Chicken soup is a hearty soothing dish that can be found in many cultures and cuisines around the world. From Jewish penicillin to Vietnamese phở, chicken soup transcends borders and languages as a staple comfort food. While traditional chicken soup recipes often require long simmering times to extract maximum flavor from the chicken and vegetables using a pressure cooker is a convenient shortcut for busy home cooks without sacrificing taste.
In this article, we’ll explore the ins and outs of making delicious homemade chicken soup in a pressure cooker, from understanding cook times to recipe tips for creating a deeply flavorful broth. Get ready to learn the secrets behind this timeless classic.
A Primer on Pressure Cooking Chicken Soup
Pressure cookers work by trapping steam inside a sealed pot, allowing the temperature and pressure to rise well above normal cooking levels. This high-pressure environment forces liquid into the food, rapidly tenderizing tough cuts of meat and reducing total cook times by 70% or more compared to conventional cooking.
When making chicken soup in a pressure cooker the intense heat and pressure break down collagen and connective tissues in the chicken extracting more flavor and nutrition into the surrounding broth much faster compared to simmering in a pot. The result is a rich, golden elixir packed with savory goodness.
Pressure cooking is ideal for chicken soup because:
- It significantly reduces total cooking time.
- It helps extract more nutrients and flavor from the chicken bones and meat.
- It infuses spices and aromatics deeply into the broth.
- It maintains moisture content better than other cooking methods.
However, to prevent overcooking, it’s important to understand optimal cooking times based on the amount and type of chicken used.
How Long to Cook Chicken Soup in a Pressure Cooker
Cooking time can vary based on the cut and quantity of chicken, but here are general guidelines:
- Whole chicken (3-4 lbs): Cook for 25-30 minutes at high pressure.
- Bone-in chicken pieces (breasts, thighs): Cook for 15-20 minutes at high pressure.
- Boneless chicken breasts: Cook for 8-12 minutes at high pressure.
Keep in mind that the size of the pressure cooker and amount of liquid can also impact total cooking time. For example, cooking time may be a few minutes longer in a heavily filled 8-quart cooker versus a 6-quart.
After the cook time is complete, allow 10-15 minutes for natural pressure release before doing a quick release to remove any remaining pressure. This natural release time allows the chicken to retain moisture and prevents the broth from sputtering out of the valve.
Always check that the thickest part of the chicken breasts reach 165°F internally before serving. If needed, simmer for a few more minutes with the lid off.
Step-by-Step Guide to Pressure Cooker Chicken Soup
Follow these simple steps for foolproof pressure cooker chicken soup:
1. Brown the chicken (optional): For deeper flavor, brown the chicken pieces in batches on the sauté setting first. This caramelization adds tons of flavor.
2. Sauté aromatics: Add 2 tbsp oil then sauté onion, carrots, celery, garlic, and spices for 3-5 minutes.
3. Add chicken and cover with broth: Return browned chicken pieces to pot along with 6 cups chicken broth or water.
4. Pressure cook: Lock the lid and pressure cook on high for recommended time based on amount of chicken.
5. Natural release, then quick release: Allow 10-15 minutes natural release, then quick release any remaining pressure.
6. Check doneness and simmer: Check chicken is 165°F. Simmer uncovered for 5 minutes if needed to thicken broth.
7. Add vegetables and simmer: Add any quick-cooking vegetables like peas, spinach, or noodles and simmer 2-3 minutes until heated through.
8. Adjust seasoning and serve: Add any fresh herbs, salt, pepper, or acid and serve immediately. Enjoy!
Tips for Maximizing Flavor
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Sear the chicken before pressure cooking to develop rich, caramelized flavors from the Maillard reaction.
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Add aromatics like onion, carrots, celery, and garlic to create a flavorful base. Briefly sauté them first.
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Use a mix of bony and boneless chicken pieces for a well-rounded, hearty texture. The bones add collagen.
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Combine chicken broth with water instead of straight water for a richer taste. Or use all broth for ultimate flavor.
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Season aggressively with salt and pepper to layer flavor into the broth. Add some acid like lemon at the end.
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Let the pressure release naturally to allow the flavors to develop fully while maintaining juiciness.
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Simmer with lid off at the end to reduce and thicken broth if desired.
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Garnish bowls with fresh soft herbs like parsley, dill, or cilantro. Lemon wedges also add brightness.
Chicken Soup Variations
Once you’ve mastered the basic pressure cooker chicken soup method, try these tasty variations:
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Mexican Chicken Soup – Add diced tomatoes, corn, chili powder, cumin, garlic, and lime juice. Garnish with cilantro and tortilla chips.
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Italian Chicken Soup – Use garlic, oregano, and basil. Add spinach and small pasta like ditalini. Grate parmesan on top.
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Thai Coconut Chicken Soup – Use coconut milk and red curry paste. Stir in mushrooms, baby bok choy, and rice noodles. Top with basil.
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Chicken Noodle Soup – Mix in egg noodles, carrots, celery, onion, and parsley. Season with poultry seasoning.
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Chicken and Dumplings – Stir in canned biscuit dough cut into pieces and cook on sauté 3 minutes before serving.
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Chicken and Rice Soup – Add cooked rice, garlic, and onion. Garnish with scallions.
Let your imagination run wild! The possibilities are endless for customizing chicken soup in the pressure cooker.
Frequently Asked Questions
Still hungry for more pressure cooker knowledge? Here are answers to some common chicken soup FAQs:
Can I use frozen chicken?
