This easy Instant Pot whole chicken soup comes together in under an hour, making it a healthy choice for cold weather. Using a whole chicken gives the broth a rich flavor, and the Instant Pot (pressure cooker) speeds up the cooking process. The soup is served with crispy chicken skin that’s rendered as the soup cooks, adding a delicious, unexpected touch.
This recipe uses all natural ingredients, no bouillon, and lots of fresh veggies.
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What's an Instant Pot?
An Instant Pot is a multi-functional kitchen appliance that combines a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, and warmer. While I haven’t explored all of its features yet, it’s my go-to for making perfect chicken soup every time! I’ve also used it to make a delicious pot of Beef and Bean Chili.
Ingredients
- 1 whole organic chicken (or 3 to 4 pounds of chicken parts, cut into eighths)
- 3 carrots, peeled and trimmed
- 2 celery stalks, trimmed
- 1 yellow onion, quartered
- 1 parsnip, peeled
- 3 garlic cloves
- 2 tablespoons apple cider vinegar
- Water (enough to cover the chicken and vegetables)
- A few sprigs of fresh dill
- 1 leek (thoroughly cleaned)
- Fresh parsley (save extra for garnish)
- Black peppercorns or a few grinds of freshly ground black pepper
- Salt to taste
See recipe card for quantities.
How To Make Pressure Cooker Chicken Soup
- Cut the whole chicken into 8 pieces and remove the skin from the breasts and thighs. Set the skin aside.
- Place the chicken pieces in the bottom of the Instant Pot.
- Add the remaining ingredients, season with salt and pepper, and fill the pot with water up to the FILL line.
- Secure the lid and set the vent to SEALING.Press the SOUP/BROTH button.
- The Instant Pot will take about 10 minutes to warm up and start cooking.
- Once the cooking cycle ends, let the pressure release naturally for 10 minutes, then use the quick-release method to release any remaining pressure.
- Remove the chicken and transfer it to a cutting board. Shred the meat and discard the solids from the soup.Ladle the soup into bowls and serve hot.
Skimming the Fat From the Soup
If you're eating the soup the same day you make it, you can skip this step.
Chicken soup naturally contains a good amount of fat.
Cover and refrigerate overnight. The next day, skim the fat that has risen to the top with a large spoon and discard it.
Bonus: Make Crispy Chicken Skin
I always pull the skin off the chicken and render it on the side. While the soup is cooking, take advantage of the time to prepare crispy chicken skin.
- Heat a large skillet for about 5 minutes until it's hot. Lower the heat to LOW. Lay the chicken skin on the pan as flat as you can. Cook for about 20 minutes, turning now and then, until crispy.
- Remove the crispy skin from the pan when it's golden brown and season it with your best salt. Serve alongside the soup or keep it for the cook 😊
For this batch, I'm using Oryx Desert Salt, a mineral-rich, coarse salt from the Kalahari Desert in Africa.
How to Serve Chicken Soup
Serve chicken soup by adding at least one carrot and some shredded chicken to each bowl. Ladle hot soup over the top.
For an unexpected yet delicious touch, serve crispy chicken skin on the side—it’s a hit every time.
Storage and Reheating
To store, let the chicken soup cool to room temperature. Transfer to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. If freezing, leave space at the top for expansion.
To reheat, warm refrigerated soup in a pot over medium heat for 5-10 minutes. From frozen, thaw in the fridge overnight, then reheat on the stove or microwave in short intervals, stirring between each.
Chicken Soup with Crispy Chicken Skin
This easy homemade chicken soup comes together in under an hour, making it a comforting and healthy choice for cold weather or cooler evenings in the Florida Keys.
Made in the Instant Pot, this recipe is simple to follow, and the crispy chicken skin adds an unexpected touch.
Leftovers can be frozen and used as a healthier alternative to store-bought chicken stock, which often contains additives despite label claims.
For the best flavor and nutrition, look for for organic or pasture-raised chicken and choose organic vegetables and herbs whenever possible.
This low-carb soup checks all the boxes:
- Dairy free
- Gluten free
- Low carb and keto
- Soy free
- Sugar free
- No bouillion
- No MSG or hydrolyzed vegetable protein
If you'd like to cook chicken soup on the stove, try my recipes for Old-Fashioned Chicken Soup and Chicken Foot Soup.
I also have a recipe for Slow Cooker Bone Broth. I make my bone broth in a Crock Pot and let it simmer all day. It's delicious and healthy too!
We're living in the sunny Florida Keys. Check out our Florida Keys Recipes and explore tips for preparing fresh, delicious meals inspired by the tropics. From simple fish dishes to easy shrimp recipes, we’ve got you covered for every occasion.
FAQ
If you're planning to eat the soup right away, you don't have to skim the fat unless you want a leaner broth. If you refrigerate the soup overnight, the fat will solidify at the top, making it easier to skim off before reheating.
Removing the fat can also make the soup less greasy and reduce the calorie content.
There are 366 calories in a bowl of chicken soup without noodles.
There are approximately 6 net carbs in a bowl of chicken soup.
Some More Healthy Low-Carb Recipes
- Lemon Basil Roasted Chicken (1g net carbs)
- Pan Seared Chuck Steak (0g net carbs)
- Grass-Fed Beef Tacos Recipe (3g net carbs)
- Broiled Snapper (1g net carb)
- Baked Mahi Mahi (3g net carbs)
- Roasted Yellowtail Snapper with Old Bay (0g net carbs without lemon wedges)
- Oven Baked Mahi Mahi (0g net carbs without lemon wedges)
- Coconut Oil Shrimp (2g net carbs)
Instant Pot Whole Chicken Soup
Ingredients
- 1 raw chicken or 3 pounds of chicken parts
- 1 large yellow onion coarsely chopped
- 3 carrots peeled and chopped
- 2 celery ribs trimmed and chopped
- ½ cup chopped parsley
- 3 tablespoons chopped fresh dill
- 1 leek trimmed and carefully rinsed
- 1 tablespoon apple cider vinegar
- 8 cups water
- 1 teaspoon salt
- freshly ground black pepper
FOR SERVING
- 3 carrots carrots peeled and diced or chopped
- ½ cup chopped parsley
Instructions
TO MAKE THE SOUP
- Cut the whole chicken into 8 pieces and remove the skin from the breasts and thighs. Set the skin aside.
- Place the chicken pieces in the bottom of the Instant Pot. Add the remaining ingredients, season with salt and pepper, and fill the pot with water up to the FILL line.
- Secure the lid and set the vent to SEALING.
- Press the SOUP/BROTH button. The Instant Pot will take about 10 minutes to warm up and start cooking.
- Once the cooking cycle ends, let the pressure release naturally for 10 minutes, then use the quick-release method to release any remaining pressure.
- Remove the chicken and transfer it to a cutting board. Shred the meat and discard the solids from the soup.
TO SERVE THE SOUP
- Cook one peeled and diced carrot for each bowl of soup in a small pot of boiling salted water, for about 4 minutes, until tender.
- Ladle into bowls with shredded chicken and cooked carrots. Season with salt.
TO MAKE CRISPY CHICKEN SKIN
- Heat a large skillet for about 5 minutes until it's hot. Lower the heat to LOW. Lay the chicken skin on the pan as flat as you can in the pan. Cook for about 20 minutes, turning now and then until crispy.
- Remove the crispy skin from the pan when it's golden brown and season it with your best salt. Serve alongside the soup or keep it for the cook.
Lori says
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