Recipes Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Instant Pot Chicken Soup 4.4 (10) 8 Reviews 6 Photos A simple recipe for Instant Pot chicken soup with chicken thighs and breasts. 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. Submitted by Shelly Exel-Miles Updated on November 17, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 40 mins Additional Time: 10 mins Total Time: 1 hr 10 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 tablespoon olive oil 5 stalks celery, diced 1 large onion, diced 2 small heads garlic, peeled and chopped 1 (32 fluid ounce) container chicken bone broth 1 (32 fluid ounce) container chicken broth 4 boneless chicken thighs, cut into 1-inch pieces 2 boneless skinless chicken breasts, cut into 1-inch pieces 1 (8 ounce) package baby carrots 2 tablespoons herbes de Provence 1 tablespoon chicken broth base (such as Superior Touch™ Better Than Bouillon™) 1 ½ teaspoons red pepper flakes salt and ground black pepper to taste 2 bay leaves Directions Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil, celery, onion, and garlic. Cook until slightly softened, 3 to 5 minutes. 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, allow 10 to 40 minutes. Remove bay leaves before serving. I Made It Print Nutrition Facts (per serving) 176 Calories 7g Fat 9g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 176 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 9% Cholesterol 55mg 18% Sodium 1190mg 52% Total Carbohydrate 9g 3% Dietary Fiber 2g 7% Total Sugars 4g Protein 18g 35% Vitamin C 6mg 7% Calcium 53mg 4% Iron 1mg 7% Potassium 349mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.