From Scratch Instant Pot Chicken Soup is one of those recipes that instantly warms your soul.
I remember the first time I made this Instant Pot Chicken Soup in my Instant Pot—the moment I opened the lid, the aroma of simmering chicken, fresh herbs, and garlic filled the kitchen, inviting everyone to gather around.
The rich, golden broth practically glistened, promising comfort in every spoonful.
There’s something magical about preparing soup from scratch: you control every ingredient, from the freshest vegetables to the perfect balance of seasoning.
This Instant Pot Chicken Soup recipe isn’t just convenient; it’s a celebration of flavor, simplicity, and the joy of cooking something truly homemade.
Why From Scratch Instant Pot Chicken Soup is the Ideal Recipe
When I first set out to make chicken soup in my Instant Pot, I wanted a recipe that was both quick and wholesome. Using an Instant Pot completely transforms the process.
Instead of simmering on the stove for hours, I can have a rich, flavorful broth in under 45 minutes, with the chicken perfectly tender and juicy.
What sets this Instant Pot Chicken Soup recipe apart is its simplicity and flexibility. You’re not bound by pre-made broths or flavor packets; every ingredient contributes naturally to the depth of the soup.
I love that I can adjust herbs or vegetables to match what I have on hand—parsley, thyme, or even a touch of rosemary all enhance the aroma beautifully.
Key Ingredients in From Scratch Instant Pot Chicken Soup Recipe
When I gather the ingredients for this Instant Pot Chicken Soup, I like to lay everything out in front of me—Instant Pot Chicken Soup is like preparing for a culinary adventure. Here’s what you need:
-1 whole chicken (2-3 pounds) or about 2-3 pounds of thighs, drumsticks, and breasts. Using a mix of pieces gives the broth more depth.
-2 tablespoons (30 ml) olive oil. I love how it adds a subtle richness and helps sauté the aromatics.
-1 large onion (white, yellow, or brown) – diced. Onions are the backbone of this soup, giving it that comforting savory base.
-5 large garlic cloves, minced. Garlic adds a fragrant punch and pairs perfectly with the chicken.
-3 large carrots, diced. Their natural sweetness balances the savory broth.
-3 large stalks of celery, diced. Celery contributes a delicate earthy flavor and a slight crunch.
-4 cups (1 quart or 950 ml) chicken stock. I prefer homemade, but store-bought works fine too.
-4 cups (1 quart or 950 ml) water. You can also add more stock if you want a richer flavor.
-2 bay leaves. Essential for that subtle herbal depth.
-2 tablespoons (30 ml) lemon juice. I always add this at the end for a bright finish.
-A small handful of fresh parsley, chopped. Fresh herbs really elevate the soup; thyme, rosemary, basil, or dill can also be wonderful.
-Freshly ground black pepper and salt to taste. The final seasoning is critical—it’s what makes your soup sing.
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From Scratch Instant Pot Chicken Soup Recipe
- Total Time: 45 min
- Yield: 6 servings
Description
From Scratch Instant Pot Chicken Soup is a comforting, homemade recipe featuring tender chicken, carrots, celery, onions, garlic, and fresh herbs, all simmered in a flavorful broth with a hint of lemon for a nourishing, hearty meal.
Ingredients
1 whole chicken (2–3 pounds) or about 2-3 pounds of thighs, drumsticks and breasts
2 tablespoons (30 ml) olive oil
1 large white, yellow or brown onion – diced
5 large garlic cloves, minced
3 large carrots, diced
3 large stalks celery, diced
4 cups (1 quart or 950 ml) chicken stock
4 cups (1 quart or 950 ml) water (or use more stock)
2 bay leaves
2 tablespoons (30 ml) lemon juice
1 small handful fresh parsley, chopped (can add to or substitute the parsley with fresh thyme, rosemary, basil and/or dill)
Freshly ground black pepper and salt to taste
Instructions
- Add a couple of tablespoons olive oil to the Instant Pot and press the “Sauté” button. OPTIONAL STEP: After the oil heats up, add the chicken, breast side down and let cook 2-3 minutes to sear the chicken skin. Remove the chicken from the pot and set aside as you prep the soup. Add a little more oil to the pot after searing if it’s looking dry.
