Instant Pot Whole Chicken Soup is a comforting, hearty dish that is perfect for cozy family dinners or a quick meal prep option. With tender chicken meat, flavorful broth, and an array of vegetables, this soup is not only delicious but also incredibly nourishing. The beauty of making it in an Instant Pot is that it drastically reduces cooking time while infusing the flavors beautifully. In just under an hour, you can have a soul-warming pot of chicken soup that rivals any traditional recipe.
Why You Will Love This Recipe
You’ll love this Instant Pot Whole Chicken Soup for many reasons. Firstly, the flavor is outstanding; the pressure cooking method locks in the essence of fresh herbs and spices, giving the broth a depth that is hard to achieve with traditional methods. Secondly, the ease of cooking cannot be overstated. With just a few minutes of prep and the push of a button, you can walk away and let the Instant Pot do the work. This makes it an excellent fit for busy lifestyles, allowing you to enjoy a wholesome, home-cooked meal without the hassle. Plus, it’s a naturally nutritious dish that fits well into various diets, being gluten-free and high in protein.
Tips and Tricks
- Sauté for Extra Flavor: Start by using the sauté function on your Instant Pot to brown the chicken and onions before pressure cooking; this adds a wonderful depth of flavor.
- Use Fresh Herbs: Fresh herbs like thyme, rosemary, and parsley enhance the taste of the soup. If using dried herbs, remember that they are more potent, so use less.
- Customize Vegetables: Feel free to incorporate your favorite vegetables or whatever you have on hand—carrots, celery, peas, and potatoes work beautifully.
- Make It Ahead: If you have time, marinate the chicken in spices and herbs the night before for an even tastier result.
Make Ahead Tips
You can easily prepare parts of this soup in advance. Chop your vegetables and store them in an airtight container in the refrigerator for up to 3 days. You can also season and marinate the chicken a day in advance, allowing the spices to penetrate for a richer flavor. The soup itself can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
Recipe Variations
- Spice It Up: Add crushed red pepper flakes for a bit of heat, or toss in some jalapeños during cooking.
- Herb Variations: Experiment with different herbs like dill or oregano for a unique flavor profile.
- Alternative Proteins: Substitute the whole chicken with chicken thighs or breasts if you prefer, or even try turkey for a festive twist.
- Cooking Method: If you don’t have an Instant Pot, you can make this soup using a slow cooker. Just adjust the cooking time to about 6-8 hours on low.
How to Serve
Serve this hearty chicken soup in large bowls, garnished with freshly chopped parsley for a pop of color and freshness. Pair it with crusty bread or a side salad to make it a complete meal. For an extra touch, add a squeeze of lemon juice just before serving to brighten the flavors.
Pairing Suggestions
A chilled glass of white wine, such as Sauvignon Blanc, pairs wonderfully with the lightness of the soup. For a non-alcoholic option, a refreshing iced tea with lemon complements the dish nicely. On the side, consider serving a simple green salad or some buttery garlic bread to round out the meal. For dessert, a warm apple crisp would be a delightful finish.
How to Store
Leftover Instant Pot Whole Chicken Soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stovetop or in the microwave until heated through.
Equipment Needed
- Instant Pot or any electric pressure cooker
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowl (for seasoning chicken)
If you don’t have an Instant Pot, a large stockpot on the stove works too, but the cooking times will differ.
Dietary Adaptations
For a vegan version, substitute the chicken with chickpeas or lentils and use vegetable broth instead of chicken broth. To make it gluten-free, ensure that all ingredients, especially broth and any added sauces, are gluten-free. For a nut-free option, this recipe is already nut-free as written.
Seasonal Adaptations
In the spring, add fresh asparagus and peas for a seasonal touch. In the fall, root vegetables like sweet potatoes or butternut squash can be used to add warmth and comfort to the soup. In winter, consider using hearty greens like kale or chard.
Recipe FAQs
- Can I use frozen chicken? Yes, you can use frozen chicken, but the cooking time will need to be adjusted. Add an extra 5-10 minutes.
- What if I don’t have an Instant Pot? You can make this soup in a traditional pot on the stove, just simmer it longer until the chicken is cooked through.
- Can I make this soup without vegetables? Absolutely! You can make a simple chicken broth and add noodles for a classic chicken noodle soup.
Instant Pot Whole Chicken Soup
Instant Pot Whole Chicken Soup is a comforting, hearty dish that is perfect for cozy family dinners or a quick meal prep option.
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 8 cups chicken broth
- 2 cups carrots, diced
- 2 cups celery, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Optional: Fresh parsley for garnish
Instructions
- Begin by setting your Instant Pot to the sauté setting. Add olive oil and let it heat up.
- Season the whole chicken generously with salt, pepper, thyme, and rosemary.
- Once the oil is hot, brown the chicken on all sides for about 5-7 minutes. Remove the chicken and set it aside.
- In the same pot, add chopped onions, carrots, celery, and garlic. Sauté for about 3-4 minutes until the onions are translucent.
- Pour in the chicken broth and stir to combine, scraping any browned bits from the bottom of the pot.
- Place the browned chicken back into the pot, breast side up.
- Close the lid and set the Instant Pot to pressure cook on high for 25 minutes.
- Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Remove the chicken from the pot and shred the meat, discarding the bones and skin.
- Return the shredded chicken to the pot, stir, and adjust seasoning if needed.
- Serve warm, garnished with fresh parsley.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 252Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 71mgSodium: 1066mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 23g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making Instant Pot Whole Chicken Soup is an excellent way to create a nourishing meal with minimal effort. The flavors meld beautifully, and the convenience of the Instant Pot allows for a quick turnaround from kitchen to table. Whether you’re feeding a crowd or enjoying a cozy night in, this soup is sure to become a go-to recipe in your home. So gather your ingredients, fire up that Instant Pot, and enjoy the heartwarming goodness of homemade chicken soup!
