An instant pot chicken soup may not sound like much, but to me, it is a wonderful meal that warms the heart. The great thing too is that it is quick and easy, which saves time when you need to make dinner for everyone.
Feeling Down? Make This Instant Pot Chicken Soup
The instant pot is always a winner
If you want to make this soup, your instant pot may be your best ally. This machine will make the cooking process smooth and very easy, so you can sit back and relax. For me, this recipe takes only 10 minutes total to make, but I take a little time prepping.
For this soup, use onions, carrots, celery, garlic, chicken, white rice, chicken broth, salt, black pepper, Dijon mustard, and if available, a ranch dressing mix. However, as with other recipes, you can substitute some ingredients. Try using parsnip, potatoes, barley, turkey, vegetable broth, mustard powder, and Italian seasoning mix.
While not necessary, I prefer to sauté my chicken before I start cooking. You can choose to do this by choosing the Sauté option and adding your diced or cut chicken. Brown each side a little, and then turn your machine off. Add the rest of the ingredients and cook under high pressure.
As I said, the cooking time is very short, but your machine will do most of it. Be sure to release the pressure manually.
Freezing and Unfreezing the Chicken Soup
If you want, you can freeze this soup after it has cooled down entirely. Label your containers and enjoy them as you need.
Try adding cream for a more filling and dense meal. Some people even like using bacon and make the soup resemble chowder. You can also add more vegetables for a nutrient-dense soup.
Soup doesn’t have to mean illness, but it can certainly be the pick-me-up that we all need sometimes.
Instant Pot Chicken SoupCourse: General RecipesCuisine: Freezer-Friendly, Instant Pot
2/3 cup (80 g) diced onion
3/4 cups (96 g) diced carrot
3/4 cups (96 g) diced celery
1 1/2 tsp minced garlic
1 1/4 cups (160 g) cook and diced boneless chicken breasts
1/2 cup (64 g) cooked white rice
4 cups (960 ml) chicken stock
1 1/2 tsp ranch dressing mix (dairy free)
1/4 tsp salt
1/8 tsp pepper
1 tbsp dijon mustard
- Directions for Cooking
- Put all ingredients into the Instant pot.
- Secure the cover and seal the steam nozzle.
- Cook on high for 10 minutes.
- For 10 minutes, let the pressure release naturally then release remaining pressure.
- Directions for Cooking from Frozen
- Put the frozen contents into the Instant pot.
- Secure cover and seal the steam nozzle.
- Cook on high for 15 minutes.
- Release pressure naturally for 10 minutes, then release remaining pressure.
Looking to try another freezer-friendly, instant pot dish? why not try this delicious Instant pot Tamales Recipe?