With the Instant Pot Chicken soup recipe, you can enjoy a warm, comforting meal that’s quick and easy to prepare, perfect for those chilly nights or days when you crave something hearty. Utilizing the magic of the instant pot not only speeds up cooking time but also locks in flavors, making every spoonful a delightful experience for your taste buds.
Growing up, chicken soup was the go-to remedy for any ailment in our household. My grandmother had a special recipe that she claimed could cure anything from the common cold to a broken heart. With a modern twist, I have adapted her classic recipe for the Instant Pot, maintaining that soulful taste while significantly cutting down on the preparation time. It’s a family favorite that I’ve passed on to my own children, much to my grandmother’s delight!
Why You’ll Love This Recipe
This Instant Pot Chicken soup is a lifesaver on busy weekdays when time is of the essence. The beauty of this recipe lies in its simplicity and the rich flavors it yields in such a short time. It’s a healthy, nutritious meal that requires minimal effort, yet promises maximum satisfaction. The instant pot ensures the chicken is tender and the vegetables are perfectly cooked, infusing the broth with a depth of flavor that’s hard to achieve with traditional methods.
Ingredients Notes
Sourcing the freshest ingredients will elevate your soup to a new level. Opt for organic chicken and fresh, seasonal vegetables for the best results. For a twist, try using homemade chicken broth if available. If you’ve run out of fresh herbs, dried ones make an excellent substitute. Consider adding some grains like quinoa or barley for an added texture.
Recipe Steps
Step 1
Start by setting your Instant Pot to the sauté function. Add a bit of olive oil and sauté chopped onions until they are translucent. This will lay the flavor foundation for the soup.
Step 2
Add chopped carrots and celery, stirring occasionally, for about 5 minutes. These vegetables provide a sweet, robust base for the broth.
Step 3
Introduce the chicken pieces into the pot, browning them slightly on all sides. This helps seal in their juices.
Step 4
Pour in the chicken broth, along with herbs such as thyme and rosemary, seasoning with salt and pepper. Securely lock the Instant Pot lid and set the pot to pressure cook on high for 15 minutes.
Step 5
After cooking, allow the pressure to release naturally for about 10 minutes before opening. Add kale or spinach as desired, allowing it to wilt in the residual heat. Adjust seasonings if needed.
Storage Options
Once cooled, transfer any leftover soup to airtight containers. It will keep well in the refrigerator for up to four days. For longer storage, freeze portions in freezer-safe bags or containers. To reheat, thaw overnight in the fridge and warm gently on the stove or microwave, stirring occasionally to ensure even heating.
Variations & Substitutions
To accommodate dietary preferences, replace chicken with a tofu alternative for a vegetarian version. Add noodles or rice to make it more filling, or spice it up with a dash of chili flakes for an extra kick. Experiment with various herb combinations to see which best suits your palate.
Frequently Asked Questions
Can I use frozen chicken?
Yes, cooking with frozen chicken is entirely possible with the instant pot’s efficiency. Simply add an additional 5-7 minutes to the pressure cooking time to ensure the chicken is thoroughly cooked through.
What can I do to make the soup creamier?
For a richer texture, stir in some coconut milk or a splash of cream at the end of cooking. Adding a handful of pureed potatoes can also achieve a creamy consistency without altering the soup’s natural flavors significantly.
How can I add more flavor to my soup?
Boost the soup’s savoriness with a splash of soy sauce or add depth with a finely chopped garlic clove during the sautéing stage. Consider incorporating a squeeze of lemon juice at the very end to brighten the overall taste.
