My Grandma’s homemade Instant Pot Chicken Soup is a warm and nourishing soup that is perfect for cold winter days or when you’re feeling under the weather. Use a whole chicken or any bone-in chicken and fresh vegetables.
This post may contain affiliate links. Please read our Disclosure Policy.
When I shared my Grandmother’s homemade chicken soup recipe on my blog, I didn’t expect such a huge outpouring of emails, notes, and ratings. That chicken soup-from-scratch recipe has been getting rave reviews everywhere.
The original recipe of my Grandma’s chicken soup is made on the stovetop and takes 2-3 hours to cook to full flavor. While the aroma of the soup was phenomenal, my busy lifestyle doesn’t always work to prepare it in that manner.
I have transformed the recipe so I can easily make the chicken soup in the Instant Pot. When you make pressure cooker chicken soup, the flavors combine even more to make it out of this world amazing. The chicken is fall off the bone moist!
Our family loves chicken soup…for more delicious chicken recipes, check out the best homemade gluten free chicken recipes on my blog.
Why does chicken soup make you feel better?
- The warm soup will help ease the pain in your throat. It is also believed that the soup has anti-inflammatory properties as well. Another reason that you feel better is that the heat from a hot bowl of soup can also aid in breaking up congestion.
- Many people call this Instant Pot Jewish chicken soup Jewish penicillin because it can help you feel better when you have a cold or flu. When I am sick, nothing makes me feel better, like a big bowl of yummy soup.
- Fresh ingredients add so much flavor to this soup—foods like carrots, celery, and chicken.
Allergen Information:
This easy Instant Pot chicken soup is gluten-free, egg-free, dairy-free, nut-free, soy-free, and oat-free.
Even in rural Zambia, while working at a small mission hospital, I would make this soup every week. I would also make brown rice and keep both in the refrigerator. Whenever I needed something quick, I would heat up a bowl of this delicious soup and toss in some rice for an instant meal. Thank you. This is a wonderful recipe. Twasanta mwane means “thank you” in the Kikaonde language here in NW Zambia.”
Allan
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- One whole chicken – I typically buy organic chicken. Make sure to remove the giblets bag before you cook this recipe. I made the mistake of forgetting once, and so on.
- Parsnips are similar in flavor to a carrot but a little sweeter. These are optional but add great flavor!
- Onions – Use yellow onions.
- Celery – Use as much as you like
- Carrots – I love to use a lot of carrots for flavor.
- Garlic – Minced fresh or jarred garlic are both okay to use.
- Chicken Broth – This gives a boost of flavor.
- Parsley – fresh parsley is delicious; I often use fresh dill instead for a bit of extra flavor.
This soup is also healthy because it is made with chicken bones, which makes a savory bone broth full of nutrients! If you want a more hearty Instant Pot Chicken recipe, try this homemade Gluten Free Chicken Stew recipe.
Tips For Success:
- Make this Instant Pot Whole Chicken Soup recipe with a good quality chicken broth. Try not to use bouillon because many are not gluten free.
- If you don’t have a whole chicken, you can use chicken legs, a half chicken, or even chicken breasts.
- Ensure enough water is added for the Instant Pot’s size.
Step-By-Step Photos and Directions:
Are you ready to try this easy Instant Pot chicken soup recipe?
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
This is a dump, aka an easy, minimal prep recipe. There is no need to use the fancy Instant Pot sauté button. I dump all of the ingredients into my Instant Pot.
I used an 8 Qt Instant Pot, which I think you need for this homemade chicken soup recipe.
Step 1: Add your chicken, vegetables, and seasoning to the Instant Pot. Don’t forget to remove the giblet bag! Many ask if you need to rinse the chicken before adding it to the Instant Pot. You do not need to rinse the chicken.
Step 2: Add in the combination of chicken broth and water. Take note of the fill line!! You do not want to overfill your Instant Pot!!
Step 3: Seal your Instant Pot and set it to Soup/Broth. Add extra time to your model so this soup cooks for 40 minutes.
Allow the Instant Pot to depressurize, or use the quick-release feature if your model has it.
Step 4: Check the internal temperature with a digital meat thermometer to ensure your chicken is at 165º F.
Frequently Asked Questions:
Put on the cover and lock the lid down. Press Soup/Broth and cook. When this is done, use a meat thermometer to check the internal temperature of your chicken. Use the extra time so that this cooks for 40 minutes total. When it is done, your chicken should be over 165º F.
This chicken soup recipe does NOT have to be made in an Instant Pot…feel free to make it in a slow cooker or stovetop. Use what you have! Here are the directions to make my Grandma’s Homemade Chicken Soup on the stove.
