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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Cream and Peas: Stir in the heavy cream and frozen peas. If you prefer a thicker soup, mix in the cornstarch slurry.
- 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.
- 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
