Instant Pot Chicken Soup Recipe

5 from 6 votes

This comforting instant pot chicken soup is ready in 25 minutes and is the perfect weeknight dinner. Flavored with warm spices such as cinnamon and cumin, this soup is very comforting. This comforting instant pot chicken soup is the perfect weeknight dinner. Learn how to make soup in a pressure cooker with this guide and video.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: middle eastern

Servings: servings

Calories: 299kcal

Author: Shadi HasanzadeNemati

Equipment

Instant Pot

Ingredients

2 tablespoon olive oil extra virgin
1 yellow onion chopped
3 cloves garlic minced
1 large carrot diced
1 golden potato peeled and cut into 1 inch chunks
½ teaspoon cinnamon
½ teaspoon cumin
½ teaspoon Aleppo pepper see notes
½ teaspoon salt
1 ½ tablespoon tomato paste
1 chicken breast cooked and shredded (see notes)
1 can chickpeas 15.5 oz
5 cups chicken stock
½ cup parsley chopped

Instructions

Pour olive oil into instant pot and press the "saute" button. Once the oil is hot, saute onion and garlic until golden and fragrant.
Add in diced carrots and chopped potatoes.
Drain the chickpeas and add them to the instant pot.
Add cinnamon, cumin, Aleppo pepper, salt and tomato paste to the vegetable. Stir well to combine.
Add shredded chicken breast and the chicken stock. Stir well.
Secure the lid and set the valve to "sealing". Press the "pressure cook" button and set it on "high". Set the timer for 5 minutes.
Once the cooking time is done, do a quick release.
Open the lid, stir in chopped parsley. Taste to make sure the soup has enough salt for your taste.
Serve warm with some lemon juice.

Video

Notes

If Aleppo pepper is not available, use red pepper flakes or chili powder.
You can use leftover chicken breast (grilled, baked or rotisserie) or make poached chicken in instant pot.
If you don't have an instant pot, make this soup on the stove. Follow the recipe as instructed and prepare it in a large pot on the stove top. Once you add the chicken stock, cover with the lid and cook over medium heat for about 15 to 20 minutes until the carrot and potatoes are cooked.
To make this instant pot chicken soup with raw chicken breast, cut it into chunks and add it to the onion and garlic and saute until golden. Proceed with the recipe as instructed. The timing will remain the same.

Nutrition