Instant Pot Chicken Soup

If you’re in need of a nourishing but light bowl of soup look no further! This Instant Pot Chicken Soup, which I affectionately call my Green Detox Soup, is so soothing to an upset tummy. It’s packed with bone broth, leafy greens and warming ginger that helps detox your body from whatever ails you.

How do you make soup with instant pot?

Creating this Instant Pot Chicken Soup is actually really easily. This recipe allows you to do everything in the instant pot. Put all the ingredients (except for the spinach), cook, remove the chicken, blend in the spinach and then add the chopped chicken back in and serve. Super easy and only takes about an hour.

What goes well with chicken noodle soup?

Soup and salad always go well together. Here are a few salad options:

• Grilled Romaine Salad with Avocado Caesar Dressing
• Mediterranean Salad
• Cucumber Herb Salad
• Cucumber Dill Salad
• Any simple green salad with Homemade Italian Dressing or Ginger Dressing would be delicious.

Which Instant Pot is best?

I currently use the Instant Pot Duo, which is an older model but has the best value. It’s got all the same features of the Instant Pot Ultra or the Instant Pot Plus but for less money. Amazon keeps having sales on them as well so you can easily snag one for under $60.

• Instant Pot Duo
• Instant Pot Ultra
• Instant Pot Plus

How to Make this Instant Pot Chicken Soup (aka my Green Detox Soup) - Step by Step

Combine ginger, garlic, and salt into the instant pot.

Next add the chicken and water.

Close the instant pot and set to pressure cook for 20 minutes.

Once it’s finished cooking, wait 10 minutes then switch then switch to venting (quick release). Once the stopper has dropped, then remove the top.

Remove the chicken and set aside on a cutting board. This allows the chicken to cool slightly.

Turn off the instant pot and then add the spinach. Using an immersion blender, blend the soup in the instant pot.

Now that the chicken has cooled slightly, remove the meat from the bones. Set the bones aside and store them in the freezer to use in Homemade Chicken Stock at a later time.

Using a knife, chop the chicken into bite size pieces.

Put the meat back into the soup. 

Serve with the add-ins, if using (squeeze of lemon, avocado chunks and/or sweet potato starch noodles).

Tips for making the best Instant Pot Chicken Soup:

• If you are using sweet potato noodles as an add-in then you’ll need to cook them separately. To cook, add them to a pot of boiling water for 6-8 minutes.
• This recipe calls for 1 tablespoon of salt. It may seem like a lot but it is flavoring 1 whole chicken, 6 cups of water plus 3 cups of spinach. The soup definitely doesn’t taste ‘salty’ just perfectly flavored. Please note that I cook with sea salt, which isn’t nearly as ‘salty’ as table salt.
• You can store your chicken bones in the freezer until you are ready to use for stock.
• If you’re adding avocado or the sweet potato noodles then a squeeze of lemon will help add a little more flavor to your soup. Lemon actually adds enough flavor that you probably won’t have to add any additional salt.

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Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise.
• I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
• The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

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