Instant Pot Creamy Chicken Soup That Tastes Like a Hug (But Faster Than Delivery)

You don’t need a culinary degree to crush dinner tonight—just an Instant Pot and 30 minutes. This creamy chicken soup is the kind of cozy that makes sweatpants feel formal. It’s rich without being heavy, comforting without being boring, and ridiculously simple to pull off.

The flavor? Like your favorite café’s soup, but you didn’t have to leave the house or take out a small loan. Give me one pot, a few pantry staples, and watch your kitchen smell dangerously inviting.

Why You’ll Love This Recipe

• Weeknight hero: From chopping board to bowl in about 30 minutes.

  No marathon simmering required.

• Ultra-creamy texture: The combo of cream and potatoes creates a velvety base without needing flour or complicated roux.
• Family-friendly flavors: Classic chicken soup vibes with a richer, restaurant-quality finish.
• Budget-smart: Uses affordable ingredients you probably have on hand. Leftovers taste even better.
• Customizable: Keto? Gluten-free?

  Dairy-light? You’ve got options (see Alternatives).

Shopping List – Ingredients

• 2 tablespoons unsalted butter (or olive oil)
• 1 medium yellow onion, diced
• 3 celery stalks, diced
• 3 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs (thighs = more flavor)
• 4 cups low-sodium chicken broth
• 2 cups diced Yukon gold potatoes (peeled optional)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1 teaspoon dried parsley (optional)
• 1 bay leaf
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1/2 cup frozen peas (optional, for color and sweetness)
• 1 tablespoon lemon juice (to brighten)
• 2 tablespoons chopped fresh dill or parsley for garnish

The Method – Instructions

1. Sauté the base: Set Instant Pot to Sauté (Normal). Add butter, onion, celery, and carrots.

   Cook 4–5 minutes until softened and fragrant. Stir in garlic for 30 seconds.

2. Layer the flavor: Add chicken, potatoes, salt, pepper, thyme, parsley, and bay leaf. Pour in broth.

   Stir, scraping up any browned bits with a wooden spoon.

3. Pressure cook: Lock lid, set valve to Sealing. Cook on High Pressure for 8 minutes (thighs) or 10 minutes (breasts). The pot will take ~10 minutes to come to pressure.
4. Quick release: Carefully vent steam (QR).

   Open lid, remove bay leaf. Transfer chicken to a bowl.

5. Shred like a pro: Use two forks to shred the chicken. Return it to the pot.
6. Make it creamy: Stir in heavy cream and peas.

   Switch to Sauté (Low) and simmer 2–3 minutes until peas are tender and soup is steamy. Do not boil aggressively.

7. Brighten and balance: Add lemon juice. Taste and adjust salt/pepper.

   If you prefer thicker, mash a few potatoes against the pot sides or use an immersion blender for 5–10 seconds.

8. Finish and serve: Ladle into bowls, top with fresh dill or parsley. Add a crack of pepper and a drizzle of olive oil if you’re feeling fancy.

Keeping It Fresh

• Storage: Refrigerate in an airtight container for 3–4 days. The flavors deepen overnight—chef’s kiss.
• Reheating: Warm gently on the stove over medium-low heat or microwave at 50–70% power.

  If too thick, loosen with broth or water.

• Freezing: Freeze without the cream for best texture. Add cream after reheating. If freezing fully finished soup, expect slight separation—still tasty.
• Meal prep tip: Cook the base (broth, veggies, chicken), freeze in portions, then add cream and lemon after reheating for fresh flavor.

Benefits of This Recipe

• Time-efficient: Pressure cooking unlocks slow-simmer flavor in a fraction of the time.
• Nutrient-dense: Protein from chicken, vitamins from veggies, and satisfying fats for staying power.
• One-pot cleanup: Fewer dishes, more sanity.

  IMO, that’s priceless.

• Kid-approved: Familiar, cozy flavors with a creamy finish—no lecture required.
• Flexible for diets: Easy swaps for dairy-free, low-carb, or gluten-free eaters.

Don’t Make These Errors

• Overcooking dairy: Boiling the cream can cause splitting. Keep it to a gentle simmer at the end.
• Skipping the sauté: Those few minutes with onion, celery, and carrots add depth you can taste.
• Forgetting to deglaze: Scrape up browned bits after sautéing to avoid the dreaded Burn warning.
• Adding peas too early: They’ll go army-green and mushy. Save them for the end.
• Under-seasoning: Potatoes soak up salt.

  Taste and adjust before serving. Your spoon will thank you.

Alternatives

• Dairy-free: Swap cream for full-fat coconut milk or a creamy cashew blend. Add extra lemon to balance richness.
• Low-carb: Replace potatoes with cauliflower florets.

  Pressure cook time stays the same.

• Protein swap: Use leftover rotisserie chicken; stir it in after pressure cooking and heat through.
• Herb twist: Try tarragon or rosemary instead of thyme for French vibes. A splash of white wine (1/4 cup) during sauté = chef energy.
• Veg boost: Add mushrooms or chopped spinach at the end. Kale works too—just simmer a minute longer.
• Thicker style: Stir in 2 ounces of softened cream cheese after pressure cooking for luxe creaminess.

FAQ

Can I use frozen chicken?

Yes.

Use frozen boneless breasts or thighs and increase pressure cook time to 12–14 minutes depending on thickness. Skip sautéing the chicken, but still sauté the veggies first. Ensure pieces are separated for even cooking.

How can I make it gluten-free?

This recipe is naturally gluten-free as written (no flour or noodles).

Just confirm your broth is certified GF.

What if my soup is too thin?

Mash some potatoes in the pot or blend a cup of soup with an immersion blender and stir back in. You can also simmer a few extra minutes on Sauté to reduce slightly.

What if my soup is too thick?

Stir in warm broth, water, or a bit of milk until it reaches your preferred consistency. Season again after thinning.

Can I use bone-in chicken?

Absolutely.

Use bone-in thighs, pressure cook 12 minutes, then remove, discard bones/skin, shred, and return the meat to the pot.

How do I avoid the Burn warning?

After sautéing, scrape the bottom thoroughly when you add broth. Avoid thickening before pressure cooking, and keep dairy out until after the lid comes off.

Is half-and-half okay instead of cream?

Yes. It’s lighter but still silky.

Just be extra gentle when reheating to prevent curdling.

Can I add noodles or rice?

Sure. For noodles, simmer on Sauté after pressure cooking until tender. For rice, add 1/2 cup rinsed long-grain rice before pressure cooking and increase time to 10–12 minutes.

What size Instant Pot works best?

A 6-quart pot fits this recipe comfortably.

In a 3-quart, halve everything. In an 8-quart, keep the recipe but ensure at least 1.5 cups liquid above the minimum fill line, FYI.

Final Thoughts

This Instant Pot Creamy Chicken Soup hits the rare trifecta: simple, speedy, and absurdly comforting. It’s your back-pocket plan for chaotic weeknights, lazy Sundays, and those “we have nothing in the house” moments.

Customize it, batch it, freeze it, love it. And if anyone asks for your secret, just smile and say, “It’s all in the pot.”