There’s something really warming about this Instant Pot Chicken Soup Recipe. From the flavorful broth to the chicken and vegetables, it’s everything you need in a bowl.
*This post contains affiliate links. Please see our disclosure statement for more information.
There’s nothing better than a delicious chicken soup on a chilly Fall day. This Instant Pot Chicken Soup Recipe gives you a ton of flavor in a fraction of the time. It’s warm and oh so comforting.
What makes a really good soup is the base. This recipe uses parsnips, onions, carrots and celery as the foundation of this recipe. It’s also important to use a combination of dark and white meat to to get a good combination of salt, fat and flavor. Using this pressure cooker recipe easily adds layers and layers of flavor in a short amount of time.
And who doesn’t love a one – pot meal that’s absolutely delicious? This recipe has lot’s of vegetables. I found that my littles really appreciate vegetables with a lot of flavor and this recipe has that.
Even more flavor is added with just a little anchovy paste. It really adds another level of flavor that takes this chicken soup recipe over the top. I got the idea while watching Hip Foodie Mom on Instagram. You can find her chicken soup recipe here.
Once that foundation is laid the pressure cooker does all of the other hard work. It’s great chicken soup is like a bowl of warmth and happiness.
If you like this recipe you should also try our chicken and wild rice soup recipe.
Kitchen Tip: We have two inner cooking pots for our pressure cooker. So I strain from one pot to the other to make life easier.
Instant Pot Chicken Soup Recipe
Makes 6 -8 servings
- 2 pounds bone in chicken
- 2 onions, diced
- 4 carrots, chopped
- 2 celery, chopped
- 1 parsnip, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups chicken broth
- 2 teaspoons anchovy paste
- 2 bay leaves
- 1 (20 ounce) bag frozen soup vegetables
- juice from 1 lemon
- wide egg noodles/pasta (optional)
Tools: pressure cooker, mesh strainer, bowls for serving
Place chicken, celery, carrots, onions, parsnip (if using), anchovy paste, bay leaves and salt in pressure cooker.
Pour chicken broth over chicken and vegetables.
Secure lid on pressure cooker pressure and make sure pressure valve is closed. Press stew or manual and set to high pressure for 30 minutes.
Once finished, press cancel and turn valve for quick pressure release (be careful of the steam).
Remove inner pot and strain broth through a fine sieve/colander into a large pot. Remove bay leaves from colander and use a fork or clean hands to remove skin and separate meat from bones.
Return meat and strained broth to inner pot. Then add soup vegetables and lemon juice.
Return inner pot to pressure cooker base. Press sauté and allow to cook for an additional 10 minutes. Salt to taste.
Make egg noodles/pasta according to package directions.
Serve chicken soup with noodles and garnish with parsley or fresh thyme.
I love this chicken soup recipe and though I’ve made it without the anchovy paste I just love the added level of flavor it brings. If you haven’t tried it before you really should.
Are you going to add the anchovy paste to this recipe? Leave a comment and let me know.