Store this soup in your refrigerator in an airtight container. I like to store my chicken and soup separately. It will keep up to 5 days.
A slow cooker cooks your food slower, so the meats, sauces, spices, and seasonings combine to create a flavorful dish. An Instant Pot has many functions. You can use it as a slow cooker or pressure cooker. You can even saute’ foods and use them to keep food warm.
I would not cook noodles with soup, especially gluten-free noodles. They will turn to absolute mush over the 40-minute cooking time.
If you don’t have an instant pot, you can make this delicious homemade chicken soup recipe on the stovetop just like my Grandmother did. You may also love this Chicken and Rice Soup with Mushrooms.
More Gluten Free Instant Pot Recipes:
- This Vegetable Soup With Shredded Chicken is hearty enough to make a great meal!
- My family loves this simple Instant Pot Creamy Tuscan Chicken Pasta, even my picky eater.
- If you haven’t tried teff, it is delicious in this Teff Breakfast Cheese Grits Recipe.
- This is my Grandma’s homemade Cabbage and Meatballs recipe but made in an Instant Pot. Instant Pot Unstuffed Cabbage Rolls Meatballs.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Instant Pot Chicken Soup
Ingredients
- 1 ½ pound whole chicken *See note
- 5 carrots Chopped, *You can use a combination of carrots and parsnips if you prefer
- 2 stalks celery Chopped
- 3 cloves garlic Minced
- 1 onion Diced
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1 quart chicken broth
- water to get to fill line
- 2 teaspoons salt
- ½ teaspoon pepper
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- Add all vegetables and a whole chicken to the Instant Pot.
- Add seasonings and chicken broth to the Instant Pot. Add water the rest of the way to the fill line.
- Close the Instant Pot and be sure the lid is locked. Choose Soup/Broth and extra time (it should read 40 minutes.)
- When the Instant Pot is done, do NOT just open the Instant Pot. You need to let the Instant Pot depressurize according to the directions. Some models of pressure cooker have a quick release. Please follow your brand of Instant Pot or pressure cooker directions to use the quick-release option.
- To ensure your chicken is cooked, make sure the chicken is at an internal temperature of 165º F
- Serve this soup hot. Optional add rice or gluten free noodles.
- Note: The chicken will be fall off the bone soft. I recommend lifting the chicken out of the Instant Pot with a pair of tongs and a large spatula under the chicken. Lift it out of the soup onto a large plate. Do this carefully because the soup will be very hot.
Video
Notes
- 1. Note, you can make this chicken soup stovetop in a pot by following my Grandma’s chicken soup recipe.
- The real benefit to this soup is using the bones so the nutrients can cook into this soup. You can use boneless chicken, you just won’t get the same depth of flavors and nutrients.
- This soup will keep up to 4 days in the refrigerator. It will keep up to 4 months in the freezer.
- Add chicken meat to the soup.
- Use the chicken to make chicken salad.
- Shred the chicken and include it in tacos, enchiladas, or on top of nachos.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older January 2019 post with more recipe details.
I just put all the ingredients in my Instapot.
I never used the SOUP/BROTH button.
I’ve only used the MANUAL button for pressure cooking.its on for 40 minutes.
Then I’ll use my chicken thermometer to see if it’s done.
I’m crossing my fingers!🤞
Prep was SO EASY AND FAST!
I’ll let you know how it turns out!
Good luck Vita!!
You don’t say.. but, do you chop the onion and garlic.. or put in whole?
Hi Bill, Please do chop everthing up 🙂
If I use frozen chicken how long do I have to cook it and how long for a natural release of pressure?
Hi Marlene, I haven’t cooked a whole frozen chicken to make this recipe. I would assume it would take an hour, hoping another reader has tried it and would advise.
I only have boneless skinless chicken breasts, would that work? If so, how many pounds would I use? And would I keep all the other ingredients the same?
Thanks! Kim
It will totally work and it will taste great using chicken breasts..but the bones cooking in this is what gives it the magic cold and flu busting (bone broth part). Note two chicken breasts won’t be enough, you would want to use 4 so you get the flavor.
Son is home from school sick today with flu..
wants chicken soup. have all items on hand.. but my chicken is frozen.. any suggestion?
Hi Trisha, you can use frozen chicken but you will need to cook it a lot longer. Unfortunately, I haven’t used frozen chicken so you may need to experiment. Please do use a kitchen thermometer when checking to make sure it is done so it reads 165 degrees F for an internal temperature of the chicken. I hope he feels better soon!
Since I am using the instant pot When do you debone the whole chicken
Hi Jasmine, I cook the whole chicken then when the soup is done I remove the chicken and debone it then. I hope you enjoy it :-).
