If you’ve been craving a bowl of warm, rich comfort that’s both simple to whip up and irresistibly satisfying, you’re going to adore this Instant Pot Creamy Chicken Soup Recipe. This delightful soup brings together tender chicken, fresh vegetables, and a luscious creamy base, all cooked perfectly in your Instant Pot for a meal that feels homemade yet comes together in no time. Whether you’re seeking a cozy weeknight dinner or a crowd-pleasing dish for lunchtime, this recipe is pure culinary comfort in a bowl.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of cooking this soup. Each element has its role: from the fragrant herbs to the velvety cream, everything combines to create layers of flavor and a satisfying texture that makes the soup truly special.
- 1 tablespoon olive oil: Adds a subtle fruity richness and helps sauté the vegetables.
- 1 small onion (chopped): Provides a sweet and savory base flavor once softened.
- 2 cloves garlic (minced): Brings a warm, aromatic depth that enhances the broth.
- 2 medium carrots (sliced): Offer a hint of natural sweetness and add beautiful color.
- 2 celery stalks (sliced): Give a fresh, slightly crisp undertone to balance the creaminess.
- 1 lb boneless skinless chicken breasts or thighs: The star protein that becomes tender and juicy during pressure cooking.
- 1/2 teaspoon dried thyme: Adds a subtle earthy note that pairs perfectly with chicken.
- 1/2 teaspoon dried parsley: Contributes a mild herbaceous touch inside the soup and as garnish.
- 1/4 teaspoon black pepper: Delivers a gentle warmth to brighten up the flavors.
- 1/2 teaspoon salt: Enhances all the ingredients’ natural flavors without overpowering.
- 4 cups low-sodium chicken broth: The comforting base that ties everything together while letting you control sodium levels.
- 1 cup frozen corn (optional): Adds a pop of sweetness and texture if you like a bit of crunch.
- 3/4 cup heavy cream or half-and-half: Makes the soup irresistibly creamy and smooth.
- 2 tablespoons all-purpose flour (or cornstarch slurry): Thickens the soup to luscious perfection without a fuss.
- Fresh chopped parsley for garnish (optional): Provides a fresh burst of color and flavor just before serving.
How to Make Instant Pot Creamy Chicken Soup Recipe
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to Sauté mode and add the olive oil. Once the oil is shimmering hot, toss in the chopped onion, minced garlic, sliced carrots, and celery. Sauté these for about 3 to 4 minutes to soften them up and release their wonderful aromas, creating the perfect flavorful foundation for your soup.
Step 2: Add Chicken and Seasonings
Now, it’s time to introduce the main protein. Nestle the chicken breasts or thighs right into the pot on top of the sautéed veggies. Sprinkle in the dried thyme, dried parsley, black pepper, and salt, then pour in the low-sodium chicken broth. This combination will infuse the soup with warmth and heartiness while ensuring balanced seasoning throughout.
Step 3: Pressure Cook the Soup
Cancel the Sauté mode before sealing the lid securely. Set your Instant Pot to Pressure Cook (Manual) on high for 10 minutes. This quick cooking under pressure helps tenderize the chicken perfectly and melds all the flavors swiftly.
Step 4: Release Pressure and Shred Chicken
Once cooking finishes, allow a natural pressure release for 5 minutes — this keeps the soup nice and delicate. Then carefully do a quick release for the remaining pressure. Open the pot, remove the chicken breasts or thighs, and shred them finely with two forks. Return the shredded chicken to the pot and stir in the frozen corn if you’re using it for an extra layer of texture and sweetness.
Step 5: Make It Creamy and Thick
In a small bowl, whisk together the flour with heavy cream (or substitute with a cornstarch slurry if you want it gluten-free). Switch your Instant Pot back to Sauté and slowly stir the cream mixture into the soup. Continue to cook for 2 to 3 minutes, stirring often, until the soup becomes thick, velvety, and luscious. This step transforms it from a simple broth into a comforting creamy soup you’ll want to savor.
Step 6: Final Taste and Seasoning
Give your soup a final taste test and adjust salt or pepper to your preference. Don’t forget to sprinkle with fresh chopped parsley for that vibrant pop of color and fresh flavor just before serving.
How to Serve Instant Pot Creamy Chicken Soup Recipe
Garnishes
Fresh chopped parsley is the classic way to top the soup, adding brightness and a touch of herbal freshness. For some fun texture, you could also sprinkle some crispy bacon bits, grated Parmesan, or even a few crunchy croutons if you like a little extra oomph.
