12 Instant Pot Chicken Soup Recipes for Cozy Weeknight Dinners

Instant pot chicken soup recipes are the move on nights when you want long-simmered depth without babysitting a pot. High pressure coaxes real flavor out of chicken and aromatics in under an hour, and the sealed pot keeps the broth tasting clean and bright. The twelve versions below take that same quick foundation in different directions, from lemony and light to rich and creamy.

Start with Classic Instant Pot Chicken Noodle Soup for the benchmark bowl. Choose Spicy Chicken Tortilla Soup for heat, Lemony Chicken Rice Soup for brightness, and Freezer Ready Chicken Vegetable Soup for meal planning.

Which Chicken Soup Should You Make?

Classic Instant Pot Chicken Noodle Soup

This is the one I make when I want broth that tastes like it took all day. The egg noodles go in after pressure cooking so they stay springy, not mushy.

Ingredients (makes 6 servings)

• Olive oil: 1 tbsp
• Yellow onion, diced: 1 medium
• Carrots, sliced into coins: 3
• Celery ribs, sliced: 3
• Garlic cloves, minced: 3
• Boneless skinless chicken thighs: 900 g (2 lb)
• Low sodium chicken stock: 1.5 litres (6 cups)
• Egg noodles: 250 g (8 oz)
• Fresh dill, chopped: 2 tbsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Turn the Instant Pot to Sauté and warm 1 tbsp olive oil. Drop in the onion, carrots, and celery, and let them cook for 5 minutes until the onion turns translucent and you can smell the vegetables sweetening.

Step 2: Stir in the 3 minced garlic cloves and 900 g (2 lb) chicken thighs, turning the pieces for about 2 minutes so they pick up color. Pour in 1.5 litres (6 cups) chicken stock and use a wooden spoon to scrape up any browned bits from the bottom, which keeps the pot from giving you a burn notice.

Step 3: Lock the lid, turn the valve to Sealing, and pressure cook on High for 8 minutes. Let the pressure release naturally for 10 minutes before you move the valve to Venting for any remaining steam. The chicken should be tender enough to shred.

Step 4: Lift the chicken out with tongs and set it on a cutting board. Turn the pot back to Sauté, tumble in the 250 g (8 oz) egg noodles, and cook them for 6 minutes while you shred the chicken with two forks. Stir the shredded chicken back in.

Step 5: Switch off the heat, fold in the 2 tbsp fresh dill, and taste the broth before you season with salt and black pepper. Ladle the soup into wide bowls and serve hot.

Lemony Chicken Rice Soup

This one is brighter than the classic and a little leaner on the broth. The rice cooks right in the lemon-scented stock, so every spoonful tastes silky.

Ingredients (makes 4 servings)

• Olive oil: 1 tbsp
• Yellow onion, finely chopped: 1
• Garlic cloves, minced: 4
• Boneless skinless chicken breasts: 680 g (1.5 lb)
• Low sodium chicken stock: 1.2 litres (5 cups)
• Long grain white rice: 200 g (1 cup)
• Large eggs: 2
• Fresh lemon juice: 60 ml (1/4 cup)
• Fresh dill, chopped: 3 tbsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Set the pot to Sauté and warm 1 tbsp olive oil. Soften the chopped onion for 4 minutes until it turns glossy, but you do not need to brown it much here.

Step 2: Stir in the 4 minced garlic cloves and 680 g (1.5 lb) chicken breasts, season with 1 tsp kosher salt, then pour in 1.2 litres (5 cups) chicken stock. Lock the lid and pressure cook on High for 8 minutes, with a 5-minute natural release before you vent the rest.

Step 3: Remove the chicken and set it aside. Stir the 200 g (1 cup) rice into the hot broth, then pressure cook on High for 6 minutes with a 5-minute natural release before you quick release the remaining steam.

Step 4: Whisk the 2 large eggs with 60 ml (1/4 cup) lemon juice in a heatproof bowl. While whisking slowly, pour in a ladle of hot broth to warm the eggs, then pour the egg mixture back into the pot as you stir. This makes the broth creamy without curdling.

Step 5: Shred the chicken and return it to the pot with 3 tbsp chopped dill. Ladle into shallow bowls and serve with extra lemon wedges.

Creamy Chicken Wild Rice Soup

Wild rice holds its chew in the Instant Pot, which I like against the soft chicken. Coconut milk rounds the broth without making it heavy.

