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If you’re craving a bowl of warm comfort that feels like a hug in a bowl, let me introduce you to the Instant Pot Creamy Chicken Soup Recipe. This soup is a luscious blend of tender chicken, sweet veggies, and a velvety broth that comes together quickly using your trusty Instant Pot. Each spoonful is packed with cozy flavors and a creamy texture that makes it an irresistible go-to for chilly evenings or whenever you need a little culinary TLC. What’s better is how effortlessly it combines simple ingredients into something deliciously soothing and nourishing.
Ingredients You’ll Need
The magic of this Instant Pot Creamy Chicken Soup Recipe lies in its straightforward but carefully chosen ingredients. Each one plays a vital role—not just in flavor but in creating the right texture and a gorgeous balance of colors that make this soup as inviting to look at as it is to eat.
- 1 pound boneless skinless chicken breasts or thighs: Choose thighs for extra juiciness or breasts for leaner protein; both shred beautifully after cooking.
- 1 tablespoon olive oil: Adds a subtle fruity richness and helps soften the aromatics during sautéing.
- 1 small yellow onion, diced: Builds a savory foundation with a touch of sweetness once cooked down.
- 2 cloves garlic, minced: Imparts warm, fragrant depth that wakes up the whole dish.
- 3 carrots, peeled and sliced: Brings a natural sweetness and lovely orange hue.
- 2 celery stalks, sliced: Adds a gentle earthiness and satisfying crunch.
- 3 cups chicken broth: The soul of the soup, delivering rich, savory flavor and moisture.
- 1 teaspoon dried thyme: Offers a delicate herbal note that complements the chicken beautifully.
- 1/2 teaspoon dried rosemary: A piney aroma that gives the soup a subtle complexity.
- 1/2 teaspoon salt: Enhances all flavors without overpowering them.
- 1/4 teaspoon black pepper: Provides a little gentle heat and sharpness.
- 1 cup frozen corn: Bursts of sweetness and vibrant yellow color brighten the soup.
- 1 cup frozen peas: Adds a pop of green and a slightly sweet flavor contrast.
- 1 cup heavy cream: Creates that rich, silky mouthfeel that defines “creamy” in this recipe.
- 2 tablespoons all-purpose flour: Mixed with butter, this builds the perfect roux to thicken the soup.
- 2 tablespoons unsalted butter: Brings smooth richness and helps form the roux without overpowering the taste.
- 2 tablespoons chopped fresh parsley (optional): A fresh herbal brightness that finishes the dish with flair.
How to Make Instant Pot Creamy Chicken Soup Recipe
Step 1: Sauté Your Aromatics
Start by turning on your Instant Pot’s sauté mode. When the pot is hot, drizzle in the olive oil and toss in the diced onions and minced garlic. Cook them gently for 2 to 3 minutes until that irresistible aroma fills the kitchen and the onions become translucent. This step unlocks the flavors that lay the foundation for the rest of the soup.
Step 2: Add the Vegetables and Chicken
Next, add the sliced carrots and celery right into the pot, giving your soup layers of natural sweetness and crunch. Then nestle in your chicken breasts or thighs, ensuring they’re covered by the vegetables but still visible enough to start absorbing the flavors. Pour in the chicken broth and sprinkle in the thyme, rosemary, salt, and black pepper. Each seasoning helps build a comforting and fragrant flavor profile that will shine through the creamy base later.
Step 3: Pressure Cook to Perfection
Once everything is nestled in, cancel the sauté mode and secure the Instant Pot lid. Set it to pressure cook on high for 10 minutes. The pressure cooking process tenderizes the chicken, melds the flavors, and cooks the vegetables just right, making your soup rich and hearty in a fraction of traditional cooking time. After the cooking time finishes, let the pressure release naturally for 10 minutes before you do a quick release to remove any remaining pressure safely.
Step 4: Shred and Prepare the Soup Base
Carefully remove the chicken from the pot and shred it using two forks—this is where all the tender, juicy texture comes into its own. Meanwhile, melt the butter in a small saucepan or microwave-safe bowl, then whisk in the flour to make a roux. This mixture is essential to thicken the soup and create that delicious creamy consistency everyone will adore.
Step 5: Combine and Finish Cooking
Return the shredded chicken to the Instant Pot and stir in the roux. Add frozen corn and peas along with the heavy cream. Switch the Instant Pot back to sauté mode and let the soup simmer gently for 5 to 7 minutes, stirring every so often. Watch as it thickens into a silky, creamy soup that looks as good as it tastes.
How to Serve Instant Pot Creamy Chicken Soup Recipe
Garnishes
Adding fresh parsley right before serving injects vibrant color and a subtle herbal brightness that perfectly balances the richness of the soup. For a little extra flair, you might also sprinkle some cracked black pepper or a pinch of smoked paprika to bring out an unexpected depth.
