The first time I made chicken soup in my Instant Pot electric pressure cooker, it felt like cheating. After dumping in the ingredients and going about my business for an hour and a half, I lifted the lid to delicious, sumptuous chicken soup.
This soup required so little effort it was laughable. None of the watching of a pot on a stove to make sure it didn’t boil. None of the stirring. None of the skimming of the “scum” on top. It was literally just gathering ingredients, putting them in the Instant Pot, pressing a button, and walking away. That’s what I call easy.
The results were so good — and have I mentioned easy?? — that it is my go-to method for making quick and easy chicken soup. Another reward is the bounty of broth you get from it, which can be used however you like.
My preference is to use boneless, skinless chicken thighs. I find these provide a rich and unctuous broth. If you want the thicker, more gelatinous result you get from bones, by all means, use bone-in chicken. Want the leanness of chicken breasts? Go for it.
The only main work involved is prepping the ingredients, such as peeling and chopping the carrots and cutting the onion. Of course, you would need to do this anyway if making this soup on the stove.
Chef Matt’s Instant Pot Chicken Soup
- 4 or 5 boneless, skinless chicken thighs
- 2 large carrots, peeled and chopped
- 2 celery stalks, cleaned and chopped
- half of one brown onion, diced
- 2 garlic cloves
- 1/2 tablespoon coarse salt
- 5 whole black peppercorns
- 2 bay leaves
- 8 cups of water
Notes: This is for a 6-quart electric pressure cooker. Do not fill past 3/4 full, or the Max line on inside the pot. Use high pressure and natural pressure release. On my model, this takes just over 1.5 hours from start to finish. If using bone-in chicken, set the pot for 30 minutes instead of 25.
To make, put all ingredients in pot, stir, and set to cook for 25 minutes on high pressure. Use natural pressure release.
Garnish with fresh parsley, if desired, and enjoy!
Thx.