Ingredients (makes 6 servings)

• Olive oil: 1 tbsp
• Yellow onion, diced: 1
• Carrots, sliced: 3
• Garlic cloves, minced: 4
• Boneless skinless chicken thighs: 900 g (2 lb)
• Low sodium chicken stock: 1.4 litres (6 cups)
• Wild rice blend: 200 g (1 cup)
• Full fat coconut milk: 400 ml (1 2/3 cups)
• Dried thyme: 1 tsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Turn the pot to Sauté and warm 1 tbsp olive oil. Cook the diced onion and sliced carrots for 5 minutes, stirring once or twice, until the onion turns tender and you catch a faint sweet smell.

Step 2: Stir in 4 minced garlic cloves and 1 tsp dried thyme, letting them sizzle for 30 seconds. Tumble in 900 g (2 lb) chicken thighs and pour over 1.4 litres (6 cups) chicken stock, then scrape the bottom with a wooden spoon so nothing sticks.

Step 3: Lock the lid and pressure cook on High for 10 minutes, then let the pressure fall naturally for 10 minutes before you vent the remaining steam.

Step 4: Lift the chicken out and shred it. Stir 200 g (1 cup) wild rice blend and 400 ml (1 2/3 cups) coconut milk into the broth, then pressure cook on High for 18 minutes with a 10-minute natural release before you quick release the last bit.

Step 5: Return the shredded chicken to the pot and season with salt and pepper. Ladle into deep bowls and serve hot with a good crack of black pepper.

Spicy Chicken Tortilla Soup

This is the one for nights when the soup should taste like it has an opinion. The chipotle pepper gives real heat, but the fire roasted tomatoes keep it from being a one-note burn.

Ingredients (makes 6 servings)

• Olive oil: 2 tbsp
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 4
• Canned chipotle pepper in adobo, finely chopped: 1
• Fire roasted diced tomatoes: 800 g (28 oz)
• Low sodium chicken stock: 1 litre (4 cups)
• Boneless skinless chicken thighs: 900 g (2 lb)
• Lime juice: 3 tbsp
• Corn tortilla chips, for serving: 100 g (4 cups)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Turn the pot to Sauté and warm 2 tbsp olive oil. Cook the diced onion for 4 minutes, stirring as its edges start to brown, then add 4 minced garlic cloves and the chopped chipotle pepper. Keep everything moving for 30 seconds so you smell the chile more than the raw garlic.

Step 2: Pour in 800 g (28 oz) fire roasted tomatoes and 1 litre (4 cups) chicken stock. Nestle 900 g (2 lb) chicken thighs into the liquid, then lock the lid and pressure cook on High for 10 minutes with a 10-minute natural release before you vent the rest.

Step 3: Lift the chicken out and shred it with two forks. Use an immersion blender to blitz a third of the soup for a thicker body, or mash some of the tomatoes against the side with your spoon. Stir in 3 tbsp lime juice and season with salt and pepper.

Step 4: Return the shredded chicken to the pot and let it heat through on Sauté for 5 minutes. Taste the broth and decide if you want another squeeze of lime.

Step 5: Ladle into bowls, top each one with a handful of crushed tortilla chips, and serve immediately.

Ginger Garlic Chicken Soup

This is the soup I reach for when I need something warming and uncomplicated. The ginger sits in the broth from the start, so its heat mellows as it cooks.

Ingredients (makes 4 servings)

• Sesame oil: 1 tbsp
• Fresh ginger, peeled and julienned: 30 g (2 tbsp)
• Garlic cloves, thinly sliced: 6
• Scallions, white and green parts separated, sliced: 6
• Boneless skinless chicken thighs: 700 g (1.5 lb)
• Low sodium chicken stock: 1.25 litres (5 cups)
• Carrots, sliced into thin coins: 2
• Baby spinach: 150 g (5 oz)
• Lime juice: 2 tbsp
• Kosher salt: 1/2 tsp

Instructions

Step 1: Set the pot to Sauté and warm 1 tbsp sesame oil. Drop in 30 g (2 tbsp) ginger, 6 sliced garlic cloves, and the white parts of the scallions. Stir for 1 minute until glossy and fragrant, and you will want to keep the pieces moving so the garlic does not burn.

Step 2: Lay 700 g (1.5 lb) chicken thighs in the pot, add the 2 sliced carrots and 1.25 litres (5 cups) chicken stock. Lock the lid and pressure cook on High for 7 minutes, with an 8-minute natural release before you vent the remaining steam.

