Instant Pot Chicken Soup Recipe
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!
Servings: 8 servings
Calories: 255kcal
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.
Video
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
Serving: 1serving | Calories: 255kcal | Carbohydrates: 4g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 678mg | Potassium: 324mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2840IU | Vitamin C: 6.7mg | Calcium: 35mg | Iron: 1.3mg