If you are craving comfort in a bowl, nothing quite hits the spot like the Instant Pot Creamy Chicken Soup Recipe. This dish is a luscious blend of tender chicken, vibrant vegetables, and a rich, velvety broth that warms the soul. What makes this recipe truly special is how quickly it comes together using the Instant Pot, allowing you to enjoy a wholesome, hearty meal without hours of simmering. Whether it’s a chilly evening or a day when you need a little extra coziness, this creamy chicken soup promises that perfect hug-in-a-bowl experience every time.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each carefully chosen to contribute to the soup’s irresistible flavor, creamy texture, and appetizing color. You’ll find everything from aromatic herbs to fresh vegetables and rich cream working in perfect harmony.
- Olive oil: Provides a silky base for sautéing and adds a subtle richness to the soup.
- Onion (chopped): Brings depth and sweetness, forming the flavor foundation.
- Garlic (minced): Adds a fragrant punch that elevates every spoonful.
- Carrots (sliced): Offer natural sweetness and a satisfying bite.
- Celery (sliced): Gives a crisp, fresh undertone that balances the creamy base.
- Boneless, skinless chicken breasts or thighs: The star protein that stays tender and juicy after pressure cooking.
- Dried thyme: Infuses earthy, herbal notes that complement the chicken perfectly.
- Dried rosemary: Adds a woody fragrance that wakes up the palate.
- Paprika: Introduces a subtle warmth and beautiful color.
- Salt and black pepper: Essential seasonings that accentuate all the flavors.
- Low-sodium chicken broth: Creates the savory liquid base while keeping sodium in check.
- Frozen corn: Sweet bursts that add texture and sunny pops of color.
- Frozen peas: Lend a tender, slightly sweet bite and vibrant green hue.
- Heavy cream: The ingredient that gives this soup its creamy, indulgent finish.
- All-purpose flour: Used to thicken the broth into a luscious consistency.
- Water: Combined with flour for the perfect slurry to avoid lumps.
- Chopped fresh parsley (optional): Adds a fresh, herbaceous garnish that brightens every spoonful.
How to Make Instant Pot Creamy Chicken Soup Recipe
Step 1: Sauté the Aromatics
Begin by setting your Instant Pot to sauté mode and heating up the olive oil. Toss in your chopped onion, minced garlic, sliced carrots, and celery. Cook these for about 4 to 5 minutes until they soften and release their delicious smells. This step builds the flavor base that makes the soup so comforting and nuanced.
Step 2: Add Chicken and Seasonings
Next, nestle the boneless chicken into the pot along with dried thyme, rosemary, paprika, salt, and pepper. These herbs and spices so beautifully complement the chicken’s natural flavor and give your soup that classic, irresistible aroma.
Step 3: Pour in Broth and Pressure Cook
Pour the low-sodium chicken broth over everything and give it a quick stir to combine all the ingredients. Secure the lid and set your Instant Pot to pressure cook on high for 10 minutes. After cooking, allow a natural pressure release for 10 minutes, then carefully perform a quick release to let out any remaining steam.
Step 4: Shred Chicken and Add Vegetables
Remove the chicken breasts or thighs from the pot and shred them using two forks — it comes apart so easily thanks to the pressure cooking. Return the shredded chicken to the pot then stir in the frozen corn and peas. These veggies add sweetness, color, and a bit of texture to each hearty bite.
Step 5: Thicken and Finish with Cream
Whisk together flour and water in a small bowl to make a slurry, then stir it into the soup to thicken the broth without any lumps. Switch back to sauté mode and slowly stir in the heavy cream, allowing the soup to simmer for another 5 minutes until it becomes irresistibly creamy and luscious.
How to Serve Instant Pot Creamy Chicken Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley on top adds a vibrant crunch and a splash of green that makes the soup even more inviting. You could also add a little grated Parmesan for an extra layer of savory goodness, but the parsley gives just the right fresh note.
Side Dishes
This chicken soup pairs wonderfully with warm, crusty bread perfect for dipping or a simple green salad for a lighter complement. For a cozy dinner, some garlic toast or buttery biscuits are excellent companions, soaking up every creamy drop.
