Craving a soul-warming, creamy soup that doesn't require hours of cooking? Look no further! This Instant Pot Chicken and Potato Soup is about to become your new weeknight dinner hero. Imagine tender chicken, perfectly cooked potatoes, and a rich, flavorful broth that comes together in less time than it takes to order takeout. Whether you're a busy parent, a cooking novice, or just someone who loves delicious comfort food, this recipe will have you falling in love with your Instant Pot all over again!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound chicken breast, diced
- 2 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing chicken breast into 1/2-inch cubes, peeling and dicing potatoes into 1-inch chunks, finely chopping the onion, and mincing the garlic cloves.
- Turn on the Instant Pot and select the Sauté function. Add a tablespoon of olive oil to the pot and allow it to heat for 1-2 minutes.
- Add chopped onions and minced garlic to the pot. Sauté for 2-3 minutes until the onions become translucent and fragrant.
- Add diced chicken breast to the pot and cook for 3-4 minutes, stirring occasionally, until the chicken starts to turn white on the outside.
- Add diced potatoes, chicken broth, thyme, salt, and pepper to the pot. Stir all ingredients to combine thoroughly.
- Close the Instant Pot lid, set the valve to sealing position, and select the Manual/Pressure Cook function. Set the timer for 10 minutes at high pressure.
- Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully do a quick release for any remaining pressure.
- Open the lid, stir the soup, and taste. Adjust seasoning with additional salt and pepper if needed.
- Serve hot, optionally garnishing with fresh chopped parsley or green onions. The soup will be creamy and hearty with tender chicken and potatoes.
Tips
- For maximum flavor, make sure to sauté the onions and garlic before adding other ingredients - this builds a deeper taste foundation.
- Cut your chicken and potatoes into uniform sizes to ensure even cooking. Aim for 1/2-inch chicken cubes and 1-inch potato chunks.
- Don't skip the natural pressure release - it helps the chicken become extra tender and allows the flavors to meld together.
- For a creamier texture, you can use an immersion blender to partially blend some of the potatoes directly in the pot.
- Fresh herbs like parsley or chives make an excellent garnish and add a bright, fresh finish to the soup.
- If you want to add more vegetables, consider throwing in some carrots or celery during the sautéing step for additional nutrition and flavor.
- Leftovers can be stored in the refrigerator for 3-4 days and often taste even better the next day as the flavors continue to develop.
Nutrition Facts
Calories: 284kcal
Carbohydrates: 20g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: mg
