Are you craving a warm bowl of chicken soup but don’t have hours to spend in the kitchen? Using a pressure cooker might just be your saving grace! I’ve been experimenting with my Instant Pot for months now, and I’m excited to share what I’ve discovered about making chicken soup that’s both delicious and quick.
Why Use a Pressure Cooker for Chicken Soup?
When it comes to making soups stews, and bone broth pressure cookers are absolutely amazing. They slash cooking time dramatically while still producing rich, flavorful results. What would normally take 90 minutes to 2 hours on a stovetop can be done in 20-30 minutes in a pressure cooker!
As Steph Gaudreau puts it, “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.”
The Ideal Cooking Time for Chicken Soup
The question everyone asks: how long should you cook chicken soup in a pressure cooker? Based on multiple recipes and expert opinions, here’s the consensus:
- 20-25 minutes at high pressure is recommended by most cooking experts
- 30 minutes on Manual (high) is Steph Gaudreau’s preferred cooking time
- Alton Brown recommends 30 minutes of cooking after reaching pressure
But what’s the right time for YOUR soup? Let’s break it down further.
Factors That Affect Cooking Time
Several things can influence how long your chicken soup needs to cook
- Type of chicken used: Whole chicken vs. chicken pieces
- Size of chicken pieces: Larger pieces need more time
- Pressure cooker size: Larger cookers may take longer to pressurize
- Amount of liquid: Too little and your cooker won’t properly pressurize
- Desired texture: Want fall-off-the-bone tender? Cook a bit longer
- Altitude: At heights above 2,000 feet, you’ll need to adjust cooking times
Cooking Times Based on Chicken Type
Here’s a handy reference guide for different chicken options
| Chicken Type | Recommended Cooking Time |
|---|---|
| Whole chicken (3-4 lbs) | 30 minutes |
| Bone-in chicken pieces | 20-25 minutes |
| Boneless chicken pieces | 15-20 minutes |
| Frozen whole chicken | 35-40 minutes |
| Frozen chicken pieces | 25-30 minutes |
The Release Method Makes a Difference!
After your cooking time is up, you have two options for releasing pressure:
- Quick Release (QR): Manually releasing steam immediately
- Natural Pressure Release (NPR): Allowing pressure to decrease gradually (10-15 minutes)
For chicken soup, most experts STRONGLY recommend natural pressure release. Here’s why:
- It allows flavors to meld together better
- Prevents chicken from becoming stringy or tough
- Helps prevent liquid from bubbling up when opened
- The residual heat continues to gently cook everything
As one recipe notes, “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” than traditional cooking methods.
My Foolproof Pressure Cooker Chicken Soup Recipe
I’ve combined the best techniques from several sources to create this simple, delicious recipe:
Ingredients:
- 1 whole chicken (3-4 lbs)
- 1 large onion, diced
- 2-3 carrots, diced
- 2 celery stalks, diced
- 2 bay leaves
- 1 tsp fish sauce (optional but adds amazing flavor!)
- Salt and pepper to taste
- Water (to fill to approximately the 12 cup line)
Instructions:
- Rinse the chicken and remove any giblets. Place in your pressure cooker.
- Add all vegetables, bay leaves, and seasonings.
- Fill with water to about the 12 cup line (or 2/3 full for most models).
- Secure the lid and ensure the release valve is closed.
- Set to 30 minutes on Manual/High pressure.
- After cooking, allow for natural pressure release (about 10-15 minutes).
- Remove the chicken, let it cool slightly, then shred the meat.
- Return the meat to the soup, discard bay leaves, adjust seasonings.
- Optional: Add cooked rice or quinoa just before serving.
Pro Tips for Maximum Flavor
Want to take your pressure cooker chicken soup to the next level? Try these tips:
- Sear the chicken before pressure cooking to enhance flavor
- Sauté aromatics like onion, celery, and carrots as a flavor base
- Use fresh herbs like thyme, parsley, and bay leaves
- Season generously with salt and pepper to enrich the broth
- Add noodles after pressure cooking so they don’t get mushy
- Skim excess fat for a healthier broth
- Save the bones for making bone broth later
Common Questions About Pressure Cooker Chicken Soup
Can I use frozen chicken?
Yes, but increase cooking time by 5-10 minutes and make sure pieces are separated.
What if I overcook the soup?
The chicken might become stringy and veggies will be mushy. Stick to recommended times and use natural pressure release.
Should I add noodles with everything else?
No! They’ll turn to mush. Cook noodles separately or add after pressure cooking.
How much liquid do I need?
Most pressure cookers require at least 1 cup of liquid, but don’t exceed the max fill line on your model.
How do I know the chicken is fully cooked?
It should reach 165°F internally on a meat thermometer.
Time-Saving Bonus Tips
One thing I love about making chicken soup in the pressure cooker is that you can save parts for later use. As Steph Gaudreau recommends, “Save the vegetable trimmings and chicken bones in a freezer bag to make Instant Pot Bone Broth at a later time.”
This is such a smart way to get multiple meals from one cooking session!
Why My Family Loves This Method
I’ve been making chicken soup the traditional way for years, but switching to the pressure cooker has been a game-changer for our busy household. My kids actually request this soup now (which NEVER happened before), and I love that I can whip it up on a weeknight without planning ahead.
The pressure cooker somehow makes the broth richer and more flavorful in less time—what’s not to love about that?
Storage Tips
Made too much? No problem! Chicken soup keeps well:
- In the refrigerator for up to 5 days
- In the freezer for about 3 months
For easier freezing and defrosting, try freezing portions in silicone ice cube molds. After they freeze, pop them out and store in freezer bags.
Final Thoughts
The pressure cooker has revolutionized how I make chicken soup. With cooking times between 20-30 minutes (plus natural release time), I can have a nutritious, homemade meal that tastes like it simmered all day.
Whether you’re using an Instant Pot, stovetop pressure cooker, or another brand, these timing guidelines will help you create the perfect chicken soup every time. Just remember that different recipes, chicken cuts, and personal preferences might require slight adjustments to find your ideal cooking time.
What’s your favorite way to customize pressure cooker chicken soup? I’d love to hear your ideas in the comments!
Happy pressure cooking!
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
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.
