Chicken soup in Instant Pot

By January 17, 2015

Submitted by Busyzgirl


  • Two frozen boneless skinless chicken breasts –
  • Four washed medium size diced potatoes (I did not peel you can if you want)
  • Three peeled carrots chopped into similar size as potatoes for even cooking time
  • Half a large onion diced
  • Four cups of water and chicken concentrate/bullion of your choice to equal 32 ounces – or if you have it use chicken stock
  • Salt and pepper to taste (flavors will intensify while under pressure)


  • Turn on Instant Pot to Manual and set timer for 35-minutes.
  • Let Instant Pot depressurize for 15-minutes then release pressure. Open when all pressure is released stir and enjoy.

This is by no means the only way to make Chicken soup – this is how I chose to make it today as an experiment. When I cook on the stove for up to three hours I use a different recipe.

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16 Responses to “Chicken soup in Instant Pot”

  1. Corinne Brown says:

    I have had my Instapot since the day after Thanksgiving. I really wanted one! But now it has sat there having me shaking in my boots for almost two months. I am afraid of it!! I used a stovetop pressure cooker a long long time ago. I have forgotten how to use one. This thing is intimidating. Where do I begin. What do I need to shop for to be able to use it most nights? I would like this to be my main cooking vessel because we have a tiny tiny kitchen.

    Any suggestions?


    Donna Reply:

    Hi Corinne and welcome! The Instant Pot is perfect in a tiny kitchen, and is soon to be your very best friend. We can say this with confidence, and offer you 30,000 satisfied customers to chat with if you are interested, join the conversation (or just read comments/how tos) here:


    bill Reply:

    hi corinee. I have been using stovetop cookers for 40 years. started with macrobiotic food in the 60s. I bought a InstantPot for a girl friend. easy to work with. you select the thing you are cooking and the time. don’t have to lower the heat to let it simmer. cool. quick release valve. YouTube show people using this routinely when cooking everything. be cautious of this. the cool down period is a little long but this shortens the cooking time. I would hardly ever release steam quickly on my stovetop. InstantPot recommends using a cold cloth on the lid. we’ve cooked some ribs, soup, and sweet potatoes. it has a feature to keep foods warm after the cooking time up to 10 hours. for my use I turn it completely off. I want to see how it does with rice and soybeans. the cooking times are less then my stovetop. there are some things to learn.


  2. Bkurilla727 says:

    Does anyone know the calories for a bowl of the soup?


    Lizz Reply:

    the whole thing should have about 973 calories if you use one pound of chicken breasts, and kirkland brand chicken stock.


  3. Doridays says:

    On my Instant Pot I use the instant buttons all the time. Only a few times did I use the manual timing. When I make chicken soup I use the “poultry” button and it comes out great. I also use less expensive chicken thighs and the soup is very flavorful. I’ve made it with the skin on the thighs and with the skin off to save on fat content. BUT I love using the bone-in thighs because you’re getting the benefit of gelatin that canned soups leave out. Gelatin, I’ve been reading, is healthy for us. At first I thought, “Ugh, why is my soup like jello when it cools?” So I researched it, never knew that good chicken soup jells when it cools or is refrigerated! As soon as it gets even a bit warm it “melts” into the most delicious soup without have to over-salt or over-season it (when you use the darker chicken meat). I absolutely love my Instant Pot!


  4. Donna says:

    Hi Ellen, and others who have inquired about using “manual” versus the various cooking program buttons. I think of it this way: a stovetop cooker would just cook at whatever temp you set the burner to, and would stay constant unless the cook hovered and adjusted as time went on. “Manual” is like leaving the temp constant, and will work for many/most recipes. If you want a more refined cooking process you may use the specific program designed for the type of dish you are preparing, but this is not necessary.


  5. Ellen says:

    No never did see the reply about why the manual button was used instead of the soup bottom.
    As I watch videos and seepostings, it appears most cooking is done using the manual button.
    So why are there special buttons if they aren’t used??
    So far a not so happy user.


  6. DJ says:

    Would the time be different if the chicken breasts are not frozen? Thanks for all the great comments and clarifications!


    Instant Pot Staff Reply:

    If the chicken breast is not frozen, you can reduce the cooking time by 5 minutes, e.g. from 35 to 30 min.


  7. Yvette says:

    Thanks for this info,and question great!


  8. I also want to know how to use the soup function button. I want to make chicken broth but just want it to simmer and not boil. I couldn’t find any instructions for the soup function button.


    Instant Pot Staff Reply:

    Hi Cecilla,

    If you want the chicken broth to simmer but not boil, please use “Slow Cook” function in “Less” mode (i.e. press Slow Cook, and then Adjust button twice).


    Cecilia Bracamonte Reply:

    Thank you. I will do that next time. I should have the the vent open, not closed, right? I thought about using the slow cook function, but didn’t know how to do the less function. Thank you again.


    Instant Pot Staff Reply:

    Yes, the Steam Release is better in Venting position during Slow Cooking.

  9. BusyZGirl says:

    @Darrell Larson – great question. I wanted to have control over the time and pressure, as I was cooking frozen chicken breasts – erring on the side of caution. I will try the soup button next time. Thanks for the great question. I hope you enjoy the soup.


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