Step 3: Lift the chicken out and shred it. Return the broth to Sauté, add 150 g (5 oz) baby spinach and 2 tbsp lime juice, and simmer for 2 minutes until the spinach wilts. You may need to stir once to help it along.

Step 4: Return the shredded chicken to the pot and season with 1/2 tsp kosher salt. Let it warm for 2 minutes, then taste the broth and add more lime if you want.

Step 5: Ladle into bowls, scatter the green scallion slices over the top, and serve hot.

Coconut Curry Chicken Soup

The red curry paste does most of the work here, blooming in coconut oil before the liquid goes in. That step makes the broth taste rounder than dumping everything in at once.

Ingredients (makes 6 servings)

• Coconut oil: 1 tbsp
• Yellow onion, diced: 1
• Garlic cloves, minced: 4
• Fresh ginger, grated: 2 tbsp
• Thai red curry paste: 3 tbsp
• Boneless skinless chicken thighs: 900 g (2 lb)
• Low sodium chicken stock: 900 ml (3 3/4 cups)
• Full fat coconut milk: 400 ml (1 2/3 cups)
• Red bell pepper, sliced: 1
• Lime juice: 2 tbsp

Instructions

Step 1: Press Sauté and melt 1 tbsp coconut oil. Cook the diced onion and 2 tbsp grated ginger for 3 minutes, stirring as the onion turns glossy and you smell the ginger start to bloom.

Step 2: Stir in 4 minced garlic cloves and 3 tbsp red curry paste for 1 minute, until the mixture deepens to a dark red. Tumble in 900 g (2 lb) chicken thighs and pour over 900 ml (3 3/4 cups) chicken stock, scraping up anything stuck to the bottom.

Step 3: Lock the lid and pressure cook on High for 8 minutes, then let the pressure release naturally for 8 minutes before you flip the valve.

Step 4: Lift the chicken out and shred it. Stir 400 ml (1 2/3 cups) coconut milk, the sliced red bell pepper, and 2 tbsp lime juice into the hot broth, then return the chicken and let the soup warm through on Sauté for 5 minutes. You can taste the broth and add more lime if you like.

Step 5: Ladle into deep bowls and serve hot, spooning plenty of the curry broth over the chicken.

Italian Chicken Meatball Soup

This one brings tomato broth and soft meatballs together in one pot. I brown the meatballs first because that crust is what makes the soup taste like it cooked for hours.

Ingredients (makes 5 servings)

• Ground chicken: 700 g (1.5 lb)
• Panko breadcrumbs: 40 g (1/2 cup)
• Grated Parmesan: 30 g (1/3 cup)
• Large egg: 1
• Garlic cloves, minced: 4
• Dried oregano: 1 tsp
• Olive oil: 1 tbsp
• Yellow onion, diced: 1
• Low sodium chicken stock: 1.5 litres (6 cups)
• Crushed tomatoes: 600 g (2 1/2 cups)

Instructions

Step 1: Mix 700 g (1.5 lb) ground chicken, 40 g (1/2 cup) panko, 30 g (1/3 cup) Parmesan, the egg, half the garlic, and 1 tsp oregano in a bowl, using your hands just until combined. Roll the mixture into 20 bite-size meatballs and set them on a plate. You want them all roughly the same size so they cook evenly.

Step 2: Press Sauté and warm 1 tbsp olive oil, then brown the meatballs in two batches for about 4 minutes each, turning them once. They will not cook through, but you are looking for a golden outside. Transfer them to a plate.

Step 3: Stir the diced onion into the same pot and cook for 3 minutes, scraping up the browned bits the meatballs left behind. Stir in the remaining garlic and cook for 30 seconds, until you catch the garlic in the steam.

Step 4: Pour in 1.5 litres (6 cups) chicken stock and 600 g (2 1/2 cups) crushed tomatoes, then return the meatballs and any juices to the pot. Lock the lid and pressure cook on High for 6 minutes, with a 5-minute natural release before you vent the remaining steam.

Step 5: Open the lid and taste the broth. You can add a pinch of salt if it needs it, but the Parmesan and stock usually carry enough seasoning.

Step 6: Ladle the meatballs and tomato broth into bowls, scatter torn fresh basil over each one, and serve with more grated Parmesan if that is your style.

Southwest Chicken Corn Soup

This one is built like a big batch and freezes well, but it is also light enough for a warm night. The corn adds sweetness that plays off the smoky chili.

