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4.27 from 53 votes

Instant Pot Chicken Soup Recipe

Author Mommypotamus


  • 2-3 lb pastured and free roaming chicken
  • 2 carrots roughly chopped
  • 1 celery stalk roughly chopped
  • 1 ⁄4 turnip or radish cut in 2” cubes (Mommypotamus notes: I used a little less than 1/4 cup chopped daikon radish)
  • 1 tablespoon Italian seasoning or equal mixture of dried parsley oregano, thyme and rosemary.
  • 2 whole bay leaves
  • 3 cloves of garlic crushed
  • 1 medium onion sliced (Mommypotamus note: I diced mine)
  • 1 tablespoon sea salt
  • 1 teaspoon freshly ground black pepper
  • thinly sliced purple onion or finely chopped scallion to garnish I used green onions because I didn't have those on hand


  • In the liner pot, add the vegetables first, then, chicken, and the herbs on top.
  • Add 4-5 Cups of cold water.
  • Close the lid tightly and close the vent.
  • Press “SOUP”.
  • When the timer goes off, release the pressure naturally, using NPR. It may take about 20-30 minutes after the timer goes off for the vent to open.
  • Open the lid, take out the chicken and debone the meat.
  • Reserve the bones to make bone broth. Put the meat back to the pot and stir.
  • Crush the carrots and celery gently against the side of the pot with the back of a spoon.
  • Salt and pepper to taste.
  • Before serving, garnish with thinly sliced onions, and scallions.