There’s nothing quite like a warm bowl of chicken soup to soothe the soul, and this Instant Pot version is my absolute go-to for a reason. It delivers all the deep, slow-simmered flavor you crave in a fraction of the time. We’re talking tender, shreddable chicken thighs, a zesty kick from tomatoes and green chiles, and a rich, savory broth that tastes like it’s been cooking for hours.
This isn’t just a recipe; it’s a lifesaver for busy weeknights, a comforting hug on a chilly day, and a fantastic meal-prep staple. Forget standing over a stove—just toss everything in, set it, and let the magic happen. Get ready to add a new ‘staple’ to your recipe collection!
Ingredients
• 2.5 lbs / 1.1 kg grass-fed boneless, skinless chicken thighs
• 1 10-ounce / 283g can sugar-free diced tomatoes and green chiles
• 1 14.5-ounce / 411g can sugar-free diced tomatoes
• 10 ounces / 283g frozen mixed vegetables (onion, celery, bell pepper blend)
• 8 cups / 1.9 L homemade chicken broth
• 2 tsp / 6g chili powder
• 1 tsp / 3g garlic powder
• Salt and freshly ground black pepper, to taste
• 0.5 cup / 20g chopped fresh cilantro
Instructions
1. Directions
2. Combine : In the inner pot of your Instant Pot, add the chicken thighs, canned tomatoes with chiles, diced tomatoes, frozen vegetables, chicken broth, chili powder, and garlic powder. Stir everything together to combine.
3. Pressure Cook: Secure the lid and turn the pressure valve to the “Sealing” position. Select the “Soup” function and set the timer for 25 minutes.
4. Natural Release: When the cooking cycle is complete, allow the pressure to release naturally. This can take 10-15 minutes. Once the float valve has dropped, carefully unlock and remove the lid.
5. Shred the Chicken: Using a slotted spoon, transfer the cooked chicken thighs to a bowl. Use two forks to easily shred the meat, then return the shredded chicken to the soup in the pot.
6. Finish and Serve: Stir in the freshly chopped cilantro. Season with salt and pepper to your personal taste. Ladle into bowls and serve immediately.
Nutritional Information
• Per Serving: Calories 354 | Total Fat 11.9g | Net Carbs 1g | Protein 47.6g | Fiber 2.4g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function to brown the chicken thighs in a little olive oil before adding the other and pressure cooking.
• Elevate your soup with toppings like sliced avocado, a dollop of sour cream, crushed tortilla chips, or a squeeze of fresh lime juice just before serving.
• This soup is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. The flavors will meld and become even more delicious overnight.
• If you prefer a thicker soup, you can stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) on the ‘Sauté’ setting after shredding the chicken and let it simmer for a few minutes.
FAQ
Q: Can I use chicken breasts instead of thighs in this recipe
A: Yes, you can substitute boneless, skinless chicken breasts. However, chicken thighs are recommended as they become exceptionally tender and easy to shred after pressure cooking. If using breasts, you may want to slightly reduce the cooking time to prevent them from drying out.
Q: How long can I store this Instant Pot chicken soup
A: This soup is excellent for meal prep. You can store it in an airtight container in the refrigerator for up to 4 days. The flavors often become even richer overnight.
Q: What are some good toppings for this chicken soup
A: To enhance your soup, try adding toppings like sliced avocado, a dollop of sour cream, crushed tortilla chips, or a fresh squeeze of lime juice just before serving.
Q: How can I make this chicken soup thicker
A: If you prefer a thicker consistency, you can use the ‘Sauté’ function after pressure cooking. Stir in a slurry made of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and let the soup simmer for a few minutes until it thickens.
