Soothe your soul & make Jazzy Instant Pot Chicken Soup with a few simple healthy ingredients! Jazzed up with our little flavor-boosters, this appetizing pressure cooker chicken soup is more than just a chilly-night comfort food!
This isn’t your ordinary homemade chicken soup!
Whether you’re feeling under the weather or craving comfort food in the cold weather, warm yourself with our cozy bowl of Jazzy Instant Pot Chicken Soup! 😀
We’ve had a little fun and experimented with various flavor-boosters. So, we’ve put our little spins on the classic chicken soup.
I love curling up on the couch with my warm fuzzy blankie enjoying this healthy & hearty chicken broth goodness. A true soul-warming Instant Pot Meal! 🙂
Time for some Jazzy Chicken Soup in Instant Pot!
Step-by-Step Instant Pot Chicken Soup Guide
Here are the ingredients for Instant Pot Chicken Soup:
*Note: Our chicken thighs were camera-shy, so they ran away from the camera during our photoshoot. 😛 But please be assured there were 8 pieces of bone-in skin-on chicken thighs in this Instant Pot Chicken Soup! hehe~
*Tip: If you’re short on time, you can make this Chicken Soup in Instant Pot by dumping all the ingredients in the Instant Pot Pressure Cooker, and skip all the browning steps.
Brown Chicken Thighs
Heat up Instant Pot using Sauté More function.
*Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.
Wait until it says HOT (takes roughly 8 minutes). This prevents the chicken from sticking to the pot.
Pat dry chicken with paper towel and season one side gently with salt + black pepper.
Add in 2 tbsp (28g) unsalted butter or olive oil, then quickly add in the chicken (seasoned side) to prevent the butter from burning.
Season the other side of chicken thighs with more salt + pepper.
*Pro Tip 1: Since we’re making a soup here, it’s okay to overcrowd the chicken a bit. We only browned 6 of the 8 chicken thighs here, but you can brown them in 2 separate batches.
*Pro Tip 2: Brown both sides of chicken thighs in Instant Pot for 4 minutes per side.
Saute Onions and Garlic
Set aside the browned chicken thighs. Add diced onion in Instant Pot. Saute until soften (roughly 2 minutes).
Add in 2 tbsp (30ml) tomato paste and saute for another minute.
Add in minced garlic, 2 pinches of dried basil, and 2 bay leaves, then saute for another minute.
Deglaze Instant Pot
Pour ½ cup (125ml) unsalted chicken stock.
Scrub all the brown bits off the bottom of the pot with a wooden spoon.
*Pro Tip: Keep the brown bits as they are very flavorful! 😀
Pressure Cook Chicken Soup
Add in browned chicken thighs, chopped celery, chopped carrot, quartered tomatoes, and 3 ½ cups (875ml) unsalted chicken stock. Give it a quick mix.
Close lid and pressure cook at
- Pressure Cooking Method: High Pressure for 5 minutes + 15 minutes Natural Release
After 15 minutes of Natural Release, carefully turn Venting Knob to the Venting position to release the remaining pressure.
Once the floating valve drops, remove the lid.
Season & Shred Chicken
Place pressure cooked chicken thighs in a large mixing bowl.
Shred the chicken with two forks. Discard the bones and skins.
Add back shredded chicken in Instant Pot.
*Pro Tip: Ensure you taste the chicken soup in Instant Pot, then season with more salt (for reference, we added 3 – 4 large pinches of kosher salt)!
Serve Instant Pot Chicken Soup
This pressure cooker chicken soup can be served as a light & healthy meal. 🙂
Enjoy your Jazzy Instant Pot Chicken Soup!~
Tools for Instant Pot Chicken Soup
Instant Pot Chicken Soup
Ingredients
- 2.5 pounds (1166g) bone-in chicken thighs
- 2 tablespoons (28g) unsalted butter or olive oil
- 2 (270g) carrots , peeled and chopped
- 1 (160g) onion , diced
- 5 (18g) garlic cloves , crushed and minced
- 1 rib (87g) celery , chopped
- 2 (0.3g) bay leaves
- 4 cups (1L) unsalted chicken stock
- 4 - 5 (1lb or 454g) roma tomatoes , quartered
- 2 tablespoons (30g) tomato paste
- 2 pinches dried basil
Equipment
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Instructions
Dump & Pressure Cook Method:
- If you're short on time, make this Jazzy Chicken Soup by dumping all ingredients in Instant Pot Pressure Cooker. Then skip all the browning steps, and jump to Step 4 - Pressure Cook Chicken Soup.
Flavor-Boosting Method:
- Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry chicken with paper towel, then season one side gently with salt + black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil, then quickly add in the chicken (seasoned side) to prevent the butter from burning. Season the other side of chicken with more salt + pepper. Brown both sides of chicken thighs in Instant Pot for 4 minutes per side.
- Saute Onions and Garlic: Set aside the browned chicken. Add diced onion in Instant Pot. Saute until soften (~2 mins). Add in 2 tbsp (30ml) tomato paste and saute for another minute. Add in minced garlic, 2 pinches of dried basil, and 2 bay leaves, then saute for another minute.
- Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful!
- Pressure Cook Chicken Soup: Add in browned chicken, chopped celery, chopped carrot, quartered tomatoes, and 3 ½ cups (875ml) unsalted chicken stock. Give it a quick mix. Pressure Cook at High Pressure for 5 minutes + 15 minutes Natural Release
- Season & Shred Chicken: Place pressure cooked chicken in a large mixing bowl. Shred the chicken with two forks. Discard the bones and skins. Add back shredded chicken in Instant Pot. Taste the chicken soup, then season with more salt (for reference, we added 3 - 4 large pinches of kosher salt).
- Serve: Serve this soothing Instant Pot Chicken Soup as a light & healthy meal. Enjoy!~
Notes
Nutrition
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