Instant Pot Chicken Soup
A good old-fashioned chicken soup which, thanks to pressure cooking, can be made in a pinch when you need some quick comfort.
Servings: 10 people
Calories: 375kcal
Equipment
- 1 Pressure cooker We've designed and tested this for the Instant Pot, but the principles should be the same for any pressure cooker.
- 1 Immersion blender
Ingredients
- 1 Whole Chicken 4-6 lbs
- 2 Tbsp Salt (table salt)
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1/2 Tbsp Black Pepper
- 1/2 Tbsp Oregano
- 2 Bay Leaves
- 4 Potatoes (medium) any variety, but I like red potatoes, skinned and halved
- 4 Carrots skinned and halved
- 5-7 cups Water Adjust the amount depending on how much space is already occupied in your instant pot by your chicken. DON'T go over the Max Liquid line. Once all the ingredients are in the instant pot I fill the pot with water until about an inch below that line.
Instructions
- Add spices, bay leaves, potatoes, carrots, and whole chicken to Instant Pot.
- Add water until about an inch away from Max Liquid line.
- Set Pressure Cooker on High for 35 minutes.
- Let Instant Pot depressurize naturally for 15 minutes.
- Remove chicken and set aside to cool.
- Remove bay leaves and discard.
- Once the chicken is cooled, remove all skin, dark meat, and giblets and add them back to the pot. Leave the white meat out of the pot.
- OPTIONAL: Using an immersion blender, blend everything in the pot until smooth.
- Chop or shred remaining white meat. Add it back to the pot. Taste, and adjust spices as needed.
Notes
Like most dishes, I like eating this soup over rice, and for an extra bit of heat, I add Cholula or Old Bay Seasoning.
Enjoy!