Instant Pot® Chicken Soup

Rating: 4.4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A simple chicken soup recipe made in an Instant Pot®. I do not add noodles to mine, however, if you wanted to add noodles, I would release pressure after about 10 minutes instead of naturally, add the noodles, and set on Manual for 3 to 5 minutes. I use all organic produce.

By Shelly Exel-Miles
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes.

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  • Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.

Nutrition Facts

Per Serving:
176.3 calories; 17.7 g protein; 9.4 g carbohydrates; 54.6 mg cholesterol; 1190.3 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

nanny129
Rating: 5 stars
09/09/2018
to the submitter- you need to contact allrecipes- they have changed your amount on the herbs de provence-- and left out the fact of organic bulbs of garlic are smaller---https://www.allrecipes.com/personal-recipe/64681147/instant-pot-chicken-soup/ Read More
Helpful
(1)

Most helpful critical review

Arizona Desert Flower
Rating: 3 stars
09/10/2018
No WAY would I use two whole bulbs of garlic. I used two large cloves and that was good enough for me. Used my own homemade chicken stock from roasted chicken carcasses. I also cut back on the Herbes De Provence (1T). I followed the recipe directions then as suggested by the OP to add the pasta in for 5 minutes after cooking the veggies/chicken. Read More
Helpful
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
nanny129
Rating: 5 stars
09/09/2018
to the submitter- you need to contact allrecipes- they have changed your amount on the herbs de provence-- and left out the fact of organic bulbs of garlic are smaller---https://www.allrecipes.com/personal-recipe/64681147/instant-pot-chicken-soup/ Read More
Helpful
(1)
nanny129
Rating: 5 stars
09/09/2018
to the submitter- you need to contact allrecipes- they have changed your amount on the herbs de provence-- and left out the fact of organic bulbs of garlic are smaller---https://www.allrecipes.com/personal-recipe/64681147/instant-pot-chicken-soup/ Read More
Helpful
(1)
Arizona Desert Flower
Rating: 3 stars
09/09/2018
No WAY would I use two whole bulbs of garlic. I used two large cloves and that was good enough for me. Used my own homemade chicken stock from roasted chicken carcasses. I also cut back on the Herbes De Provence (1T). I followed the recipe directions then as suggested by the OP to add the pasta in for 5 minutes after cooking the veggies/chicken. Read More
Helpful
(1)
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JTHAMES
Rating: 5 stars
08/12/2019
Easy … and good. I added rosemary and thyme and used a little more chopped garlic that you purchase in the jar. Read More
bluerailmonkey
Rating: 4 stars
12/11/2019
Very delicious! I'd use a little less red pepper it was on the hot side for the kids even with noodles added. I'd also cook my noodles on the side and add as desired to finished soup. Read More
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