Instant Pot healthy chicken soup is hearty and perfect for filling you up on a cool day. When fall weather kicks in, it’s reasonable to crave hot freshly made soup. Chicken soup is the best comfort food to make you feel warm and cozy.
Scrumptious soup that is filled with black beans, moist shredded chicken, zucchini, potatoes, carrots, tomatoes, onion, and spinach. Top this yummy soup with some sour cream and fresh cilantro. This flavor combination fills you up while pleasing your palate.
If you love easy chicken soup recipes, check out all of my best homemade gluten free chicken soup recipes.
Instant Pot Gluten Free Soup Time!
The first day that the temperatures aren’t so sweltering, you will find me in the Fearless Dining Kitchen whipping up a batch of soup. Granted, I love to eat soup year-round, but it just feels different when the weather has cooled. I think it is because the holidays aren’t too far away and you know that you will be spending time with family and friends.
It’s just a comforting feeling to have a hot bowl of soup at the dinner table too.”
If you love this Instant Pot Healthy Chicken Soup, give some of my other soups a try too:
- Grandma’s Chicken Soup From Scratch
- Quick And Easy Chicken Taco Soup
- Instant Pot Chicken Vegetable Soup
- Chicken breasts
- Kidney beans
- Diced tomatoes
- Sour cream
- Chicken broth
Are you ready to make this delicious healthy chicken soup for yourself?
How to make this healthy chicken soup recipe:
Use the sauté feature to cook your onions and carrots with avocado oil in the Instant Pot.
Add the veggies, beans, and spices. Next add in the broth.
Add in the raw chicken breasts and cilantro. Now it is ready to cook! Close and lock the lid of your Instant Pot or pressure cooker.
I used the Soup mode for cooking. When the soup is ready, allow pressure to release, or use quick release to let the steam out quickly.
Not a great photo because of all of the steam…but the chicken breast sank to the bottom and the soup is cooked. Remove the chicken from the soup onto a cutting board. Use meat shredder claws or forks to shred the chicken. It should fall apart very easily.
Next, add your fresh spinach to the hot soup. The spinach leaves cook in the hot soup quickly. In adding the spinach at the end of the cooking, it won’t fall apart into mush.
Now your soup is ready to enjoy!!
Try adding some additional flavors to the soup if you want to try something new. Here are a few ideas to give you some inspiration:
- Turkey – Looking for a way to use up some of your leftover turkey? Try it in this healthy soup!
- Cheese – If you tolerate dairy, sprinkle a little bit of cheese on top of the hot soup.
- Peppers – Dice up some jalapenos or bell peppers to add to this soup. So good!
What Are The Advantages Of Making Soup In an Instant Pot?
Making soup in the Instant Pot is fantastic because it will be even more flavorful and takes less time to cook. When you cook soup in the pressure cooker, the spices and ingredients blend so much better together. You won’t lose nutrients, and the food will look much more vibrant when you use the Instant Pot.
Plus, it’s super convenient to use a pressure cooker because you only need one pot and they are so easy to clean too. “
How do I store Instant Pot healthy chicken soup?
You should store any leftover Instant Pot healthy chicken soup in the fridge. Keep it in an airtight container, and it will last around 3-4 days. Additionally, you can store the chicken soup in the freezer too. Again use an airtight container or freezer bag. You can defrost the healthy chicken soup in the refrigerator overnight.
How do you reheat this chicken soup?
Reheat the soup up in the microwave or on the stovetop. Just heat until it’s warm then serve like you usually would.
Why do I get a burn message on my Instant Pot?
Ha…has this happened to you? It scared the heck out of me the first time! Unfortunately, everyone gets a burn message here and there on the Instant Pot. Don’t worry, it most cases it’s an easy fix. You will need to let the pressure release either by natural or quick release.
I usually recommend a quick release, then you will need to scrape the bottom of the pot, and you can restart it. Typically, it just means that some food has stuck to the bottom of the pot. In most cases, you can continue cooking your recipe after removing what is stuck. There would be rare times that something is burnt too bad, but that is usually a dish that has cream or something along those lines.
If you find yourself with questions when it comes to gluten free dining, I want to help answer those. Feel free to reach out to me directly with questions, and I will be glad to help. In the meantime, check out Gluten Free Pantry Essentials And Equipment Recommendations to get started.
Looking for more Gluten Free Instant Pot recipes?
- Grandma’s Cabbage and Meatballs
- Instant Pot Chicken Vegetable Soup
- Easy Instant Pot Tuscan Chicken Pasta
- Instant Pot Cheese Potato Casserole
- Homemade Instant Pot Gluten Free Chicken Stew
- 2 chicken breasts
- 3 carrots
- 1 onion
- 1 large zucchini (or 2 small zucchini)
- 2 cups fresh spinach
- 2 potatoes
- 15 ounce can kidney beans, rinsed
- 15 ounces diced tomatoes
- 32 ounces low sodium chicken broth
- 2 cups of water
- 2 cloves garlic
- 2 tablespoons avocado oil
- 1/4 cup chopped fresh cilantro
- salt/pepper to taste
- Dice carrots and onions.
- Add oil to the Instant Pot and cook carrots and onions and cook on Sauté for 5 minutes.
- Add all of the vegetables (except the spinach), garlic, broth, spices, and raw chicken to the Instant Pot. Close and lock the lid.
- Cook on Soup Mode.
- When the soup is finished, do a quick release and open the Instant Pot when it is safe to do so.
- Remove the chicken breasts onto a cutting board.
- Add the fresh spinach leaves to the Instant Pot and stir them in.
- Shred the chicken with meat claws or two forks.
- Add the chicken back into the soup.
- Stir and serve hot with sour cream.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 230 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 26mg Sodium: 337mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 6g Sugar: 6g Sugar Alcohols: 0g Protein: 18g