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

Scale

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)

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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.