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
Scale
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.
