9 Instant Pot Chicken Soup Recipes Ready Fast

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The Instant Pot has revolutionized the way we approach comfort food. What used to take hours of simmering on a stovetop—developing deep flavors and tenderizing tough cuts of meat—can now be achieved in a fraction of the time. Chicken soup, the universal balm for the soul, is perhaps the greatest beneficiary of pressure cooking technology. By locking in steam and increasing the internal temperature, the Instant Pot extracts every bit of collagen and flavor from chicken bones and aromatics, resulting in a “simmered-all-day” taste in under an hour.

In this comprehensive guide, we are exploring nine distinct Instant Pot chicken soup recipes. From the nostalgic Classic Chicken Noodle to the exotic Thai Red Curry, these recipes are designed to be foolproof, fast, and incredibly satisfying.

1. The Ultimate Classic Chicken Noodle Soup

There is nothing quite like a bowl of traditional chicken noodle soup to cure a cold or warm a chilly evening. The Instant Pot ensures the chicken is succulent and the broth is rich and golden.

The Ingredients

  • Chicken: 1.5 lbs boneless, skinless chicken thighs (thighs provide more flavor and stay juicier than breasts).
  • Aromatics: 1 large yellow onion (diced), 3 large carrots (peeled and sliced into rounds), 3 stalks celery (sliced).
  • Garlic: 4 cloves, minced.
  • Liquid: 8 cups high-quality chicken bone broth.
  • Herbs: 2 sprigs fresh rosemary, 3 sprigs fresh thyme, 1 bay leaf.
  • Seasoning: 1.5 tsp sea salt, 1/2 tsp black pepper, 1/2 tsp turmeric (for color and anti-inflammatory benefits).
  • Noodles: 8 oz wide egg noodles.
  • Finishing Touches: 1 tbsp fresh lemon juice, 1/4 cup chopped fresh parsley.

Detailed Cooking Instructions

  1. Sauté the Aromatics: Turn the Instant Pot to the “Sauté” function. Add a tablespoon of olive oil. Once hot, add the onion, carrots, and celery. Sauté for 5 minutes until the onions are translucent. Add the garlic and sauté for another 60 seconds.
  2. Layer the Flavors: Stir in the salt, pepper, and turmeric. Place the chicken thighs on top of the vegetables.
  3. Add Liquid: Pour in the chicken broth. Toss in the rosemary, thyme, and bay leaf. Ensure the chicken is submerged.
  4. Pressure Cook: Secure the lid and set the valve to “Sealing.” Cancel the Sauté function. Select “Manual/Pressure Cook” on High Pressure for 10 minutes.
  5. Release Pressure: Once the timer goes off, allow a natural pressure release (NPR) for 10 minutes, then flip the valve to “Venting” for a quick release of the remaining steam.
  6. Shred the Chicken: Remove the chicken thighs and the herb stems. Shred the chicken with two forks and return it to the pot.
  7. Cook the Noodles: Turn the Sauté function back on. Once the soup begins to simmer, add the egg noodles. Cook for 5–7 minutes (or according to package directions) until tender.
  8. Final Polish: Stir in the lemon juice and fresh parsley. Adjust salt to taste and serve immediately.

2. Zesty Lemon Orzo Chicken Soup (Avgolemono Inspired)

This Mediterranean-style soup is bright, refreshing, and incredibly silky. The addition of lemon transforms the heavy broth into something vibrant and light.

The Ingredients

  • Chicken: 1 lb chicken breast, whole.
  • Vegetables: 1 white onion (diced), 2 carrots (diced), 2 stalks celery (finely chopped).
  • Grains: 1 cup dry orzo pasta.
  • Liquid: 6 cups low-sodium chicken broth.
  • Zest & Juice: Zest of 1 lemon and juice of 2 large lemons.
  • Greens: 2 cups fresh baby spinach.
  • Seasoning: 1 tsp dried oregano, salt, and cracked black pepper to taste.
  • Garnish: Fresh dill and crumbled feta cheese.

