A spoonful of chicken noodle soup being scooped out of a white bowl filled with soup.
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Chicken Soup Instant Pot Recipe

Chicken Soup Instant Pot Recipe - Are you craving a hearty bowl of soup but don’t have all day to spend all day in the kitchen? Instant Pot Chicken Soup is done in a snap. It’s easily made and so delicious. Chicken Soup is a classic, comforting meal that your whole family will enjoy. Easy slow cooked flavor in just 30 minutes, this Instant Pot Chicken Soup is done in a flash!
Course Lunch or Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 265kcal
Author Souper Chef Deb

Ingredients

  • 2 cups rotisserie chicken chopped into bite sized pieces
  • 2 slices thick cut bacon diced
  • 1 onion yellow onion peeled and diced
  • 1 cup carrots peeled (if desired) and diced
  • 2 stalks celery diced
  • 1 cup mushrooms sliced
  • 1 red bell pepper diced
  • 1 cup Brussels sprouts cleaned and quartered
  • 2 cloves garlic minced
  • 1 cup frozen peas
  • 2 tbsp parsley minced
  • 3 green onions diced, both green and white parts
  • 1/2 lemon juiced
  • 1 6 oz. can tomato sauce
  • 4 cups chicken stock
  • 1/2 tsp black pepper
  • pinch red pepper flake

Instructions

  • Dice the bacon add to the Instant Pot turn on sauté. Sauté the bacon until crispy. Drain the excess oil from the pan. Keep the bacon in the pan
  • While the bacon is frying, prepare the vegetables.
  • Peel and dice the onion and carrots. Clean the Brussels sprouts, quarter the Brussels sprouts. 
  • Dice the celery and red pepper. Slice the mushrooms and green onions.
  • Mince the garlic.
  • Add the chopped vegetables to the Instant Pot along with the bacon. Onions, carrots, celery, mushrooms, red pepper and Brussels sprouts. Add the black and red pepper. Sauté for 3 minutes. After 3 minutes, add the garlic and sauté for another 30 seconds. 
  • Add all the remaining ingredients. Stir well and seal. Change setting to manual and time to three minutes. After the timer is done, do a quick release.
  • After the steam is released remove the lid. Add the frozen peas (no need to unthaw, the heat from the stew will quickly cook them. Add the minced parsley, sliced green onions and fresh lemon juice.
  • Serve and enjoy!

Nutrition

Calories: 265kcal | Carbohydrates: 16g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 377mg | Potassium: 637mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4745IU | Vitamin C: 57.7mg | Calcium: 45mg | Iron: 2mg