zap in the microwave until it heats up. I recommend stirring the soup halfway through the heating time.

Can I Freeze This Soup?

Yes! In fact, I like to keep mason jars filled with this chicken soup in the freezer. That way it’s easy to defrost some of this chicken soup when needed.

I prefer to freeze soup in wide mouth 16-oz mason jars. (The wider mouth makes it easier to get the soup out for defrosting.) Just ladle the cooled soup into each jar, leaving about 1.5 inches of room for expansion in the freezer. Seal with BPA free, freezer safe plastic lids. The soup will keep for 3 months frozen.

When you are ready to defrost some soup, simply run the glass parts of the jar under warm (not hot) water for a few minutes to loosen up the soup. Then invert the jar over a saucepan to remove the soup. Heat over medium-low heat on the stove top, covered, until the soup has defrosted and is warmed through. This usually takes about 15-20 minutes depending on how much soup you are warming up.

More Soup Recipes to Try

Instant Pot Chicken Soup

5 from 7 ratings
This easy Instant Pot Chicken Soup is my go-to recipe anytime someone is under the weather. It's full of flavor and healing ingredients like turmeric, miso and mushrooms.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Yield: 6 servings


  • 3 medium carrots, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 1 yellow onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 teaspoon dry oregano
  • 1 teaspoon dry parsley
  • 1 teaspoon dry thyme
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 tablespoon miso, red or white
  • 2-3 chicken breasts, no skin
  • 4 oz Shiitake mushrooms, optional
  • 5 cups veg broth, low sodium
  • ½ – 1 teaspoon kosher salt, according to taste
  • Black pepper to taste, about ⅛ tsp


  • Add all the ingredients to your Instant Pot. Give it a stir. Seal the lid and close the vent.
  • Cook on the soup setting for 30 minutes.
  • Allow the soup to do a natural release after the timer has gone off.
  • Remove the lid once the pressure gauge is all the way down. Shred chicken in the pot with two forks and give the soup a good stir.
  • Taste the soup and adjust salt & pepper to taste. Serve.
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Serving: 1bowl | Calories: 187kcal | Carbohydrates: 23g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1199mg | Potassium: 785mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5563IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 1mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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