Nourishing Instant Pot Chicken Soup (From Scratch)
This nourishing Instant Pot Chicken Soup delivers warmth and nourishment in a fraction of the time a traditional stovetop version takes. And the entire chicken gets put to use in addition to a perfect blend of spices that result in a rich broth and tender chicken with minimal effort. It’s ideal for a comforting family dinner on a chilly day or meal prepping for the week ahead.
In This Article
Nutritional Benefits
Chicken soup is the ultimate comfort food. Especially so when it’s made with a whole chicken and a variety of fresh vegetables It’s also a dish offering significant nutritional benefits that contribute to overall health.
Cooking the whole chicken rather than chicken pieces results in the bones leaching several nutrients into the liquid providing minerals like magnesium, calcium and phosphorous in addition to high levels of proteins and amino acids (1,2). These three minerals play crucial roles in various functions within the body, with a significant overlap in their involvement in bone health, nerve function, and muscle contractions (3,4). Calcium and phosphorus are the primary components of bones and teeth, while magnesium is essential for nerve signalling and numerous metabolic reactions like blood sugar regulation (3,4).
Amino acids are the fundamental building blocks of proteins, which are needed to produce numerous hormones and enzymes, build and repair tissues (5,6,7), and to modulate the immune response (8). Additionally, it’s thought that it may help strengthen the gut lining and reduce inflammation (9). The vegetables further increase the benefits of this soup by increasing its antioxidant and anti-inflammatory properties (10).
This chicken soup is part of my kitchen toolbox during winter. Combine it with some Fermented Garlic Honey and Garlic Miso to stay well all winter long.
Ingredients Needed For This Chicken Soup
The secret to a truly exceptional instant pot chicken soup recipe lies in the mix of fresh ingredients. Building layers of flavor with the herbs, spices and vegetable scraps contributes significantly to creating a deeply savory broth.
- Spice mix – Some of the spices used in this recipe can be found at your local Asian grocery store. These include licorice root, jujube (red dates), and dried shiitake mushrooms. They are optional inclusions but add both a sweetness, and depth of flavor to the broth that makes it feel extra medicinal and wholesome. With that in mind, I highly recommend tracking them down.
- Whole chicken – provides both the meat and the foundational richness for your homemade broth. Using a whole chicken ensures a deeply flavourful soup every time.
- Mix of veg – add natural sweetness, vibrant colours and plenty of nutrients. Any combination you like is fine though the basics will always deliver a great soup base. Carrot (baby carrots are great too), celery, onion, the green top from a leek, and a spent corn cob are my go-to’s.
- Sweet apple – Further helps to sweeten the soup and balance out the earthiness of the spices.
- Fresh coriander/cilantro – the most divisive of herbs! If this is not your thing, simply leave it out or replace it with any fresh herbs of your choosing. Fresh parsley is a great swap.
A few additional extras will help round out the soup when it’s time to serve. Things like baby spinach, or other greens, extra grated ginger, and any other sauces or toppings you might like to add.
How To Make This Instant Pot Chicken Soup
This wholesome, easy meal uses simple ingredients and requires very little hands-on time. The spices and some veg need a quick sauté to start, and the chicken needs shredding at the end. That’s about as difficult as it gets.
- Press the sauté function button and adjust the time to 6 minutes. Add in the spices and cook for 1 minute, stirring occasionally.
- Add in the vegetables (except the corn) and cook for 5 mins allowing them to brown soften slightly.
- Pour in 2 cups of water to stop the cooking process, followed by another 2.
- Add remaining spices, and put the chicken on top, breast side up then sprinkle with salt.
- Toss in the spent corn cob and apple plus the remaining 2-3 cups of water.
- Place – the coriander or parsley on top, close the lid of the instant pot and set to pressure cook for 15 minutes.
- Once the time is up, hit the cancel button and allow for 15 minutes of natural release. If the silver float valve is still raised after this time, manually release the remaining pressure.
- Remove chicken – and shred the meat. Keep the frame to make a second batch of chicken stock.