Detailed Cooking Instructions

  1. Aromatics: Using the Sauté function, cook onion, carrots, and celery in olive oil until soft (about 4 minutes).
  2. Combine: Add the chicken breasts, broth, oregano, salt, and pepper.
  3. Pressure Cook: Seal the lid. Set to High Pressure for 8 minutes.
  4. Quick Release: After the timer ends, perform a quick pressure release.
  5. Shred and Boil: Remove the chicken and shred it. Set the Instant Pot to Sauté again. Once the liquid is boiling, add the orzo. Cook for 8–10 minutes until the orzo is al dente.
  6. The Thickening Secret: While orzo cooks, whisk together the lemon juice and zest. (Optional: Whisk in 1 egg for a traditional Greek Avgolemono texture).
  7. Combine: Turn off the heat. Stir the shredded chicken back in along with the spinach and the lemon mixture. The residual heat will wilt the spinach.
  8. Serve: Ladle into bowls and top with fresh dill and a sprinkle of feta.

3. Instant Pot Chicken Tortilla Soup

This is a bold, spicy, and smoky soup that is perfect for game days or family dinners. The Instant Pot infuses the spices deep into the chicken.

The Ingredients

  • Chicken: 1.5 lbs boneless skinless chicken thighs.
  • Base: 1 can (14 oz) fire-roasted diced tomatoes, 1 can (4 oz) diced green chilies.
  • Veg/Beans: 1 cup frozen corn, 1 can (15 oz) black beans (rinsed and drained), 1 red bell pepper (diced).
  • Liquid: 4 cups chicken broth.
  • Spices: 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder.
  • Toppings: Fried tortilla strips, avocado slices, lime wedges, cilantro, and sour cream.

Detailed Cooking Instructions

  1. Dump and Go: This is a true “dump” recipe. Place the chicken, tomatoes (with juices), green chilies, corn, black beans, bell pepper, and all spices into the Instant Pot.
  2. Liquid: Pour in the chicken broth. Give it a gentle stir.
  3. Pressure Cook: Close the lid. Set to High Pressure for 15 minutes.
  4. Release: Let the pressure release naturally for 5 minutes, then do a quick release.
  5. Shred: Remove the chicken thighs. They should be incredibly tender. Shred them with forks and stir them back into the pot.
  6. Consistency Check: If you want a thicker soup, you can mash some of the black beans against the side of the pot.
  7. Serve: This soup is all about the toppings! Pile on the tortilla strips and avocado for a crunch and creamy contrast.

4. Creamy Chicken and Wild Rice Soup

Rich, velvety, and deeply comforting, this soup is a rival to any high-end bistro version. The wild rice adds a wonderful nutty texture.

The Ingredients

  • Chicken: 1 lb chicken breast or thighs, cut into 1-inch cubes.
  • Rice: 1 cup wild rice blend (ensure it’s a blend for best texture).
  • Vegetables: 3 carrots (diced), 2 stalks celery (diced), 1 medium onion (diced), 8 oz sliced mushrooms (cremini or button).
  • Liquid: 6 cups chicken broth.
  • Spices: 1 tsp dried thyme, 1 tsp poultry seasoning, 1 bay leaf.
  • The Creamy Base: 1 cup heavy cream (or full-fat coconut milk for dairy-free), 2 tbsp cornstarch whisked with 2 tbsp water (slurry).

Detailed Cooking Instructions

  1. Sauté: Sauté onions, carrots, celery, and mushrooms in butter until the mushrooms have released their moisture and browned slightly.
  2. Deglaze: Pour in a splash of the broth and scrape the bottom of the pot to remove any browned bits (this prevents the “burn” notice).
  3. Combine: Add the chicken cubes, wild rice blend, the rest of the broth, and spices.
  4. Pressure Cook: Seal the lid. Set to High Pressure for 25 minutes. Wild rice takes longer to cook than white rice, hence the longer time.
  5. Natural Release: Allow a full natural pressure release (about 15 minutes). This ensures the rice is perfectly tender.
  6. Thicken: Turn on Sauté. Stir in the cornstarch slurry and let the soup bubble for 2 minutes until thickened.
  7. Finish: Stir in the heavy cream. Taste for seasoning and add salt/pepper as needed.

5. Thai Red Curry Chicken Soup

When you want something exotic and aromatic, this Thai-inspired soup hits all the right notes: salty, sweet, sour, and spicy.

The Ingredients

  • Chicken: 1 lb chicken breast, thinly sliced.
  • Aromatics: 2 tbsp red curry paste (more if you like heat), 1 tbsp grated fresh ginger, 3 cloves garlic (minced).
  • Vegetables: 1 red bell pepper (sliced), 1 cup snap peas, 1 small sweet potato (peeled and cubed small).
  • Liquid: 1 can (14 oz) full-fat coconut milk, 4 cups chicken broth.
  • Umami: 2 tbsp fish sauce, 1 tbsp brown sugar.
  • Finish: Juice of 1 lime, fresh cilantro, and sliced green onions.

