20 Hearty Instant Pot Chicken Soup Recipes Deliciously Comforting

There’s nothing quite like the comforting embrace of a warm bowl of chicken soup, especially when it’s made effortlessly in your Instant Pot. Whether you’re battling the chill of winter, seeking a quick weeknight dinner, or simply craving a bowl of cozy goodness, our roundup of 20 hearty Instant Pot chicken soup recipes is sure to inspire your next meal. Dive in and discover your new favorite comfort food!

Classic Instant Pot Chicken Noodle Soup

Perfect for chilly evenings, this Classic Instant Pot Chicken Noodle Soup is a hearty, comforting meal ready in minutes.

Ingredients

• Chicken breast – 1 lb
• Carrots – 2, sliced
• Celery – 2 stalks, sliced
• Egg noodles – 2 cups
• Chicken broth – 6 cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp

Instructions

1. Turn the Instant Pot to sauté mode. Add chicken breast, cook for 5 minutes until no longer pink.
2. Add carrots, celery, chicken broth, salt, black pepper, and garlic powder. Stir to combine.
3. Secure the lid. Set to manual high pressure for 10 minutes.
4. Once done, quick release the pressure. Tip: For a clearer broth, let it natural release for 5 minutes before quick releasing.
5. Remove chicken, shred with two forks, then return to pot.
6. Add egg noodles. Set to sauté mode, cook for 5 minutes until noodles are tender. Tip: Stir occasionally to prevent sticking.
7. Turn off the Instant Pot. Let sit for 2 minutes before serving. Tip: The soup thickens upon standing.

Tender chicken and soft noodles swim in a savory broth. Serve with a sprinkle of fresh parsley for a pop of color.

Creamy Instant Pot Chicken and Wild Rice Soup

Savory and satisfying, this soup combines tender chicken with hearty wild rice in a creamy broth. Perfect for chilly evenings, it’s a one-pot wonder ready in under an hour.

Ingredients

• Chicken breasts – 1 lb
• Wild rice – 1 cup
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Melt butter for 2 minutes.
2. Add minced garlic. Sauté for 1 minute until fragrant.
3. Place chicken breasts in the pot. Sear for 3 minutes on each side.
4. Add wild rice, chicken broth, salt, and black pepper. Stir to combine.
5. Close the lid. Set to ‘Manual’ high pressure for 25 minutes.
6. Once done, allow natural pressure release for 10 minutes.
7. Remove chicken. Shred with two forks, then return to pot.
8. Stir in heavy cream. Set to ‘Sauté’ mode. Heat for 3 minutes.
9. Tip: For a thicker soup, let it simmer uncovered for 5 extra minutes.
10. Tip: Garnish with fresh parsley for a pop of color and freshness.
11. Tip: Double the recipe for leftovers; flavors deepen overnight.

Yield a rich, creamy texture with chunks of tender chicken and nutty wild rice. Serve with crusty bread for dipping or over steamed vegetables for a low-carb option.

Spicy Instant Pot Mexican Chicken Tortilla Soup

Unleash a bowl of warmth with this Spicy Instant Pot Mexican Chicken Tortilla Soup, perfect for those chilly evenings when you crave something hearty yet easy to whip up.

Ingredients

• Chicken breast – 1 lb
• Chicken broth – 4 cups
• Diced tomatoes – 1 can (14.5 oz)
• Black beans – 1 can (15 oz), drained
• Corn – 1 cup
• Taco seasoning – 2 tbsp
• Cumin – 1 tsp
• Olive oil – 1 tbsp
• Tortilla chips – for serving
• Avocado – 1, sliced
• Cilantro – for garnish

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Heat olive oil for 2 minutes.
2. Add chicken breast. Cook for 3 minutes per side until lightly browned. Tip: Don’t overcrowd the pot to ensure even browning.
3. Pour in chicken broth, scraping the bottom to deglaze. Tip: This step adds depth to the soup’s flavor.
4. Stir in diced tomatoes, black beans, corn, taco seasoning, and cumin.
5. Secure the lid. Set to ‘Manual’ high pressure for 10 minutes.
6. Once done, allow natural release for 5 minutes, then quick release remaining pressure. Tip: Natural release keeps the chicken tender.
7. Shred the chicken directly in the pot using two forks.
8. Serve hot, topped with tortilla chips, avocado slices, and cilantro.

