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If you are craving a soul-soothing meal that feels like a warm hug in a bowl, look no further than this Instant Pot Creamy Chicken Soup Recipe. Combining tender chicken, crisp vegetables, and a luscious, creamy broth, this recipe is the ultimate comfort food made simple with your Instant Pot. Ready in under an hour, it fills your kitchen with inviting aromas and leaves you with a satisfying bowl of goodness that’s perfect for busy weeknights or anytime you want a cozy feast without fuss.
Ingredients You’ll Need
These ingredients are refreshingly straightforward, but each one plays a crucial role in building the rich flavors and textures that make this soup so irresistible. From fresh veggies that add color and crunch to herbs that infuse warmth, everything works in harmony.
- 1 tablespoon olive oil: Provides a fragrant base and helps sauté the vegetables to golden softness.
- 1 small onion (diced): Adds subtle sweetness and a lovely aromatic foundation.
- 2 garlic cloves (minced): Brings a gentle pungency that brightens the broth.
- 3 medium carrots (sliced): Contribute sweetness and vibrant color.
- 2 celery stalks (sliced): Offer earthiness and a slight crunch that balances the cream.
- 1 ½ pounds boneless skinless chicken breasts or thighs: The meaty heart of the soup, tender and flavorful when pressure-cooked.
- 4 cups low-sodium chicken broth: The rich liquid base that carries all those delicious flavors.
- 1 teaspoon dried thyme: Adds herbaceous depth to the dish.
- 1 teaspoon dried parsley: Enhances freshness and brightens the flavor profile.
- ½ teaspoon black pepper: Provides a subtle spice kick to balance the creaminess.
- ½ teaspoon salt: Just enough to season without overpowering.
- 1 cup frozen peas: Add pops of sweetness and a lovely green hue.
- 1 cup heavy cream: Enriches the broth, turning it silky and decadent.
- 2 tablespoons all-purpose flour: Used to thicken the soup and give it that creamy texture.
- 2 tablespoons water (for slurry): Helps dissolve the flour smoothly into the soup.
- Optional fresh parsley for garnish: Adds a burst of color and a fresh herbal note on top.
How to Make Instant Pot Creamy Chicken Soup Recipe
Step 1: Sauté the Aromatics
Start by turning your Instant Pot to the sauté setting and heat the olive oil until shimmering. Toss in the diced onion and cook for about 3 minutes until they soften and become translucent, releasing a sweet fragrance. Then stir in the minced garlic, sliced carrots, and celery, sautéing for an additional 2 minutes so they start to soften and meld together beautifully.
Step 2: Add Main Ingredients and Pressure Cook
Place the chicken breasts or thighs on top of the sautéed vegetables, then pour in the chicken broth. Sprinkle in dried thyme, parsley, salt, and pepper for that perfect seasoning balance. Cancel the sauté function, secure the Instant Pot lid, and set it to Pressure Cook on high for 10 minutes. This is where the magic happens — the chicken cooks quickly and remains tender while soaking up all those wonderful flavors.
Step 3: Natural Release and Shred Chicken
Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, allowing the soup to gently settle. Then carefully perform a quick release to unlock any remaining pressure. Remove the cooked chicken from the pot and shred it using two forks — the juicy shredded chicken adds a perfect texture to your soup before returning it to the pot.
Step 4: Add Peas and Creamy Slurry
Switch back to sauté mode and stir in the frozen peas, which will thaw quickly and add subtle sweetness. In a small bowl, whisk together the heavy cream, flour, and water to create a smooth slurry. Slowly pour this into the pot and let the soup cook for another 5 to 7 minutes, stirring occasionally until the broth thickens to a silky, creamy consistency.
Step 5: Final Seasoning and Garnish
Give the soup a taste and adjust the seasonings if needed. Before serving, sprinkle with freshly chopped parsley if you like a pop of green and extra freshness. Now your Instant Pot Creamy Chicken Soup Recipe is ready to warm up your day!
