My Grandma’s homemade Instant Pot Chicken Soup is a warm, nourishing soup perfect for cold winter days or when you’re feeling under the weather. Use a whole chicken or any bone-in chicken parts and fresh vegetables.
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❤️ Sandi’s Recipe Summary
When I shared my Grandmother’s homemade chicken soup recipe on my blog, I didn’t expect such a massive outpouring of emails, notes, and ratings. That chicken soup-from-scratch recipe has been getting rave reviews everywhere.
My Grandma’s chicken soup is made on the stovetop and takes 2-3 hours to reach full flavor. While the soup’s aroma was phenomenal, my busy lifestyle doesn’t always allow me to simmer it for hours on the stove.
I have transformed the recipe so I can easily make the chicken soup in the Instant Pot. When you make chicken soup in a pressure cooker, the flavors combine even more, making it out-of-this-world amazing. The chicken is fall-off-the-bone tender!
Our family loves chicken soup…for more delicious chicken recipes, check out the best homemade chicken recipes on my blog.
A Note From My Kitchen
Welcome to one of my favorite recipes on the blog. My grandmother’s chicken soup has been a source of wonderful memories for most of my life. Over the years, it has become a viral sensation, bringing joy to thousands of people.
When testing to make an Instant Pot version of her soup, it took several tries to get the right balance of chicken and flavor from the vegetables. For me, the sweet spot was adding an equal amount of celery and carrots. Parsnips and rutabagas add more sweetness, and they are delicious add-ins I recommend you try.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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. The chicken should be on the smaller side to fit in the Instant Pot along with the vegetables. Swap bone in chicken parts if you don’t have a whole chicken.
- Parsnips – (Optional) 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 is 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 yield a savory bone broth rich in minerals! If you want a heartier Instant Pot Chicken recipe, try this homemade Gluten-Free Chicken Stew recipe.
How to Make Instant Pot Chicken Soup (Step-By-Step)
Are you ready to try this easy Instant Pot chicken soup recipe?
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This is a dump-and-go, aka an easy, minimal prep soup 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.
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.
Frequently Asked Questions:
This chicken soup recipe does NOT have to be made in an Instant Pot… feel free to make it in a slow cooker or on the stovetop. Use what you have! Here are the directions to make my Grandma’s Homemade Chicken Soup on the stove.
I would not cook noodles with soup, especially gluten-free noodles. They will turn to absolute mush over the 40-minute cooking time. Cook the noodles separately.
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.
You may also love this Chicken and Rice Soup with Mushrooms.
More Gluten-Free Instant Pot Recipes:
The Instant Pot has become a great way to get dinner on the table quicker. Here are more delicious recipes you can make in the Instant Pot.
- 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.
- 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!
Easy Instant Pot Chicken Soup
Equipment
Ingredients
- 2 pound whole chicken Find a small chicken that fits in your IP.
- 5 chopped carrots *You can use a combination of carrots and parsnips if you prefer
- 2 chopped stalks celery
- 3 cloves minced garlic
- 1 diced onion
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1 quart chicken broth
- water to get to fill line
- 2 teaspoons salt
- ½ teaspoon pepper
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Instructions
- Add 5 chopped carrots, 2 chopped stalks celery, 3 cloves minced garlic, 1 diced onion, and 2 pound whole chicken to the Instant Pot.
- Add 2 teaspoons dried basil, 2 teaspoons dried thyme, 2 teaspoons salt, 1/2 teaspoon pepper, and 1 quart 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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 truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I used Boneless chicken breasts and used Bone broth with turmeric. I made this for a friend that has the Covid variant and a sore throat. She called and said that she loved the soup and I made enough to last her a few days. She thinks it should help and is delicious! Thanks!
That is so kind of you to make soup for your sick friend. I hope they feel better soon. Thank you for coming back to leave a good review!
Any tips on getting the chicken out to debone it after cooking? I am nervous about not seeing bones I missed in the soup because of the veggies.
Hi Mary, I use a big metal strainer to scoop under the chicken. It isn’t always perfect, but it is the best way I have found.
Do the instructions change if I were to use frozen chicken leg sections (thighs and drumsticks)?
Hi Yael, the directions shouldn’t change, the amount of water you need may vary depending on how much chicken you use.
How long would I cook this in the instant pot with chicken breasts instead?
Hi Caitlin, if you are using the breasts, follow the directions in my IP Chicken Vegetable Soup recipe: https://www.fearlessdining.com/instant-pot-vegetable-soup/
Hello, looking forward to cooking this Amazing soup. I wanted to ask can I add cabbage to the soup. Thank you for sharing stay warm and safe. God Bless.
I haven’t tested adding cabbage so if you do try it, please come back and let me know how it turned out.
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?