Outstanding in flavor, this soup boasts a rich, spicy broth with tender chicken and hearty beans. Try serving it with a squeeze of lime for an extra zing.

Instant Pot Lemon Garlic Chicken Orzo Soup

Cooking doesn’t get easier than this Instant Pot Lemon Garlic Chicken Orzo Soup. Perfect for busy weeknights, it’s a comforting bowl of goodness ready in no time.

Ingredients

– Chicken breast – 1 lb
– Orzo – 1 cup
– Chicken broth – 4 cups
– Lemon juice – 2 tbsp
– Garlic – 3 cloves, minced
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Add olive oil and heat for 1 minute.
2. Add minced garlic and sauté for 30 seconds until fragrant. Tip: Don’t let the garlic burn.
3. Add chicken breast, salt, and black pepper. Sauté for 2 minutes on each side.
4. Pour in chicken broth and scrape the bottom to deglaze. Tip: This adds depth to the soup.
5. Secure the lid and set to ‘Manual’ high pressure for 10 minutes.
6. Once done, quick release the pressure. Remove chicken and shred it.
7. Add orzo and lemon juice to the pot. Set to ‘Sauté’ mode and cook for 5 minutes, stirring occasionally. Tip: Orzo should be al dente.
8. Return shredded chicken to the pot. Stir and cook for 1 minute.
Vibrant with lemon and garlic, this soup is both hearty and refreshing. Serve with a sprinkle of parsley for a pop of color.

Instant Pot Chicken and Dumplings Soup

Looking for a comforting meal that’s quick to make? This Instant Pot Chicken and Dumplings Soup delivers hearty flavors with minimal effort.

Ingredients

• Chicken breast – 1 lb
• Chicken broth – 4 cups
• Flour – 1 cup
• Baking powder – 2 tsp
• Milk – ½ cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Add butter and let it melt.
2. Add chicken breast to the pot. Cook for 5 minutes, turning once, until lightly browned.
3. Pour in chicken broth. Secure the lid and set to ‘Manual’ for 10 minutes at high pressure.
4. While the chicken cooks, mix flour, baking powder, milk, and salt in a bowl to form dumpling dough.
5. Once the timer beeps, quick release the pressure. Remove chicken and shred it.
6. Return shredded chicken to the pot. Drop spoonfuls of dumpling dough into the soup.
7. Cover and set to ‘Manual’ for 5 minutes at high pressure. Let pressure release naturally for 5 minutes.
8. Season with pepper before serving. Tip: For fluffier dumplings, avoid overmixing the dough.

Mouthwatering and creamy, this soup pairs perfectly with a crisp salad. The dumplings are light yet satisfying, making every bite a delight.

Instant Pot Thai Coconut Chicken Soup

Hurry to make this comforting soup with minimal effort. Instant Pot Thai Coconut Chicken Soup blends creamy coconut milk with spicy, tangy flavors for a quick dinner.

Ingredients

– Chicken breast – 1 lb, cubed- Coconut milk – 1 can (13.5 oz)- Chicken broth – 2 cups- Lime juice – 2 tbsp- Fish sauce – 1 tbsp- Ginger – 1 tbsp, grated- Red curry paste – 1 tbsp- Cilantro – ¼ cup, chopped

Instructions

1. Set Instant Pot to ‘Sauté’ mode. Add chicken, cook until no longer pink, about 5 minutes. Tip: Cube chicken uniformly for even cooking.2. Stir in coconut milk, chicken broth, lime juice, fish sauce, ginger, and red curry paste.3. Secure lid, set to ‘Manual’ high pressure for 10 minutes. Tip: Quick release pressure to prevent overcooking.4. Once done, stir in cilantro. Tip: Add cilantro last to preserve its fresh flavor and color.5. Serve hot. The soup is creamy with a perfect balance of spicy and tangy. Garnish with extra cilantro or lime wedges for an extra zing.

Instant Pot Chicken Vegetable Soup with Kale

Just when you need a quick, nutritious meal, this Instant Pot Chicken Vegetable Soup with Kale comes to the rescue. Packed with flavor and ready in minutes, it’s a weeknight savior.

