Instant Pot Chicken Soup Recipe

Chicken breast: Boneless and skinless, this is the main protein of the soup.

Chicken broth: Provides a flavorful base for the soup.

Carrots: Adds sweetness and texture.

Celery: Adds a subtle flavor and crunch.

Onion: Adds depth and sweetness to the soup.

Garlic: Adds a robust flavor.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a bit of heat and flavor.

Dried thyme: Adds an earthy, aromatic flavor.

When sautéing the onions, carrots, and celery, make sure to cut them into uniform pieces. This ensures even cooking and enhances the overall texture of the soup. Additionally, deglaze the Instant Pot with a splash of chicken broth after sautéing the garlic to lift any flavorful bits stuck to the bottom, adding depth to your broth.

• boneless, skinless chicken breast - Substitute with boneless, skinless turkey breast: Turkey breast has a similar texture and flavor profile, making it an excellent substitute for chicken breast in soups.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is a good option for vegetarians or those looking to reduce meat consumption.

• sliced carrots - Substitute with parsnips: Parsnips have a slightly sweet and earthy flavor that complements soups well, similar to carrots.

• sliced celery - Substitute with fennel: Fennel has a mild anise flavor that can add a unique twist to the soup while maintaining a similar texture to celery.

• diced onion - Substitute with leeks: Leeks offer a milder, slightly sweeter flavor compared to onions and can be used to achieve a similar aromatic base.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can provide a similar level of heat and spice.

• dried thyme - Substitute with dried oregano: Dried oregano offers a robust, earthy flavor that can stand in for thyme in soups.

• Allow the chicken soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The airtight seal will help maintain the flavor and prevent the soup from absorbing other odors in the fridge.

• For longer storage, place the labeled containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the ingredients.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave, heating in short intervals and stirring in between to ensure even warming.

• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.

• Taste and adjust the seasoning if necessary, as freezing can sometimes dull the flavors. A pinch of salt or a dash of pepper can revive the taste.

• Enjoy your reheated Instant Pot Chicken Soup with a side of crusty bread or a fresh salad for a complete meal.

• For stovetop reheating:

  1. Pour the leftover chicken soup into a saucepan.
  2. Heat over medium heat, stirring occasionally, until the soup is heated through.
  3. If the soup has thickened, add a splash of chicken broth or water to reach the desired consistency.

• For microwave reheating:

  1. Transfer the chicken soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If needed, continue heating in 30-second intervals until the soup is hot.

• For Instant Pot reheating:

  1. Pour the leftover chicken soup back into the Instant Pot.
  2. Select the sauté function and heat, stirring occasionally, until the soup is warmed through.
  3. If the soup has thickened, add a bit of chicken broth or water to reach the desired consistency.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chicken soup to an oven-safe dish and cover with foil.
  3. Heat in the oven for about 20-30 minutes, or until the soup is hot.
  4. Stir halfway through to ensure even heating.

• Instant Pot: An electric pressure cooker used for sautéing vegetables and cooking the soup under high pressure.

• Sauté function: A setting on the Instant Pot that allows you to sauté ingredients directly in the pot.

• Oil: Used for sautéing the onions, carrots, and celery to soften them.

• Measuring cups: Used to measure the chicken broth, carrots, celery, and onion.

• Knife: Used for slicing the carrots, celery, and dicing the onion.

• Cutting board: A surface used for slicing and dicing the vegetables.

• Garlic press: A tool used to mince the garlic cloves.

• Measuring spoons: Used to measure the salt, black pepper, and dried thyme.

• Tongs: Used to remove the chicken breast from the Instant Pot.

• Forks: Used to shred the cooked chicken breast.

• Ladle: Used to serve the soup into bowls.

Pre-chop vegetables: Prepare the carrots, celery, and onion in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Instant pot settings: Familiarize yourself with the Instant Pot settings to quickly navigate through the functions.

Shred chicken easily: Use a hand mixer to quickly shred the chicken instead of using forks.

Batch cooking: Double the recipe and freeze half for a quick meal later.