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Instant Pot Homemade Chicken Soup

Course Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 people
Calories 215 kcal


  • 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
  • water


  1. 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.

  2. Remove parsley and bay leaf from pot. 

  3. Remove chicken from pot; let cool. Remove skin and bones. Shred cooked chicken. Return to pot.

  4. Alternatively, strain soup and reserve chicken for any recipe that calls for cooked chicken. 

Recipe Notes

To remove excess fat, refrigerate the soup overnight. The fat will solidify at the top of the soup and can be easily removed.

Nutrition Facts
Instant Pot Homemade Chicken Soup
Amount Per Serving
Calories 215 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 108mg36%
Sodium 521mg23%
Potassium 786mg22%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 36g72%
Vitamin A 5235IU105%
Vitamin C 5.7mg7%
Calcium 30mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.