Instant Pot Chicken Soup – aka “Cheater Chicken Soup” – is my newest soup obsession. If you know me, you know that I love soup. And honestly, the faster I can make it the better, especially when I’ve got a billion things going on.
You can see the Instant Pot I have here. The other day I put these simple ingredients in it and this came out. I knew I had to share it with you.
Chicken soup is a classic comfort food that can quickly become a nourishing meal with the help of a pressure cooker. With the ability to cook food much faster by using high temperature steam pressure, pressure cookers have become a popular kitchen appliance for preparing dishes like chicken soup efficiently But determining the optimum cooking time is key to achieving a flavorful, well-balanced soup Undercook it and the chicken will be tough and tasteless. Overcook it and you’ll end up with dry, stringy chicken and mushy vegetables. So how long should you cook chicken soup in a pressure cooker?
The Ideal Chicken Soup Cooking Time
The ideal cooking time for chicken soup in a pressure cooker is typically 20-25 minutes at high pressure. This relatively short cooking time is enough to make the chicken and vegetables tender but still retain their texture. After cooking, allow the pressure to release naturally for 10-15 minutes before opening the lid. This natural pressure release (NPR) allows the flavors to develop fully.
Compared to cooking chicken soup on the stovetop or in the oven, which can take 1-2 hours, the pressure cooker’s rapid steam cooking significantly reduces the time needed while producing a flavorful broth With the right technique, you can start with raw chicken and veggies and have simmering hot soup in under an hour!
Factors That Affect Cook Time
While 20-25 minutes is suitable for most pressure cooker chicken soups there are several factors that can influence the required cooking time
-
Whole Chicken vs Pieces – A whole cut up chicken may need a slightly longer cook time than chicken pieces to become tender.
-
Size of the Chicken—Bigger chicken pieces take longer to cook all the way through than small ones.
-
Pressure Cooker Size – The minimum liquid needed can vary between models. A larger cooker may need more time to pressurize.
-
Amount of Liquid—It’s important to have the right amount of liquid. Too little and the cooker won’t properly pressurize.
-
Desired Texture – If you prefer fall-off-the-bone chicken, cook it slightly longer.
-
Altitude—Pressure cookers take longer to reach pressure at heights above 2000 feet.
So it’s important to consider these individual factors when determining the ideal cook time for your specific recipe and equipment. Be prepared to adjust the time as needed based on the results.
Choosing Between Quick Release vs. Natural Release
After the cook time is complete, you’ll need to release the pressure before you can safely open the pressure cooker. There are two options for releasing pressure:
-
Quick Release (QR): Turn the pressure valve to manually let the steam out right away. The pressure drops quickly, but there may be a sudden burst of steam.
-
Natural Pressure Release (NPR) – Allow the pressure to come down gradually on its own over 10-15 minutes. Takes longer but prevents splattering.
For chicken soup, natural pressure release is strongly recommended. As the pressure lowers slowly, the residual heat continues to gently cook the chicken and meld the flavors. Quick releasing can cause the delicate chicken meat to seize up and become stringy. An extended NPR also helps prevent the liquid from bubbling up when opened.
Tips for the Best Pressure Cooker Chicken Soup
With the right cooking time and pressure release technique, you can enjoy a nourishing bowl of chicken soup with minimal effort using a pressure cooker. Here are some tips:
-
Sear the chicken before pressure cooking to enhance the flavor.
-
Saute aromatics like onion, celery, and carrots as a flavor base.
-
Use fresh herbs like thyme, parsley, and bay leaves.
-
Season generously with salt and pepper to enrich the broth.
-
Add noodles after pressure cooking so they don’t get mushy.
-
Let cool completely before storing leftovers in the fridge or freezer.
-
Skim excess fat for a healthier broth.
Pressure Cooking Chicken Soup FAQs
If you’re new to making chicken soup in a pressure cooker, here are answers to some common questions:
Can I use frozen chicken?
Yes, but increase cook time by 5-10 minutes and ensure pieces are separated.
What if I overcook the soup?
The chicken will become stringy and veggies will be mushy. Stick to recommended time and use NPR.
Should I add noodles beforehand?
No, the noodles will overcook. Cook them separately then add after pressure cooking.
How much liquid do I need?
Typically 1 cup minimum, but don’t exceed max fill line on your model.
What type of broth works best?
Chicken and vegetable broths have the most flavor, but water works too.
Can I put beans or lentils in the soup?
Yes, but adjust time as needed. Pre-soaking them helps reduce cook time.
How do I know the chicken is fully cooked?
Use a meat thermometer to check it reaches 165°F internally.
My cooker doesn’t have a “high pressure” setting, what should I use?
Choose the highest pressure setting available, or medium-high for stovetop models.
Can I adjust seasoning after pressure cooking?
Absolutely! Taste and season with salt, pepper, or other spices as desired.
Get the Most from Your Pressure Cooker Chicken Soup
Making chicken soup in a pressure cooker results in a quick, flavorful meal the whole family can enjoy. Follow the recommended 20-25 minute high pressure cooking time, allow a natural pressure release, and adjust the recipe based on your cookware’s specifics. Soon you’ll be whipping up the perfect bowl of steaming chicken soup any night of the week with your pressure cooker.
Why I Make This Soup in the Instant Pot
Even though I don’t use an electric pressure cooker for all of my cooking, the Instant Pot is the best for making soups, stews, and bone broth. Essentially, it slashes cooking time down dramatically. Most of the time, I would let this soup cook on the stove for at least 90 minutes, and sometimes even two hours.
But with the Instant Pot in the picture, I only have to give it 30 minutes of active cooking time. This is still much faster, even when you count the time it takes to get everything ready and then finish it.
Instant Pot Chicken Soup (Gluten-Free, Paleo)
My Instant Pot Chicken Soup is ready in just 30 minutes. Its a delicious and nutritious soup made in a fraction of the time. Learn how simple it is!
- 1 whole chicken 3-4 lbs
- 1 onion large, diced
- 2 stalks celery diced
- 3 carrots medium, diced
- 2 bay leaves
- 1 tsp fish sauce optional
- pinch salt & ground black pepper
- Rinse the chicken and remove any giblets. Place in a 6-quart Instant Pot liner. Then put in the fish sauce, bay leaves, onion, celery, and carrots. Add a generous pinch of salt and ground black pepper.
- Fill the Instant Pot liner with water until it reaches about the 12 cup mark. Put the liner inside the Instant Pot and set the lid on top. Make sure the release valve is closed. Set to 30 minutes on Manual (high).
- After cooking is complete, allow the pressure to release naturally. Or if youre in a rush, quick release the steam. Remove the lid.
- Using a slotted spoon, remove the chicken. Itll fall apart which is fine. Spread the chicken out on a baking sheet to cool. You might want to cut the breasts and thighs up quickly so they cool down faster.
- Take the chicken out of the heat and shred the meat with your fingers once it’s cool enough to touch. Put the meat back in the Instant Pot, throw away the bay leaves, add salt and pepper to taste, and serve. I like to add quinoa or cooked rice right before I serve it.
Save the vegetable trimmings and chicken bones in a freezer bag to make Instant Pot Bone Broth at a later time. Nutrition Facts Instant Pot Chicken Soup (Gluten-Free, Paleo) Amount Per Serving