Creative Ways to Present
Consider serving the soup in wide-rimmed bowls garnished with parsley and a drizzle of olive oil for an elegant touch. You can also ladle it over cooked rice or quinoa for a comforting bowl that doubles as a full meal. Everyone will appreciate your comforting creation dressed with thoughtful presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh batch, store any leftovers in an airtight container in the refrigerator. The soup keeps well for up to 3 days, making it an easy option for quick lunches or dinners during the busy week.
Freezing
If you want to prepare in advance, this Instant Pot Creamy Chicken Soup Recipe freezes beautifully. Pour the cooled soup into freezer-safe containers and label them with the date. It can be stored for up to 3 months, so you’re never far from a comforting homemade meal even on your busiest days.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally to prevent scorching. If it’s too thick from chilling, add a splash of broth or water to bring back that perfect creamy consistency. Microwave reheating works too but be sure to cover and stir halfway through for even heating.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Using shredded rotisserie chicken is a fantastic shortcut. Skip the pressure cooking step since the chicken is already cooked and simply add it near the end when you add the vegetables and cream. It’s a great way to save time without sacrificing flavor.
Is it possible to make a lighter version of this soup?
Yes! Substitute the heavy cream with half-and-half or whole milk to reduce the richness and calories without losing the creamy texture entirely. This adjustment still provides comforting creaminess but makes the soup feel a bit lighter.
Can I make this recipe gluten-free?
To keep this recipe gluten-free, simply swap out the all-purpose flour for cornstarch or a gluten-free flour blend when making the slurry. This swap works just as well to thicken the soup without affecting the flavor.
How spicy is this soup?
This Instant Pot Creamy Chicken Soup Recipe is mild and comforting, designed to be warming rather than spicy. The paprika adds a gentle warmth and beautiful color but no heat. If you prefer some spice, you could add a pinch of cayenne or red pepper flakes when seasoning.
Can I add other vegetables to this soup?
Definitely! Feel free to add diced potatoes, green beans, or mushrooms to customize your soup. Just keep cooking times in mind, especially for denser vegetables, and adjust accordingly so everything cooks evenly in the Instant Pot.
Final Thoughts
There’s something truly special about a homemade creamy chicken soup, and this Instant Pot Creamy Chicken Soup Recipe delivers that cozy magic with incredible ease. I encourage you to give it a try, whether for a weeknight meal or when you want to impress guests with a comforting homemade delight. Once you make it, this recipe will likely become one of your favorite go-tos for delicious, stress-free comfort food.
Print
Instant Pot Creamy Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot Creamy Chicken Soup is a comforting and hearty dish perfect for chilly days. Made with tender chicken, fresh vegetables, and a rich, creamy broth, it’s easy to prepare and packed with flavor. Utilizing the Instant Pot ensures a quick cooking time while infusing the soup with deep, savory notes and maintaining protein juiciness.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
Chicken and Seasoning
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids and Vegetables
- 4 cups low-sodium chicken broth
- 1 cup frozen corn
- 1/2 cup frozen peas
Thickening and Creaminess
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: Set your Instant Pot to sauté mode. Add olive oil, then sauté the chopped onion, garlic, carrots, and celery for 4 to 5 minutes until softened and fragrant, creating a flavorful base for the soup.
- Add Chicken and Spices: Add the boneless, skinless chicken breasts or thighs to the pot along with dried thyme, rosemary, paprika, salt, and black pepper. Stir to combine all the ingredients evenly.
- Add Broth and Pressure Cook: Pour in the low-sodium chicken broth and stir everything together. Secure the Instant Pot lid and set it to pressure cook on high pressure for 10 minutes to thoroughly cook the chicken and meld the flavors.
- Release Pressure and Shred Chicken: When cooking time ends, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. Remove the chicken pieces from the pot and shred them using two forks.
- Add Vegetables and Make Slurry: Return shredded chicken to the pot. Add frozen corn and peas for added texture and sweetness. In a small bowl, whisk together flour and water to create a smooth slurry, which will thicken the soup when added.
- Thicken and Finish Soup: Stir the flour slurry into the soup. Switch to sauté mode again, stir in the heavy cream, and simmer the soup for about 5 minutes until it thickens to a creamy consistency.
- Serve: Garnish with chopped fresh parsley if desired, and serve the creamy chicken soup warm and comforting.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk to reduce calories and fat content.
- This recipe can be adapted using rotisserie chicken to skip pressure cooking; simply add shredded cooked chicken at the end.
- To make the recipe gluten-free, replace all-purpose flour with cornstarch as a thickening agent.