- Strain the stock – through a colander into a large bowl. If you’re having the soup now, take some of the strained carrot, and the shiitake to add to it.
To make your delicious bowl of soup – add some of the shredded chicken, the reserved veg, and a big handful of baby spinach. Pour over a couple of ladles of hot chicken broth, add a squeeze of lemon juice and follow with any seasonings and sauces you like. My go-to’s are a little soy, a dash of mirin, black pepper, a small squeeze of sriracha and a sprinkle of sesame seeds.
Substitutions And Variations
While a whole chicken yields the richest broth, you can absolutely use bone-in chicken thighs or any other bone-in, skin-on chicken pieces like drumsticks if preferred. Just keep in mind you will have much less meat when the soup is done.
While most vegetables or vegetable scraps are suitable for this recipe, I really recommend including the corn. Either a complete or spent cob add so much sweetness to the soup. For some different flavours, try swapping out the carrots for parsnips or a yellow/brown onion for the leek. Half a bunch of shallots/spring onions will work too if that’s what you have on hand.
To make this a classic chicken noodle soup add some cooked rice noodles or egg noodles to your bowl then add the chicken, veg and ladles of hot soup on top.
Tips For Success With This Recipe
3lbs/1.3kg is the best sized chicken for a 6 quart/5.6 litre instant pot. Overcrowding the instant pot can prevent proper pressure build-up and un-even cooking. Of course, if your instant pot is bigger, you can use a larger chicken.
While I’ve given the amount of water to add in this recipe never go above the maximum fill lines in your machine.
It’s always tempting to hit that quick release button, but letting the pressure come down gradually allows the chicken to continue cooking gently, making it incredibly tender and letting the flavours fully infuse into the broth.
Keep the chicken frame once the meat has been shredded! Use it, along with added chicken bones, some new veg, and spices to make an Instant Pot Chicken Stock. The stock makes a great simple soup base and is also excellent for cooking rice or quinoa in.
Storing And Freezing
Store leftover soup in airtight containers in the fridge for up to 3-4 days. It’s best to store the broth and chicken separately. When you’re ready to eat, simply add the soup, as much chicken as you’d like and some fresh veg to a pot and warm it gently on the stovetop or in the microwave until it’s heated through. Things like shredded carrot, zucchini, bean sprouts, and baby spinach are great next day additions. These will warm through quickly and don’t require longer cooking times.
To freeze – Once the soup is completely cool, ladle it into a freezer-safe container, leaving about an inch of space at the top (liquids expand when they freeze). You can also freeze individual portions in silicone moulds or sturdy freezer bags for super-quick, single servings. Your soup will keep this way in the freezer for up to 3 months. To re-heat, simply thaw it in the fridge overnight or gently reheat it directly from frozen on the stovetop, adding a little extra water if needed to get your desired consistency.
FAQ
Yes! As you’ll see in this recipe, the whole chicken went in raw. It is safe to do so because it cooks through completely while simmering away in the pot. You’re then left with perfectly cooked chicken and a delicious chicken broth to enjoy.
It depends on the outcome you’re after. If you want a very gelatinous broth that is rich in collagen, and great for gut health – the frame, wings, and feet are essential inclusions. I find it quite difficult to find chicken feet in my area so I use a frame and 6-8 wings. This seems to be a good compromise, as I still get quite a jelly-like broth from it. If you just want a lovely light chicken broth, a frame or two will do. In fact this is the kind of broth this soup produces.
If you have a lot of stock (liquid) left from this recipe you can use it with so many things. Cook rice and quinoa in it to improve their flavour, use it to make a great base for other soups or use it to keep roasts super moist. Take a look at my Pulled Beef Brisket to see what I mean.
