Instant Pot Chicken Soup
This comforting instant pot chicken soup is ready in 25 minutes and is the perfect weeknight dinner. Flavored with warm spices such as cinnamon and cumin, this soup is very comforting. This comforting instant pot chicken soup is the perfect weeknight dinner. Learn how to make soup in a pressure cooker with this guide and video.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil (extra virgin)
- 1 yellow onion (chopped )
- 3 cloves garlic (minced )
- 1 large carrot (diced )
- 1 golden potato (peeled and cut into 1 inch chunks)
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp Aleppo pepper (see notes)
- 1/2 tsp salt
- 1 1/2 tbsp tomato paste
- 1 chicken breast (cooked and shredded (see notes) )
- 1 can chickpeas (15.5 oz)
- 5 cups chicken stock
- 1/2 cup parsley (chopped )
Instructions
- 1
Pour olive oil into instant pot and press the "saute" button. Once the oil is hot, saute onion and garlic until golden and fragrant.
- 2
Add in diced carrots and chopped potatoes.
- 3
Drain the chickpeas and add them to the instant pot.
- 4
Add cinnamon, cumin, Aleppo pepper, salt and tomato paste to the vegetable. Stir well to combine.
- 5
Add shredded chicken breast and the chicken stock. Stir well.
- 6
Secure the lid and set the valve to "sealing". Press the "pressure cook" button and set it on "high". Set the timer for 5 minutes.
- 7
Once the cooking time is done, do a quick release.
- 8
Open the lid, stir in chopped parsley. Taste to make sure the soup has enough salt for your taste.
- 9
Serve warm with some lemon juice.