Side Dishes
This soup is hearty enough to enjoy on its own but pairs beautifully with crusty bread, warm garlic dinner rolls, or a simple side salad. A slice of buttery cornbread also makes an excellent partner for soaking up every creamy drop.
Creative Ways to Present
For a cozy dinner party or family meal, serve the soup in individual bread bowls to give a rustic, charming touch. You can also ladle it over cooked rice or noodles to switch up the texture and make the meal last even longer. Adding a squeeze of lemon juice right before serving brightens the richness delightfully.
Make Ahead and Storage
Storing Leftovers
This delicious Instant Pot Creamy Chicken Soup Recipe stores wonderfully in the refrigerator for up to 3 days. Just transfer it to an airtight container and cool completely before refrigerating to keep the flavors fresh and textures intact.
Freezing
If you want to prepare ahead or save some for busy days, this soup freezes well for up to 2 months. To freeze, omit the cream in your initial cooking and add it fresh when reheating. Store in freezer-safe containers, making portioning easy and convenient.
Reheating
When reheating refrigerated or thawed soup, gently warm it on the stove over medium heat stirring frequently to avoid scorching. If you froze it cream-free, now’s the moment to whisk in the cream and let it simmer until perfectly creamy once again.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a richer flavor and remain juicy, which can make your Instant Pot Creamy Chicken Soup Recipe even more comforting. Both options work great.
Is it possible to make this soup dairy-free?
Yes, just swap out the heavy cream for a plant-based cream or coconut milk to keep it creamy without dairy. The texture remains just as luscious, and you’ll have a delicious dairy-free version.
Can I add other vegetables?
Definitely! Spinach, peas, or even diced potatoes can be stirred in for more color, nutrition, and heartiness. Just add softer veggies toward the end of cooking to keep their texture.
Do I have to use an Instant Pot?
While this recipe shines in the Instant Pot due to speedy cooking and flavor melding, you can also make it on the stove. Just simmer the chicken and veggies in broth until tender, then finish with cream and flour for thickness.
How thick should the soup be?
The soup should be luxuriously creamy but still spoonable and not too dense. If it gets too thick, simply stir in a little extra broth or water to reach your perfect consistency.
Final Thoughts
This Instant Pot Creamy Chicken Soup Recipe truly feels like a warm hug in a bowl. It’s easy to make, bursting with flavor, and comes together quickly enough for busy days while still feeling special enough for company. I can’t wait for you to try it and make it your new go-to comfort dish. Trust me, every spoonful will have you reaching for just one more!
Print
Instant Pot Creamy Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 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 that features tender chicken, vegetables, and a rich, creamy broth. Made quickly and easily in the pressure cooker, it’s perfect for a cozy meal any day of the week. Optional ingredients like frozen corn and fresh parsley add extra flavor and texture, while the creamy base can be customized to be dairy-free for dietary preferences.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
Chicken and Seasonings
- 1 lb boneless skinless chicken breasts or thighs
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Broth and Cream
- 4 cups low-sodium chicken broth
- 1 cup frozen corn (optional)
- 3/4 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (or cornstarch slurry for gluten-free)
Garnish
- Fresh chopped parsley (optional)
Instructions
- Sauté Vegetables: Set the Instant Pot to Sauté mode and add olive oil. Once hot, sauté the chopped onion, minced garlic, sliced carrots, and celery for 3 to 4 minutes until they are slightly softened and fragrant.
- Add Chicken and Seasonings: Add the boneless chicken, dried thyme, dried parsley, black pepper, salt, and the low-sodium chicken broth to the pot. Cancel the Sauté mode, seal the Instant Pot lid, and set it to Pressure Cook (Manual) on high pressure for 10 minutes.
- Pressure Release: After cooking, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully perform a quick release to let out any remaining pressure before opening the lid.
- Shred Chicken and Add Corn: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the soup. If using, stir in the frozen corn at this stage.
- Make Creamy Base: In a small bowl, whisk together the flour with the heavy cream or half-and-half (or prepare a cornstarch slurry for gluten-free). Set the Instant Pot back to Sauté mode and slowly stir in the cream mixture. Cook for 2 to 3 minutes, stirring constantly, until the soup thickens and becomes creamy.
- Final Seasoning and Serve: Taste the soup and adjust seasonings if necessary. Garnish with fresh chopped parsley if desired and serve the soup hot.
Notes
- To make this soup dairy-free, substitute the heavy cream with plant-based cream or coconut milk.
- For additional flavor and nutrients, stir in a handful of fresh spinach or a squeeze of lemon juice just before serving.
- Use cornstarch slurry instead of flour for a gluten-free option.
