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  • Lily Scott

Pressure Cooker (InstaPot) Chicken Soup

I love making fast and healthy dinners. Cue the pressure cookers!! This chicken soup is especially tasty due to the spices rubbed under the chicken skin. There really aren't any tricks or tips- just fill your pot and enjoy!


1 whole chicken, about 4-5 lbs, giblets removed

1 tbsp extra virgin olive oil

2 carrots, diced

3 celery stalks, diced

1 medium onion, diced

4 cloves garlic, smashed

1 bay leaf

8 to 9 cups of water

1/4 cup seaweed mix- kelp and alaria are my favorites (optional)

dry herb rub:

1 tsp white pepper

1 tsp oregano

1 tsp tarragon

1/2 tsp thyme

1/2 tsp sage


1. In your pressure cooker, over med-high heat (see below for InstaPot instructions), add olive oil, carrots, celery, onion and garlic. Sauté until fragrant, about 5-7 mins.

2. Mix dry herb rub together in a small bowl with a fork. Using your fingers, separate the breast skin from the meat. Then rub the mix into the breast meat, under the skin. Place the rubbed chicken in the pot and add 8-9 cups of water, enough to just about cover the bird (see photo above). Add bay leaf and seaweed, if using.

3. Place cover on pressure cooker and bring up to high pressure. Cook in high pressure for 25 minutes. Let rest off heat for 10 minutes (natural release). You may allow the pot to come down in pressure naturally, this will take longer, about 20 mins more. After 10 though, you may let the remaining steam release and open the pot.

4. Using long tongs, fish out the chicken. I like to put it in a large bowl and remove the skin and chop the meat. Put as much meat back in the pot as you like. I recommend saving at least one breast, chopped and freeze it for future use. Enjoy!

Instapot Method: Press "sauté" button, add olive oil and diced veggies. Sauté for 5-7 mins until fragrant. Turn off. Add chicken, rubbed with spice mixture, as above. Add water and bay leaf and seaweed, if using. Press "Meat" button and manually decrease to 25 mins. The pot takes about 10 mins to come to pressure, then the clock will countdown. Let it naturally release for 15 minutes, then open the pot and debone chicken as above. Enjoy!

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