How to Serve Instant Pot Creamy Chicken Soup Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a sprinkle of cracked black pepper bring a fresh, vivid contrast against the creamy backdrop. You can even add a few grated Parmesan shavings or a swirl of extra cream for a luxurious touch.
Side Dishes
The beauty of this soup is its versatility when it comes to sides. Serve with crusty bread or garlic toast for dipping, a light leafy salad for balance, or even buttery dinner rolls to soak up every last drop of that delicious broth.
Creative Ways to Present
For a more elegant presentation, ladle the soup into white bowls and garnish each with a small sprig of parsley and a drizzle of olive oil. You can also serve it in bread bowls for a rustic and fun twist that makes your meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator where the soup will stay fresh for up to 3 days. This soup tastes even better the next day once the flavors have mingled further.
Freezing
If you want to keep this comforting soup on hand longer, it freezes beautifully. Transfer cooled soup into freezer-friendly containers and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally until warmed through. If soup has thickened too much, add a splash of broth or water to loosen it to your preferred consistency.
FAQs
Can I use chicken thighs instead of breasts for this soup?
Absolutely! Chicken thighs add extra moisture and richness, making your Instant Pot Creamy Chicken Soup Recipe even more tender and flavorful.
Is it possible to make this soup dairy-free?
Yes, you can swap heavy cream for coconut milk or a dairy-free cream alternative. Just be aware the flavor and texture will shift slightly but still remain delicious.
Can I add noodles or rice to make the soup heartier?
Definitely—cooked noodles or rice stirred in before serving make this already comforting soup even more satisfying and filling.
How thick should the soup be after adding the slurry?
The slurry thickens the broth to a creamy consistency that coats the spoon nicely but is still pourable. Cook an extra minute or two if you want it thicker, just be careful not to over-thicken.
What’s the best way to shred chicken quickly?
Using two forks to pull apart the warm chicken is quick and easy. Alternatively, shred it with a hand mixer on low speed right in a bowl for speed without mushiness.
Final Thoughts
This Instant Pot Creamy Chicken Soup Recipe is one of those wonderful meals that offers warmth, comfort, and ease all in one pot. Whether it’s a busy weeknight or you simply want something nourishing and delicious, this soup fits right in. I sincerely hope you give it a try and enjoy every creamy, savory spoonful as much as I do!
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Instant Pot Creamy Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot Creamy Chicken Soup is a hearty, comforting one-pot meal made with tender chicken, fresh vegetables, and a rich, creamy broth. Ready in under 40 minutes with minimal prep, it’s perfect for busy weeknights and delivers a warm, satisfying dinner that the whole family will enjoy.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup frozen peas
- Optional fresh parsley for garnish
For the Creamy Slurry
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons water (for slurry)
Instructions
- Sauté Vegetables: Turn the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic, carrots, and celery, cooking for another 2 minutes to enhance their flavors.
- Add Chicken and Broth: Place the chicken breasts or thighs into the pot. Pour in the chicken broth and add dried thyme, dried parsley, salt, and black pepper. Stir gently to combine all ingredients.
- Pressure Cook: Cancel sauté mode and secure the Instant Pot lid. Set it to Pressure Cook on high for 10 minutes. Once the cooking cycle finishes, let the pressure release naturally for 10 minutes before performing a quick release to vent any remaining pressure safely.
- Shred Chicken: Open the lid carefully. Remove the chicken pieces and shred them using two forks. Return the shredded chicken back to the pot to continue flavor infusion.
- Add Peas and Creamy Slurry: Switch the Instant Pot to sauté mode again. Stir in the frozen peas. In a small bowl, whisk together the heavy cream, flour, and water to make a smooth slurry. Slowly pour the slurry into the pot, stirring steadily to avoid lumps.
- Thicken Soup: Cook the soup for an additional 5 to 7 minutes on sauté mode, stirring frequently until the soup thickens to a creamy consistency. Taste and adjust seasoning if needed.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh parsley for a bright, fresh finish. Serve warm and enjoy a comforting meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Add cooked noodles or rice to the soup for a more filling dish.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To make this recipe gluten-free, use cornstarch instead of all-purpose flour for the slurry.
