Pressure Cooker Chicken Soup with a Whole Chicken

A bowl of pressure cooker chicken soup with carrots and topped with parsley.

5 from 2 votes

Pressure Cooker Chicken Soup with a Whole Chicken

This Pressure Cooker Chicken Soup is one of those recipes I come back to again and again (especially when someone isn’t feeling well!). A whole chicken, fresh vegetables, and herbs create a rich homemade broth, and the pressure cooker makes it quick and easy.

Prep Time10

Cook Time45

Additional time:25

Total Time1 20

Course: Main Dish, Soup

Cuisine: American

Servings:

Calories: 353kcal

Author: Catherine McCord

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.

Notes

Frozen Chicken: If using a frozen whole chicken, increase the cook time to 60 minutes on High Pressure.

Chicken Pieces Option: If you don’t have a whole chicken, use about 3–4 pounds bone-in chicken parts such as thighs or drumsticks.

Instant Pot Friendly: This recipe works in any electric pressure cooker or Instant Pot using the High Pressure setting.

Freezer Friendly: Freeze soup without noodles or rice for up to 4 months. Fill containers about 3/4 full to leave room for expanding.

For Babies or Toddlers: Shred the chicken finely and omit added salt. Mash vegetables into the broth if desired.

Flavor Boost (Optional): For extra brightness, stir in 1–2 teaspoons fresh lemon juice just before serving.

Nutrition

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