Yes, but increase cook time by 5-10 minutes. Make sure pieces are separated so they cook evenly.
Do I need to thaw chicken first?
For food safety, it’s best to thaw chicken in the refrigerator before cooking. However, frozen chicken can go straight into the pressure cooker if needed. Just increase cook time.
What if my chicken soup is bland?
If the broth is bland, try simmering with the lid off to reduce and concentrate flavors. Season again to taste with salt, pepper, herbs, and acid like lemon juice.
Why is my chicken mushy and falling apart?
Overcooking can lead to mushy chicken. For tender but not mushy meat, follow recommended cook times and do a natural release. If needed, simmer with lid off.
Can I cook noodles or rice directly in the soup?
No, they will overcook. Cook them separately and add at the end.
Can I use a whole chicken?
Yes, just cut it into 8 pieces prior to pressure cooking. Cook 25-30 minutes and check breasts are 165°F.
Is it necessary to brown the chicken first?
Browning adds flavor via the Maillard reaction but is optional if you’re short on time.
How long does it last in the fridge?
3-4 days. Let cool completely before storing in airtight containers.
The Ultimate Cold Remedy
Homemade chicken soup made in the pressure cooker is efficient, delicious, and infinitely customizable. With the knowledge from this article, you can now master this timeless classic in a fraction of the traditional cooking time while still retaining maximum flavor and nutrition.
The next time you’re feeling under the weather or simply craving comfort, look no further than your pressure cooker to conjure up some homemade chicken soup magic. Your belly and your loved ones will thank you.
Old favorites…New discoveries. Fresh and easy!
Instant Pot Chicken Soup is so easy. We love it and I’ve made it at least three times.
The recipe is from Coco Morante on Elise Bauer’sSimply Recipes blog. This is chicken soup with no noodles or rice, and we don’t miss them! Coco suggests you could cook some noodles separately to add to the soup, but I don’t think that’s necessary. Instant Pot Chicken Soup is a low carb soup and it’s delicious the way it is!
I have a 6-quart Instant Pot and this recipe fills it up quite a bit, but not to the Max line. The Max line is really the maximum for doing non-pressure cooking functions, like slow cooking. Guidelines for pressure cooking in any type of pressure cooker say the pot should only be half full for things that expand and might possibly foam, like dried beans or grains. It should only be 2/3 full for everything else, including pressure cooked soup. With the 6-quart Instant Pot, ½ full is just under the 3 Liter mark and 2/3 full is just under the 4 Liter mark.
The first two times I made it, I used a natural release. In other words, I just turned the pot off when it was done and waited until the float valve dropped before opening the pot. It took maybe 30 or 40 minutes to drop. That worked great and I didn’t have to worry about the broth “spitting” out of the valve.
When I made it last week, I decided to try Coco’s suggestion to let it release naturally for 15 minutes and then do a quick release. I learned that my pot was too full to do a quick release. When I released the pressure, there was quite a bit of soup that spit out of the pressure valve making a bit of a mess on the counter. The soup was still as delicious as ever, but if I do the full recipe in my 6-quart pot I’ll use a natural release.
This makes a lot of soup. Coco says it is 4 – 6 servings, but I found that it makes at least 6 servings. I may try cutting the recipe in half for just the two of us. We’ll have plenty of soup for dinner and leftovers and I won’t have the sputtering issue if I use the quick release after a 15-minute rest.
Instant Pot Chicken Soup
(Adapted from Coco Morante’s recipe on Simply Recipes)
Prep time: 20 minutes
Time for the Instant Pot to get up to pressure: 30 minutes
Cook time: 25 minutes
Natural release time: 30 – 40 minutes
Time for cutting up the cooked chicken: 15 minutes
Total time, start to finish: A little over 2 hours, mostly unattended
(If your pot isn’t over 2/3 full and you do a quick release after a 15-minute natural release, the total time will be about an hour and 45 minutes.
I used a 6-quart Instant Pot. This will work equally well in an 8-quart Instant Pot. Just follow the same timing and cooking procedure. With the same quantity of soup, the 8-quart pot will not be too full and you should be able to do a quick release after a 15-minute natural release.
Generously serves 6
1 (3-4 pound) chicken, or an equivalent mix of bone in chicken pieces(I used 3.5 pounds of bone-in skin-on chicken thighs.)
4 ribs celery, sliced
4 medium carrots, peeled and sliced
½ large yellow onion, peeled and diced
3 cloves garlic, smashed and peeled
A few sprigs fresh flat leaf (Italian) parsley
3 sprigs fresh thyme
4 teaspoons salt
2 quarts water
- Put the chicken in the pot skin side up.
.22. Put all of the other ingredients in the pot.
My pot is pretty full. It’s just shy of the 4 Liters mark which is the maximum (2/3 full) for pressure cooking in the 6-quart pot. (The Max mark on the pot is for slow cooking, NOT for pressure cooking.) With the pot this full, I should have used the longer natural release to avoid having some soup sputter out of the release valve. You can read this to learn more about the maximum fill lines.
3. Put the lid on the pot, and turn the pressure regulator to Sealing. You can use the “Manual” program or the “Soup” program. Select 25 minutes of cooking time.
4. When the time is up, turn the pot off and let the pressure release naturally.
5. When the float valve has dropped down, open the pot. Remove the chicken pieces to a cutting board. When they are cool enough to handle, remove the skin and bones. Chop the meat into bite-size pieces and return it to the pot.
If you don’t have a pressure cooker, you can make it on the stovetop.