Instant Pot Chicken Soup

Storing and Planning Ahead

Keeps in the fridge for up to 3 days; the noodles soften. Freeze the soup without noodles for up to 3 months.

Making Instant Pot Chicken Soup

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1. Set the pot to sauté. Heat the oil and brown the thighs, skin side down, for 5 minutes. Lift out.

   Mark done Start 5 min timer

2. Cook the onion, carrots and celery for 4 minutes. Add the garlic for 1 minute, then the water, bay leaves, thyme and salt. Put the chicken on top.

   Mark done Start 4 min timer

3. Lock the pressure cooker lid and pressure cook on high for 10 minutes. Release the pressure naturally for 10 minutes.

   Mark done Start 10 min timer

4. Lift out the chicken, shred the meat and discard the skin and bones. Add the noodles to the broth on sauté and cook for 6 minutes, then return the chicken, add the parsley and serve.

   Mark done Start 6 min timer

A Few Pointers

• Brown the chicken first for a deeper broth.
• Do not overfill the pot with water.
• Add the noodles after pressure cooking so they do not go soft.
• Taste and adjust the salt at the end.

Serving Ideas

Crusty bread · Cheese on toast · Crackers

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Questions About Instant Pot Chicken Soup

Instant Pot Chicken Soup Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.