30 Minute Chicken Soup from Scratch – Instant Pot Recipe

I love making Chicken Soup. I usually use my father’s recipe, which takes around 3 1/2 hours on the stove. As a busy mom, I don’t always have three hours! Last week, I took my beloved Instant Pot up to my in-laws’ house. My grandmother-in-law had just passed away, my father-in-law had a raging cold, and my mother-in-law was exhausted, so I offered to cook dinner for the second night of Rosh Hashanah. We were going to keep it simple, but chicken soup is a must. My father-in-law had planned to just make the matzoh balls and we’d just use chicken broth and some veggies — however, I wanted to see if I could make it in the Instant Pot. I used the Chicken Soup recipe from Everyday Instant Pot: 115 Delicious, Family Friendly Pressure Cooker Recipes by Mama Under Pressure as a guide. 

Ingredients:
Two 32 ounce containers of Chicken Broth (you can increase this if you need to)
Organic baby carrots
Organic celery
Yellow Onion
2-4 garlic cloves
Salt and black pepper to taste
Olive Oil to taste

Instructions:
Cut up carrots, celery and onion.
Turn on Instant Pot and select the saute setting. Add olive oil and let the Instant Pot heat up with the lid off.
Add carrots, celery, and onion to Instant Pot and let it soften as it cooks.
Once it’s softer (around 5 minutes or so), add in all other ingredients, press the soup function and put it on for 7 minutes, high pressure. If you want to add cooked chicken and un-cooked egg noodles, you must add it before you close the lid to seal.
Make sure to lave at least 3 inches of space between the liquid and the top of the Instant Pot (otherwise you’ll have a big old mess).
The valve should be set on sealing. Close the lid.
When the Instant Pot is done, use the quick release method to release the pressure (ie. turn the dial to let the steam out). Be careful, you could burn yourself!

We served this with matzoh balls. If you need a good matzoh ball recipe, try mine!

I loved this soup so much that I made it at home three days later and used egg noodles, which I just threw into the Instant Pot with the rest of the soup ingredients.

Check out my video on how to make this:

Making Chicken Soup in the Instant Pot

Nancy Johnson Horn, The Mama Maven Blog

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Course Soup

Cuisine American

Ingredients

  

• Ingredients:
• Two 32 ounce containers of Chicken Broth you can increase this if you need t0
• Organic baby carrots
• Organic celery
• Yellow Onion
• 2-4 garlic cloves
• Salt and black pepper to taste
• Olive Oil to taste

Instructions

 

• Cut up carrots, celery and onion.
• Turn on Instant Pot and select the saute setting. Add olive oil and let the Instant Pot heat up with the lid off.
• Add carrots, celery, and onion to Instant Pot and let it soften as it cooks.
• Once it's softer (around 5 minutes or so), add in all other ingredients, press the soup function and put it on for 7 minutes, high pressure. If you want to add cooked chicken and un-cooked egg noodles, you must add it before you close the lid to seal.
• Make sure to lave at least 3 inches of space between the liquid and the top of the Instant Pot (otherwise you'll have a big old mess).
• The valve should be set on sealing. Close the lid.
• When the Instant Pot is done, use the quick release method to release the pressure (ie. turn the dial to let the steam out). Be careful, you could burn yourself!
• We served this with matzoh balls. I loved the soup so much that I made it at home three days later and used egg noodles, which I just threw into the Instant Pot with the rest of the soup ingredients.

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