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This pressure cooker chicken soup is one of my favorite soups to make when we want something cozy, nourishing, and easy. It’s made with a whole chicken, simple vegetables, and fresh herbs that create a rich homemade broth in a fraction of the time. Whether you’re using an Instant Pot or any electric pressure cooker, this recipe works beautifully, and it’s the kind of comforting soup that’s perfect for chilly nights, sick days, or keeping in the freezer for whenever you need it!
Table of Contents
- Why I Love Making Chicken Soup in a Pressure Cooker
- Can You Cook a Frozen Whole Chicken in a Pressure Cooker?
- The Ingredients
- How to Make Pressure Cooker Chicken Soup
- Tips for the Best Chicken Soup
- Ways to Customize This Chicken Soup
- How to Store and Freeze Chicken Soup
- FAQs
- More Cozy, Comforting Soups
- Pressure Cooker Chicken Soup with a Whole Chicken Recipe
Why I Love Making Chicken Soup in a Pressure Cooker
There’s just something about a warm bowl of homemade soup that instantly makes everything feel better. When someone in my house isn’t feeling well, I jump into action and make this soup along with my immunity-boosting shots – or sometimes my Asian Chicken Soup, which is another favorite when we’re feeling under the weather. Between the soup and citrus shots combo, everyone usually starts bouncing back pretty quickly!
What I love most about this version is that it’s made with a whole chicken, which means the bones release collagen as it cooks and you end up with this incredibly rich, flavorful broth without any extra effort. The pressure cooker does all the heavy lifting in a fraction of the time a stovetop simmer would take, and it can even handle a chicken straight from the freezer, which is a total lifesaver on busy days.
Because it makes such a big batch, this soup is also perfect to store in the fridge or freezer and pull out whenever you need something warm and nourishing fast. If you love homemade chicken soup as much as we do, you’ll also love my Easy Chicken Noodle Soup for a quick stovetop version or my Slow Cooker Chicken Noodle Soup for a set-it-and-forget-it meal.
Can You Cook a Frozen Whole Chicken in a Pressure Cooker?
Yes! My favorite thing about this soup is that it can be made with a whole chicken straight from the freezer.
Remove any packaging and place the frozen chicken directly into the pressure cooker with the vegetables, herbs, and water.
If cooking from frozen, increase the cook time to about 60 minutes on high pressure instead of 45 minutes. The result is the same comforting homemade soup with tender shredded chicken and rich broth.
The Ingredients
This pressure cooker chicken soup with a whole chicken is made with classic soup vegetables and fresh herbs to create a rich, comforting homemade broth.
- Whole Chicken: A 3 1/2 – 4 pound whole chicken creates the base for the soup and gives the broth incredible flavor. You can also use bone-in chicken parts if you don’t have a whole chicken.
- Onion: Adds natural sweetness and depth to the broth.
- Carrots: Used in two stages. Some cook with the chicken to flavor the broth, while the rest are added later for texture.
- Celery: A classic ingredient that adds savory flavor and balance to the soup.
- Garlic: Adds warmth and aromatic flavor.
- Fresh Herbs: Thyme, parsley, and bay leaves give the soup that classic homemade chicken soup flavor.
- Kosher Salt and Pepper: Season the broth and bring all the flavors together.
- Optional Add-Ins: Cooked noodles, pasta, or rice can be added at the end to make the soup more filling.
How to Make Pressure Cooker Chicken Soup
This soup comes together in two simple stages. First, the chicken and vegetables cook together to create a rich broth. Then fresh vegetables and shredded chicken are added at the end so the soup has the perfect texture/flavor combo.
- Add everything to the pressure cooker: Place the onion, half of the diced carrots, half of the celery, garlic, whole chicken, salt, bay leaves, thyme, and parsley into the pressure cooker. Fill with water to the maximum fill line, making sure the chicken is mostly covered. Starting the soup with vegetables and herbs helps build the broth’s flavor right from the beginning as the chicken cooks.
- Pressure cook the chicken: Seal the lid and cook on high pressure for 45 minutes. Allow the pressure to naturally release for about 10 minutes, then carefully release any remaining pressure. Natural release helps keep the chicken tender and prevents the broth from bubbling too aggressively.
- Remove the chicken: Transfer the chicken to a bowl and allow it to cool slightly. Once it’s cool enough to handle, you’ll remove the skin and bones and shred the meat.
