Instant Pot Chicken Soup Recipe

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This Instant Pot chicken soup recipe is perfect for a chilly evening. It’s also great when you have a sick kiddo at home and don’t have a ton of time to cook because you’re too busy taking temperatures, doling out medication and making sure they stay warm under the covers.

Give some of my other soups a try too, like this wonderful Italian Navy Bean soup, this delicious Minestrone, or this easy-to-make Miso soup!

Clean Eating Instant Pot Chicken Soup Recipe

How To Make The Best Chicken Soup

The secret is in the broth. The best chicken soup is always made from scratch.

While this recipe skips all that for ease, I’m going to share with you how to make the broth from scratch so you have that option. Note that you can still get a good broth by seasoning ready-made chicken broth.

For this, you’ll need a whole chicken (you can use parts, but the whole chicken is easier to deal with).

You’ll want to roast the chicken (or use rotisserie chicken for something much quicker). You can also cook the whole chicken in your Instant Pot.

Then you’ll remove the meat from the carcass and put the bones, skin and fat into a big pot with water. (Set the meat aside for adding back in once the broth is done.) The bigger the pot, the more broth you can make.

Season the water with vegetables or spices. Just keep in mind, you’ll be discarding anything other than the broth. This is why I always use just spices, so I don’t waste my veggies. But that’s up to you.

Spices – Try 1 tbsp. garlic powder, onion powder, thyme and ground rosemary.

Vegetables – Add in cut carrots, celery and a parsnip.

Boil all of that down until the water is cooked down by about half.

Season with salt and pepper.

Strain off the broth from the carcass (which you can discard) and you now have delicious broth.

Clean Eating Instant Pot Chicken Soup Recipe

Instant Pot Chicken Broth

If you want to make this recipe with from-scratch broth and want to do it all in your Instant Pot, here’s how.

Put the carcass and water into the instant pot. Do not fill the Instant Pot insert more than two thirds of the way once the carcass is in.

Press the manual button and adjust the time to 45 minutes for broth or stock, or 120 minutes for making bone broth. Your pressure should be set to high. Again, watch the steam when you open the valve. That’s personal experience talking. Ouch.

Strain off the broth from everything else when it’s done and continue with the recipe.

Instant Pot Chicken Noodle Soup

The recipe below does not add pasta for chicken noodle, or rice for chicken and rice soup. However, you can cook these separately and add them once the soup is done. I do this quite often and it works well.

This Instant Pot chicken soup recipe uses riced cauliflower in place of rice or pasta to keep the carbs lower.

You can omit it completely, or leave it out and replace it with rice or pasta after cooking the soup. At that point, the amount of pasta or rice you use is totally up to you.

The reason for cooking these separately is that the pasta or rice won’t become bloated in the soup while it sits in the fridge.

Cook them separately and store them separately so you have perfect chicken noodle soup or chicken and rice soup every time.

What You Need

  • 1 lb. chicken breasts (frozen, boneless & skinless)
  • 4 cups chicken broth
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 12 oz. package riced cauliflower
  • ½ medium yellow onion
  • 1 cup sliced carrots
  • 1 tbsp. dried parsley
  • 1 tsp. dried marjoram
  • 1 tsp. dried ground rosemary
  • 1 tsp. dried thyme
  • ½ tsp. dried tarragon
  • salt and pepper to taste after cooking

How To Make Instant Pot Chicken Soup

  • Place the frozen chicken in the Instant Pot insert with the broth, garlic powder and onion powder.
  • Press the Meat button for 20 minutes (adjust time to about 12-15 minutes if your chicken is raw).
  • When done, carefully open the steam valve (use a pot holder to protect your hand from the steam!) for a quick release and remove the lid.
  • Shred the cooked chicken with forks inside the pot.
  • Add the remaining ingredients to the chicken and replace the lid on your IP.
  • Press Manual and cook for 3 minutes.
  • Do a quick release and remove lid. Cool slightly.
  • Season with salt and pepper and serve.

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Clean Eating Instant Pot Chicken Soup Recipe

Instant Pot Chicken Soup

If you have somebody sick to take care of, this will give them a home cooked meal while saving you time and energy.
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 6 cups (approximately)
Calories: 141kcal
Author: The Gracious Pantry

Ingredients

  • 1 lb. chicken breasts (frozen, boneless & skinless)
  • 4 cups chicken broth
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 12 oz. package riced cauliflower
  • ½ medium yellow onion
  • 1 cup sliced carrots
  • 1 tbsp. dried parsley
  • 1 tsp. dried marjoram
  • 1 tsp. dried ground rosemary
  • 1 tsp. dried thyme
  • ½ tsp. dried tarragon
  • salt and pepper to taste after cooking

Instructions

  • Place the frozen chicken in the IP with the broth, garlic powder and onion powder.
  • Press the Meat button for 20 minutes (adjust time if your chicken is raw).
  • Do a quick release and remove the lid.
  • Shred the cooked chicken with forks inside the pot.
  • Add the remaining ingredients to the chicken and replace the lid on your IP.
  • Press Manual and cook for 3 minutes.
  • Do a quick release and remove lid. Cool slightly.
  • Season with salt and pepper and serve.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 141kcal | Carbohydrates: 10g | Protein: 19g | Fat: 2g | Cholesterol: 48mg | Sodium: 707mg | Potassium: 779mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3775IU | Vitamin C: 46mg | Calcium: 113mg | Iron: 3.6mg

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14 Comments

  1. Hello …..love your site. I was wondering why you use onion and garlic powder in this recipe…how can it be clean ? I have never seen powered versions of these items without additives. Why not use fresh garlic and onions. Just curious.

    1. The Gracious Pantry says:

      Susan – The stuff I buy is just dehydrated and ground up garlic and onions with no preservatives. If you can’t find that in your area, you are more than welcome to use the fresh stuff. I use the powders because I like the intensity of flavor that they give. But outside of that, there is no reason not to use the fresh stuff.

  2. Omg this looks sooo good! I have got to try it! 😀

    1. The Gracious Pantry says:

      Martina – I hope you enjoy it! 🙂

  3. I don’t have an IP (I have never even heard of one til I came across your site today). How do I cook recipe this using either a traditional cook top method or crockpot? Thank you!

    1. The Gracious Pantry says:

      Alissa – It would be the same process, you would just need to cook it longer. Once you cook the chicken, you could either do the whole thing in a slow cooker for a about 2-4 hours on low or you could just boil it in a pot. However, if you cook it on the stove top, you may need more broth as it will cook down some during cooking.

  4. IF I want to add egg noodles do I double the recipe to add more chicken broth?

    1. The Gracious Pantry says:

      Christa – I recommend cooking the noodle separately.

  5. You mention to adjust the time if the chicken is “Raw” (after pushing the meat button for 20 minutes)… I thought this calls for raw chicken? Do you know how much time if the chicken is thawed? Looks super yummy, thanks!

    1. The Gracious Pantry says:

      Emily – sorry, I should have mentioned that. It would be about 10-15 minutes on the meat setting, depending on your pressure cooker.

  6. Can you suggest a substitute for riced cauliflower? Doesn’t have to be clean… ????

    1. The Gracious Pantry says:

      Amanda – Do you mean a low carb substitute? If not, then rice is best.

  7. Amy Tessier says:

    I made this recipe last night. I used chicken thighs, and did not have tarragon, but it was delicious nonetheless! My soup looked nothing like this, though. It was more like a cloudy broth, not creamy-looking like the photo…

    1. The Gracious Pantry says:

      Amy – Yay!!! I’m so happy you liked it! 🙂

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