Instant Pot Chicken Soup
This chicken soup tastes like it simmered all day! The extra chicken bones plus the small amount of coconut aminos/soy sauce add that special umami (a pleasant savory flavor).
Servings 8 to 10
Equipment
- Pressure Cooker
Ingredients
- 2 tablespoons good-quality olive oil
- 1 cup onion chopped (1 small)
- 1 cup celery chopped (2 stalks)
- 1 cup carrots chopped (4 large carrots)
- 4 cloves garlic crushed
- 12 cups water
- 3 teaspoons salt
- 1/4 teaspoon pepper
- 2 tablespoons coconut aminos or soy sauce optional
- 2 large split chicken breasts raw
- leftover carcass of a rotisserie chicken optional
- 6 ounces egg noodles uncooked (optional, or substitute cooked noodles or cooked rice)
Instructions
- Select the saute function on Instant Pot. Heat olive oil. Add onion, celery, and carrots; cook until tender. Add garlic and cook 1 to 2 minutes more.
- Add water, salt, pepper, coconut aminos, chicken breasts and carcass of a rotisserie chicken (if using). Do not add noodles until the end.
- Set Instant Pot on manual setting, high pressure, and cook for 20 minutes. Natural Pressure release for 10 minutes; then carefully release steam vent.
- Remove chicken from soup; cool. Remove chicken from bone. Discard bones from soup and return chicken meat to the soup.
- On saute setting, bring soup to a simmer. Add noodles, if using (or cooked rice if you prefer) and cook as package directs (or until heated through).
Notes
When a cold comes on quick, this is the fastest way to enjoy a piping-hot bowl of homemade chicken soup.
Freeze the extra and it's even faster next time! I prefer to make this soup without noodles, as it makes a lot of soup and the noodles can break down when frozen. Instead of adding uncooked noodles as directed above, you can also add 1/2 cup cooked noodles or 1/3 cup cooked rice just before serving, which also helps control your carbohydrate portion.