Table of Contents
- Key Takeaways
- Why This Instant Pot Chicken Soup Is a Game-Changer
- How Betty Cooks Keeps Dinner Simple and Delicious
- Family-Friendly Comfort for Busy Weeknights
- From the Kitchen of Betty: Instant Pot Tips for Easy Recipes
- Wholesome, Hearty, and Nourishing for the Whole Family
- Making Time for Home-Cooked Goodness with Easy Recipes
- Notes & Tips
Key Takeaways
This Instant Pot chicken soup recipe from Betty Cooks is everything you want in a warm, comforting bowl of goodness—easy, quick, and packed with nourishing ingredients. Ideal for busy weeknights, it’s a no-fuss dinner that brings everyone to the table. If you’re searching for easy recipes that are delicious and wholesome, this one’s for you.

Why This Instant Pot Chicken Soup Is a Game-Changer for Easy Recipes
At Betty Cooks, we know how precious your time is—and that’s why easy recipes like this one are essential. With just a few fresh ingredients and your trusty pressure cooker, you’ll have a comforting chicken soup that tastes like it simmered for hours. This recipe hits the mark for anyone searching for food receipt easy recipes or quick healthy meals the whole family will love.

How Betty Cooks Keeps Dinner Simple and Delicious
Betty believes in wholesome dinners without the overwhelm. This Instant Pot chicken soup is proof that a homemade meal can be both easy and flavorful. Whether you’re new to using the Instant Pot or already a pro, this recipe walks the line between simplicity and comfort, making it one of our favorite recipes for dinner. You’ll love the way the flavors come together in just 30 minutes.

Family-Friendly Comfort for Busy Weeknights
Chicken soup has a way of bringing people together, and this version from Betty Cooks is especially loved because of how fast and fuss-free it is. Perfect for dinner recipes that feel like a warm hug, it’s ideal for picky eaters, little ones, and anyone craving a hearty dish. We’ve even included veggies like zucchini and squash to make sure it’s a well-rounded option for the whole family.

From the Kitchen of Betty: Instant Pot Tips for Easy Recipes Success
One of the top tips Betty shares on Betty Cooks is to always use natural pressure release for dishes like soup. It helps the flavors deepen and keeps your chicken juicy. If you’re exploring new instant pot easy recipes, be sure to bookmark this one—it’ll quickly become part of your weekly rotation.
Wholesome, Hearty, and Nourishing for the Whole Family
Comfort food doesn’t have to mean heavy or complicated. With clean ingredients and quick cooking, this chicken soup fits right into your healthy and easy recipes collection. Whether you’re hunting for soy glazed chicken alternatives or dairy free donuts to complement your meal plan, Betty Cooks has you covered with options that satisfy every craving.
Making Time for Home-Cooked Goodness with Easy Recipes
Even when life feels chaotic, meals like this remind us that making time for nourishing food is worth it. With cheap easy dinner recipes like this one in your back pocket, dinner becomes less about stress and more about joy. Easy no knead bread or a crisp side salad are perfect companions to this flavorful soup.
Notes & Tips
If you’re short on time, swap the raw chicken with pre-cooked or rotisserie chicken and add it after pressure cooking. Add a splash of lemon juice or extra herbs like thyme for a flavor boost. And don’t forget: soups are perfect for meal prep—this one stores well for up to 4 days in the fridge or 3 months in the freezer.


Instant Pot Chicken Soup – Easy Recipes for Cozy Meals
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 celery stalks, chopped
- 3 large carrots, sliced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 6 cups chicken broth
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 1 zucchini, diced
- 1 yellow squash, diced
- 1/4 cup chopped parsley
Instructions
- Set the Instant Pot to sauté mode and add olive oil.
- Once hot, add chopped onion, celery, and carrots. Sauté for 3–4 minutes.
- Add minced garlic, salt, pepper, and turmeric. Cook for 1 minute.
- Add chicken broth and chicken. Close the lid and seal the valve.
- Cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest.
- Remove chicken, shred it with two forks, then return it to the pot.
- Add zucchini and yellow squash. Use sauté mode to simmer for 5–8 minutes until tender.
- Stir in chopped parsley and serve warm.
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