Ingredients

• Chicken breast – 1 lb
• Chicken broth – 4 cups
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Kale – 2 cups, chopped
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Add olive oil.
2. Add chicken breast. Cook for 5 minutes until lightly browned. Tip: Don’t overcrowd the pot for even browning.
3. Add carrots, celery, and garlic. Sauté for 3 minutes.
4. Pour in chicken broth. Scrape the bottom to loosen any browned bits.
5. Secure the lid. Set to ‘Manual’ high pressure for 10 minutes.
6. Quick release the pressure. Tip: Cover the valve with a towel to prevent splattering.
7. Shred the chicken using two forks. Return to the pot.
8. Add kale. Stir until wilted, about 2 minutes. Tip: Kale adds a nutrient boost without overpowering the soup.
9. Season with salt and pepper. Stir well.

Silky broth envelops tender chicken and vibrant veggies, making each spoonful a delight. Serve with crusty bread for dipping, or top with grated Parmesan for extra richness.

Instant Pot Chicken Pho Soup

Rustle up a comforting bowl of Instant Pot Chicken Pho Soup in no time. This recipe simplifies the classic with minimal ingredients and maximum flavor.

Ingredients

– Chicken breasts – 1 lb
– Rice noodles – 8 oz
– Chicken broth – 4 cups
– Fish sauce – 2 tbsp
– Ginger – 1 inch, sliced
– Star anise – 2 pods
– Lime – 1, cut into wedges
– Cilantro – ¼ cup, chopped
– Green onions – 2, sliced

Instructions

1. Add chicken breasts, chicken broth, ginger, and star anise to the Instant Pot. Secure the lid.
2. Set the Instant Pot to Manual High Pressure for 15 minutes. Tip: For more flavor, sauté the ginger and star anise for 1 minute before adding other ingredients.
3. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
4. Remove the chicken and shred it with two forks. Tip: Keep the broth warm by covering the Instant Pot.
5. Cook rice noodles according to package instructions. Drain and divide among bowls.
6. Return the shredded chicken to the broth. Stir in fish sauce.
7. Ladle the broth and chicken over the noodles. Tip: Adjust the broth’s saltiness by adding more fish sauce if needed.
8. Garnish with lime wedges, cilantro, and green onions.
Unbelievably tender chicken and aromatic broth make this pho a weeknight winner. Serve with extra lime for a bright, tangy kick.

Instant Pot Chicken Gnocchi Soup

Comforting and creamy, this Instant Pot Chicken Gnocchi Soup is a weeknight lifesaver. Ready in minutes, it’s packed with tender chicken and pillowy gnocchi.

Ingredients

• Chicken breast – 1 lb
• Gnocchi – 16 oz
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Spinach – 2 cups

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Heat olive oil for 1 minute.
2. Add minced garlic. Sauté for 30 seconds until fragrant.
3. Add chicken breast. Cook for 3 minutes per side until lightly browned.
4. Pour in chicken broth. Secure the lid. Set to ‘Manual’ for 10 minutes at high pressure.
5. Once done, quick release the pressure. Remove chicken and shred it.
6. Return shredded chicken to the pot. Add gnocchi, heavy cream, salt, and black pepper.
7. Set to ‘Sauté’ mode again. Cook for 3 minutes until gnocchi floats.
8. Stir in spinach. Cook for 1 minute until wilted.

Offering a velvety texture with a rich, savory flavor, this soup pairs wonderfully with crusty bread. For a twist, top with grated Parmesan or red pepper flakes before serving.

Instant Pot Chicken and Corn Chowder

Vibrant and comforting, this Instant Pot Chicken and Corn Chowder is a weeknight savior. Ready in minutes, it’s creamy, hearty, and packed with flavor.

Ingredients

• Chicken breast – 1 lb
• Corn kernels – 2 cups
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Add butter and let it melt.
2. Add chicken breast to the pot. Cook for 5 minutes until no longer pink.
3. Remove chicken and shred it. Set aside.
4. Add flour to the pot. Stir for 1 minute to make a roux.
5. Pour in chicken broth. Scrape the bottom to deglaze.
6. Add corn, salt, and black pepper. Stir well.
7. Close the lid. Set to ‘Manual’ high pressure for 5 minutes.
8. Quick release the pressure. Stir in heavy cream and shredded chicken.
9. Let it sit for 2 minutes to thicken.

