This creamy chicken soup is a warm hug in a bowl! Made with tender chicken, hearty veggies, and a rich, smooth broth, it’s perfect for chilly days or any day that needs a little extra comfort.
Just toss everything in your Instant Pot, and let it work its magic. Seriously, it’s so simple! I love topping it with a sprinkle of parsley for some color. Who knew comfort could be so easy?
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing, it adds a lovely flavor. If you’re avoiding oil, you can use broth instead or even butter for richness.
Chicken Broth: This is where a lot of the soup’s flavor comes from. If you’re making it vegetarian or want a lighter taste, vegetable broth works well. Homemade broth is always a nice touch!
Chicken Breasts: Boneless, skinless chicken is perfect for this recipe. If you prefer turkey or even cubed tofu for a vegetarian option, they can be used in a similar way.
Heavy Cream: This gives the soup its creamy texture. For a lighter version, you can use half-and-half or even full-fat coconut milk for a dairy-free alternative.
Herbs: Thyme and rosemary add great depth of flavor. If fresh herbs are available, use them! If not, dried herbs work just fine—just use less since they are more concentrated.
How Do You Get the Chicken Just Right in an Instant Pot?
Cooking chicken in the Instant Pot is quick and easy, but getting it just right can be tricky. Here are some tips to help you succeed:
- Always ensure the chicken breasts are submerged in the broth; this helps them cook evenly and stay moist.
- When you quick-release the pressure, be careful of the steam. Use a kitchen towel to shield your hand from hot steam.
- Shredding the chicken while it’s still warm makes it easier; it should fall apart beautifully if cooked properly.
Doing these steps will help you achieve perfectly cooked chicken for your creamy soup!
How to Make Instant Pot Creamy Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 cup potatoes, diced (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional toppings: croutons or additional herbs
How Much Time Will You Need?
This creamy chicken soup takes about 15 minutes of prep time and 10 minutes to cook under pressure, plus a few minutes for the quick release of pressure. Altogether, you’ll have a comforting and delicious soup ready in about 30 minutes!
Step-by-Step Instructions:
1. Start with Sautéing:
Set your Instant Pot to “Sauté” mode and add the olive oil. Once the oil is hot, toss in the diced onion and minced garlic. Let them sauté for about 3-4 minutes until the onion turns translucent and fragrant. This step builds lots of yummy flavor!
2. Add the Remaining Ingredients:
Next, pour in the chicken broth. Then, add the chicken breasts, sliced carrots, sliced celery, and diced potatoes if you’re using them. Sprinkle in the dried thyme, dried rosemary, salt, and black pepper. Give everything a good stir to mix the flavors.
3. Pressure Cook the Soup:
Now, close the lid and set your Instant Pot to “Manual” or “Pressure Cook” on high for 10 minutes. Once it’s done cooking, carefully do a quick release of the pressure using the valve. Make sure to keep your hands and face away from the steam!
4. Shred the Chicken:
When the pressure has released, open the Instant Pot and take out the cooked chicken breasts. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the pot. Stir everything together to mix it up!
5. Finish with Cream:
Now it’s time to make that soup creamy! Pour in the heavy cream and stir until it’s well combined and heated through. Give it a taste, and if you want, add extra seasoning to make it just right!
6. Serve and Enjoy:
Serve your delicious soup hot! Garnish with chopped parsley for a fresh touch, and feel free to add croutons or more herbs on top if you like. Enjoy your cozy, creamy chicken soup!
Can I Use Frozen Chicken in This Recipe?
Absolutely! You can use frozen chicken breasts directly in the Instant Pot. However, increase the cooking time to about 15-20 minutes to ensure they’re fully cooked. Make sure to check that the internal temperature reaches 165°F before serving.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of milk and cornstarch (1 cup of milk with 1 tablespoon of cornstarch). Keep in mind that this will slightly alter the creaminess of the soup, but it will still be delicious!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of chicken broth or cream to maintain creaminess as it may thicken when stored.
Can I Add Other Vegetables?
Definitely! Feel free to customize your soup by adding vegetables such as peas, corn, or green beans. Just make sure to chop them into similar sizes for even cooking. You can add them when you return the shredded chicken before stirring in the heavy cream.