Ingredients (makes 8 servings)

• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 4
• Ground cumin: 1 tbsp
• Mild chili powder: 1 tbsp
• Boneless skinless chicken thighs: 1.4 kg (3 lb)
• Low sodium chicken stock: 1.5 litres (6 cups)
• Fire roasted diced tomatoes: 800 g (28 oz)
• Frozen corn: 300 g (2 cups)
• Lime juice: 3 tbsp

Instructions

Step 1: Turn the pot to Sauté and warm 2 tbsp olive oil. Cook the chopped onion for 4 minutes, until you see the edges begin to brown, then add 4 minced garlic cloves, 1 tbsp cumin, and 1 tbsp chili powder. Stir for 30 seconds until the spices smell toasty.

Step 2: Put 1.4 kg (3 lb) chicken thighs into the pot with 1.5 litres (6 cups) chicken stock and 800 g (28 oz) fire roasted tomatoes. Lock the lid and pressure cook on High for 10 minutes, then let the pressure fall naturally for 10 minutes before you vent the rest.

Step 3: Pull the chicken out and shred it with two forks. Stir 300 g (2 cups) frozen corn into the hot broth, set the pot to Sauté, and let the soup heat through for 5 minutes. You can mash a few corn kernels against the side if you want a thicker bowl.

Step 4: Return the shredded chicken and 3 tbsp lime juice to the pot. Taste the broth and decide if you want another squeeze of lime to brighten it.

Step 5: Ladle into big bowls and serve hot, making sure you get plenty of corn and chicken in each spoonful.

Thai Peanut Chicken Soup

Peanut butter turns into a rich, glossy broth under pressure, and the lime at the end keeps it from tasting heavy. This is the one for peanut sauce people.

Ingredients (makes 6 servings)

• Sesame oil: 1 tbsp
• Yellow onion, diced: 1
• Fresh ginger, grated: 1 tbsp
• Thai red curry paste: 2 tbsp
• Smooth peanut butter: 120 g (1/2 cup)
• Low sodium chicken stock: 1.4 litres (6 cups)
• Boneless skinless chicken thighs: 900 g (2 lb)
• Full fat coconut milk: 400 ml (1 2/3 cups)
• Lime juice: 2 tbsp
• Crushed peanuts, for serving: 50 g (1/3 cup)

Instructions

Step 1: Press Sauté and warm 1 tbsp sesame oil, then cook the diced onion and 1 tbsp grated ginger for 3 minutes. You will see the onion turn translucent and smell the ginger soften.

Step 2: Stir in 2 tbsp red curry paste and 120 g (1/2 cup) peanut butter, cooking for 1 minute as the paste deepens to a dark red. Pour in 1.4 litres (6 cups) chicken stock and scrape the bottom of the pot with a wooden spoon.

Step 3: Nestle 900 g (2 lb) chicken thighs into the liquid. Lock the lid and pressure cook on High for 8 minutes, then let the pressure release naturally for 8 minutes before you flip the valve.

Step 4: Move the chicken to a cutting board and shred it. Whisk 400 ml (1 2/3 cups) coconut milk and 2 tbsp lime juice into the hot broth, return the chicken, and let it warm through on Sauté for 2 minutes. You may want to taste the broth and add a little more lime.

Step 5: Ladle into bowls, top each one with crushed peanuts, and serve with extra lime wedges.

Cabbage Chicken Soup with Tomato and Dill

This is a brighter, cabbage-heavy bowl that still has body from the chicken. The cabbage softens just enough under pressure, keeping a little backbone instead of turning to mush.

Ingredients (makes 4 servings)

• Olive oil: 2 tbsp
• Yellow onion, chopped: 1
• Garlic cloves, minced: 4
• Ground turmeric: 1 tsp
• Boneless skinless chicken thighs: 680 g (1.5 lb)
• Low sodium chicken stock: 1.25 litres (5 cups)
• Canned diced tomatoes: 400 g (14 oz)
• Green cabbage, thinly sliced: 300 g (6 cups)
• Fresh dill, chopped: 1/4 cup
• Kosher salt and black pepper: to taste

Instructions

Step 1: Turn the pot to Sauté and warm 2 tbsp olive oil. Cook the chopped onion for 4 minutes, until you see it start to caramelize at the edges.

Step 2: Stir in 4 minced garlic cloves and 1 tsp turmeric for 30 seconds, then slide in 680 g (1.5 lb) chicken thighs, 1.25 litres (5 cups) chicken stock, and 400 g (14 oz) diced tomatoes. Lock the lid and pressure cook on High for 9 minutes, with an 8-minute natural release before you vent the rest.

