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Paleo Whole30 Instant Pot Chicken Soup
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5 from 5 votes

Instant Pot Chicken Soup (Paleo, Whole30, AIP, Keto)

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course, Soup
Cuisine: American
Servings: 8 servings
Calories: 255kcal
Author: Jean Choi


  • 1 large onion diced
  • 2 large carrots or 3 small, chopped
  • 1 1/2 cup green beans chopped into 1 inch pieces
  • 4 garlic cloves minced
  • 1 inch ginger minced
  • 4 lb whole chicken preferably pasture raised
  • 2 tsp sea salt plus more to taste
  • Cracked black pepper to taste (omit for AIP)
  • 5 cups water
  • Chopped green onions, for garnish


  • 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.
  • 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.


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