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This easy Instant Pot chicken soup recipe takes only 20 minutes to make! It’s a nutritious, filling, and delicious lunch or dinner idea.
This Instant Pot chicken soup is here to save the day! It’s packed with chicken breasts, hearty veggies, and so much comforting flavor. Everything cooks in one pot in about 20 minutes! It’s perfect for busy weeknights, chilly days, or whenever you need something warm and satisfying.
I first made this after finally braving my pressure cooker, and let me tell you, I’ve never looked back. Once you see how easy and flavorful homemade chicken soup can be in the Instant Pot, you’ll want to keep this recipe on repeat.
Recipe Ingredients
Here’s what you’ll need to make this easy Instant Pot chicken soup. I’ve also included a few notes and simple swaps below in case you need to make adjustments. Please scroll to the recipe card at the bottom of the post for exact measurements and instructions.
- Olive oil – I use an olive oil infused with rosemary, but any quality cooking oil works. This is your base for sautéing the veggies.
- Red onion – Adds a pop of color and mild sweetness to the soup. Yellow or white onion is fine, too.
- Carrots – A must in classic chicken soup! Slice them up for natural sweetness and texture.
- Celery ribs – Another soup essential that adds crunch and that signature chicken soup flavor.
- Banana pepper – Mildly tangy and brightens up the broth. You can skip or sub with a bell pepper.
- Jalapeño (optional) – For a little heat! Leave it out if you prefer a milder soup.
- Garlic – Freshly minced garlic is best, but garlic powder is okay to use.
- Salt and pepper – Always to taste! Season as you go for best results.
- Bay leaf – Infuses the soup with a light, earthy aroma during pressure cooking.
- Boneless, skinless chicken breasts – You can sub with boneless chicken thighs.
- Chicken broth – Go with low-sodium broth to control the salt levels. Vegetable broth is a good swap.
- Apple cider vinegar – Just a splash enhances all the flavors and gives the broth a subtle brightness.
- Zucchini (optional) – Spiralized or sliced, zucchini adds a light veggie boost. You can skip it if you’re going for a more classic chicken soup.
How To Make Instant Pot Chicken Soup
This Instant Pot chicken soup is made with simple, wholesome ingredients like classic veggies, tender chicken, and a flavorful broth. I like to stir in spiralized zucchini at the end for a nutrition-packed twist, but you can leave them out for a more traditional take.
- Sauté the veggies. Heat 1 tablespoon of olive oil in your pressure cooker. Add the onion, carrots, celery, pepper, jalapeño, and garlic. Season with salt and pepper and cook for 4 minutes, until softened.
- Add remaining ingredients. Stir in the bay leaf, layer the seasoned chicken breasts on top, then pour in the chicken broth and apple cider vinegar.
- Bring to pressure. Lock the lid in place. Set on manual pressure for 9 minutes.
- Release pressure and shred. Release the pressure. Once it’s safe, open the lid, remove the chicken, and shred it. Discard the bay leaf.
- Add zucchini. Return the shredded chicken to the pot. Stir in the zucchini and cook over medium-high heat for about 4 minutes, or until the zucchini is tender.
- Serve. Ladle into bowls, drizzle with rosemary olive oil if you like, and serve hot.
What To Serve With Chicken Soup
A warm bowl of chicken soup deserves the perfect sidekick! For a classic pairing, try my soft and buttery dinner rolls, which are ideal for soaking up every last drop. To lighten things up, serve it with my crisp and refreshing shopska salad for a fresh bite that balances all that cozy, comforting soup goodness.
Proper Storage
- Refrigerator. Let the soup cool completely, then store it in an airtight container in the fridge for 3-4 days.
- Freezer. Transfer cooled soup to freezer-safe containers or zip-top bags (leave a little room for expansion) and freeze for up to 3 months. For best texture, freeze without the zucchini and add it fresh when reheating.
- Reheat. Warm the soup on the stovetop over medium heat or microwave in short bursts until hot. If frozen, thaw overnight in the fridge before reheating.
