instant pot chicken soup
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4.67 from 15 votes

Instant Pot Chicken Soup

This flavorful homemade chicken soup is packed with nothing but good stuff to boost your immune system and nourish your soul. Perfect for those chilly fall and winter days.
Prep Time15 mins
Cook Time30 mins
FULL NPR31 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: Carrots, Chicken and Vegetable Soup, Chicken Soup, Fall Recipes, Fall Soup, Healthy, Potatoes, Pressure Cooker, Soup, Soup Recipe, Whole Chicken
Category: Soups, Stews & Chilis
Cooking Method: Instant Pot
Difficulty: Super Easy
Development Status: Finished
Servings: 12 bowls
Calories: 224kcal
Author: Valerie Cooper


  • 2 tablespoons olive oil
  • 2 cups yellow onion chopped
  • 2 teaspoons garlic minced
  • 1 cup celery chopped
  • 1 tablespoon turmeric
  • 1 tablespoon Italian seasoning
  • 2 teaspoons ground black pepper or to taste
  • 2 teaspoons kosher salt or to taste
  • 1 whole chicken 3 to 4 pounds
  • 2 cups carrots rough cut into 1 to 2-inch pieces
  • 3 cups baby red potatoes quartered
  • 4 cups unsalted chicken stock


  • Sauté Onion: Turn on 'Sauté' and adjust the heat level to 'Normal'. Allow the pot to heat up until the display reads 'Hot'. Add the olive oil and let it heat up. Add the chopped onions to the pot and toss until thoroughly coated in the oil. Sauté, tossing occasionally, until the onions become soft and translucent. About 2 to 3 minutes.
  • Add Garlic, Celery & Seasonings: Add the minced garlic and cook for another minute. Continue to stir. Add the chopped celery, turmeric, Italian seasoning, pepper, and salt. Mix all the ingredients well and let sauté for an additional 1 to 2 minutes. Turn off 'Sauté' and deglaze the bottom of the pot.
  • Add Chicken, Vegetables & Stock: Place the whole chicken, breast side up, into the Instant Pot. Then, add the carrots and baby red potatoes. Now pour the chicken stock into the pot.
  • Set Cook Time: Close the Instant Pot, adjust the pressure release valve to 'Sealing' and select the 'Soup' function. The Instant Pot will cook at high pressure for 30 minutes.
  • FULL NPR: Once the cooking time has completed, allow for a Full Natural Pressure Release which can range from 30 to 50 minutes. If you are in a hurry, you can release any remaining pressure at 30 minutes if you wish. After the NPR has finished and the pin has fallen, open the pot.
  • Shred Chicken: Carefully remove the whole chicken from the Instant Pot and place in a bowl and shred. Add the shredded chicken back to your soup.
  • Your chicken soup is ready to serve!



Serving: 1bowl | Calories: 224kcal | Carbohydrates: 11g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 572mg | Potassium: 442mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3700IU | Vitamin C: 6.6mg | Calcium: 38mg | Iron: 1.4mg