Last Updated on by Jean Choi 36 Comments
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Make the most nourishing Instant Pot Chicken Soup using vegetables and a whole chicken! It makes bone broth in the process and becomes SO nutritious and comforting. Plus, this soup is gluten-free, keto, paleo, and Whole30!
What Makes This Recipe Great
I love a good chicken soup, and it’s so healing and comforting when you feel sick or down. I first made this Instant Pot Chicken Soup recipe on a whim and didn’t measure any of the ingredients, and it turned out absolutely fantastic, so I had to make it again to share it with you!
This recipe uses a whole chicken, and I love that because you end up making bone broth while cooking it, so you have a protein-packed, nutrient-dense soup at the end of it. And it all comes together a little over one hour!
This soup is perfect when you’re feeling under the weather or need some comfort. I hope you make this nourishing chicken soup to boost your immunity and fight off the bugs. It also freezes really well, so you can make it ahead of time to pull out on a cold day. It’s basically a hug in a bowl!
Ingredient Notes
- Veggies: Onion, carrots, and green beans.
- Garlic cloves
- Ginger
- Whole Chicken: I used a 4lb whole chicken because I love the mix of white and dark meat. If you prefer one or the other, feel free to use all chicken breasts or chicken thighs. If you don’t prefer bone-in chicken, choose boneless options.
- Sea salt
- Crushed black pepper
- Water
- Chopped green onions: For garnish.
Step-by-Step Instructions
- Place onion, carrots, green beans, garlic, and ginger in the Instant Pot.
- Lay the chicken over the vegetables.
- Sprinkle with salt and pepper.
- Pour water over everything.
- Close the lid of the Instant Pot, then set it to “Soup” on high pressure for 30 minutes. Ensure the valve on your pressure cooker is set to the sealing position.
- Once the soup is finished, the Instant Pot will beep a few times. Wait about 30 minutes for the pressure to release naturally until you can open the lid.
- Take out the chicken and debone. You can save the bones to make bone broth.
- Shred the meat and place it back in the Instant Pot. Stir.
- Taste and add more salt and pepper, if needed.
- Serve with chopped green onions sprinkled on top.
Expert Tips
- Feel free to add additional ingredients to this soup recipe if desired, but keep in mind that depending on which vegetables or starches you add, it will no longer be keto, Paleo, whole 30, etc.
- Some options for additional ingredients include celery, potatoes, cooked rice, fresh herbs (thyme, bay leaf, rosemary) for additional flavor, and more.
- Since we’re using a whole chicken, the leftover bones are perfect for making homemade chicken broth using this recipe.
- This isn’t a chicken “noodle” soup, but it’s quite easy to turn this into an Instant Pot Chicken Noodle Soup recipe by adding a package of wide egg noodles (or noodles of choice).
Storage Tips
- Store leftover instant pot chicken soup in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or over the stovetop.
- To freeze, let the soup cool completely, then pour it into a freezer-safe, airtight container for up to 3-4 months. Thaw overnight in the refrigerator and warm up in the microwave or over the stovetop.
Recipe FAQs
How long does soup mode take on Instant Pot?
For this recipe, the actual cook time is 30 minutes on soup mode. However, keep in mind that it does take time for the Instant Pot to come to pressure and then 30 minutes of natural pressure release after it’s done cooking.
What makes chicken chewy in the Instant Pot?
Chicken gets chewy and rubbery when it is overcooked. For this reason, be careful not to overcook the chicken.
More Soup Recipes
Easy Instant Pot Cabbage Soup
Healthy Roasted Tomato Soup
Easy Leftover Turkey Rice Soup
Creamy Butternut Squash and Red Pepper Soup
30-Minute Dak Juk (Korean Rice Porridge)
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Instant Pot Chicken Soup Recipe
Make the most nourishing Instant Pot Chicken Soup using vegetables and a whole chicken! It makes bone broth in the process and becomes SO nutritious and comforting. Plus, this soup is gluten-free, keto, paleo, and Whole30!
5 from 7 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 8 servings
Calories: 255kcal
Author: Jean Choi
Ingredients
- 1 large onion diced
- 2 large carrots or 3 small, chopped
- 2 cups green beans chopped into 1 inch pieces
- 4 garlic cloves minced
- 1 inch ginger minced
- 4 lb whole chicken giblets removed
- 2 tsp sea salt plus more to taste
- Cracked black pepper to taste (omit for AIP)
- 6 cups water
- Chopped green onions, for garnish
Instructions
Place onion, carrots, green beans, garlic, and ginger in the Instant Pot.
Lay the chicken over the vegetables.
Sprinkle with salt and pepper.
Pour water over everything.
Close the lid of the Instant Pot, then set it to "Soup" on high pressure of 30 minutes.
Once the soup is finished, the Instant Pot will beep a few times. Wait about 30 minutes for the pressure to go down naturally until you can open the lid.
Take out the chicken and debone. You can save the bones to make bone broth.
Shred the meat and place back in the Instant Pot. Stir.
Taste and add more salt and pepper, if needed.
Serve with chopped green onions sprinkled on top.
Nutrition Facts
Instant Pot Chicken Soup Recipe
Amount Per Serving (1 serving)
Calories 255Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 81mg27%
Sodium 678mg29%
Potassium 324mg9%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 21g42%
Vitamin A 2840IU57%
Vitamin C 6.7mg8%
Calcium 35mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Expert Tips
- Feel free to add additional ingredients to this soup recipe if desired, but keep in mind that depending on which vegetables or starches you add, it will no longer be keto, Paleo, whole 30, etc.
- Some options for additional ingredients include celery, potatoes, cooked rice, fresh herbs (thyme, bay leaf, rosemary) for additional flavor, and more.
- Since we’re using a whole chicken, the leftover bones are perfect for making homemade chicken broth using this recipe.
- This isn’t a chicken “noodle” soup, but it’s quite easy to turn this into an Instant Pot Chicken Noodle Soup recipe by adding a package of wide egg noodles (or noodles of choice).
Storage Tips
- Store leftover instant pot chicken soup in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or over the stovetop.
- To freeze, let the soup cool completely, then pour it into a freezer-safe, airtight container for up to 3-4 months. Thaw overnight in the refrigerator and warm up in the microwave or over the stovetop.
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