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–+ servings

Instant Pot Chicken Soup

Angela Milnes
Warm up with a bowl of comforting Instant Pot Chicken Soup! Tender chicken, flavorful broth, and a mix of veggies come together in this easy, classic recipe. It's a quick and hearty meal that’s perfect for chilly days or whenever you need a cozy, homemade soup!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 0 minutes
Total Time 20 minutes
Course Lunch
Cuisine American
Servings 4 Servings
Calories 802 kcal

Ingredients
  

  • 4 Chicken Breasts diced
  • 1 cup of sun-dried tomatoes
  • ¼ teaspoon cumin
  • 1 tablespoon olive oil
  • 1 large onion Finely chopped or diced
  • 2 teaspoon crushed garlic
  • 1 red bell pepper finely chopped.
  • 1 teaspoon chilli powder
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon oregano
  • 3 Cups Chicken stock 3 Cups or 710ml of liquid
  • 1 cup cream cheese
  • ¾ cup cream
  • 1 teaspoon Fresh basil for dressing per bowl according to taste

Instructions
 

  • Begin by adding the chopped onion to the tablespoon of olive oil.
  • Next, add the crushed garlic and pepper. Turn on the sauté mode and cook the onion until softened. This will take around 2 to 4 minutes.
  • Next, add the chicken, diced peppers, spices, and sun-dried tomatoes. Pour the chicken stock into your Instant Pot. Stir the ingredients and place the lid on your Instant Pot.
  • Set the Instant Pot or pressure cooker to high pressure for 15 minutes. Your Instant pot will take some time to come to pressure.
  • Once the Instant Pot comes to pressure, quick release it.
  • Now the chicken soup is cooked, it’s time to add the cream cheese. Mix this in well to enable the cheese to melt into the soup.
  • Add the cream and continue to stir, the soup should become lighter in color and develop a creamy texture.
  • Your delicious creamy chicken soup is now ready to enjoy. Serve with your favourite crusty bread or if you’re doing keto, eat as is.
  • Don’t forget to add fresh parsley or basil as a garnish. Enjoy your meal!

Notes

Don’t Overfill Your Instant Pot: When adding ingredients, avoid filling the Instant Pot more than two-thirds full to prevent pressure and cooking issues.
Opt for Quality Stock: Good chicken stock enhances soup flavor. Use homemade if possible, or low-sodium store-bought to control salt.
Remember to Deglaze: After sautéing veggies, deglaze the pot with stock to add flavor to soup and prevent ‘burn’ warnings on your Instant Pot.

Nutrition

Calories: 802kcalCarbohydrates: 32gProtein: 62gFat: 48gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 258mgSodium: 1042mgPotassium: 2229mgFiber: 5gSugar: 19gVitamin A: 3070IUVitamin C: 55mgCalcium: 157mgIron: 5mg
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