Description
Warm up with a comforting bowl of Instant Pot Creamy Chicken Soup. This easy-to-make soup is loaded with tender chicken, vegetables, and a creamy broth that’s perfect for chilly days. Serve it with some crusty bread for a satisfying meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
For the Cream:
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in the Instant Pot, sauté onion until softened. Add garlic, carrots, and celery.
- Cook Chicken: Add chicken, broth, thyme, oregano, salt, pepper, and paprika. Pressure cook for 10 mins, then shred chicken.
- Add Cream Mixture: Whisk cream, milk, and flour (if using). Stir into the soup, cook until thickened.
- Finish: Stir in lemon juice, parsley. Serve hot.
Notes
- For a lower-fat version, use half-and-half or whole milk instead of heavy cream.
- Add cooked rice or egg noodles at the end for a heartier soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 4g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
