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How to Make Chicken Soup in the Instant Pot | The Mama Maven Blog

Making Chicken Soup in the Instant Pot

Nancy Johnson Horn, The Mama Maven Blog
Course Soup
Cuisine American


  • 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


  • 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.