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Make the most nourishing Instant Pot Chicken Soup using vegetables and a whole chicken! It makes bone broth in the process and becomes SO nutritious and comforting. Plus, this soup is gluten-free, keto, paleo, and Whole30!
What Makes This Recipe Great
I love a good chicken soup, and it’s so healing and comforting when you feel sick or down. I first made this Instant Pot Chicken Soup recipe on a whim and didn’t measure any of the ingredients, and it turned out absolutely fantastic, so I had to make it again to share it with you!
This recipe uses a whole chicken, and I love that because you end up making bone broth while cooking it, so you have a protein-packed, nutrient-dense soup at the end of it. And it all comes together a little over one hour!
This soup is perfect when you’re feeling under the weather or need some comfort. I hope you make this nourishing chicken soup to boost your immunity and fight off the bugs. It also freezes really well, so you can make it ahead of time to pull out on a cold day. It’s basically a hug in a bowl!
Watch a Short Video of This Recipe
Ingredient Notes
- Veggies: Onion, carrots, and green beans. You can also use celery instead of green beans.
- Garlic cloves
- Ginger
- Whole Chicken: I used a 4lb whole chicken because I love the mix of white and dark meat. If you prefer one or the other, feel free to use all chicken breasts or chicken thighs. If you don’t prefer bone-in chicken, choose boneless options.
- Sea salt
- Crushed black pepper
- Water
- Chopped green onions: For garnish.
Step-by-Step Instructions
- Place onion, carrots, green beans, garlic, and ginger in the Instant Pot.
- Lay the chicken over the vegetables.
- Sprinkle with salt and pepper.
- Pour water over everything.
- Close the lid of the Instant Pot, then set it to “Soup” on high pressure for 30 minutes. Ensure the valve on your pressure cooker is set to the sealing position.
- Once the soup is finished, the Instant Pot will beep a few times. Wait about 30 minutes for the pressure to release naturally until you can open the lid.
- Take out the chicken and debone. You can save the bones to make bone broth.
- Shred the meat and place it back in the Instant Pot. Stir.
- Taste and add more salt and pepper, if needed.
- Serve with chopped green onions sprinkled on top.
Expert Tips
- Feel free to add additional ingredients to this soup recipe if desired, but keep in mind that depending on which vegetables or starches you add, it will no longer be keto, Paleo, whole 30, etc.
- Some options for additional ingredients include celery, potatoes, cooked rice, fresh herbs (thyme, bay leaf, rosemary) for additional flavor, and more.
- Since we’re using a whole chicken, the leftover bones are perfect for making homemade chicken broth using this recipe.
- This isn’t a chicken “noodle” soup, but it’s quite easy to turn this into an Instant Pot Chicken Noodle Soup recipe by adding a package of wide egg noodles (or noodles of choice). After you remove the chicken to de-bone shred, turn the Instant Pot on to SAUTE, then once it starts boiling, add about 6 oz noodles for 6-7 minutes until al dente. Turn off the Instant Pot, add the chicken back in, and stir together before serving.
Storage Tips
- Store leftover instant pot chicken soup in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or over the stovetop.
- To freeze, let the soup cool completely, then pour it into a freezer-safe, airtight container for up to 3-4 months. Thaw overnight in the refrigerator and warm up in the microwave or over the stovetop.
Recipe FAQs
For this recipe, the actual cook time is 30 minutes on soup mode. However, keep in mind that it does take time for the Instant Pot to come to pressure and then 30 minutes of natural pressure release after it’s done cooking.
Chicken gets chewy and rubbery when it is overcooked. For this reason, be careful not to overcook the chicken.
More Soup Recipes
Easy Leftover Turkey Rice Soup
Creamy Butternut Squash and Red Pepper Soup
30-Minute Dak Juk (Korean Rice Porridge)
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Instant Pot Chicken Soup Recipe
Video
Ingredients
- 1 large onion, diced
- 2 large carrots , or 3 small, chopped
- 2 cups green beans, chopped into 1 inch pieces OR 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 inch ginger, minced
- 4 lb whole chicken, giblets removed
- 2 tsp sea salt, plus more to taste
- Cracked black pepper, to taste (omit for AIP)
- 6 cups water
- Chopped green onions, for garnish
Instructions
- Place onion, carrots, green beans, garlic, and ginger in the Instant Pot.
- Lay the chicken over the vegetables.
- Sprinkle with salt and pepper.
- Pour water over everything.
- Close the lid of the Instant Pot, then set it to "Soup" on high pressure of 30 minutes.
- Once the soup is finished, the Instant Pot will beep a few times. Wait about 30 minutes for the pressure to go down naturally until you can open the lid.
- Take out the chicken and debone. You can save the bones to make bone broth. *Check Notes if you want to add noodles.
- Shred the meat and place back in the Instant Pot. Stir.
- Taste and add more salt and pepper, if needed.
- Serve with chopped green onions sprinkled on top.
Notes
Expert Tips
- Feel free to add additional ingredients to this soup recipe if desired, but keep in mind that depending on which vegetables or starches you add, it will no longer be keto, Paleo, whole 30, etc.
- Some options for additional ingredients include celery, potatoes, cooked rice, fresh herbs (thyme, bay leaf, rosemary) for additional flavor, and more.
- Since we’re using a whole chicken, the leftover bones are perfect for making homemade chicken broth using this recipe.
- *This isn’t a chicken “noodle” soup, but it’s quite easy to turn this into an Instant Pot Chicken Noodle Soup recipe by adding a package of wide egg noodles (or noodles of choice). After you remove the chicken to de-bone shred, turn the Instant Pot on to SAUTE, then once it starts boiling, add 6 oz of noodles for 6-7 minutes until al dente. Turn off the Instant Pot, add the chicken back in, and stir together before serving.
Storage Tips
- Store leftover instant pot chicken soup in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or over the stovetop.
- To freeze, let the soup cool completely, then pour it into a freezer-safe, airtight container for up to 3-4 months. Thaw overnight in the refrigerator and warm up in the microwave or over the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tastes great, healthy and easy to do.
Thank you for leaving a review!!
If I want to make a pound of drumsticks, do I divide the time by four? So, about 7 or 8 minutes?
You can do 15 minutes of cook time! You can probably get away with 10 minutes, but I do like to cook it a bit longer to create a more nutritious bone broth.
Thank you!
Delicious and easy! Added egg noodles, rosemary and a handful of spinach. Along with chicken stock for more flavor; I didn’t have a whole chicken so I used chicken thighs. So so good! I have been very sick and this is exactly what the doctor ordered! Will make this on repeat through the year!
Sounds wonderful, so glad you enjoyed it!