Instant Pot Chicken Soup Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes.
• Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.

Steps:

• Turn on Instant Pot and program to sauté. Melt butter or ghee in Instant Pot.
• While waiting for butter to melt, season chicken with salt, pepper, thyme, and parsley.
• Sauté onions, garlic, carrots, and celery for 3-5 minutes or until they begin softening. Toss in any remaining seasoning from chicken and lemon juice.
• Arrange chicken in Instant Pot. Cover with chicken broth. If you are using regular egg noodles, you can also toss noodles into the Instant Pot at this time. Gluten free noodles must be cooked on stove top.
• Lock lid in place and close pressure valve. Cook on high pressure for 7 minutes using the Poultry setting. Manually depressurize by carefully turning steam valve. If using gluten free noodles, now is the time to cook them.
• Remove chicken from soup to shred. If you noodles absorbed most of the broth, and more broth until noodles are covered. Add chicken back to soup and stir. Top with parsley if desired.

Steps:

• Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
• Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
• Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
• While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.

Steps:

• Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.

Steps:

• Turn Instant Pot to sauté setting.
• While the Instant Pot is heating, dice carrots, celery, and onion.
• Add olive oil to the hot pot and add diced vegetables.
• Saute vegetables until onion begins to soften. Season with salt and pepper.
• Add diced garlic and sauté until onion is clear.
• Add broth, frozen peas and carrots, and frozen corn.
• Season to taste with salt and pepper or seasoning of your choice.
• Add chicken breasts (fresh or frozen).
• Put the lid to the Instant Pot on and turn the vent to Sealing.
• Press the Soup button and walk away!
• During the last 10 minutes of cooking time, heat a pot over the stove.
• Melt butter, then add flour and whisk together.
• Allow the butter and flour to cook together for 1-2 minutes, whisking constantly.
• Whisk in the milk slowly to avoid lumps.
• Allow the mixture to come to just boiling to thicken.
• When the Instant Pot is done, do a Quick Release. Be careful not to burn yourself on the steam!
• Remove chicken breasts to a plate and dice or shred.
• Whisk milk mixture into the hot soup.
• Add chicken back into the soup.
• Add Franks Red Hot sauce to taste.
• Season to taste.
• Serve and enjoy!