The recipe I make is classic and very simple, but to get it ready even more quickly, I make it in the pressure cooker.
Why Use the Pressure Cooker?
Pressure cooking in the Instant Pot (or any electric pressure cooker) reduces the cooking time a fair amount. Using an electric one also allows you to leave the pot unattended while it cooks. The cooker will even switch to a “Keep Warm” setting once cooking has finished so you don’t have to worry about turning off the cooker right away when the soup is done.
How to Make Chicken Soup in the Pressure Cooker
Just throw all the ingredients in the pot, press a button, and come back to piping hot soup later on!
New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.
What Kind of Chicken to Use in the Instant Pot
I use a whole chicken for my soup for a few reasons:
First, it’s the most economical way to go.Second, I like having a mix of white and dark meat.Third, all of the bones and cartilage help to create a rich, nourishing broth.
You can also use any mix of bone-in drumsticks, thighs, or breast meat. Remove the skin if you like, but I like a little bit of rendered chicken fat in my soup!
Tips for the Best Pressure Cooked Chicken
You’ll need a 6-quart or larger pressure cooker for this recipe. The pot should be just big enough to fit a 3- to 4-pound chicken. If you have a larger pressure cooker (8-quart or bigger), you can also get away with using a slightly larger chicken. Be careful when doing a quick-release. This is because liquid-heavy pressure cooker recipes like this soup can release a lot of steam during the venting step after cooking. Scared of steam? That’s ok! If you want to avoid the jet of steam entirely, you can wait for the pressure to release naturally. Just wait until the pressure cooker’s float valve has returned to its “down” position. This will take quite a while, though, since this recipe contains a lot of liquid. Chicken jello?! Good chicken soup made with the whole chicken will often develop a jelly-like consistency once chilled, so don’t be alarmed if this happens to you! The soup will turn back into liquid when warmed.
Add-Ins to Chicken Soup in the Instant Pot
Chicken Noodle Soup: Stir some cooked noodles into the soup; I prefer to cook the noodles separately so that they don’t absorb a ton of moisture from the soup itself. I mix them in just before serving, and store them separately from the soup in the fridge. Chicken and Dumplings: Make this recipe in the Instant Pot if you’re dying for some dumplings!
No Instant Pot? Make This On the Stovetop!
Put the chicken in a large soup pot or Dutch oven, breast side up. Add the rest of the ingredients to the pot, pouring in the water last to avoid splashing. Cover the pot and place it on the stove over medium heat. When the soup comes to a boil, turn it down to low and simmer, covered, until the chicken is tender and the meat is just beginning to come away from the bones, about 1 hour and 15 minutes. Continue with the remaining steps as described in the recipe below.
More Chicken Soups to Cure What Ails You!
Homemade Chicken Noodle Soup One-Pot Chicken and Rice Soup Mom’s Cold Season Chicken Soup Rotisserie Chicken Noodle Soup Chicken Mulligatawny Soup
Note: This recipe was updated on February 2, 2022. The vegetables are now added partway through cooking. It will take about 35 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 1 hour. You can also let the pressure release naturally, though this will take quite a while. Wait until the pressure cooker’s float valve has returned to its “down” position before opening the pressure cooker. As the chicken cools, add the celery, carrots, parsnip, and onion to the hot broth in the pot. Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Program the cooker to pressure cook 5 minutes at high pressure. When the cooker beeps, either quick release the pressure (for firmer vegetables) or let the pressure release naturally (for more tender vegetables). Let any leftover soup cool completely, then store in the fridge for up to 5 days or freeze for up to 3 months. The soup may gel as it cools; it will liquefy again when heated.
