The beauty of this chicken soup lies in its simplicity and the way it captures the essence of a slow simmer in a fraction of the time. Using the Instant Pot, I’ve learned how to lock in flavor and get that tender, pull-apart chicken in just minutes. It’s a quick fix for chilly evenings or when you need comfort fast, but still crave that homemade feel.
Why I keep making this soup again and again
It’s honest, fast, and endlessly adaptable. The smoky paprika and tender chicken make every bowl feel special, even on the busiest nights. Plus, it’s a reminder that good, nourishing food doesn’t need hours to come together.
What’s in this soup? Let’s break it down
- Boneless, skinless chicken breasts or thighs:: Tender, quick-cooking protein that shreds beautifully. You can swap with leftover roast for extra flavor.
- Carrots and celery:: Add sweetness and crunch, bringing freshness and a subtle earthy aroma.
- Onion and garlic:: Foundation of flavor — the smell of garlic frying in the pot is addictive.
- Chicken broth:: Choose low sodium for control, or go for homemade if you have it. It’s the soup’s backbone.
- Smoked paprika and bay leaf:: Bring a smoky depth and a hint of warmth, elevating the classic broth.
- Fresh herbs:: Parsley or dill brighten the bowl, adding a fresh, herbal note.
- Lemon juice:: A splash right before serving lifts the flavors with a citrus zing.
Tools of the trade for a fuss-free soup
- Instant Pot or electric pressure cooker: Main appliance for quick, even cooking.
- Sharp chef’s knife: Chopping vegetables and chicken efficiently.
- Wooden spoon or silicone spatula: Stirring without scratching the pot.
- Measuring spoons and cups: Ensuring accurate seasoning and liquids.
- Ladle: Serving the broth without losing solids.
Step-by-step for a comforting, quick chicken soup in your Instant Pot
Step 1: Start with a quick sauté of onions, garlic, and a pinch of smoked paprika in the Instant Pot on sauté mode. Wait until everything’s fragrant, about 2-3 minutes.
Step 2: Add chopped carrots, celery, and chicken pieces. Sauté for another 5 minutes, stirring often to avoid sticking.
Step 3: Pour in chicken broth, toss in a bay leaf, and secure the lid. Cook on high pressure for 10 minutes.
Step 4: Quick-release the steam, then remove the lid. Check the chicken — it should shred easily, and the veggies should be tender but not mushy.
Step 5: Taste and adjust for salt and pepper. If you like a little lemon brightness, stir in a squeeze just before serving.
Step 6: Finish with fresh herbs — parsley or dill — for a fresh hit. Serve hot, with crusty bread if you’re feeling fancy.
Instant Pot Chicken Soup
Ingredients
Equipment
Method
- Set your Instant Pot to sauté mode. Add a splash of oil, then toss in diced onion, minced garlic, and smoked paprika. Sauté until fragrant, about 2-3 minutes, until the onion is translucent and the mixture smells aromatic.
- Add chopped carrots, celery, and chicken pieces to the pot. Sauté for another 5 minutes, stirring often until the vegetables begin to soften and the chicken turns opaque on the outside.
- Pour in the chicken broth, then add the bay leaf. Stir to combine, scraping up any browned bits from the bottom of the pot. Secure the lid, set to high pressure, and cook for 10 minutes.
- Once the cooking time is up, perform a quick release to let out the steam. Carefully open the lid, and check that the chicken is cooked through and shreddable. The vegetables should be tender but not mushy.
- Remove the bay leaf and shred the chicken using two forks, mixing it into the broth. Taste the soup and season with salt and pepper as needed.
- Stir in fresh herbs and a squeeze of lemon juice for brightness. Give everything a final stir to combine all flavors beautifully.
- Serve the hot, hearty chicken soup in bowls, garnished with extra herbs if desired. Enjoy the comforting, flavorful broth with tender chicken and vibrant vegetables.
Cooking checkpoints to ensure a perfect bowl
- Vegetables should be tender but still hold their shape.
- The chicken should shred easily when probed with a fork.
- The broth should be flavorful, not watery — add more salt or herbs if needed.
Common pitfalls and how to dodge them
- Over-salting the broth.? Add too much salt initially → Taste before adding salt, then adjust after cooking.
- Undercooked chicken.? Using frozen chicken directly → Thaw slightly or cut into smaller pieces for even cooking.
- Soup turns out underdone.? Cooking on low pressure by mistake → Use high pressure setting for tender results.
- Splattering or uneven cooking.? Leaving the lid slightly open during quick release → Fully release steam for safety and proper texture.
This soup isn’t just about comfort — it’s about making a nourishing, soul-warming meal in under thirty minutes. The secret is that smoky paprika and a quick pressure cook that keeps everything tender but not overdone. Feel free to throw in your favorite greens or swap out the chicken for leftovers. It’s flexible, simple, and honest, perfect for a weeknight when you want warmth without fuss.
Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).
