This instapot chicken potato soup is a warm and cozy dish that feels calm and simple. It has soft potatoes, tender chicken, and a creamy broth that tastes like comfort on any day. It is easy to make in one pot and comes together fast, which makes it great for busy evenings or slow winter days.
This Chicken Potato Soup is one of many cozy Instant Pot soups you will find in our Instant Pot Chicken Soup Recipes for Busy Moms— from classic chicken noodle to spicy enchilada soup. Check out the full list here.
The flavors are mild, gentle, and always satisfying. It fits well with anyone looking for quick dinner ideas, easy soup recipes, or a classic bowl of instant pot soup that feels homey. This recipe works for meal prep, weeknight cooking, or anytime you want something warm without a lot of work. It is a simple bowl that feels good, tastes good, and makes the whole house smell cozy.
Ingredient List
- 1 pound chicken breast or chicken thighs
- 4 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
Step By Step Instructions
Step 1
Add chicken, potatoes, carrots, celery, onion, garlic, broth, and seasonings into the Instapot.
Step 2
Place the lid on tight and press the pressure cook button for 10 minutes.
Step 3
Do a quick release.
Step 4
Open the lid and take out the chicken. Use a fork to shred it. It falls apart fast because it gets super soft.
Step 5
Put the shredded chicken back in the pot. Add the heavy cream. Give it a slow stir so it gets creamy and thick.
Step 6
Turn on saute mode for a few minutes if you want the soup thicker. It gets cozy real fast.
Step 7
Serve warm. I love it with bread on the side, because bread makes everything feel better.
Meal Prep Tips
Here are a few little things that help me when I make this soup ahead of time. These tricks save my tired brain later in the week.
- Chop all veggies the night before and keep them in small containers in the fridge
- Use chicken that is already cooked if you are having a long day and need a break
- Make a double batch because this soup always goes fast in my house
- Freeze extra potatoes separately if you want them less mushy later
- Keep the cream out until you reheat the soup so it stays smooth
Storage Tips
Here is how I keep the soup fresh and tasty when I have leftovers or want to freeze some for later.
- Store the soup in the fridge for 3 to 4 days in a tight container
- Add a splash of broth when reheating so it gets creamy again
- Freeze without cream for the best texture, then add cream after reheating
- Freeze in small flat bags so they thaw faster on busy nights
- Reheat on the stove at low heat to keep the potatoes soft and not mushy
FAQs
Can I use frozen chicken for this soup?
Yes, you can. Just add a few extra minutes to the cooking time. The chicken will cook through and still get tender.
Can I use other types of potatoes?
You can use any potato you like. Yukon gold or red potatoes work great. Russets get softer and almost melt into the soup, which some people love.
Can I make this soup in advance?
Yes, this soup is perfect for meal prep. Make it ahead, store in the fridge, and reheat when you are ready. Add the cream when reheating if you want it extra creamy.
Can I freeze this soup?
Yes. Freeze without the cream for the best texture. When you are ready to eat, thaw and add cream before reheating.
Can I make this dairy free?
Yes. You can use coconut milk or any non-dairy cream instead of heavy cream. The soup still stays cozy and creamy.
Recommended
Instapot Chicken Potato Soup Recipe Card
Instapot Chicken Potato Soup
Ingredients
Method
- Add chicken, potatoes, carrots, celery, onion, garlic, broth, and seasonings into the Instapot.
- Place the lid on tight and press pressure cook for 10 minutes.
- Do a quick release and carefully open the lid.
- Take out the chicken and shred it with a fork.
- Return shredded chicken to the pot and stir in the heavy cream.
- Turn on saute mode for a few minutes to thicken the soup if you like it extra cozy.
- Serve warm with bread or crackers if you like.
Notes
Meal Prep Tips
- Chop all veggies the night before and keep in containers
- Use pre-cooked chicken if you are tired
- Make a double batch to freeze for later
- Keep cream out until reheating for smooth texture
Storage Tips
- Store in fridge for 3 to 4 days in airtight container
- Freeze without cream for best texture, add cream after thawing
- Freeze in small flat bags for quick thawing
- Reheat on stove low to keep potatoes soft
Variations
- Swap potatoes for sweet potatoes for a slightly sweet twist
- Add corn, peas, or spinach for more veggies
- Use coconut milk or non-dairy cream for a dairy free version
- Add cooked rice or pasta for a heartier soup
This instapot chicken potato soup is a cozy bowl that always brings comfort. The flavors stay warm and gentle, and the simple steps make it easy for any night. It fits well with anyone who wants a fast one pot meal that tastes calm and homey.
This soup works for busy days, slow evenings, and cold weather when you want something that feels soft and soothing. The creamy broth, tender chicken, and soft potatoes make a bowl that feels safe and familiar. This recipe is one you can come back to any time you want a warm and simple dinner that makes life feel a little easier.
Check Out More Instant Pot Chicken Soup Recipes!
Rich And Cheesy Chicken Tortellini Soup
Hearty Creamy Chicken Potato Soup
