If you’re craving a bowl of cozy, soul-warming goodness that doesn’t keep you chained to the stove, this Instant Pot Creamy Chicken Soup is your new best friend. It’s a comforting classic with a modern twist, blending tender chicken, colorful veggies, and a luscious, velvety broth. The magic of the Instant Pot means you get deep, developed flavors in a fraction of the time, making it perfect for weeknights or when you need a big hug in a bowl. Whether you’re whipping this up for family or meal prepping for the week, this soup is bound to become a staple in your kitchen.
Ingredients You’ll Need
One of the things I love most about Instant Pot Creamy Chicken Soup is how it transforms simple, everyday ingredients into something extraordinary. Each component brings its own unique flair, from the aromatic base to the creamy finish, ensuring every spoonful is packed with flavor and comfort.
- Olive Oil: Adds a subtle richness and helps the veggies sauté to tender perfection.
- Onion: Provides a sweet, savory base that builds depth into your soup.
- Garlic: Infuses the broth with irresistible aroma and a gentle garlicky kick.
- Carrots: Add color, natural sweetness, and a lovely tender bite.
- Celery: Lends a fresh, earthy flavor and classic soup texture.
- Boneless, Skinless Chicken Breasts or Thighs: Choose your favorite cut for juicy, tender protein throughout every bowl.
- Salt: Enhances all the flavors and brings the ingredients together.
- Black Pepper: Gives just the right amount of gentle heat and depth.
- Dried Thyme: Adds an herbaceous, comforting note that defines classic chicken soup.
- Low-Sodium Chicken Broth: The flavorful foundation that ties every ingredient together without overpowering saltiness.
- Frozen Corn: Brings pops of sweetness and beautiful color to the bowl.
- Frozen Peas: Offer freshness and a hint of sweetness, finishing the soup with a vibrant touch.
- Heavy Cream: Creates that signature creamy texture and a luxurious mouthfeel.
- All-Purpose Flour (optional): Use if you like your soup extra thick, just whisk with water before adding.
- Chopped Fresh Parsley (optional): A sprinkle on top adds freshness and a burst of color.
How to Make Instant Pot Creamy Chicken Soup
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to the sauté mode and pour in the olive oil. Once it’s shimmering, add the diced onion, minced garlic, sliced carrots, and celery. Cook for about 3 to 4 minutes, stirring occasionally, until the veggies soften and release their wonderful aroma. This step builds the flavorful base that makes Instant Pot Creamy Chicken Soup so irresistible.
Step 2: Season and Add the Chicken
Sprinkle in the salt, pepper, and dried thyme, stirring to coat the veggies evenly with savory goodness. Nestle the chicken breasts or thighs right on top of the veggies, making sure they’re partially submerged for the juiciest results. Pour in the chicken broth, which will deglaze the pot and help all those delicious browned bits infuse the soup with even more flavor.
Step 3: Pressure Cook to Perfection
Cancel the sauté mode, secure the lid, and set your Instant Pot to Pressure Cook on High for 10 minutes. This is where the magic happens: the chicken becomes fall-apart tender, and all the flavors meld together beautifully. When the timer goes off, let the pressure release naturally for 5 minutes, then carefully quick release any remaining pressure.
Step 4: Shred the Chicken
Carefully remove the chicken from the pot and use two forks to shred it into bite-sized pieces. This is your chance to sneak a taste—go ahead, you’ve earned it! Return the shredded chicken back to the pot, ready to soak up even more creamy flavor.
Step 5: Stir in the Veggies and Cream
Add the frozen corn and peas to the soup, along with the heavy cream. Stir gently to combine, watching your soup transform into a creamy, colorful masterpiece. If you prefer a thicker soup, whisk the flour with a couple of tablespoons of water to make a slurry, then stir it in. Set the Instant Pot back to sauté and let it cook for another 2 to 3 minutes until it thickens to your liking. Taste and adjust the seasoning if needed.
Step 6: Garnish and Serve
Ladle the Instant Pot Creamy Chicken Soup into bowls and scatter with chopped fresh parsley, if you like. Serve warm, and get ready to watch it disappear—this soup is pure comfort in every spoonful!
How to Serve Instant Pot Creamy Chicken Soup
Garnishes
A sprinkle of fresh parsley not only brightens the bowl but adds a pop of herbal freshness. For a little extra flair, try a swirl of cream, cracked black pepper, or even some crunchy croutons on top. The presentation makes the experience extra special, especially when sharing your Instant Pot Creamy Chicken Soup with loved ones.
Side Dishes
This soup is wonderfully hearty on its own, but it absolutely shines alongside a crusty baguette, warm dinner rolls, or a slice of toasted sourdough. If you’re in the mood for something lighter, a crisp green salad with a tangy vinaigrette is the perfect counterpoint to the richness of the soup.
Creative Ways to Present
Serve your Instant Pot Creamy Chicken Soup in bread bowls for a fun, rustic touch that’s always a crowd-pleaser. Ladle it into small mugs for a cozy appetizer at gatherings, or pour it over cooked noodles or rice for a heartier meal. Don’t be afraid to get creative—the soup’s creamy, classic flavors pair beautifully with all kinds of clever presentations!
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to airtight containers. Your leftover Instant Pot Creamy Chicken Soup will keep beautifully in the fridge for up to four days, making it a fantastic option for meal prep or quick lunches. The flavors deepen even more overnight!
Freezing
If you’d like to freeze the soup, let it cool completely first. Portion it into freezer-safe bags or containers, leaving a little space for expansion. Keep in mind that cream-based soups may separate slightly after thawing, but a good stir on reheating will bring it right back together. For best results, freeze before adding the cream, then stir it in fresh when you reheat.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If reheating from frozen, thaw overnight in the fridge first. You can also microwave individual portions—just cover loosely and stir halfway through to ensure even heating. Add a splash of broth or cream if you’d like to loosen it up.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Shred rotisserie chicken and add it after the pressure cooking step, along with the corn, peas, and cream. This shortcut makes Instant Pot Creamy Chicken Soup even quicker and still incredibly delicious.
What dairy-free alternatives work for the cream?
Coconut milk, cashew cream, or your favorite unsweetened non-dairy creamer can all be used to make a dairy-free version. The soup will still turn out creamy and satisfying!
Can I add noodles or rice to this soup?
Definitely! Stir in cooked noodles or rice just before serving for a heartier spin on Instant Pot Creamy Chicken Soup. Avoid adding them before pressure cooking, or they might get too soft.
How do I make this gluten-free?
Simply omit the flour or use a gluten-free thickener like cornstarch. Everything else in the recipe is naturally gluten-free, so you’re good to go!
Can I double the recipe in the Instant Pot?
Yes, as long as you don’t exceed the max fill line of your Instant Pot. The cooking time will stay the same, but it may take a bit longer to come to pressure.
Final Thoughts
If you’re looking for a recipe that delivers maximum comfort with minimum fuss, Instant Pot Creamy Chicken Soup is your answer. I can’t wait for you to try it and make it your own—don’t be surprised if it becomes a fast family favorite!
