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Instant Pot Creamy Chicken Soup – Quick & Delicious Recipe

When it comes to quick and hearty meals, nothing beats a comforting bowl of creamy chicken soup. Thanks to the Instant Pot, this delightful dish can be prepared in no time, making it a perfect choice for busy weeknights or when you’re feeling under the weather. This recipe blends tender chicken with vibrant vegetables, all enveloped in a rich, creamy broth that is simply irresistible.

Ingredients

To whip up this Instant Pot creamy chicken soup, you’ll need the following ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2-3 medium carrots, sliced
• 2-3 celery stalks, chopped
• 500g boneless, skinless chicken breasts or thighs
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper, to taste
• 4 cups (1 litre) chicken stock
• 1 cup (240ml) milk (or cream for a richer flavour)
• 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Sauté the Vegetables

Begin by setting your Instant Pot to the ‘Sauté’ function. Once hot, add the olive oil, followed by the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and continue to sauté for an additional minute, taking care not to let it burn.

Step 2: Add the Chicken and Seasonings

Next, push the sautéed vegetables to one side of the pot. Place the chicken breasts or thighs into the pot, sprinkling the dried thyme, dried oregano, salt, and pepper over the top. Give everything a gentle stir to mix the seasonings in with the vegetables and chicken.

Step 3: Pour the Chicken Stock

Carefully pour in the chicken stock, ensuring that the chicken is immersed. This will create a delectable base for your soup and help infuse the flavours throughout the dish. Secure the lid on your Instant Pot, making sure the valve is set to the sealing position, and programme it to cook on high pressure for 10 minutes.

Step 4: Release the Pressure and Shred the Chicken

Once the cooking time is complete, perform a quick release by carefully turning the valve to venting. After the pressure has fully released, remove the lid. Using tongs, carefully take the chicken out of the pot and place it on a cutting board. With two forks, shred the chicken into bite-sized pieces.

Step 5: Creamy It Up!

Return the shredded chicken to the Instant Pot. If you prefer a thicker soup, mix the cornstarch with water until smooth and add it to the pot, stirring well to combine. Then pour in the milk (or cream) and mix until fully incorporated. Set the pot to ‘Sauté’ again and let it cook for an additional 3-5 minutes, allowing the soup to heat through and thicken slightly.

Step 6: Serve and Garnish

Once your creamy chicken soup has reached your desired consistency, give it a final taste and adjust the seasoning if necessary. Ladle the soup into bowls and garnish generously with freshly chopped parsley.

Enjoy!

This Instant Pot creamy chicken soup is not only rich in flavour but also incredibly satisfying. Whether served with crusty bread or atop a bed of rice, it’s a meal that warms the soul. Perfect for families and meal-prepping, it can even be stored in the fridge for a few days or frozen for a quick, comforting meal down the line.

So, gather your ingredients, fire up the Instant Pot, and treat yourself to a bowl of this delicious, creamy goodness. Enjoy!

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