Instant Pot Creamy Chicken Soup Recipe

If you love a comforting, velvety soup that warms you from the inside out, then this Instant Pot Creamy Chicken Soup Recipe is about to become your new favorite. It combines tender chicken, fresh veggies, and a luscious creamy broth, all made effortlessly in your Instant Pot. Perfect for busy days or cozy nights, this soup delivers rich flavors and satisfying heartiness without complicated steps. It’s the kind of dish that feels like a warm hug in a bowl and is sure to impress family and friends alike.

Ingredients You’ll Need

Getting started with this recipe is incredibly simple because the ingredients are straightforward but pack a powerful punch in taste, texture, and color. Each one contributes to building layers of flavor and that perfect creamy consistency.

• 1 lb boneless, skinless chicken breasts or thighs: Tender protein base that soaks in all the delicious flavors.
• 1 tbsp olive oil: Adds a silky richness when sautéing the veggies.
• 1 small onion (chopped): Lays the savory foundation with its natural sweetness.
• 2 cloves garlic (minced): Brings warmth and depth to every spoonful.
• 2 carrots (sliced): For a subtle sweetness and vibrant pop of color.
• 2 celery stalks (sliced): Adds crunch and an earthy, fresh bite.
• 1 tsp dried thyme: Offers a fragrant herbaceous note.
• 1/2 tsp dried rosemary: Gives a piney, savory aroma that complements the chicken.
• 1/2 tsp paprika: A hint of smoky warmth.
• 1 tsp salt: Enhances every flavor in the soup.
• 1/2 tsp black pepper: Adds a gentle kick without overpowering.
• 4 cups low-sodium chicken broth: The flavorful liquid that ties it all together while keeping sodium in check.
• 1 cup heavy cream: The star ingredient for that luxuriously creamy texture.
• 2 tbsp cornstarch mixed with 2 tbsp water (optional): A simple thickening trick for those who prefer a heartier soup.
• 1 cup frozen peas: Sweet bursts of green that brighten the dish.
• 2 tbsp chopped fresh parsley (optional): Adds a fresh, herbal finish that’s as pretty as it is tasty.

How to Make Instant Pot Creamy Chicken Soup Recipe

Step 1: Sauté the Aromatics and Vegetables

Start by turning your Instant Pot to sauté mode and heating the olive oil. Once hot, add the chopped onion, minced garlic, sliced carrots, and celery. Cook for about 3 to 4 minutes until they soften and release their natural sweetness. This step is essential because it builds a flavorful base that will enrich the entire soup.

Step 2: Add the Chicken and Seasonings

Next, nestle the chicken breasts or thighs right on top of the sautéed veggies. Sprinkle dried thyme, rosemary, paprika, salt, and black pepper over everything. Pour in the low-sodium chicken broth and give it a gentle stir to combine. This mixture is now ready to infuse all the seasonings into the chicken while it cooks.

Step 3: Pressure Cook the Soup

Secure the lid on the Instant Pot and make sure the valve is set to sealing. Set the pressure cooker to high for 10 minutes. When the timer finishes, let the pressure release naturally for 10 minutes—it’s this slow release that keeps your chicken tender and juicy—then quick release any remaining pressure for safety.

Step 4: Shred the Chicken and Finish Cooking

Carefully remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup. Stir in the heavy cream and frozen peas. For a thicker soup, now is the time to add the cornstarch slurry and switch back to sauté mode, cooking for an extra 2 to 3 minutes while stirring until it thickens to your liking. Finally, turn off the heat and if you like, sprinkle with fresh parsley for a lovely bright note.

How to Serve Instant Pot Creamy Chicken Soup Recipe

Garnishes

Enhance your bowl by topping it with a sprinkle of chopped fresh parsley or a grating of Parmesan for some salty richness. A few cracked black pepper flakes or a dash of smoked paprika can add extra dimension if you want a mild kick.

Side Dishes

This soup shines beautifully alongside crusty bread, garlic toast, or flaky biscuits for dipping. If you want to make the meal more substantial, a light green salad or roasted vegetables pair wonderfully without overwhelming your palate.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out bread bowls or mini pumpkins during fall. Another idea is to top individual servings with crispy fried onions or bacon bits for added texture and indulgence. Presentation makes the dish feel extra special, whether for a casual family dinner or guests.