Oozing with creaminess, this chowder has a perfect balance of sweet corn and savory chicken. Serve with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Instant Pot Chicken Barley Soup

Make this Instant Pot Chicken Barley Soup for a hearty, no-fuss meal. It’s packed with flavor and ready in minutes.

Ingredients

• Chicken breast – 1 lb
• Pearl barley – 1 cup
• Carrots – 2, diced
• Celery – 2 stalks, diced
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Chicken broth – 6 cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Heat olive oil for 2 minutes.
2. Add diced onion, carrots, celery, and minced garlic. Sauté for 5 minutes until softened.
3. Add chicken breast, pearl barley, chicken broth, salt, and black pepper. Stir to combine.
4. Close the lid and set the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for 15 minutes.
5. Once done, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Remove the chicken breast, shred it with two forks, and return it to the pot. Stir well.
7. Tip: For a thicker soup, let it sit for 5 minutes after cooking. The barley will absorb more liquid.
8. Tip: If the soup is too thick, add a splash of broth or water to reach your desired consistency.
9. Tip: Garnish with fresh parsley for a pop of color and freshness before serving.

You’ll love the tender chicken and chewy barley in every spoonful. Try serving it with crusty bread for dipping.

Instant Pot Chicken Quinoa Soup

You’ll love how this Instant Pot Chicken Quinoa Soup combines simplicity with heartiness. Perfect for busy weeknights, it’s a one-pot wonder that delivers both nutrition and flavor.

Ingredients

• Chicken breast – 1 lb
• Quinoa – 1 cup
• Chicken broth – 4 cups
• Carrots – 2, diced
• Celery – 2 stalks, diced
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Heat olive oil for 2 minutes.
2. Add diced carrots, celery, and minced garlic. Sauté for 5 minutes until softened.
3. Cut chicken breast into bite-sized pieces. Add to the pot. Cook for 3 minutes until no longer pink.
4. Rinse quinoa under cold water. Add to the pot with chicken broth, salt, and black pepper.
5. Secure the lid. Set to ‘Manual’ high pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick release.
6. Tip: For a thicker soup, let it sit on ‘Keep Warm’ for 10 minutes after cooking.
7. Tip: Shred the chicken after cooking for a different texture.
8. Tip: Add a squeeze of lemon before serving for a fresh twist.

Only the tender chicken and fluffy quinoa make this soup a comforting meal. Serve with crusty bread or a side salad for a complete dinner.

Instant Pot Chicken and Mushroom Soup

Vibrant flavors come together in this Instant Pot Chicken and Mushroom Soup, a hearty dish perfect for any season.

Ingredients

• Chicken breast – 1 lb
• Mushrooms – 8 oz, sliced
• Chicken broth – 4 cups
• Heavy cream – ½ cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Thyme – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Set Instant Pot to ‘Sauté’ mode. Add butter.
2. Once butter melts, add chicken breast. Cook for 3 minutes per side until lightly browned. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove chicken. Add mushrooms and garlic. Sauté for 2 minutes.
4. Return chicken to pot. Add broth, thyme, salt, and pepper.
5. Secure lid. Set to ‘Manual’ high pressure for 10 minutes.
6. After cooking, let pressure release naturally for 5 minutes, then quick release.
7. Remove chicken. Shred with two forks. Tip: Let chicken cool slightly for easier handling.
8. Return shredded chicken to pot. Stir in heavy cream. Tip: For a thicker soup, simmer on ‘Sauté’ mode for 5 minutes.

A creamy texture with tender chicken and earthy mushrooms makes this soup a comforting meal. Serve with crusty bread for dipping.

Instant Pot Chicken Tortellini Soup

Warm up with this hearty Instant Pot Chicken Tortellini Soup, perfect for busy weeknights. It’s quick, flavorful, and requires minimal prep.