More Instant Pot Soup Recipes
- Instant Pot Chicken And Dumplings
- Instant Pot Potato Soup
- Instant Pot Chicken Pho
- Instant Pot Butternut Squash Soup
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Instant Pot Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- 3 carrots, sliced
- 3 celery ribs, sliced
- 1 banana pepper, diced, you can also use a bell pepper
- 1 jalapeno pepper, diced (optional)
- 2 garlic cloves, minced
- salt and freshly ground black pepper, to taste
- 1 bay leaf
- 1 pound boneless skinless chicken breasts, seasoned with salt and pepper or your choice of seasonings
- 6 cups chicken broth
- 2 tablespoons apple cider vinegar
- 3 to 4 small zucchini, spiralized
Instructions
- Sauté the vegetables. Add olive oil to the Instant Pot insert and heat it over medium-high heat. Add onions, carrots, celery, peppers, and garlic; season with salt and pepper and sauté for 3 to 4 minutes, or until the vegetables are crisp-tender.
- Add the chicken. Top the veggies with the chicken breasts and add a bay leaf.
- Add the liquids and cook. Stir in the chicken broth and apple cider vinegar. Lock the lid in place. Cook at high pressure for 9 minutes. Release the pressure.
- Shred the chicken. Once venting is complete, remove the lid and transfer the chicken breasts to a cutting board to shred. Discard the bay leaf.
- Combine. Add the shredded chicken back into the pot and stir in the spiralized zucchini. Cover the IP with the lid, and let sit for 6 to 8 minutes until the zucchini are softened.
- Serve. Ladle the chicken soup into bowls and serve.
Equipment
Video
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This is a staple for me. Love everything about it!
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
Can I use a slow cooker?
Yes, you can. Put all the ingredients in the slow cooker except for the zucchini noodles; then, slow cook on HIGH for 2 hours or LOW for 3 to 4 hours, or until chicken is cooked through. Add in the spiralized zucchini the last 20 minutes of cooking. When the chicken is cooked through, shred it and stir back in the slow cooker.
I’m confused. You exclaim that this is an Instant Pot recipe, but then you have an asterisk to explain that you use a stovetop pressure cooker. That begs the question: is the 9 minutes for an electric pressure cooker, or for a stovetop pressure cooker?
Same question. And do we leave the bay leaf in for serving?
Hi!
You’ll want to set the Instant Pot to “Manual” and cook for 9 minutes. Then, release pressure and continue on with the recipe. You can remove the bay leaf before stirring in the shredded chicken.
Hi!
You’ll want to set the Instant Pot to “Manual” and cook for 9 minutes. Then, release pressure and continue on with the recipe.
This sounds/looks great. I have an InstaPot and I think I will try adding the zoodles when I pull the chicken out to shred and then close the back up quickly and let them just cook in the hot broth. It’s usually plenty hot for a while, especially if I lock the top back on, after the pressure is released and I think probably hot enough to cook the zoodles just right.
I’m curious about the addition of ACV in this recipe though. I use it when making my own chicken broth or bone broth in from chicken bones because it helps break down and extract the minerals from the bones but we aren’t doing that here and as soon as you heat it that much you loose the benefits of raw ACV or the “mother” so what is the purpose of the ACV in this recipe?
This recipe is so good! I just made it and it is the best chicken noodle soup I have ever made. The only changes I made are I used boneless skinless chicken thighs and medium hot green chilies because that’s what I had on hand. I also made Rosemary olive oil because the website was sold out. The olive oil added an amazing flavor.
This would be good… but I wish I hadn’t added the cider vinegar. I can taste it in the soup. Bah.
I’ll give it a run without it next time
How long would you cook this in an Instant Pot? 9 minutes, or less? I am planning on just stirring in the zoodles once the soup is done and letting them “soak” until they are soft….??
After removing the chicken to shred, I put the lid back on for 1 minute on manual pressure cook and did a quick release. Perfect!
When i print the recipes it prints without the picture. Is that the way it’s supposed to print.
Hi! Yes, it’s set up that way so that it doesn’t waste your ink.