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Instapot Chicken Potato Soup

This Instapot Chicken Potato Soup is warm, creamy, and super comforting. It is easy to make in one pot, perfect for busy nights, and tastes like a hug in a bowl. It is one of the best soup recipes ever for winter or anytime you need cozy food.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breast
  • chicken thighs
  • 4 cups potatoes diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 onion small 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

Method
 

  1. Add chicken, potatoes, carrots, celery, onion, garlic, broth, and seasonings into the Instapot.
  2. Place the lid on tight and press pressure cook for 10 minutes.
  3. Do a quick release and carefully open the lid.
  4. Take out the chicken and shred it with a fork.
  5. Return shredded chicken to the pot and stir in the heavy cream.
  6. Turn on saute mode for a few minutes to thicken the soup if you like it extra cozy.
  7. 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