Ingredients

• Chicken breast – 1 lb
• Cheese tortellini – 2 cups
• Chicken broth – 4 cups
• Carrots – 1 cup, diced
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Spinach – 2 cups

Instructions

1. Set Instant Pot to ‘Sauté’ mode. Add olive oil.
2. Add chicken breast, salt, and pepper. Cook for 5 minutes until browned.
3. Add garlic and carrots. Sauté for 2 minutes.
4. Pour in chicken broth. Secure lid, set to ‘Manual’ for 10 minutes.
5. Quick release pressure. Remove chicken, shred, and return to pot.
6. Add tortellini and spinach. Set to ‘Sauté’ for 5 minutes until tortellini is tender.
7. Tip: For extra flavor, add a Parmesan rind while cooking.
8. Tip: Fresh tortellini cooks faster than frozen; adjust time accordingly.
9. Tip: Let soup sit for 5 minutes before serving to thicken slightly.

Velvety broth hugs each tortellini, with tender chicken and vibrant spinach. Serve with crusty bread for dipping or a sprinkle of red pepper flakes for heat.

Instant Pot Chicken and Lentil Soup

Nothing beats a hearty bowl of Instant Pot Chicken and Lentil Soup on a busy day. This recipe is straightforward, nutritious, and packed with flavor.

Ingredients

• Chicken thighs – 1 lb
• Lentils – 1 cup
• Carrots – 2, chopped
• Celery – 2 stalks, chopped
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Chicken broth – 4 cups
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Cumin – 1 tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Heat olive oil for 2 minutes.
2. Add chicken thighs. Cook for 4 minutes per side until browned. Remove and set aside.
3. In the same pot, add onion, garlic, carrots, and celery. Sauté for 3 minutes until softened.
4. Stir in lentils, chicken broth, salt, pepper, and cumin. Tip: Rinse lentils under cold water before adding to remove any debris.
5. Return chicken to the pot. Secure the lid. Set to ‘Manual’ high pressure for 15 minutes.
6. Once done, allow natural pressure release for 10 minutes. Then, quick release remaining pressure. Tip: Natural release helps tenderize the chicken further.
7. Shred chicken using two forks. Stir back into the soup. Tip: For a thicker soup, let it sit for 5 minutes before serving.

Luscious and comforting, this soup has a rich texture from the lentils and tender chicken. Serve with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Instant Pot Chicken Tom Yum Soup

Zesty and bold, this Instant Pot Chicken Tom Yum Soup brings the vibrant flavors of Thailand to your table in minutes. Perfect for busy weeknights, it’s a comforting yet exotic dish that requires minimal effort.

Ingredients

– Chicken breast – 1 lb
– Tom Yum paste – 2 tbsp
– Coconut milk – 1 cup
– Chicken broth – 4 cups
– Lime juice – 2 tbsp
– Fish sauce – 1 tbsp
– Mushrooms – 1 cup, sliced

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Add the chicken breast and cook until no longer pink, about 5 minutes.
2. Stir in the Tom Yum paste and cook for 1 minute to release the flavors.
3. Add the coconut milk, chicken broth, lime juice, and fish sauce. Stir well to combine.
4. Close the lid and set the Instant Pot to ‘Manual’ mode for 10 minutes at high pressure.
5. Once cooking is complete, perform a quick release of the pressure.
6. Open the lid and add the sliced mushrooms. Set to ‘Sauté’ mode again and cook for 3 minutes until the mushrooms are tender.
7. Serve hot, garnished with fresh cilantro if desired.
Lusciously creamy with a tangy kick, this soup pairs wonderfully with steamed rice or can be enjoyed on its own for a lighter meal. The mushrooms add a delightful texture contrast to the tender chicken.

Instant Pot Chicken and Spinach Soup

This Instant Pot Chicken and Spinach Soup is a quick, nutritious meal perfect for busy weeknights. Toss everything in, set it, and forget it until dinner’s ready.

Ingredients

• Chicken breast – 1 lb
• Spinach – 2 cups
• Chicken broth – 4 cups
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Heat olive oil for 2 minutes.
2. Add minced garlic. Sauté for 30 seconds until fragrant.
3. Add chicken breast. Cook for 3 minutes on each side until lightly browned.
4. Pour in chicken broth. Scrape the bottom to deglaze.
5. Secure the lid. Set to ‘Manual’ high pressure for 10 minutes.
6. Once done, quick release the pressure. Tip: Cover the valve with a towel to prevent splatter.
7. Remove chicken. Shred it with two forks.
8. Return shredded chicken to the pot. Add spinach. Stir until wilted, about 2 minutes. Tip: Fresh spinach wilts quickly, so add it last.
9. Season with salt and black pepper. Stir to combine. Tip: Taste and adjust seasoning if needed before serving.