Detailed Cooking Instructions

  1. Bloom the Paste: Set Instant Pot to Sauté. Add a tablespoon of oil and the red curry paste. Stir for 1 minute until fragrant. Add ginger and garlic and cook for 30 seconds.
  2. Combine: Add the chicken, sweet potato cubes, chicken broth, fish sauce, and brown sugar.
  3. Pressure Cook: Close the lid. Set to High Pressure for 5 minutes. (Sliced chicken and small sweet potato cubes cook very fast).
  4. Quick Release: Do a quick pressure release immediately to prevent the chicken from becoming rubbery.
  5. Add Delicate Veggies: Stir in the red bell pepper and snap peas. The heat of the soup will cook them to a perfect crisp-tender in about 3 minutes.
  6. Cream and Acid: Pour in the coconut milk and lime juice. Stir well.
  7. Serve: Serve over rice noodles or as is, garnished heavily with cilantro and green onions.

6. Instant Pot Chicken Gnocchi Soup

Inspired by the famous restaurant version, this soup is thick, creamy, and features pillowy potato dumplings.

The Ingredients

  • Chicken: 1 lb rotisserie chicken (shredded) or raw chicken breast.
  • Vegetables: 1 cup shredded carrots, 1/2 cup diced celery, 1/2 cup diced white onion, 2 cups fresh spinach.
  • The Dumplings: 1 package (16 oz) shelf-stable or refrigerated potato gnocchi.
  • Liquid: 4 cups chicken broth.
  • Seasoning: 1 tsp Italian seasoning, 1/2 tsp garlic powder.
  • The Sauce: 2 cups half-and-half, 3 tbsp cornstarch (mixed with a little water).

Detailed Cooking Instructions

  1. Sauté: Sauté onions, carrots, and celery in butter until softened.
  2. Cook Chicken: If using raw chicken, add it now with the broth and seasoning. Pressure cook on High for 8 minutes, then quick release and shred. If using rotisserie chicken, skip the pressure cooking step for now.
  3. Simmer Gnocchi: Add the broth and seasonings (if you haven’t yet). Set to Sauté. Once boiling, add the gnocchi. They only need 2–3 minutes to cook—they will float to the top when done.
  4. Thicken: Stir in the shredded rotisserie chicken and the cornstarch slurry. Stir until thickened.
  5. Creamy Finish: Turn off the heat. Stir in the half-and-half and the spinach. The spinach will wilt in seconds.
  6. Serve: Serve with a side of warm breadsticks for the full experience.

7. White Chicken Chili

A creamy, zesty alternative to red chili. This recipe uses white beans and green chilies for a unique flavor profile that is addictive.

The Ingredients

  • Chicken: 1.5 lbs chicken thighs.
  • Beans: 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained.
  • Aromatics: 1 onion (diced), 1 jalapeño (seeded and minced), 2 cloves garlic.
  • Green Salsa: 1 cup salsa verde (tomatillo salsa).
  • Liquid: 3 cups chicken broth.
  • Spices: 2 tsp cumin, 1 tsp dried oregano, 1/2 tsp coriander, salt/pepper.
  • The Secret Ingredient: 4 oz cream cheese (softened).

Detailed Cooking Instructions

  1. Sauté: Sauté the onion and jalapeño until soft. Add garlic for 30 seconds.
  2. Layer: Add the chicken, beans, salsa verde, broth, and all spices.
  3. Pressure Cook: Seal the lid. Set to High Pressure for 15 minutes.
  4. Release: Natural pressure release for 10 minutes, then quick release.
  5. The Texture Trick: Remove the chicken and shred it. Take 1 cup of the soup (mostly beans and liquid) and blend it in a blender or with an immersion blender. Return the puree to the pot—this makes the chili incredibly creamy without adding tons of fat.
  6. Cream Cheese: Add the shredded chicken back to the pot. Stir in the softened cream cheese until completely melted and incorporated.
  7. Serve: Top with Monterey Jack cheese, crushed tortilla chips, and extra jalapeños.