Side Dishes
This soup pairs beautifully with crusty bread—think rustic sourdough or garlic baguette—to soak up every last bit of creamy goodness. A crisp green salad with a zesty vinaigrette can add a fresh contrast that elevates your meal, too.
Creative Ways to Present
For a cozy dinner party, serve the soup in individual bread bowls to impress your guests with a practical yet charming presentation. You could also offer a toppings bar with shredded cheese, crispy bacon bits, and croutons for a fun, interactive meal. It’s these small touches that make the experience memorable.
Make Ahead and Storage
Storing Leftovers
Place any leftover creamy chicken soup in airtight containers and refrigerate for up to 4 days. Since the flavors deepen over time, leftovers often taste even better the next day. Just give it a good stir before reheating to reincorporate any settled cream or ingredients.
Freezing
This soup freezes wonderfully, making it a perfect meal prep option. Cool completely before transferring to freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
Reheating
Reheat the soup slowly over medium-low heat, stirring frequently to prevent the cream from separating. Add a splash of broth or water if it thickens too much. This careful reheating preserves the soup’s creamy texture and warm flavors, making it taste freshly made each time.
FAQs
Can I use leftover or rotisserie chicken in this soup?
Absolutely! If you’re using pre-cooked chicken like rotisserie, simply add it after sautéing the vegetables and cook under pressure for only 5 minutes to avoid overcooking. This shortcut makes the soup even quicker without losing any flavor.
Is it possible to make this soup dairy-free?
Yes. Substitute the heavy cream with full-fat coconut milk or a dairy-free creamer of your choice. Keep in mind this will slightly change the flavor profile but still deliver a creamy texture all the same.
Can I add other vegetables to the recipe?
Definitely! Spinach, kale, or even diced potatoes work beautifully and add extra nutrition. Add softer greens near the end of cooking to keep them fresh and vibrant.
What if I don’t have chicken broth on hand?
You can use water and season generously with herbs and salt, but using broth provides a richer flavor. If you have bouillon cubes or powder, those make an excellent substitute with minimal effort.
How thick should the soup be when finished?
The Instant Pot Creamy Chicken Soup Recipe is meant to be thick enough to coat your spoon but still spoonable and comforting. If you prefer thinner soup, simply add a bit more broth when reheating.
Final Thoughts
There’s nothing quite like a warm bowl of Instant Pot Creamy Chicken Soup Recipe to soothe the soul and lift your spirits. It’s easy to make, packed with wholesome ingredients, and layered with flavors that come together beautifully thanks to your Instant Pot. Whether you’re warming up on a cold night or just looking for a satisfying meal, this soup is a delightful choice that invites you back for seconds and thirds. Give it a try—you might just discover your new favorite comfort food!
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Instant Pot Creamy Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot Creamy Chicken Soup is a comforting, flavorful dish that combines tender chicken, fresh vegetables, and a rich, creamy broth. Perfect for a cozy meal, it uses the Instant Pot for quick pressure cooking, delivering a hearty soup with minimal effort. The addition of a homemade roux thickens the soup beautifully, while frozen corn and peas add sweetness and texture. This soup is easily adaptable with optional greens or lighter cream substitutes.
Ingredients
Protein and Vegetables
- 1 pound boneless skinless chicken breasts or thighs
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup frozen corn
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional)
Liquids and Seasonings
- 1 tablespoon olive oil
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
Thickening Agents
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Instructions
- Prepare aromatics: Turn the Instant Pot to sauté mode. Add olive oil, then cook the diced onion and minced garlic for 2–3 minutes until fragrant and translucent.
- Add main ingredients: Add sliced carrots, celery, chicken pieces, chicken broth, dried thyme, rosemary, salt, and pepper to the Instant Pot. Stir gently to combine ingredients.
- Pressure cook the soup: Cancel sauté mode. Secure the Instant Pot lid and set it to Pressure Cook on high for 10 minutes. After cooking, allow a natural pressure release for 10 minutes, then perform a quick release to release any remaining pressure.
- Shred chicken: Remove chicken from the pot carefully. Use two forks to shred the chicken, then return the shredded chicken back into the soup in the Instant Pot.
- Make roux: In a small saucepan or microwave-safe bowl, melt the unsalted butter. Whisk in the all-purpose flour until smooth, creating a roux to thicken the soup.
- Thicken and finish soup: Stir the roux mixture into the soup. Add frozen corn, peas, and heavy cream. Set the Instant Pot to sauté mode again and simmer the soup for 5–7 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
- Garnish and serve: Optionally, sprinkle chopped fresh parsley on top for a fresh flavor and serve the soup warm.
Notes
- Use rotisserie chicken to save time by reducing pressure cook time to 5 minutes.
- Add baby spinach or kale at the end of cooking for extra greens.
- For a lighter version, substitute half-and-half for the heavy cream.
- For gluten-free, replace all-purpose flour with a gluten-free flour blend.