Velvety broth with tender chicken and fresh spinach makes this soup a comforting choice. Serve with crusty bread or over rice for a heartier meal.

Instant Pot Chicken and Sweet Potato Soup

Ready for a hearty, no-fuss meal? This Instant Pot Chicken and Sweet Potato Soup combines simplicity with deep flavors.

Ingredients

• Chicken breast – 1 lb
• Sweet potatoes – 2 cups, diced
• Chicken broth – 4 cups
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Heat olive oil for 2 minutes.
2. Add minced garlic. Sauté for 30 seconds until fragrant.
3. Add chicken breast. Cook for 3 minutes per side until lightly browned.
4. Pour in chicken broth. Scrape the bottom to deglaze.
5. Add diced sweet potatoes, salt, and black pepper. Stir to combine.
6. Secure the lid. Set to ‘Manual’ high pressure for 10 minutes.
7. Once done, allow natural pressure release for 5 minutes, then quick release.
8. Shred the chicken using two forks directly in the pot.

The soup boasts a creamy texture from the sweet potatoes, with tender chicken shreds. Serve with a sprinkle of fresh herbs or a dollop of sour cream for extra richness.

Instant Pot Chicken and White Bean Soup

Easy to make and packed with flavor, this soup is a weeknight lifesaver. Every spoonful delivers comfort in under an hour.

Ingredients

• Chicken breast – 1 lb
• White beans – 2 cans (15 oz each)
• Chicken broth – 4 cups
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Heat olive oil for 2 minutes.
2. Add minced garlic. Sauté for 30 seconds until fragrant.
3. Add chicken breast. Cook for 3 minutes on each side until lightly browned.
4. Pour in chicken broth. Scrape the bottom to deglaze.
5. Add white beans, salt, and black pepper. Stir to combine.
6. Secure the lid. Set to ‘Manual’ high pressure for 15 minutes.
7. Once done, allow natural pressure release for 10 minutes.
8. Quick release any remaining pressure. Remove the lid carefully.
9. Shred the chicken using two forks. Stir back into the soup.

Flavorful and hearty, this soup boasts tender chicken and creamy beans. Serve with crusty bread or over rice for a fulfilling meal.

Instant Pot Chicken and Rice Soup with Turmeric

Briskly warm up your kitchen with this Instant Pot Chicken and Rice Soup, infused with the golden hue and earthy notes of turmeric. It’s a one-pot wonder that delivers comfort without the fuss.

Ingredients

– Chicken breast – 1 lb
– White rice – 1 cup
– Chicken broth – 4 cups
– Turmeric – 1 tsp
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat olive oil for 2 minutes.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Cut chicken breast into 1-inch pieces and add to the pot. Cook for 3 minutes, stirring occasionally.
4. Pour in chicken broth, ensuring it covers the chicken. Tip: For richer flavor, use homemade broth.
5. Stir in rice, turmeric, and salt. Tip: Rinse rice beforehand to remove excess starch.
6. Secure the lid and set to ‘Manual’ high pressure for 10 minutes.
7. Once done, allow natural release for 5 minutes, then quick release remaining pressure. Tip: Avoid opening the lid immediately to prevent rice from becoming mushy.
8. Stir the soup and let it sit for 2 minutes to thicken.

Kick back with a bowl of this velvety soup, where the tender chicken and fluffy rice soak up the turmeric’s warmth. Serve with a squeeze of lemon for a bright twist or a sprinkle of fresh herbs for color.

Summary

Feast your way through comfort with these 20 Hearty Instant Pot Chicken Soup Recipes, each promising warmth and flavor in every spoonful. Perfect for busy weeknights or cozy weekends, these soups are sure to become favorites in your home. Don’t forget to leave a comment sharing which recipe you loved most and pin your top picks to Pinterest for others to discover. Happy cooking!