Instant Pot Chicken Soup Recipe

Chicken breast: Boneless, skinless chicken breast provides lean protein and becomes tender and flavorful when cooked in the soup.

Chicken broth: A rich and savory broth that forms the base of the soup, adding depth and flavor.

Onion: Chopped onion adds a subtle sweetness and enhances the overall flavor of the soup.

Carrots: Sliced carrots add a touch of sweetness and a pop of color to the soup.

Celery: Sliced celery adds a mild, aromatic flavor and a bit of crunch.

Garlic: Minced garlic infuses the soup with a rich, aromatic flavor.

Salt: Enhances the flavors of all the ingredients in the soup.

Black pepper: Adds a bit of heat and depth to the soup's flavor profile.

Dried thyme: A fragrant herb that adds a subtle earthy flavor to the soup.

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 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 a suitable alternative in soups.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and can be used for a vegetarian version of the soup.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can enhance the overall taste of the soup.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture but add a slightly sweeter and earthier flavor to the soup.

• sliced celery stalks - Substitute with fennel: Fennel provides a similar crunch and a subtle anise flavor that complements the other ingredients.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar garlicky flavor, though it is less pungent.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor and can enhance the overall taste of the soup.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile but can be used to provide a similar spiciness.

• dried thyme - Substitute with dried oregano: Dried oregano offers a different but complementary herbal flavor that works well in soups.

• Allow the chicken soup to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy vegetables and diluted flavors.
• Transfer the soup into airtight containers. For individual servings, use smaller containers to make reheating easier and quicker.
• 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 chicken soup will maintain its flavor and texture during this period.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps preserve the texture of the vegetables and chicken.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until it reaches a simmer. Alternatively, you can use the microwave, heating in 1-2 minute intervals and stirring in between to ensure even heating.
• 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. Sometimes, soups may need a pinch of salt or a dash of pepper after being stored and reheated.

• On the stovetop:

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

• In the microwave:

  1. Transfer the leftover soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals, if necessary, until the soup is hot throughout.

• Using the Instant Pot:

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

• In the oven:

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

• Instant Pot: The main appliance used to cook the chicken soup quickly and efficiently.

• Sauté function: A feature on the Instant Pot used to sauté the vegetables before pressure cooking.

• Oil: Used to sauté the onions, carrots, and celery to enhance their flavors.

• Knife: Used to chop the onion, slice the carrots, and celery.

• Cutting board: A surface to safely chop and slice the vegetables.

• Measuring spoons: Used to measure out the salt, pepper, and thyme accurately.

• Garlic press: An optional tool to mince the garlic cloves quickly.

• Tongs: Used to handle the chicken breast when placing it in and removing it from the Instant Pot.

• Forks: Used to shred the cooked chicken breast before returning it to the soup.

• Ladle: Used to stir the soup and serve it into bowls.

• Bowls: Used to serve the hot chicken soup.

Pre-chop vegetables: Chop the onion, carrots, and celery 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 switch between functions.

Shred chicken easily: Use a hand mixer to quickly shred the chicken breast after cooking.

Batch cooking: Make a larger batch of chicken soup and freeze portions for future meals.