- When the oil is simmering add the chopped onion, garlic, carrots and celery. Cook for about 4-5 minutes.
- Add the chicken breast side up to the pot (whole chicken or pieces) and cover with chicken stock, water and add the bay leaves.
- Press the “Keep Warm/Cancel” button to stop the sauté function. Secure the lid and make sure the steam valve is set to closed. Press ‘Manual’ or ‘Pressure Cook’ and set the timer to 20 minutes.
- After the time is up the Instant Pot will automatically switch to ‘keep warm’. Let it keep warm for at least 15 minutes before releasing the steam valve.
- Once the steam has been fully released after opening the steam valve, remove the lid of the instant pot. Use a pair of tongs or slotted spoon to remove the chicken from the pot. Transfer to a plate or bowl to shred. The chicken will likely come apart as you remove it from the pot so be careful and move it slowly so that the hot soup doesn’t splash on you. (Note: The chicken will be very hot so leave it until cool enough to comfortably handle, or avoid using your hands and use forks or tongs to shred the chicken.)Remove the chicken from the skin and bones and discard the remaining carcass and cartilage. Shred the chicken meat into bite sized pieces.
- Add the shredded chicken back to the pot along with the lemon juice and fresh herbs. Give everything a good stir then taste and season with more salt, pepper and lemon juice as needed. How much salt you add at the end will depend on how salty your stock was.
- Serve warm and enjoy. Leftovers will keep in the fridge up to 5 days. Once completely cooled you can freeze the leftovers for up to 3 months.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Soup
- Method: instant pot
- Cuisine: Homemade
If you enjoy recipes like this Instant Pot Chicken Soup, you might also love my One Pot Ground Turkey Pasta Recipe In 30 Min, Quick Winter Leek and Potato Soup Recipe In 30 Min, or Chinese Winter Melon Soup with Meatballs Recipe In 30 Min.
How to From Scratch Instant Pot Chicken Soup Recipe Step-by-Step
Making this Instant Pot Chicken Soup in the Instant Pot is straightforward, but I love taking the time to savor each step:
-Add 2 tablespoons of olive oil to the Instant Pot and press the “Sauté” button. OPTIONAL: When the oil is hot, add the chicken breast side down and sear for 2-3 minutes. This gives the skin a golden color and enhances the flavor. Remove chicken and set aside. Add more oil if the pot looks dry.
-Add diced onion, minced garlic, carrots, and celery to the simmering oil. Cook for 4-5 minutes until the vegetables are slightly softened and aromatic.
-Place the chicken (whole or pieces) breast side up back into the pot. Pour in the chicken stock and water, then add the bay leaves.
-Press “Keep Warm/Cancel” to stop sauté mode. Secure the lid, ensure the steam valve is closed, and press “Manual” or “Pressure Cook” for 20 minutes.
-After cooking, the Instant Pot switches to “Keep Warm.” Let the soup sit for at least 15 minutes before releasing the steam.
-Carefully remove the chicken using tongs or a slotted spoon. Let it cool enough to handle, then shred the meat, discarding skin and bones.
-Add shredded chicken back to the pot, along with lemon juice and fresh herbs. Stir well and season with salt and pepper as needed. Taste and adjust—sometimes a little extra lemon juice brightens the flavors beautifully.
-Serve warm. This soup keeps in the fridge up to 5 days and freezes well for up to 3 months.
From Scratch Instant Pot Chicken Soup Recipe Nutrition Facts
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 210 kcal |
| Protein | 23 g |
| Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 450 mg (varies with stock) |
| Vitamin A | 110% DV |
| Vitamin C | 15% DV |
| Calcium | 4% DV |
| Iron | 8% DV |
Part 7: Conclusion
Making From Scratch Instant Pot Chicken Soup has become one of my favorite kitchen rituals. There’s a comforting rhythm in preparing the ingredients, sautéing the vegetables, and watching the Instant Pot work its magic.
Every time I serve this Instant Pot Chicken Soup, it’s met with smiles and satisfied sighs. It’s not just about the taste—though it’s incredible—it’s about the warmth and love you can pour into a bowl. Whether it’s a quiet evening or a family gathering, this soup always feels like home.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.