Creamy Chicken Soup Instant Pot: Easy Recipe for a Quick Meal

Creamy Chicken Soup Instant Pot: the words alone conjure up images of warmth, comfort, and a satisfying meal ready in a fraction of the time! Forget slaving over a hot stove for hours; with this recipe, you can have a bowl of luscious, creamy chicken soup on the table faster than you can say “pressure cooker.”

Chicken soup, in its many forms, has been a culinary staple for centuries, revered across cultures for its restorative and nourishing properties. It’s more than just a meal; it’s a symbol of care, often associated with healing and home. From the Jewish penicillin of Ashkenazi tradition to the countless variations found in kitchens worldwide, chicken soup holds a special place in our hearts and bellies.

But what makes this Creamy Chicken Soup Instant Pot recipe so irresistible? It’s the perfect marriage of convenience and flavor. The Instant Pot works its magic, infusing the chicken with incredible tenderness and depth of flavor in record time. The creamy texture, achieved with a touch of cream or a clever dairy-free alternative, elevates it to a truly decadent experience. People adore this dish because it’s not only incredibly delicious and comforting, but also incredibly easy to make, even on the busiest of weeknights. Plus, it’s a fantastic way to use up leftover cooked chicken or vegetables, making it a budget-friendly and sustainable option. Get ready to experience the ultimate in comfort food – Instant Pot style!

this Recipe

Ingredients:

• 2 tablespoons olive oil
• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 1 cup heavy cream
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1 cup frozen peas
• 1/2 cup chopped fresh parsley, for garnish (optional)

Preparing the Chicken and Vegetables:

1. First, turn on your Instant Pot and select the “Sauté” function. Add the olive oil to the pot. Once the oil is heated, add the cubed chicken. Sauté the chicken for about 5-7 minutes, or until it’s lightly browned on all sides. It doesn’t need to be cooked all the way through at this point, just seared for flavor.
2. Remove the chicken from the Instant Pot and set it aside in a bowl.
3. Now, add the chopped onion, carrots, and celery to the Instant Pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. This step is crucial for building a flavorful base for the soup.
4. Add the minced garlic to the pot and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Pressure Cooking the Soup:

1. Pour the chicken broth into the Instant Pot, making sure to scrape up any browned bits from the bottom of the pot. This is where a lot of the flavor is!
2. Add the dried thyme, dried rosemary, dried sage, black pepper, and salt to the pot. Stir well to combine all the ingredients.
3. Return the seared chicken to the Instant Pot.
4. Close the Instant Pot lid and make sure the pressure release valve is set to the “Sealing” position.
5. Select the “Manual” or “Pressure Cook” function and set the cooking time for 10 minutes at high pressure.
6. Once the cooking time is complete, let the Instant Pot naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure by moving the pressure release valve to the “Venting” position. Be careful of the steam!
7. Once all the pressure is released and the float valve has dropped, carefully open the Instant Pot lid.

Creating the Creamy Base:

1. In a small bowl, whisk together the heavy cream, all-purpose flour, and milk until smooth. This mixture will help thicken the soup and create a creamy texture. Make sure there are no lumps in the mixture.
2. Turn the Instant Pot back to the “Sauté” function.
3. Slowly pour the cream mixture into the Instant Pot, stirring constantly to prevent lumps from forming.
4. Continue to stir the soup as it simmers for about 5-7 minutes, or until it has thickened to your desired consistency. Be careful not to let the soup boil, as this can cause the cream to curdle.

Finishing Touches:

1. Stir in the frozen peas and cook for another 2-3 minutes, or until they are heated through.
2. Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs to suit your preferences.
3. If you prefer a smoother soup, you can use an immersion blender to partially blend the soup. Be careful not to over-blend, as you still want some texture. Alternatively, you can remove a cup or two of the soup and blend it in a regular blender before returning it to the pot.
4. Turn off the “Sauté” function.

Serving:

1. Ladle the creamy chicken soup into bowls.
2. Garnish with chopped fresh parsley, if desired.
3. Serve hot and enjoy! This soup is delicious on its own or with a side of crusty bread for dipping.

Tips and Variations:

• Add More Vegetables: Feel free to add other vegetables to the soup, such as potatoes, corn, green beans, or mushrooms.
• Use Different Herbs: Experiment with different herbs to customize the flavor of the soup. Some other good options include bay leaf, oregano, or marjoram.
• Make it Gluten-Free: To make this soup gluten-free, use a gluten-free all-purpose flour blend or cornstarch to thicken the soup.
• Add Noodles: If you want to add noodles to the soup, cook them separately according to package directions and then stir them into the soup just before serving. This will prevent the noodles from becoming mushy.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a little kick.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
• Freezing: This soup can be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to freezer-safe containers. When ready to eat, thaw the soup in the refrigerator overnight and then reheat gently on the stovetop. The texture of the soup may change slightly after freezing and thawing.

Nutritional Information (approximate, per serving):

• Calories: 450-500
• Protein: 35-40g
• Fat: 25-30g
• Carbohydrates: 20-25g

This creamy chicken soup is a comforting and satisfying meal that’s perfect for a chilly day. The Instant Pot makes it quick and easy to prepare, and the creamy broth is packed with flavor. Enjoy!

Conclusion:

And there you have it! This Creamy Chicken Soup Instant Pot recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your regular meal rotation. Why? Because it’s the perfect trifecta: incredibly delicious, surprisingly easy, and unbelievably quick, thanks to the magic of the Instant Pot. We’re talking about a comforting, flavorful, and satisfying soup that’s ready in a fraction of the time compared to traditional stovetop methods. Forget slaving away for hours; this recipe delivers all the cozy goodness you crave with minimal effort.

But the real beauty of this recipe lies in its versatility. While the base recipe is fantastic as is, feel free to get creative and customize it to your liking. For a heartier meal, consider adding some cooked pasta, like ditalini or egg noodles, during the last few minutes of cooking. If you’re a veggie lover, toss in some extra chopped vegetables like carrots, celery, or spinach. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. And if you’re looking for a lighter option, you can easily substitute the heavy cream with half-and-half or even Greek yogurt for a tangy twist.

Serving suggestions are endless! A warm bowl of this creamy chicken soup is perfect on its own, especially on a chilly evening. But it also pairs beautifully with a crusty loaf of bread for dipping, a grilled cheese sandwich for a classic comfort food combo, or a simple side salad for a lighter meal. You can even top it with some fresh herbs like parsley or chives for an extra burst of flavor and visual appeal.

I’ve made this Creamy Chicken Soup Instant Pot recipe countless times, and it’s always a hit with my family and friends. It’s the perfect weeknight meal, a comforting remedy for a cold, or a crowd-pleasing dish for potlucks and gatherings. The possibilities are truly endless!

I’m so confident that you’ll love this recipe as much as I do. It’s a guaranteed winner that will impress your taste buds and simplify your life. So, what are you waiting for? Dust off your Instant Pot, gather your ingredients, and get ready to experience the magic of this creamy chicken soup.

But don’t just take my word for it! I encourage you to try this recipe and see for yourself how delicious and easy it is. And most importantly, I’d love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Share your thoughts, tips, and photos in the comments below. Your feedback is invaluable and helps other readers discover the joy of this amazing recipe. Let’s create a community of soup lovers and share our culinary adventures together! Happy cooking!