Instant Pot Chicken Soup


This is a no nonsense chicken soup recipe made with real food. You won’t find any cream of crap soup cans in this recipe, but it is quick and easy for busy evenings, or when you are feeling under the weather and don’t want to exert too much energy for a nourishing meal. Perfect for snow days and sick days, this chicken soup is full of antimicrobial herbs and nourishing veggies for immune system support, or even just adding a little bit of hygge comfort to your life.

The quality of the soup will depend on the quality of the ingredients you use. Ideally, we should use organic free range chicken, a high quality salt like Celtic sea salt or Himalayan pink salt, herbs grown in our own gardens, homemade bone broth, you get the picture. But you know what? You can still get the job done with whatever you have to work with, and it will still be delicious. Feel free to add or omit, increase or decrease to suit your taste and resources. Truth be told, I don’t even measure the herbs when I throw them in. I grab the jars of our dried homegrown herbs and just eyeball it. It’s good every time. Just get witchy with it and don’t overthink it.

I hope you enjoy this recipe from my family to yours!

Instant Pot Chicken Soup

3-4 lbs (give or take) full chicken
4 carrots, chopped
1 stalk celery, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup kale, chopped (frozen or fresh)
2 bay leaves
1 tablespoon sea salt
A few cranks from the pepper mill
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried parsley
4 cups chicken broth
1 cup filtered water

1. Put veggies, herbs, and seasonings into the pot
2. Add chicken on top
3. Pour in broth and water
4. Close lid and set vent to sealing
5. Select “soup” and let cook under pressure
6. Allow pressure to release naturally
7. Once pressure is released, open pot and place the chicken into a large bowl
8. Debone chicken, adding meat back to the pot
9. Stir and serve!


  • Add up to a tablespoon of fire cider to your soup bowl for an extra kick of immune support.
  • Sub any leafy green in place of the kale. I have used bok choy and spinach with good results.
  • Use water instead of broth if water is what you have to work with, or if you prefer a milder taste.
  • Use boneless chicken breasts for a quicker and easier time. This is not nearly as flavorful or nourishing as a whole chicken, but works in a pinch.


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