This isn’t your average chicken soup. I’ve tweaked my usual method to harness the pressure of the Instant Pot, making it faster without sacrificing depth. It’s the kind of dish that feels like a warm hug after a hectic day, especially when the weather turns chill.
Why I Keep Making This Soup
It’s a quick, honest meal that’s perfect for busy nights or when I crave something familiar. The aroma alone lifts the house, and the comforting, protein-rich broth fills me with quiet satisfaction. Plus, it’s adaptable—whatever’s in the fridge can turn this into a different, yet still cozy, bowl.
The Heart of the Soup: Key Ingredients
- Chicken broth:: Rich, savory base that makes the soup feel like a warm embrace. Swap with veggie broth for a vegetarian version.
- Chicken (cooked, shredded):: Adds hearty protein and a comforting texture. Rotisserie chicken works great for quick prep.
- Carrots:: Sweet, earthy crunch that balances the savory broth. Use parsnips if you want a milder twist.
- Celery:: Fresh, slightly bitter bite that lifts the soup. Fennel can be a fragrant substitute.
- Herbs (parsley, thyme):: Bright, aromatic notes that make the soup smell like a garden. Basil can add a different fresh layer.
- Onions:: Sweet, umami base flavor that melts into the broth. Shallots work well if you prefer a milder onion taste.
- Salt & pepper:: Essential for balancing flavors, don’t shy away from tasting and adjusting.
Tools That Make It Easy
- Instant Pot or electric pressure cooker: Main appliance for fast, flavorful cooking.
- Chef’s knife: Chopping vegetables and chicken.
- Wooden spoon: Stirring and tasting.
- Measuring cups and spoons: Ensuring accurate seasoning.
Step-by-Step for a Heartwarming Bowl
Step 1: Start by prepping your ingredients: dice carrots, chop celery, shred cooked chicken.
Step 2: Set your Instant Pot to sauté mode, add a splash of oil, and cook the veggies until just tender—about 5 minutes, smell the sweet caramelization.
Step 3: Pour in chicken broth, add herbs, and bring to a simmer. Seal the lid and set to pressure cook for 10 minutes at high pressure.
Step 4: Once done, do a quick release. Open the lid, add shredded chicken, and stir to combine. Check seasoning and adjust salt as needed.
Step 5: Let it sit for 5 minutes to meld flavors. Serve hot, with fresh bread or crackers.
Cooking Checks and Tips
- Veggies should be tender but not mushy, with a slight snap.
- Broth should be clear and aromatic, not cloudy or dull.
- Shredded chicken should be hot and moist, easily falling apart.
Common Pitfalls and How to Avoid Them
- Leaving the lid ajar during pressure.? FORGOT to seal the lid properly → Ensure the lid is locked tight before pressure cooking.
- Over-seasoning the broth.? DUMPED in all the herbs at once → Add herbs in stages for layered flavor.
- Veggies burning or sticking to the pot.? OVER-TORCHED the veggies during sauté → Lower the heat or add a splash of water if they start to brown too quickly.
- Serving bland or overly salty soup.? Not checking seasoning at the end → Taste and adjust salt and pepper before serving.
Instant Pot Chicken Soup
Ingredients
Equipment
Method
- Dice the carrots, chop the celery, and shred the cooked chicken if not already prepared.
- Set your Instant Pot to sauté mode, add a splash of oil, and cook the diced onion until fragrant and slightly translucent, about 3-4 minutes.
- Add the diced carrots and chopped celery to the pot, stirring to coat them with the aromatics. Cook for another 2-3 minutes until the vegetables start to soften and the mixture smells sweet.
- Pour in the chicken broth and add the thyme. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom.
- Seal the lid on the Instant Pot, set it to high pressure, and cook for 10 minutes, allowing the flavors to meld and the vegetables to become tender.
- Once cooking is complete, carefully perform a quick release and open the lid, revealing a fragrant, bubbling broth with softened vegetables.
- Stir in the shredded chicken, season with salt and pepper to taste, and let sit for 2-3 minutes to warm through.
- Ladle the hot soup into bowls, garnish with chopped parsley, and serve immediately with crusty bread or crackers.
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