The pressure builds and you start counting down minutes until you eat.
You hear that soft hiss and watch the float valve pop up, telling you the pressure’s on inside. It's kinda thrilling watching time tick while you wait for that first taste. You remember the last time you made soup the old way, taking forever. This way feels faster and just as comforting.
Steam dances out right when you release it naturally. You open the lid and the aroma just hits you — all those herbs, garlic, and tender chicken swimming in broth depth. You got y'all a pot of cozy ready in less than an hour, sometimes way shorter.
Why Your Cooker Beats Every Other Pot
- Pressure locks in all the flavors so you get a broth depth you can't get with slow cooking.
- The float valve lets you know when pressure’s perfect, so there’s no guesswork.
- Sealing ring keeps everything airtight ensuring that steam stays trapped inside for faster cooking.
- Tender pull on that chicken happens super fast — no tough bites.
- It’s safer and less messy than boiling pots all day on a stove.
- You’re saving time and still get that homemade soup feeling you always want.
What Goes Into the Pot Today
- 2 tablespoons extra virgin olive oil
- 4 medium carrots, peeled and sliced
- 3 parsnips, peeled and sliced
- 3 celery ribs, sliced
- ½ medium onion, diced
- 1 leek, halved lengthwise, sliced, rinsed
- 4 garlic cloves, minced
- 2 boneless skinless chicken breasts
- 5 cups low-sodium chicken broth plus herbs – thyme, tarragon, and bay leaf
These ingredients work together for a fresh, hearty soup. You gotta that olive oil to start with a soft veggie base. Carrots and parsnips bring sweetness while celery and leek add a crisp background. Garlic and onion give that earthy aroma and chicken breasts make it rich and filling.
Herbs like thyme, tarragon, and bay leaf give you a touch of garden freshness deep in the broth, plus a hit of parsley chopped on top brightens the whole bowl before you eat.
The Exact Process From Start to Finish
- Heat the olive oil in your pressure cooker pot over medium heat. You want it warm but not smoking.
- Add carrots, parsnips, celery, onion, leek, and garlic. Stir it a little till veggies start to soften, about 5 to 7 minutes. The smell should get you excited already.
- Season with kosher salt and black pepper for some punch. Toss it all around so every piece gets some love.
- Place chicken breasts right on top of the veggies and herbs. Pour in 5 cups chicken broth or enough to cover everything well for that perfect broth depth.
- Lock the lid in place, check sealing ring is good, and set your pressure cooker to high. Wait for the float valve to pop up then start your timer for 10 minutes.
- Once done, use natural release to let pressure come down gently. This helps keep the chicken tender and juicy, no tough bites here.
- Open lid, remove the chicken breasts, and shred them with two forks. Then toss shredded chicken back into the pot so all those flavors mingle.
- Give it one more simmer for 5 minutes without lid, taste and adjust seasoning as you like. Now you’re ready to spoon out a bowl that’s all homey and satisfying.
Smart Shortcuts for Busy Days
If you’re in a rush, here are a few tips to make this chicken soup even easier. You can use pre-chopped frozen veggie mixes if you got 'em on hand.
Another trick is canned chicken broth already seasoned good enough to skip adding extra salt at first. Saves time measuring too.
Finally, cook the chicken breasts in the pressure cooker in advance, shred and freeze in portions. Then just add frozen chicken right into the soup base next time you cook.
The Flavor Experience Waiting for You
When you take your first spoon, you notice the broth depth that’s rich but clear and fresh. You taste the blend of garlic and herbs right up front with every sip.
Next you feel how the tender pull of that chicken melts in your mouth, not dry or stringy but soft and juicy like it’s been slow simmered for hours even though you know it's pressure cooked fast.
The mixture of carrots, parsnips, and celery adds subtle sweetness and earthy crunch that keeps this soup cozy but never boring. It’s the kind of comfort you want on chilly nights or when y’all feel under the weather.
Your Leftover Strategy Guide
Leftovers are your best friend once you get that chicken soup done. You can store it in an airtight container in the fridge for up to 4 days just fine.
If you want to keep it longer, freezing is your go-to. Portion soup into freezer-safe bags or containers making sure the broth depth covers everything.
Label those bags with the date so you remember exactly when you made it—trust me, you’ll thank yourself later.
When reheating, thaw overnight in the fridge then warm gently on the stove or microwave. Don’t forget to stir frequently so the flavors keep blended and the chicken stays tender pull perfect.
The FAQ Section You Actually Need
Q1. Can I use bone-in chicken instead of boneless breasts?
You sure can. Bone-in will add a little more flavor to the broth depth but cook time stays about same. Just shred meat off the bones carefully at the end.
Q2. What if my pressure cooker float valve won’t pop up?
Check your sealing ring is seated properly and lid locked tight. Sometimes steam escapes leaks if the ring is worn or dirty.
Q3. How do I do the natural release properly?
Once cooking time’s up, just turn off heat and let the pressure come down on its own without pushing the quick release. It usually takes about 10-15 mins.
Q4. Can I add noodles or rice directly to the soup?
Better to cook noodles or rice separately. Adding them in here can make the broth too thick or starchy since the cooker works fast.
Q5. How much broth should I add for good broth depth?
Use enough to cover the ingredients fully but not too much to water it down. Around 5 cups works best for this recipe.
Q6. Can I freeze leftover soup with noodles inside?
It’s best freezing soup without noodles or rice. Add those fresh when reheating so they don’t get mushy and lose texture.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Pressure Cooker Chicken Soup Recipe You Gonna Love
Equipment
- 1 Pressure cooker pot for cooking the soup
Ingredients
Soup Ingredients
- 2 tablespoons extra virgin olive oil
- 4 medium carrots peeled and sliced
- 3 parsnips peeled and sliced
- 3 celery ribs sliced
- ½ medium onion diced
- 1 leek halved, sliced and rinsed
- 4 garlic cloves minced
- 2 boneless skinless chicken breasts
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- 5 cups low-sodium chicken broth
- ¼ cup fresh parsley roughly chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
Cooking Instructions
- Heat the olive oil in your pressure cooker pot over medium heat. You want it warm but not smoking.
- Add carrots, parsnips, celery, onion, leek, and garlic. Stir it a little till veggies start to soften, about 5 to 7 minutes. The smell should get you excited already.
- Season with kosher salt and black pepper for some punch. Toss it all around so every piece gets some love.
- Place chicken breasts right on top of the veggies and herbs. Pour in 5 cups chicken broth or enough to cover everything well for that perfect broth depth.
- Lock the lid in place, check sealing ring is good, and set your pressure cooker to high. Wait for the float valve to pop up then start your timer for 10 minutes.
- Once done, use natural release to let pressure come down gently. This helps keep the chicken tender and juicy, no tough bites here.
- Open lid, remove the chicken breasts, and shred them with two forks. Then toss shredded chicken back into the pot so all those flavors mingle.
- Give it one more simmer for 5 minutes without lid, taste and adjust seasoning as you like. Now you’re ready to spoon out a bowl that’s all homey and satisfying.
