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Instant Pot® Chicken Soup

Rated as 4.4 out of 5 Stars

"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."
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1 h 18 m servings 176
Original recipe yields 8 servings (1 pot of soup )


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes.
  2. 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.
  3. 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 calories; 7.4 9.4 17.7 55 1190 Full nutrition

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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.c...

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 th...

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.

Easy … and good. I added rosemary and thyme and used a little more chopped garlic that you purchase in the jar.