Instant Pot Best Tasting Chicken Soup-This easy comforting chicken soup is full of flavor thanks to the perfect combination of rosemary, chicken and vegetables. A great classic go-to dish when your immune system needs a boost.
Chicken Soup is one of those comfort foods that I go to when someone in my family is fighting a bug. It is my go to recipe when I am worn down to help pick me up!
Making this classic dish in the Instant Pot results in literally the Best Tasting Chicken Soup ever!
I love it that it takes only 7 minutes prep time and 10 minutes to cook in the Instant Pot! I use a quick release so that my vegetables don’t overcook.
This really is the Ultimate Instant Pot Best Tasting Chicken Soup Recipe!
If you love this Instant Pot Recipe then you will love my Ultimate Instant Pot Pinto Beans No Soaking Recipe, it is my most popular Instant Pot Recipe and my weekly go to family favorite!
It is made with my Perpetual Chicken Stock (recipe in my freebie Instant Pot ebook -opt-in above to get it from my Resource Library). This is the perfect foundation for a rich, flavorful chicken soup.
Also, the addition of fresh rosemary goes SO good in this recipe! Drizzle a bit of lemon juice when its ready and you will have one fabulous, easy, healthy chicken soup ready in no time!
If you love this recipe, then be sure to subscribe above (at the top of this post) to get my Free Instant Pot Soups, Stew & More ebook, it’s completely gluten and dairy free!
Instant Pot Best Tasting Chicken Soup
- Total Time: 17 minutes
- Yield: 6 1x
Description
This easy comforting chicken soup is full of flavor thanks to the perfect combination of rosemary, chicken and vegetables. A great classic go-to dish when your immune system needs a boost.
Ingredients
- 2 TABLESPOONS AVOCADO OIL
- 1 SMALL ONION, DICED
- 3 GARLIC CLOVES, MINCED
- 3 CELERY STALKS, SLICED
- 2 LARGE CARROTS, SLICED INTO ROUNDS
- 2 BONE IN CHICKEN BREASTS W/ SKIN ON
- 2 BAY LEAVES
- 2 SPRIGS OF ROSEMARY
- 4 CUPS CHICKEN STOCK
- SALT & PEPPER TO TASTE
- GARNISH: LEMON WEDGES
Instructions
- SET INSTANT POT TO SAUTE ́ MODE.
- ADD OIL, ONION, GARLIC, CELERY AND CARROTS. SAUTE 5 MINUTES.
- PLACE CHICKEN BREASTS ON TOP OF VEGETABLES. TOP OFF WITH BAY LEAVES, ROSEMARY AND CHICKEN STOCK.
- SECURE WITH LID, TURN KNOB TO SEALING POSITION AND COOK AT HIGH PRESSURE FOR 10 MINUTES. ONCE COOKING IS COMPLETE, USE AN OVEN MITT TO CAREFULLY TURN KNOB TO VENTING POSITION TO RELEASE PRESSURE.
- ONCE PRESSURE IS FULLY RELEASED, CAREFULLY REMOVE LID. REMOVE THE BAY LEAVES AND ROSEMARY STEMS.
- USING TONGS, REMOVE CHICKEN ONTO A CUTTING BOARD AND REMOVE MEAT FROM SKIN AND BONES. SHRED THE MEAT USING A FORK AND TONGS INTO SMALL BITE SIZE PIECES. ADD CHICKEN MEAT BACK INTO THE INSTANT POT.
- SEASON WITH SALT & PEPPER. SERVE WITH LEMON WEDGES.
- Prep Time: 7 mins
- Cook Time: 10 mins
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I haven’t tried rosemary in chicken soup before but now I can’t wait to try! I often use a shortcut with rotisserie chicken, so how would I shorten the time if I decide to do that? Thanks for your great recipes, Ester.
Hi Feebee, if you have rotisserie chicken and you are using chicken stock, then you can just cook the vegetables for 2 minutes at high pressure. Once opened, add the chopped chicken and heat on saute mode for 1-2 minutes to just warm the chicken. It will be delicious and save time! I have done it this way and its a great shortcut! Please let us know how it goes. Warmly, Ester
This looks so delicious! Such a comfort food!
Thank you Karly! So glad you like it 🙂 Warmly, Ester
A bowl of this soup and you are ready to tackle on anything your day throws at you! I love the added fresh rosemary, such a quick and easy recipe…impressive
Thank you for sharing your thoughts Albert! Please let us know how you like it if you get a chance to make the recipe! Warmly,Ester