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Here it is-a delicious filling chicken soup recipe for the instant pot. We use lentils rice, chicken and a lot of veggies to make this a thicker soup that satisfies and nourishes you, especially when it’s cold out! Since Roy doesn’t care for soup, it is the kids and I that eat it (mostly the baby and I, to be most accurate).
I will usually make a pot of this and either eat it for breakfast, lunch or dinner at random until it’s gone or freeze half for later. It works really well to freeze in little containers for the baby to have a healthy meal ready to go!
Please ask any questions and let us know how you like the recipe in the comments!
A healthy, quick nourishing meal. Instant Pot Chicken Soup is a go-to in our home for a fast delicious and filling soup.
| Prep Time | 20 minutes |
| Passive Time | 40 minutes |
| Servings |
8 people
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Ingredients
- 6 cups chicken stock
- 3 cups water
- 3 cups cubed uncooked chicken
- 2 cups onion (diced)
- 2 cups celery (1/2" chunks)
- 2 cups chopped carrot (1/2" rounds)
- 2 cups thinly sliced green cabbage
- 1/2 cup uncooked wild or basmati rice (Omit or replace with 1" thick potato chunks for Whole30)
- 1/2 cup uncooked lentils (Omit or replace with 1" thick potato chunks for Whole30)
- 3 tbsp lemon juice or Apple Cider Vinegar
- 2 tbsp oil (coconut, olive, palm, etc) or butter
- 2-3 tsp sea salt or Himalayan salt pink
- 2 tsp granulated garlic
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp dill
- 1 tsp soy sauce, tamari or coconut aminos (optional-Omit or use coconut aminos for Whole30)
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
Ingredients
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Instructions
- Turn Instant Pot to Saute, add 1 tbsp oil
- Chop the onion, add to pot & stir occasionally until starting to brown on edges
- Meanwhile chop the remaining veggies
- Once onion is ready, add broth to the pot, scraping the bottom to loosen onion bits
- Add all remaining veggies, rosemary, thyme, oregano, basil, black pepper
- Add 1 tbsp salt, 1 1/2 tbsp lemon juice and 1 tsp garlic.
- Add rice and lentils, stir well and set to "soup" for 7 minutes
- Meanwhile heat a skillet on medium high heat on the stovetop with remaining oil
- Once hot, add chicken, dill, 1 tsp garlic, chili powder, remaining salt & lemon juice, and soy sauce
- Stir well initially to coat chicken in goodness
- Cover and stir frequently to cook chicken thoroughly and until it is starting to brown and liquid has completely cooked out
- Remove from heat, cover and set aside until soup is done.
- Once IP has finished cooking, allow pressure to release naturally for 30 minutes then do a quick release for the rest if you like
- Add chicken, stir and enjoy!
I have been resisting buying this pot because I like to make a lot of soup at once and freeze it. How many quarts does this recipe yield?
Hi there!
So this soup can make around 5-6 quarts depending on the variation you choose. I will say that I personally was not too pleased with the texture after freezing and defrosting, so I made it a puree after defrosting and it was good, just ugly colored from the lentils I’d imagine.
The Instant Pot is great for many things, especially for batch cooking, i always freeze my broth and creamy soups, I would say that there are plenty of soups that could freeze better than this one and keep the same texture, or like I do you can puree it into a cream soup after freezing.
Hopefully this helps, let me know if you have other questions and I hope you buy the pot regardless, they’re awesome!