- Start the vegetables: Add the remaining carrots and celery to a large pot. These will cook briefly in the finished broth so they stay tender but not mushy.
- Strain the broth: Pour the broth and vegetables from the pressure cooker through a strainer directly into the pot with the fresh carrots and celery. Press gently on the vegetables with the back of a spoon to extract as much liquid and flavor as possible. Straining removes the overcooked vegetables while keeping all the rich flavor they helped create.
- Simmer the soup: Bring the broth and vegetables to a simmer and cook for about 15 minutes, or until the vegetables are tender.
- Shred the chicken: While the soup simmers, remove the skin and bones from the chicken and shred the meat into bite-sized pieces.
- Finish the soup: Add the shredded chicken back into the broth and season with salt, pepper, and chopped parsley if desired. If you’d like a heartier soup, stir in cooked noodles, pasta, or rice before serving. Serve warm and enjoy.
Tips for the Best Chicken Soup
- Use a whole chicken for the richest broth.
- Don’t skip the fresh herbs. Thyme, parsley, and bay leaves make a big difference.
- Cook vegetables in two stages for better texture.
- Taste and adjust seasoning at the end.
- Add noodles or rice just before serving so they don’t absorb too much broth.
Ways to Customize This Chicken Soup
- Add Noodles or Pasta: Cooked egg noodles or small pasta make this soup extra comforting.
- Add Rice: Stir in cooked rice for a heartier bowl, or try my Chicken Soup with Rice if you’re looking for a stovetop version where rice cooks right in the broth. You could also serve this with our family’s favorite handheld side – Brown Rice Cakes!
- Add Leafy Greens: Spinach, kale, or Swiss chard wilt beautifully in the hot broth. Love that idea? Try my Smoky Red Lentil Stew.
- Add Extra Vegetables: Peas, corn, or zucchini are great additions during the final simmer.
- For Babies and Toddlers: Shred the chicken finely and mash vegetables into the broth. Leave out the additional salt for babies under 1. Season individual bowls instead of the whole pot.
How to Store and Freeze Chicken Soup
Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze in containers filled about ¾ full (this allows for the liquid to expand) for up to 4 months. If freezing, leave out noodles or rice and add them when reheating.
FAQs
Yes. Cooking a whole chicken in a pressure cooker creates a rich broth because the bones release collagen and flavor.
About 45 minutes, plus natural release and a short simmer for the vegetables.
Yes. Chicken soup freezes very well for up to 4 months.
For best results, cook noodles separately and add them just before serving.
More Cozy, Comforting Soups
I hope this pressure cooker chicken soup becomes one of those recipes you come back to again and again. It’s simple, comforting, and perfect for those days when you want something warm and nourishing on the table. If you make it, I’d love to hear how it turns out for you! Leave a comment and rating below!
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Pressure Cooker Chicken Soup with a Whole Chicken
Equipment
- Pressure cooker or multicooker
Ingredients
- 1 medium onion, cut into large chunks
- 6 carrots, peeled and diced
- 6 celery stalks, diced
- 3 cloves garlic, minced
- 1 whole chicken (3 1/2 –4 pounds)
- 1 tablespoon kosher salt (plus more to taste)
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley plus more for garnish if desired
- Freshly ground black pepper, to taste
- Optional: cooked noodles, pasta, or rice for serving
Instructions
- Place the onion, 3 diced carrots, 3 diced celery stalks, garlic, whole chicken, 1 teaspoon of the salt, bay leaves, thyme, and parsley into the pressure cooker. Add water to reach the maximum fill line of the pressure cooker, making sure the chicken is mostly submerged.
- Seal the lid and cook on High Pressure for 45 minutes.
- Allow the pressure to naturally release for 10 minutes, then carefully release any remaining pressure.
- Remove the chicken and transfer it to a bowl to cool.
- In a large pot, add the remaining diced carrots and celery along with a pinch of salt, to taste.
- Pour the broth and cooked vegetables from the pressure cooker through a strainer into the pot with the carrots and celery, pressing the vegetables with the back of a spoon to extract as much liquid as possible.
- Simmer for 15 minutes, or until the vegetables are tender.
- Remove the skin and bones from the chicken and shred the meat into bite-size pieces. Add the shredded chicken back to the soup.
- Season with black pepper and garnish with chopped parsley if desired. Serve as is or with cooked noodles, pasta, or rice.
