Creamy Chicken Soup Made Simple in the Instant Pot
A comforting dish that brings warmth and satisfaction, perfect for busy weeknights.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Main Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breasts Cut into bite-sized cubes.
- 4 cups Low-Sodium Chicken Broth Base of the soup.
- 1 cup Heavy Cream For creaminess.
- 2 medium Carrots Diced.
- 1 stalk Celery Chopped.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 teaspoon Dried Thyme For flavor.
- to taste Salt For seasoning.
- to taste Black Pepper Freshly cracked.
- 2 tablespoons Olive Oil For sautéing.
Instructions
- Start by prepping your ingredients. Chop the onions, carrots, and celery into small, even pieces. Mince the garlic and set it aside. Cut the chicken breasts into bite-sized cubes.
- Set your Instant Pot to the sauté mode and add the olive oil. Allow the oil to heat up for about a minute.
- Add the chopped onions to the pot and sauté for about 3-4 minutes until they become translucent and fragrant.
- Add the minced garlic and sauté for another minute, being careful not to let it burn.
- Add the diced carrots and celery to the pot, stirring to combine. Sauté for an additional 3-4 minutes until they start to soften.
- Sprinkle the chopped chicken over the sautéed vegetables. Season with salt, pepper, and dried thyme. Stir everything together.
- Pour in the chicken broth, ensuring that all ingredients are submerged. Stir gently to combine.
- Close the lid of the Instant Pot, ensuring the valve is set to sealing. Set the pot to manual high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes, then carefully switch the valve to venting.
- Open the lid and stir the soup gently. If desired, shred the chicken with two forks.
- Pour in the heavy cream and stir until fully incorporated.
- Set the Instant Pot to sauté mode again, allowing the soup to heat through for another 2-3 minutes. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh herbs or croutons if desired.
Notes
This soup can be made in advance and stored in the fridge for up to three days. It also freezes well for up to three months.