Chicken soup is a classic comfort food that can quickly become a nourishing meal with the help of a pressure cooker. With the ability to cook food much faster by using high temperature steam pressure, pressure cookers have become a popular kitchen appliance for preparing dishes like chicken soup efficiently But determining the optimum cooking time is key to achieving a flavorful, well-balanced soup Undercook it and the chicken will be tough and tasteless. Overcook it and you’ll end up with dry, stringy chicken and mushy vegetables. So how long should you cook chicken soup in a pressure cooker?
The Ideal Chicken Soup Cooking Time
The ideal cooking time for chicken soup in a pressure cooker is typically 20-25 minutes at high pressure. This relatively short cooking time is enough to make the chicken and vegetables tender but still retain their texture. After cooking, allow the pressure to release naturally for 10-15 minutes before opening the lid. This natural pressure release (NPR) allows the flavors to develop fully.
Compared to cooking chicken soup on the stovetop or in the oven, which can take 1-2 hours, the pressure cooker’s rapid steam cooking significantly reduces the time needed while producing a flavorful broth With the right technique, you can start with raw chicken and veggies and have simmering hot soup in under an hour!
Factors That Affect Cook Time
While 20-25 minutes is suitable for most pressure cooker chicken soups there are several factors that can influence the required cooking time
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Whole Chicken vs Pieces – A whole cut up chicken may need a slightly longer cook time than chicken pieces to become tender.
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Size of Chicken – Larger pieces of chicken require more time to cook through than smaller pieces.
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Pressure Cooker Size – The minimum liquid needed can vary between models. A larger cooker may need more time to pressurize.
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Amount of Liquid – Having the right ratio of liquid is key. Too little and the cooker won’t properly pressurize.
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Desired Texture – If you prefer fall-off-the-bone chicken, cook it slightly longer.
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Altitude – At higher altitudes above 2000 feet, pressure cookers need more time to reach pressure.
So it’s important to consider these individual factors when determining the ideal cook time for your specific recipe and equipment. Be prepared to adjust the time as needed based on the results.
Choosing Between Quick Release vs. Natural Release
After the cook time is complete, you’ll need to release the pressure before you can safely open the pressure cooker. There are two options for releasing pressure:
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Quick Release (QR) – Manually release the steam immediately by turning the pressure valve. This quickly lowers the pressure but can cause a sudden burst of steam.
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Natural Pressure Release (NPR) – Allow the pressure to come down gradually on its own over 10-15 minutes. Takes longer but prevents splattering.
For chicken soup, natural pressure release is strongly recommended. As the pressure lowers slowly, the residual heat continues to gently cook the chicken and meld the flavors. Quick releasing can cause the delicate chicken meat to seize up and become stringy. An extended NPR also helps prevent the liquid from bubbling up when opened.
Tips for the Best Pressure Cooker Chicken Soup
With the right cooking time and pressure release technique, you can enjoy a nourishing bowl of chicken soup with minimal effort using a pressure cooker. Here are some tips:
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Sear the chicken before pressure cooking to enhance the flavor.
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Saute aromatics like onion, celery, and carrots as a flavor base.
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Use fresh herbs like thyme, parsley, and bay leaves.
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Season generously with salt and pepper to enrich the broth.
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Add noodles after pressure cooking so they don’t get mushy.
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Let cool completely before storing leftovers in the fridge or freezer.
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Skim excess fat for a healthier broth.
Pressure Cooking Chicken Soup FAQs
If you’re new to making chicken soup in a pressure cooker, here are answers to some common questions:
Can I use frozen chicken?
Yes, but increase cook time by 5-10 minutes and ensure pieces are separated.
What if I overcook the soup?
The chicken will become stringy and veggies will be mushy. Stick to recommended time and use NPR.
Should I add noodles beforehand?
No, the noodles will overcook. Cook them separately then add after pressure cooking.
How much liquid do I need?
Typically 1 cup minimum, but don’t exceed max fill line on your model.
What type of broth works best?
Chicken and vegetable broths have the most flavor, but water works too.
Can I put beans or lentils in the soup?
Yes, but adjust time as needed. Pre-soaking them helps reduce cook time.
How do I know the chicken is fully cooked?
Use a meat thermometer to check it reaches 165°F internally.
My cooker doesn’t have a “high pressure” setting, what should I use?
Choose the highest pressure setting available, or medium-high for stovetop models.
Can I adjust seasoning after pressure cooking?
Absolutely! Taste and season with salt, pepper, or other spices as desired.
Get the Most from Your Pressure Cooker Chicken Soup
Making chicken soup in a pressure cooker results in a quick, flavorful meal the whole family can enjoy. Follow the recommended 20-25 minute high pressure cooking time, allow a natural pressure release, and adjust the recipe based on your cookware’s specifics. Soon you’ll be whipping up the perfect bowl of steaming chicken soup any night of the week with your pressure cooker.
Why I Make This Soup in the Instant Pot
I’m not one of those people who does all my cooking in an electronic pressure cooker, but when it comes to soups, stews, and bone broth, the Instant Pot cannot be beat. Essentially, it slashes cooking time down dramatically. Normally, I’d let this soup cook for at least 90 minutes on the stove top, maybe even two hours.
But with the Instant Pot in the picture, I only have to give it 30 minutes of active cooking time. Even if you factor in the time to bring everything up to pressure and then finish it at the end, this is still far quicker.
Instant Pot Chicken Soup (Gluten-Free, Paleo)
My Instant Pot Chicken Soup is ready in just 30 minutes. Its a delicious and nutritious soup made in a fraction of the time. Learn how simple it is!
- 1 whole chicken 3-4 lbs
- 1 onion large, diced
- 2 stalks celery diced
- 3 carrots medium, diced
- 2 bay leaves
- 1 tsp fish sauce optional
- pinch salt & ground black pepper
- Rinse the chicken and remove any giblets. Place in a 6-quart Instant Pot liner. Then add the onion, celery, carrots, bay leaves, and fish sauce. Add a generous pinch of salt and ground black pepper.
- Fill the Instant Pot liner until the water reaches approximately the 12 cup line. Add the liner to the Instant Pot and secure the lid, making sure the release valve is closed. Set to 30 minutes on Manual (high).
- After cooking is complete, allow the pressure to release naturally. Or if youre in a rush, quick release the steam. Remove the lid.
- Using a slotted spoon, remove the chicken. Itll fall apart which is fine. Lay the chicken on a baking sheet and spread it out to cool. You may want to quickly rough chop the breasts and thighs so they cool faster.
- When the chicken is cool enough to handle, carefully pick the meat off the bones and shred it with your fingers. Add the meat back to the Instant Pot, discard the bay leaves, adjust the seasonings with salt and pepper, and serve. I like to add cooked rice or quinoa just before serving.
Save the vegetable trimmings and chicken bones in a freezer bag to make Instant Pot Bone Broth at a later time. Nutrition Facts Instant Pot Chicken Soup (Gluten-Free, Paleo) Amount Per Serving