Classic Instant Pot Chicken Potato Soup

Why Make This Recipe

Classic Instant Pot Chicken Potato Soup is a comforting and hearty dish that is perfect for any time of the year. Using an Instant Pot makes this recipe quick and easy, allowing you to enjoy delicious homemade soup without spending hours in the kitchen. It combines tender chicken, wholesome potatoes, and rich flavors to create a meal that the whole family will love.

How to Make Classic Instant Pot Chicken Potato Soup

Ingredients

• 1 pound chicken breast
• 4 medium potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Fresh parsley for garnish

Directions

1. Turn the Instant Pot to the sauté setting. Add olive oil and onions, cooking until soft.
2. Add garlic, chicken, potatoes, dried thyme, paprika, salt, and pepper. Stir to combine.
3. Pour in chicken broth and mix well.
4. Close the lid and cook on high pressure for 10 minutes.
5. Once the cooking time is up, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the chicken, shred it, and return it to the pot.
7. Stir in heavy cream and adjust the seasoning to taste.
8. Serve hot, garnished with fresh parsley.

How to Serve Classic Instant Pot Chicken Potato Soup

Serve this soup hot in bowls. You can add a sprinkle of fresh parsley on top for a pop of color. Pair it with a slice of crusty bread or a side salad for a complete meal.

How to Store Classic Instant Pot Chicken Potato Soup

To store leftovers, let the soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze the soup for up to 3 months for a convenient meal later on. Just be sure to let it cool completely before freezing.

Tips to Make Classic Instant Pot Chicken Potato Soup

• Make sure to dice the potatoes evenly to ensure they cook at the same rate.
• You can use diced carrots or celery for added flavor and nutrition.
• If you like a thicker soup, mash some of the potatoes after cooking before adding the cream.

Variation

Try adding different herbs, such as rosemary or parsley, for a unique twist. You can also swap the chicken for shredded rotisserie chicken to save time.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just increase the cooking time to 15 minutes on high pressure.

Can I make this soup without cream?
Absolutely! You can omit the heavy cream and replace it with more chicken broth or a non-dairy alternative for a lighter soup.

How long does it take for the Instant Pot to come to pressure?
It usually takes about 10-15 minutes for the Instant Pot to come to pressure before the cooking time starts.

Classic Instant Pot Chicken Potato Soup

A comforting and hearty dish made with tender chicken, wholesome potatoes, and rich flavors, perfect for any time of the year.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound chicken breast Use boneless skinless for best results.
• 4 medium potatoes, diced Diced evenly.
• 1 medium onion, chopped Any variety can be used.
• 3 cloves garlic, minced Adjust according to taste.
• 4 cups chicken broth Low-sodium if preferred.
• 1 cup heavy cream Can be substituted with a non-dairy alternative.

Seasonings and Garnish

• 1 tablespoon olive oil For sautéing.
• 1 teaspoon dried thyme Feel free to substitute with fresh herbs.
• 1 teaspoon paprika For flavor.
• Salt and pepper to taste Adjust according to personal preference.
• Fresh parsley for garnish Adds a pop of color.

Method

 

Preparation

1. Turn the Instant Pot to the sauté setting. Add olive oil and onions, cooking until soft.
2. Add garlic, chicken, potatoes, dried thyme, paprika, salt, and pepper. Stir to combine.
3. Pour in chicken broth and mix well.

Cooking

1. Close the lid and cook on high pressure for 10 minutes.
2. Once the cooking time is up, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

Final Steps

1. Remove the chicken, shred it, and return it to the pot.
2. Stir in heavy cream and adjust the seasoning to taste.
3. Serve hot, garnished with fresh parsley.

Notes

To store leftovers, let the soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months. Make sure to dice the potatoes evenly. You can add carrots or celery for extra nutrition. For a thicker soup, mash some of the potatoes after cooking before adding the cream.