I put too much pepper in my soup. What can I do?
Hi Flora, oh no!! Is there a way you can dilute it with more water, then simmer it for another hour to let the chicken flavor deepen?
I THINK I HAVE SCARED MYSELF TO GET STARTED..I AM 89 AND JUST KNEW I NEEDED THE INSTANT POT. I HAVE EVERYTHING READY TO MAKE CHICKEN SOUP ALL INGREDIENTS PREPARED AND AFRAID I HAVEN’T CHECKED EVREYTHING TO GET IT GOING RIGHT. DIDN’T REAIZE HOW HEAVY THE UNIT WAS. I AM EXCITED TO GET IT WORKING…ALL CLEANED UP AND ONLY ONE ELECTRICAL UNIT BEING USED. SAY A CHRITMAS PRAYER FOR ME. THIS WILL HELP ME FIX MORE THAN MICROWAVED FOOD AND BE BETTER FOR MY HEALTH. I AM GLAD TO BE HEALTHY AND BE ABLE TO SUSTAIN LIVING HOME ALONE MERRY CHRISTMAS TO ALL!!
Oh my goodness Ruth, you got this! I am so excited to hear about your successes with the Instant Pot. We bought one for my inlaws so they are just learning too! Have a wonderful holiday!!
Hey Ruth! Did your soup turn out great tasting? I had mine for a year before I used mine I was so scared! They are heavy but I have been able to cook lots of great tasting meals with my instant pot! Flavors are so much better! I’m getting ready to make this soup ahead of time God forbid any of my family or myself get sick!!! Course gonna eat today too!
Okay lady, made this tonight for my sick kiddos and they SCARFED it! Lol I used Reames Homemade Egg Noodles and also added about 1 1/2 tsp of turmeric, but everything else was per your recipe. Absolutely delicious. Thank you for the share!!!
I am so glad they liked it!! I hope you have a great holiday!!
What kind of noodles would you suggest using??
Hi Judy, I wouldn’t leave a gluten free noodle in the soup because it will turn to mush. I make my noodles separately from the soup and add to my bowl.
I’m looking forward to trying your recipe in my Instant pot! Before I begin , I want to double check 1 thing. Your ingredients list calls for a 1 1/2 lb whole chicken. I rarely see whole chickens of that size unless they are Cornish hens. Is his weigh correct? What is the weight of the whole chicken you recommend for this recipe?
Hi Melissa, you are right. I was making a with a whole chicken and with chicken parts list. I used a 3 pound chicken.
Hello,
Just wondering if you would add rice into the pot or cook separately? If cooking in the soup how much would you use?
I would cook and add rice separately or your soup will be starchy.
Are the veggies not mushy after that long in the pressure cooker?
The veggies in this soup didn’t mush…but I did cut them into thicker chunks too.
I made my first pressure cooked chicken soup last week. I think it’s not true saying its Granmas chicken Soup. It’s better than Granmas, it was fantastic. (Well better than my Granmas 🙂
Looking forward to trying more from your collection.
Major Bob. UK
I am sooo glad you liked it Robert. Your secret about your Grandma’s soup is safe with me :-).
After soup is done do you pull off the skin and shred the meat ?
Hi Daisy, I don’t but you certainly can if you like.
So how do you get the chicken mixed in the soup?
Hi Theresa, you have to take out the chicken and remove the meat. We do it the lazy way and just cut meat off while the chicken is in the soup and add it to our soup bowls.
Can I use frozen chicken breast?
Hi Janis, I haven’t tried it with frozen chicken. Perhaps someone will read your comment and will know. I always thaw chicken before cooking unless cooking in an air fryer.
Hi, your recipe looks so good, I only have a 6qt IP, and the smallest whole chicken I found was over 3lbs, would I still beable to make this, if not, what can I do?
Hi Mary, I would recommend making this chicken soup stove top…otherwise you won’t get all of the liquid in that you would need. Here is the link to the stovetop version: https://www.fearlessdining.com/grandmas-homemade-chicken-soup/
Can I be able to just make half of chicken on my IP I have the 6 qt and plus I just want to make it for 2 people . thank you
Hi Jackie, if you use 50% of the ingredients, that should be fine for two :-).
Use 1-2 large chicken breasts with skin and rib meat (fryer pack). I used 1/2 of the other ingredients and It turned out beautifully. This recipe is absolutely delicious!
I am so glad you loved this Rachel. Thanks for coming back to let me know 🙂
Can this be frozen, and if so, what is the best process and how to thaw and heat up again.
Hi Pat, this soup can definitely be frozen, but you will want to pull the meat off the chicken and get the bones out before freezing. I reheat stovetop. Enjoy :-).