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–+ servings
A bowl of instant pot chicken soup.
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Creamy Spicy Instant Pot Chicken Soup

Make this Instant Pot Chicken Soup in just over an hour for a flavor packed and cosy dinner. Creamy with a light spicy kick, this soup is just the comfort food you need.
Course Soup
Cuisine North American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 35 minutes
Pressure & Venting 30 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 975kcal
Author Emmeline Kemperyd
Cost $5

Equipment

Ingredients

  • ¼ cup butter
  • 4 garlic cloves chopped
  • 1 red bell pepper or other color; chopped
  • 2 cups white button mushrooms sliced
  • 1 tablespoon olive oil optional
  • 1 whole chicken
  • ½ tablespoon salt
  • 4 cups water
  • 2 cups heavy cream
  • ½ tablespoon chili flakes adjust amount according to taste & spice level
  • ½ tablespoon chili powder adjust amount according to taste & spice level
US Customary - Metric

Instructions

  • Start your pressure cooker in sauté mode. Add butter and allow to melt, then add chopped garlic. Sauté 1 minute until fragrant.
    ¼ cup butter, 4 garlic cloves
  • Add chopped bell pepper, sliced mushroom, and olive oil. Sauté 2-3 minutes until softened.
    1 red bell pepper, 2 cups white button mushrooms, 1 tablespoon olive oil
  • Turn off the pressure cooker and add in the whole chicken. Follow with salt and pour over the water. Mix gently around the chicken and make sure no pieces are stuck to the bottom of the pressure cooker.
    1 whole chicken, ½ tablespoon salt, 4 cups water
  • Close the lid tightly and set the pressure cooker to manual cooking at High Pressure for 20 minutes (about 6 minutes per pound of chicken). Make sure "keep warm" is turned off.
  • When the pressure cooking cycle is done, leave to release pressure naturally for at least 15 minutes. After this you can use the quick release valve to release the last of the pressure.
  • Remove the chicken from the pressure cooker and set aside to cool.
  • Start your pressure cooker in sauté mode and add cream, chili powder and chili flakes. Simmer at least 5 minutes.
    2 cups heavy cream, ½ tablespoon chili flakes, ½ tablespoon chili powder
  • When the chicken has cooled down enough to touch, remove the meat from the bones and shred it. Then add to the soup. Mix and let it sit for a minute to heat the chicken through, and you are ready to serve!

Video

Notes

 
Cook time will vary with the size of your chicken. Cook 6 minutes per pound of chicken. I round up and cook a 3 lb chicken for 20 minutes.
If you have time, allow pressure to release naturally. This will allow even more flavor to develop without overcooking the chicken.
Make it faster by skipping the natural release. This step isn't entirely necessary, we just do it to add more flavor.
Make a cream of chicken soup! This soup is delicious with chunks of chicken and just as delicious blended. Blend it with an immersion blender after adding the chicken in the final step. Be careful as the liquid is very hot!
 

What to Do with Leftovers

Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Store leftovers in the freezer in an airtight container for up to 3 months.
Reheating stove top: Heat in a saucepan over medium heat 5-10 minutes, until heated through. Stir often.
Reheating in microwave: Reheat leftovers in the microwave in 1-minute increments, stirring between each segment.

Nutrition

Calories: 975kcal | Carbohydrates: 9g | Protein: 41g | Fat: 87g | Saturated Fat: 43g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 308mg | Sodium: 1178mg | Potassium: 743mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3895IU | Vitamin C: 44mg | Calcium: 126mg | Iron: 3mg