Instant Pot Creamy Chicken Soup Recipes
Description
This Instant Pot Creamy Chicken Soup recipe is the perfect way to warm up on chilly nights. This comforting soup is made with juicy chicken, vegetables, and creamy broth. It's easy to make and is sure to be a hit with the whole family!
This Instant Pot Creamy Chicken Soup is a delicious and easy way to warm up on a cold winter night. The creamy broth is filled with juicy chicken, carrots, celery, and onions. The addition of milk and cream makes this soup extra creamy and comforting. This soup is a great option for a family dinner or a cozy night in. Plus, it's so easy to make in the Instant Pot!
Prep Time
This Instant Pot Creamy Chicken Soup recipe is quick and easy to make. It takes about 10 minutes to prep the ingredients and then the Instant Pot does the rest. You can have a delicious and comforting soup on the table in no time!
Cook Time
The cook time for this Instant Pot Creamy Chicken Soup is about 25 minutes. This includes the time for the Instant Pot to come to pressure and for the ingredients to cook. Once the Instant Pot has finished cooking, you can let the soup sit for 10 minutes to let the flavors meld. Then you can serve up a delicious and comforting soup in no time!
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 lb. boneless, skinless chicken breasts, cubed
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Set the Instant Pot to the sauté setting. Add the olive oil and heat for 1 minute. Add the onion, carrots, celery, and chicken and sauté for 5 minutes. Add the garlic and sauté for 1 minute.
2. Pour in the chicken broth and add the thyme, oregano, and black pepper. Secure the lid and set the Instant Pot to the manual setting. Cook for 12 minutes on high pressure.
3. When the cooking time is up, do a quick release. Remove the lid and stir in the milk and cream. Add the Parmesan cheese and stir until melted. Taste and adjust seasoning if necessary.
4. Serve the soup hot with a sprinkle of parsley and extra Parmesan cheese, if desired.
Equipment
For this recipe, you will need an Instant Pot and a few kitchen staples including a cutting board, knife, measuring cups and spoons, wooden spoon, and ladle.
Notes
For this recipe, you can use either boneless, skinless chicken breasts or chicken thighs. If using chicken thighs, you may need to adjust the cooking time to 15 minutes.
If you don't have fresh thyme or oregano, you can substitute 1/2 teaspoon of each dried herb.
Nutrition: Per Serving
Calories: 364, Fat: 20g, Saturated Fat: 9g, Carbohydrates: 8g, Sugar: 2g, Fiber: 2g, Protein: 38g, Cholesterol: 109mg, Sodium: 742mg.
Recipe Tips
To make this recipe even more flavorful, try adding some diced jalapeño peppers or a few dashes of hot sauce. You can also add a teaspoon of Worcestershire sauce for a depth of flavor.
This soup can also be made in the slow cooker. Simply sauté the vegetables and chicken in a skillet and then add them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 4-6 hours.
For an even creamier soup, add an extra 1/2 cup of milk or cream. You can also add some diced potatoes for a heartier soup.
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