Step 3: Pull the chicken to a cutting board and shred it. Stir 300 g (6 cups) sliced cabbage into the hot broth, set the pot to Sauté, and simmer for 6 minutes until the cabbage turns tender but still has a little bite. You can test a piece after 5 minutes.

Step 4: Return the shredded chicken and 1/4 cup chopped dill to the pot, then season with salt and pepper. Taste the broth and decide if you want more dill.

Step 5: Ladle into wide bowls, making sure you get plenty of tomato broth over each pile of chicken and cabbage. Serve hot.

Chicken Miso Ramen Soup

This one borrows ramen shop logic but keeps the broth light enough for a weeknight. The miso gets stirred in after pressure cooking so its tang stays intact.

Ingredients (makes 4 servings)

• Sesame oil: 1 tbsp
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• White miso paste: 80 g (1/3 cup)
• Low sodium chicken stock: 1.25 litres (5 cups)
• Boneless skinless chicken thighs: 680 g (1.5 lb)
• Soy sauce: 2 tbsp
• Ramen noodles: 400 g (14 oz)
• Large eggs: 4
• Scallions, sliced: 4

Instructions

Step 1: Press Sauté and warm 1 tbsp sesame oil. Add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 30 seconds until you smell them rise from the pot.

Step 2: Slide in 680 g (1.5 lb) chicken thighs, 1.25 litres (5 cups) chicken stock, and 2 tbsp soy sauce. Lock the lid and pressure cook on High for 8 minutes, with an 8-minute natural release before you vent the rest.

Step 3: While the chicken cooks, bring a separate pot of water to a boil. Cook the 4 eggs for 6 minutes, transfer them to an ice bath, then peel and halve them once they are cool enough to handle.

Step 4: Cook 400 g (14 oz) ramen noodles according to the package directions, drain them, and divide them among four bowls.

Step 5: Lift the chicken out and shred it. Whisk 80 g (1/3 cup) white miso paste with a ladle of hot broth in a small bowl, then stir the mixture back into the pot along with the shredded chicken.

Step 6: Ladle the miso broth and chicken over the noodles in each bowl as you work, top with sliced scallions and a halved egg, and serve hot.

Freezer Ready Chicken Vegetable Soup

This one is designed to cook once and portion out for later. You get a clean, simple soup that reheats without the vegetables going flat.

Ingredients (makes 2 freezer bags, 4 servings each)

• Olive oil: 1 tbsp
• Yellow onion, chopped: 2
• Carrots, chopped: 4
• Garlic cloves, minced: 4
• Boneless skinless chicken breasts: 1.4 kg (3 lb)
• Low sodium chicken stock: 2 litres (8 cups)
• Frozen green beans: 250 g (2 cups)
• Frozen corn: 200 g (1 cup)
• Dried thyme: 1 tsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Set the pot to Sauté and warm 1 tbsp olive oil. Cook the 2 chopped onions and 4 chopped carrots for 5 minutes, until you see them turn golden at the edges, then stir in 4 minced garlic cloves and 1 tsp thyme for 30 seconds.

Step 2: Add 1.4 kg (3 lb) chicken breasts and 2 litres (8 cups) chicken stock, scraping the bottom well. Lock the lid and pressure cook on High for 12 minutes, with a 10-minute natural release before you vent the remaining steam.

Step 3: Pull the chicken out and shred it with two forks. Stir 250 g (2 cups) green beans and 200 g (1 cup) corn into the broth, set the pot to Sauté, and simmer for 4 minutes until the vegetables thaw and turn bright. You can taste a bean to check that it is tender.

Step 4: Return the shredded chicken and season with salt and pepper. Let the soup cool completely, then spoon it into 2 freezer bags, leaving room at the top, and lay them flat in your freezer.

Step 5: When you want dinner, thaw a bag in the refrigerator overnight and warm the soup in a pot over medium heat. Ladle into bowls and serve with cracked black pepper.

The one technique that matters most with any Instant Pot chicken soup is deglazing the pot after you brown the aromatics. Those browned bits carry a lot of flavor, and scraping them up stops the burn notice before it starts. Use a wooden spoon, get every corner, then add your liquid.

Pick the version that matches your mood tonight, gather your bowls, and let the pressure do the rest. A good pot of chicken soup is about to happen.