Creamy Chicken Instant Pot Soup

This Creamy Chicken Instant Pot Soup recipe is a comforting, flavorful, and easy-to-make meal perfect for busy weeknights. The Instant Pot allows you to create a rich and creamy soup in a fraction of the time compared to traditional stovetop methods. This recipe is packed with tender chicken, vegetables, and a creamy broth that will warm you from the inside out.

Why You’ll Love This Instant Pot Chicken Soup

This recipe is a winner for several reasons:

• Speed: The Instant Pot significantly reduces cooking time, making it ideal for quick dinners.
• Flavor: Pressure cooking infuses the ingredients with intense flavor, creating a truly satisfying soup.
• Ease: With minimal prep and simple instructions, this recipe is beginner-friendly.
• Versatility: Easily customizable with your favorite vegetables and seasonings.
• One-Pot Wonder: Less cleanup is always a plus!

Ingredients for Creamy Chicken Instant Pot Soup

The beauty of this recipe lies in its simplicity. Here’s what you’ll need:

• Chicken: Boneless, skinless chicken breasts or thighs work best. Cut into bite-sized pieces. Using thighs will result in a richer flavor.
• Aromatics: Yellow onion, carrots, and celery form the base of the soup’s flavor profile. Mince or dice them finely.
• Garlic: Freshly minced garlic adds a pungent aroma and depth of flavor.
• Chicken Broth: Use low-sodium chicken broth to control the salt content. You can also use chicken stock for a richer flavor.
• Heavy Cream: This is what makes the soup creamy and decadent. You can substitute half-and-half for a lighter option, but the consistency won’t be as thick.
• Butter or Olive Oil: Used for sautéing the vegetables.
• Seasonings: Salt, pepper, dried thyme, bay leaf, and any other favorite herbs or spices. Consider adding a pinch of red pepper flakes for a touch of heat.
• Cornstarch (Optional): Used to thicken the soup if needed.
• Lemon Juice (Optional): A squeeze of fresh lemon juice brightens the flavor of the soup.
• Pasta or Rice (Optional): Add pasta or rice to make the soup more substantial. Small pasta shapes like ditalini or orzo work well. Cook separately and add at the end to prevent them from becoming mushy.
• Fresh Parsley (Optional): For garnish.

Step-by-Step Instructions

Follow these simple steps to create a delicious Creamy Chicken Instant Pot Soup:

1. Sauté the Vegetables: Turn on the Instant Pot and select the “Sauté” function. Add butter or olive oil to the pot. Once melted or heated, add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally.

2. Add Garlic and Spices: Add the minced garlic and cook for another minute until fragrant. Stir in the dried thyme, salt, pepper, and any other desired spices.

3. Brown the Chicken: Add the cubed chicken to the pot and sauté until lightly browned on all sides. This step enhances the flavor of the chicken.

4. Deglaze the Pot: Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. This prevents the “Burn” warning and adds flavor to the soup.

5. Add Bay Leaf: Add the bay leaf to the pot.

6. Pressure Cook: Secure the lid of the Instant Pot and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 8-10 minutes. The cooking time will vary depending on the size of the chicken pieces.

7. Natural Pressure Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully release any remaining pressure manually.

8. Remove Chicken and Shred (Optional): Carefully remove the chicken from the pot using tongs or a slotted spoon. Shred the chicken with two forks and set aside. This step is optional; you can leave the chicken in bite-sized pieces if preferred.

9. Thicken the Soup (Optional): If you prefer a thicker soup, whisk together cornstarch and a little cold water to create a slurry. Pour the slurry into the Instant Pot and stir well. Turn on the “Sauté” function and cook for a few minutes until the soup thickens to your desired consistency.

10. Add Cream and Chicken: Stir in the heavy cream and shredded chicken. Heat through for a minute or two, but do not boil.

11. Season to Taste: Taste the soup and adjust seasonings as needed. Add salt, pepper, or other spices to your liking. Stir in a squeeze of fresh lemon juice for added brightness.

12. Serve: Serve the Creamy Chicken Instant Pot Soup hot, garnished with fresh parsley, if desired. Serve with crusty bread or crackers for dipping.

Tips and Variations

• Vegetable Variations: Feel free to add other vegetables, such as potatoes, peas, green beans, spinach, or mushrooms. Add heartier vegetables like potatoes along with the carrots and celery. Add delicate vegetables like spinach towards the end of cooking.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Dairy-Free Option: Use coconut cream or cashew cream instead of heavy cream for a dairy-free version. The flavor will be slightly different, but still delicious.
• Add Noodles or Rice: Cook pasta or rice separately and add it to the soup at the end to prevent it from becoming mushy.
• Make it Healthier: Use low-fat milk or half-and-half instead of heavy cream for a lighter soup. Load up on vegetables to add more nutrients.
• Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
• Freezing: This soup can be frozen, but the texture of the cream may change slightly upon thawing. To minimize this, let the soup cool completely before freezing in airtight containers or freezer bags. Thaw in the refrigerator overnight and reheat gently. Consider adding the cream after thawing and reheating for best results.
• Bone Broth: Substitute chicken broth for bone broth. Bone broth adds many healthful nutrients to the dish.

Serving Suggestions and Pairings

This Creamy Chicken Instant Pot Soup is delicious on its own, but here are some serving suggestions and pairings to enhance the experience:

• Crusty Bread: Serve with a side of crusty bread for dipping into the creamy broth.
• Crackers: Offer a variety of crackers for a crunchy accompaniment.
• Grilled Cheese Sandwich: A classic pairing that complements the soup perfectly.
• Side Salad: A light side salad with a vinaigrette dressing balances the richness of the soup.
• Garlic Bread: Enhance the flavor with garlic bread.
• Cornbread: Sweet cornbread compliments the savory soup.

Frequently Asked Questions (FAQ)

• Can I use frozen chicken? Yes, you can use frozen chicken breasts or thighs. Add an extra 5-10 minutes to the cooking time. Ensure the chicken is fully cooked through to an internal temperature of 165°F (74°C).
• Can I make this soup on the stovetop? Yes, you can adapt this recipe for the stovetop. Sauté the vegetables and chicken in a large pot. Add the chicken broth, bay leaf, and seasonings. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the chicken is cooked through. Proceed with the remaining steps as described in the recipe.
• How do I prevent the “Burn” warning on my Instant Pot? Deglaze the pot thoroughly after sautéing the vegetables and chicken. Make sure there are no stuck-on bits on the bottom of the pot before pressure cooking.
• Can I use milk instead of cream? Yes, you can use milk, but the soup will be less creamy. Consider using whole milk for a richer flavor. You may also need to add a cornstarch slurry to thicken the soup.
• Can I add potatoes to this soup? Yes, you can add potatoes. Peel and dice them into small pieces and add them to the Instant Pot along with the carrots and celery.
• How long does this soup last in the fridge? This soup will last for 3-4 days in the refrigerator in an airtight container.
• Can I add other types of protein? Yes, consider adding sausage, bacon, or tofu.