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+ servings
Two blue bowls of hearty chicken soup with a bowl of lemon wedges, fresh celery stalks, and onion and green napkin

Instant Pot Hearty Chicken Soup

Making Instant Pot Hearty Chicken Soup with a few tricks makes it effortless. Freeze any excess in a freezer-safe container leaving an inch at the top for expansion when frozen.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 10 1-cup servings (10 cups soup total)
Calories 146kcal
Author Toni Dash


  • 1 tablespoons Olive Oil
  • 2 medium Carrots , peeled and chopped or sliced
  • 2 medium Celery Stalks , trimmed, scrubbed and chopped or sliced (include some celery leaves too)
  • 1 medium Yellow Onion , peeled and chopped
  • 5 Garlic Cloves , peeled and diced
  • 1 Jalapeno Chile Pepper , seeded and sliced
  • Kosher Salt and freshly ground Black Pepper , to taste
  • 1 tablespoon peeled and diced Ginger Root
  • 2 quarts Chicken Stock (regular or low sodium, or a mix)
  • 1 cup Water
  • 2 tablespoons Apple Cider Vinegar
  • 1 pound Boneless Skinless Chicken Breasts
  • 6 qt Instant Pot


  • Select SAUTE on the Instant Pot and add the olive oil. When the oil has heated add the carrots, celery, onions, garlic, jalapeno and ginger. Saute until the onions begin to turn translucent (about 3 minutes).
  • Add the chicken stock, water, apple cider vinegar and chicken breasts. Close/secure the lid, set release valve to SEALING and select the SOUP setting. When the soup cycle is done, release the pressure and remove the chicken breasts with tongs. Use this quick trick to shred the chicken in 30 seconds with no mess or by pulling apart the chicken with forks. Add the shredded chicken back to the soup, salt and pepper to taste and serve.


Calories: 146kcal | Carbohydrates: 9g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 340mg | Potassium: 448mg | Sugar: 4g | Vitamin A: 2110IU | Vitamin C: 4.9mg | Calcium: 20mg | Iron: 0.6mg