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
Scale
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.
