Instant Pot Homemade Chicken Soup takes just 15 minutes to cook. There’s nothing better than homemade chicken soup, and using pressure cooking, you can have a pot of delicious chicken soup ready in less than 30 minutes. The key is to use chicken on the bone with the skin on for best flavor. A little vinegar helps extract nutritious minerals from the chicken bones.
I always keep at least one container of homemade chicken soup in the freezer in case one of my kids gets sick. Although traditional chicken soup made on the stovetop can take at least an hour to cook, pressure cooking reduces cooking time to just 15-20 minutes. There’s no reason to buy store-bought chicken soup when you can prepare and cook your own high-quality chicken soup in less than 30 minutes.
Homemade chicken soup has so much more flavor than store-bought chicken soup, and you can control exactly what goes into the soup – real vegetables (I like to use organic vegetables whenever possible), high-quality chicken (you can use either chicken thighs or chicken breast, depending on your preference; I like to use organic chicken or chicken that hasn’t been treated with antibiotics), and the amount of salt.
The vegetables add both flavor and nutrition to chicken soup, as do the chicken parts with the bones and skin intact. A few tablespoons of vinegar added to the soup help extract nutritious minerals from the chicken bones. Any excess fat from the chicken skin can be skimmed off (if you refrigerate the soup overnight, the fat will solidify on top of the soup and can be easily removed).
The chicken will be fully cooked in 15 minutes at high pressure, and the chicken will fall off the bone easily. Once the bones and skin are removed, shred the cooked chicken and either throw it back into the pot with the vegetables, or save for one of these healthy recipes using leftover chicken. The soup can be strained and frozen in quart or pint size containers, perfect for anytime you kids are sick and you need some homemade chicken soup. The soup is also a great base for sauces, stews, and other soup recipes.
If you wish, add some cooker rice or noodles to the soup (kids love noodles in their soup).
I demonstrated this easy Instant Pot Homemade Chicken Soup recipe along with Instant Pot Chicken Carnitas, Instant Pot Red Wine Pot Roast, Instant Pot Turkey Bolognese and Instant Pot Spareribs on Connecticut News 12’s Chef’s Quick Tip segment which will air in a few weeks.
Instant Pot Homemade Chicken Soup
- 3 pounds chicken on the bone with skin
- 2 tablespoons apple cider vinegar
- 1 onion chopped
- 4 carrots peeled, chopped
- 3 celery stalks chopped
- 1/2 bunch parsley
- 1 teaspoon dried thyme optional
- 1 teaspoon sea salt to taste
Place all ingredients in Instant Pot. Add enough cold water to cover chicken. Cover and seal pot and cook at high pressure for 15-20 minutes. Naturally release pressure.
Remove parsley and bay leaf from pot.
Remove chicken from pot; let cool. Remove skin and bones. Shred cooked chicken. Return to pot.
Alternatively, strain soup and reserve chicken for any recipe that calls for cooked chicken.
To remove excess fat, refrigerate the soup overnight. The fat will solidify at the top of the soup and can be easily removed.