clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Electric Pressure Cooker Chicken Soup, 30 minute chicken soup, freezer to table meal, freezer to table chicken soup, recipe, electric pressure cooker recipe

Electric Pressure Cooker Chicken Soup

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 4 - 6 1x
  • Category: main dish - soup
  • Method: instant pot
  • Cuisine: American


a delicious chicken soup that is ready in under 3o minutes


  • 1 lb chicken breasts, frozen
  • 1 lb Yukon gold potatoes, preferably organic
  • 8 oz frozen carrots
  • 8 oz frozen corn
  • 4 cups chicken stock, preferably organic
  • 2 TBS herbes de Provence
  • I clove garlic, minced
  • 2 tsp salt
  • 1 TBS lemon juice – fresh or frozen
  • 1/4 cup white wine, optional
  • 2 TBS corn starch


  • Peel and cut the potatoes into bite sized chunks.
  • Add everything but the corn starch to the electric pressure cooker and set to cook for 18 minutes.
  • After the cooker has finished cooking release the pressure and take off the lid.
  • Remove about a 2 cups of liquid and heat with the cornstarch in a small pot until it thickens.
  • Add the thickened broth back into the soup and mix well.
  • Remove the chicken breasts and cut or shred into bite sized pieces. Return to the soup.
  • Stir to mix.
  • Taste and adjust seasoning if necessary


prep time includes time at the end to cook off corn starch to thicken the soup

Keywords: instant pot, instant pot soup, electric pressure cooker, chicken soup, 30 minute meal