8. Healthy Chicken and Cabbage “Detox” Soup

This soup is low-carb, keto-friendly, and packed with fiber. It’s the perfect reset meal that doesn’t sacrifice flavor.

The Ingredients

  • Chicken: 1 lb chicken breast, cubed.
  • The Star: 1/2 head of green cabbage, chopped into 1-inch pieces.
  • Vegetables: 2 carrots (sliced), 2 stalks celery (sliced), 1 can (14 oz) diced tomatoes.
  • Liquid: 6 cups chicken broth.
  • Spices: 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp red pepper flakes (optional for heat).
  • Acid: 1 tbsp apple cider vinegar.

Detailed Cooking Instructions

  1. Combine All: This is another “dump” recipe. Place the chicken, cabbage, carrots, celery, tomatoes, broth, and spices into the Instant Pot.
  2. Pressure Cook: Seal the lid. Set to High Pressure for 10 minutes. The cabbage will become perfectly tender but not mushy.
  3. Quick Release: Perform a quick pressure release.
  4. The Finisher: Stir in the apple cider vinegar. This “cuts” through the cabbage flavor and brightens the entire dish.
  5. Serve: This soup keeps exceptionally well in the fridge and actually tastes better the next day as the flavors develop.

9. Buffalo Chicken Soup

For the lovers of spicy wings, this soup takes those iconic flavors and turns them into a creamy, bowl-friendly meal.

The Ingredients

  • Chicken: 1.5 lbs chicken breast.
  • Vegetables: 1 onion (diced), 3 stalks celery (finely diced—essential for the wing vibe).
  • Liquid: 4 cups chicken broth, 1/2 cup Frank’s RedHot or your favorite buffalo sauce.
  • The Creamy Factor: 8 oz cream cheese, 1/2 cup heavy cream.
  • Seasoning: 1 packet ranch seasoning (or a mix of dried dill, parsley, and onion powder).
  • Garnish: Crumbled blue cheese and sliced green onions.

Detailed Cooking Instructions

  1. Sauté: Sauté the onion and celery until soft.
  2. Cook: Add the chicken breasts, chicken broth, buffalo sauce, and ranch seasoning.
  3. Pressure Cook: Seal the lid. Set to High Pressure for 12 minutes.
  4. Quick Release: Do a quick pressure release.
  5. Shred: Remove the chicken and shred it.
  6. Emulsify: Add the cream cheese and heavy cream to the hot liquid. Use a whisk to ensure the cream cheese melts smoothly into the broth.
  7. Combine: Add the shredded chicken back in.
  8. Serve: Ladle into bowls and top with a generous amount of blue cheese crumbles. It’s like a buffalo chicken dip in soup form!

Essential Tips for Instant Pot Chicken Soup Success

1. Avoiding the “Burn” Notice

The “Burn” notice usually happens when bits of food are stuck to the bottom of the stainless steel liner. Always deglaze your pot after sautéing vegetables by adding a little liquid and scraping the bottom with a wooden spoon.

2. The Power of Natural Pressure Release (NPR)

For meat-heavy soups, a 10-minute NPR is crucial. A sudden quick release can cause the muscle fibers in the chicken to seize up, resulting in tough meat. Letting the pressure drop gradually keeps the chicken succulent.

3. Controlling Noodle Texture

If you are making a soup with pasta (like the Classic Noodle or Orzo), never pressure cook the noodles with the meat. They will turn into a disintegrated mess. Always add them at the end using the Sauté function, or cook them separately and add them to each bowl to prevent them from soaking up all the broth during storage.

4. High-Quality Broth Matters

Since the Instant Pot seals in all flavors, the quality of your broth is paramount. If you don’t have homemade stock, look for “Bone Broth” in stores, as it has a higher protein content and a richer mouthfeel than standard thin broths.

5. Storing and Freezing

  • Fridge: These soups will last 3–4 days in an airtight container.
  • Freezer: Chicken soups freeze beautifully for up to 3 months. However, if the recipe contains heavy cream or milk (like the Buffalo or Gnocchi soups), it’s best to freeze the soup without the dairy and add it when you reheat the dish to prevent curdling.

With these nine recipes and expert tips, you are now equipped to handle any soup craving with speed and precision. Whether you need the healing power of a classic broth or the spicy kick of buffalo chicken, your Instant Pot is the ultimate tool for the job. Enjoy the warmth!

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