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The Instant Pot has revolutionized home cooking, particularly for those who lead busy lives. One of the most significant advantages of using an Instant Pot is its speed and efficiency. With this multi-cooker, you can prepare meals in a fraction of the time it would take using traditional methods. For instance, the pressure cooking feature allows food to cook faster while preserving its nutrients, making it an ideal tool for whipping up wholesome dishes like our Hearty Chicken and Potato Soup.

Instant Pot Chicken and Potato Soup

Warm up with this Hearty Instant Pot Chicken and Potato Soup! This easy recipe combines tender chicken, creamy potatoes, and fresh veggies, creating a deliciously comforting meal perfect for any day. With just 15 minutes of prep and 40 minutes total time, it’s a quick option for busy weeknights. Simply sauté, pressure cook, and voila! Garnish with parsley for a pop of color. Enjoy a bowlful of comfort!
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Ingredients
  

1 lb boneless, skinless chicken breasts

4 medium potatoes, diced (Yukon gold or red potatoes work well)

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup milk or heavy cream (for creamier texture)

2 carrots, sliced

1 stalk celery, diced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté Vegetables: Set your Instant Pot to the Sauté mode. Add the olive oil and let it heat up. Add the diced onion, garlic, carrots, and celery. Sauté for about 3-4 minutes until the onion becomes translucent and the vegetables start to soften.

    Add Chicken and Spices: Add the chicken breasts to the pot, followed by the thyme, paprika, salt, and pepper. Stir well to coat the chicken in the spices.

      Add Potatoes and Broth: Layer the diced potatoes on top of the chicken. Pour in the chicken broth ensuring the potatoes are submerged and the chicken is mostly covered.

        Pressure Cook: Close the lid of the Instant Pot and seal the venting valve. Select Manual or Pressure Cook on the setting and set the timer for 10 minutes.

          Natural Release: Once cooking is complete, allow the pot to naturally release pressure for about 10 minutes, then carefully perform a quick release for any remaining steam.

            Shred Chicken: Open the lid and remove the chicken breasts. Shred them using two forks and return the shredded chicken to the pot.

              Add Cream: Stir in the milk or heavy cream for added richness. Let the soup heat through on the Sauté setting for another 3-5 minutes, stirring occasionally. Adjust seasoning with additional salt and pepper if necessary.

                Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy your warm and hearty Instant Pot Chicken and Potato Soup!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6