Instant Pot Chicken Soup Recipe

It’s loaded with immune-boosting ingredients and perfect for when you’re feeling under the weather.

Ingredients:

• 1 lb (450g) bone-in, skin-on chicken thighs or drumsticks
• 1 medium onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley (or 2 tablespoons fresh parsley, chopped)
• 1 bay leaf
• 6 cups chicken broth (preferably low sodium)
• 1 cup water
• Salt and pepper to taste
• Optional: 1 cup cooked egg noodles or rice for serving

Instructions:

1. Prepare the Instant Pot: Turn it on and set it to the “Sauté” function. Add a drizzle of olive oil and brown the chicken thighs for 2-3 minutes on each side. Remove the chicken and set it aside.
2. Sauté the Vegetables: Add the onion, carrots, celery, and garlic to the pot. Sauté for 3-5 minutes until softened and fragrant.
3. Add Remaining Ingredients: Place the chicken back into the pot. Add the thyme, parsley, bay leaf, chicken broth, and water—season with salt and pepper to taste.
4. Pressure Cook: Secure the Instant Pot lid and set it to the “Sealing” position. Cook on “Manual” (or “Pressure Cook”) for 15 minutes.
5. Release Pressure: After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
6. Shred the Chicken: Remove the chicken thighs from the pot and shred the meat, discarding the skin and bones. Return the shredded chicken to the soup.
7. Serve: Stir well and adjust the seasoning if needed. Serve hot, optionally, with cooked egg noodles or rice.

This recipe makes about 4 servings and can be easily doubled for leftovers.