More Nourishing Winter Meal Ideas
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
Nourishing Instant Pot Chicken Soup (From Scratch)
Equipment
- 1 6 quart/5.6 litre Instant Pot
Ingredients
- 1 whole chicken (1.4kg or roughly 3 pounds)
- 2 carrots, chopped into chunks
- 1 celery stalk, chopped into large sections
- 1 leek top, chopped into large sections and washed well (can also use a chopped brown onion if preferred)
- 1 pink lady or fuji apple, chopped
- ½ bunch fresh coriander (cilantro), or flat leaf parsley
- 1 spent corn cob (optional)
- 4 slices of fresh ginger
- 1 star anise
- ½ tsp peppercorns
- ½ tsp coriander seeds
- 2 bay leaves
- 1 tsp salt
- 2-3 dried shiitake mushrooms (optional)
- 2 red dates/jujube (optional)
- ½ tsp licorice root (optional)
- A few pieces of dried lily bulb (optional)
- 6-7 cups water (use the amount that takes you to just under the max line on your instant pot)
- Lemon, baby spinach, soy sauce, mirin, sesame seeds, cooked rice noodles or egg noodles (all optional extras)
Instructions
- Press sauté on the instant pot and set the timer to 6 minutes.
- Dry fry the coriander seeds, star anise, ginger, and licorice (if using), and stir for a minute so the spices release their aroma.
- Add leek or onion, carrot, and celery. Cook for 3-5 minutes allowing them to brown and soften slightly.
- Pour in 2 cups of water to stop the cooking process, followed by another 2 cups.
- Add the remaining spices, and put the chicken on top, breast side up then sprinkle with the salt.
- Toss in the spent corn cob, apple and the remaining 2-3 cups of water.
- Add the coriander or parsley on top, close the lid and set to manual/pressure cook for 15 minutes.
- Press cancel on the instant pot and allow the pressure to release naturally for 15 minutes. If the silver float valve is still raised after this time, manually release the remaining pressure by pressing the pressure release button.
- Carefully remove the chicken and shred the meat with two forks. Keep the frame to make a second batch of chicken stock. You can keep this in the fridge for a day or two or in the freezer for longer if you'll be making stock in future.
- Strain the liquid (which is now your chicken stock) through a colander into a large bowl. You can also line it with cheesecloth or a nut milk bag if you want to ensure no debris comes through. If you're having the soup now, take some of the strained carrot and the shiitake to add to it then discard the rest of the veg and spices.
- To assemble the soup add some of the shredded chicken, the reserved veg, and a big handful of baby spinach to a bowl. Pour over a couple of ladles of hot chicken broth, add a squeeze of lemon juice and follow with any seasonings and sauces you like. My go-to’s are a little soy, a dash of mirin, black pepper, a small squeeze of sriracha and a sprinkle of sesame seeds.
Video
Notes
- Heat a large pot with a lid over medium heat. You’ll need at least a 5 – 6L (6 quart) capacity.
- Dry fry the coriander seeds, star anise, ginger, and licorice (if using), and stir for a minute so the spices release their aroma.
- Add leek or onion, carrot, and celery. Cook for 3-5 minutes allowing them to soften slightly.
- Pour in 2 cups of water to stop the cooking process, followed by another 2 cups.
- Add the remaining spices, and put the chicken on top, breast side up then sprinkle with the salt.
- Toss in the spent corn cob, apple, coriander or parsley, and the remaining 2-3 cups of water.
- Completely cover the chicken with water. Depending on the size of your pot, the 6-7 cups should be sufficient. If it’s not – just top it up with a little more.
- Place the lid on your pot and bring everything to a boil. Reduce heat to low, move the lid to the side a little so the pot is only partially covered, then simmer for 1 hour or until chicken is cooked through. You may want to skim the surface of the broth occasionally throughout the cooking process as scum can form there
- Remove from heat once cooked then remove chicken and shred the meat with two forks. Keep the frame to make a second batch of chicken stock. You can keep this in the fridge for a day or two or in the freezer for longer if you’ll be making stock in future.
- Strain the liquid (which is now your chicken stock) through a colander into a large bowl. You can also line it with muslin or a nut milk bag if you want to ensure no debris comes through. I never bother with this. If you’re having the soup now, take some of the strained carrot and the shiitake to add to it then discard the rest of the veg and spices.
- See the last two steps in the recipe above to assemble your soup bowl.
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY