Instant Pot Chicken Soup Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the soup.

Chicken broth: Provides a flavorful base for the soup.

Carrots: Adds sweetness and color to the soup.

Celery: Adds a subtle crunch and flavor.

Onion: Provides a savory depth to the soup.

Garlic: Adds aromatic flavor.

Salt: Enhances the overall taste.

Black pepper: Adds a hint of spice.

Thyme: A dried herb that adds earthiness.

Parsley: A dried herb that adds a fresh note.

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

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable replacement in soups.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is a good option for vegetarians.

• sliced carrots - Substitute with parsnips: Parsnips have a slightly sweet flavor and similar texture when cooked, making them a good alternative.

• sliced celery - Substitute with fennel: Fennel has a similar crunchy texture and adds a slight anise flavor that complements the soup.

• diced onion - Substitute with leeks: Leeks offer a milder, slightly sweeter flavor compared to onions and work well in soups.

• minced garlic - Substitute with shallots: Shallots provide a mild garlic flavor and can be used in a similar quantity.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the soup.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a subtle complexity.

• dried thyme - Substitute with dried oregano: Dried oregano has a robust flavor that can stand in for thyme in most recipes.

• dried parsley - Substitute with dried basil: Dried basil offers a different but complementary herbal note that works well in soups.

• Allow the chicken soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup and potential spoilage.

• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers. This way, you can grab just the right amount for a quick meal.

• Label each container with the date. This is crucial for keeping track of how long the soup has been stored. Chicken soup can be safely stored in the refrigerator for up to 4 days.

• For longer storage, place the soup in the freezer. Use freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer to save space and ensure even freezing.

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

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave, stirring halfway through the heating process to ensure even warming.

• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency. Adjust the seasoning if necessary, as freezing can sometimes dull the flavors.

• Enjoy your delicious, homemade 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 soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup reaches a gentle simmer, it's ready to serve.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a paper towel to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat for additional 30-second intervals if needed.

• For Instant Pot reheating:

  1. Pour the leftover soup back into the Instant Pot.
  2. Select the 'sauté' function and heat, stirring occasionally.
  3. Once the soup is hot and simmering, it's ready to serve.

• For oven reheating:

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

• Instant Pot: A multi-functional electric pressure cooker used for sautéing, cooking, and pressure releasing.

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

• Lid: The cover of the Instant Pot that seals in pressure during cooking.

• Manual setting: A setting on the Instant Pot that allows you to manually set the cooking time.

• Oil: Used for sautéing the vegetables to enhance their flavor.

• Knife: Used for cutting the chicken breast into bite-sized pieces and slicing the vegetables.

• Cutting board: A surface for safely cutting and preparing ingredients.

• Measuring cups: Used for measuring the chicken broth, carrots, celery, and onion.

• Measuring spoons: Used for measuring the salt, pepper, thyme, and parsley.

• Wooden spoon: Used for stirring the ingredients while sautéing and after cooking.

• Garlic press: Used for mincing the garlic cloves.

• Serving ladle: Used for serving the soup once it's ready.

Pre-cut vegetables: Use pre-sliced carrots, celery, and onions to save chopping time.

Pre-minced garlic: Opt for jarred minced garlic instead of mincing fresh cloves.

Rotisserie chicken: Substitute with shredded rotisserie chicken to skip cooking the chicken breast.

Instant broth: Use store-bought chicken broth to avoid making it from scratch.

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