Make Ahead and Storage

Storing Leftovers

This Instant Pot Creamy Chicken Soup Recipe holds up wonderfully in the fridge. Store in an airtight container and enjoy within 3 to 4 days. The flavors actually meld together beautifully as it sits, making for tasty next-day leftovers.

Freezing

While the creamy base may thicken quite a bit when frozen, you can absolutely freeze this soup. Place it in freezer-safe containers leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or microwave, stirring occasionally.

Reheating

Reheat the soup slowly over medium-low heat to avoid curdling the cream. Stir frequently to restore that perfectly silky consistency. If the soup appears too thick after refrigerating, simply add a splash of chicken broth or water while warming to loosen it back up.

FAQs

Can I use chicken thighs instead of chicken breasts in this Instant Pot Creamy Chicken Soup Recipe?

Absolutely! Both chicken breasts and thighs work wonderfully. Thighs tend to be juicier and more flavorful, so feel free to use whichever you prefer or have on hand.

Is it necessary to use heavy cream, or can I substitute it?

You can swap heavy cream with half-and-half or whole milk for a lighter version, but keep in mind the soup will be less rich and creamy. Avoid skim milk as it may curdle during cooking.

How do I thicken the soup if I want it creamier?

The recipe includes an optional cornstarch slurry made with cornstarch and water to thicken the soup quickly. You can also let the soup simmer a bit longer on sauté mode to reduce and thicken naturally.

Can I add other vegetables to this soup?

Definitely! Feel free to add diced potatoes, mushrooms, or spinach for extra texture and nutrition. Just adjust cooking times accordingly and add delicate greens at the end to keep their color bright.

Is this soup gluten-free?

Yes, this Instant Pot Creamy Chicken Soup Recipe is naturally gluten-free as long as you use gluten-free chicken broth and cornstarch. It’s a cozy, safe choice for gluten-sensitive diets.

Final Thoughts

I cannot recommend this Instant Pot Creamy Chicken Soup Recipe enough if you want a fuss-free, soul-satisfying meal that comes together quickly without sacrificing flavor. Whether you’re making dinner for your loved ones or meal prepping for the week, this soup hits every mark with its comforting creaminess, tender chicken, and delightful freshness. Give it a try—you’ll be smiling with every spoonful!

Instant Pot Creamy Chicken Soup Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 77 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Instant Pot Creamy Chicken Soup is a comforting and hearty dish, perfect for a nourishing meal. Made with tender chicken, fresh vegetables, and a creamy broth, it’s easy to prepare using the pressure cooker to lock in flavors and reduce cooking time. This gluten-free soup combines aromatic herbs and a velvety texture, making it both delicious and satisfying.

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Ingredients

Scale 1x2x3x

Chicken and Broth

• 1 lb boneless, skinless chicken breasts or thighs
• 4 cups low-sodium chicken broth
• 1 tbsp olive oil

Vegetables and Aromatics

• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced

Spices and Herbs

• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

Dairy and Thickener

• 1 cup heavy cream
• 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Add-Ins

• 1 cup frozen peas

Cook Mode Prevent your screen from going dark

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Instructions

1. Sauté Vegetables: Turn the Instant Pot to sauté mode and add olive oil. Sauté the chopped onion, minced garlic, sliced carrots, and celery for about 3–4 minutes until the vegetables soften and become fragrant.
2. Add Chicken and Seasonings: Add the chicken breasts or thighs to the pot along with dried thyme, dried rosemary, paprika, salt, black pepper, and low-sodium chicken broth. Stir to combine all ingredients well.
3. Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once cooking is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
4. Shred Chicken: Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup in the Instant Pot.
5. Add Cream and Peas: Stir in the heavy cream and frozen peas. If you prefer a thicker soup, mix in the cornstarch slurry.
6. Thicken Soup (Optional): Turn on sauté mode again and cook the soup for an additional 2–3 minutes, stirring frequently, until the soup thickens to your liking. Then turn off the heat.
7. Garnish and Serve: Garnish the soup with chopped fresh parsley if desired. Serve warm and enjoy your creamy, comforting chicken soup.

Notes

• For a lower-fat version, substitute half-and-half or milk for the heavy cream.
• Add cooked pasta, rice, or potatoes to make the soup heartier and more filling.
• This soup stores well in the refrigerator for 3–4 days—reheat gently before serving.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course, Soup
• Method: Instant Pot
• Cuisine: American