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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.