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–+ servings
Bowl of instant pot chicken soup with carrots and chicken.

Instant Pot Whole Chicken Soup

Felice Kaufman
Warm up with a bowl of Instant Pot Whole Chicken Soup a comforting dish perfect for any night of the week. This easy recipe delivers a nourishing meal in no time, making it perfect for cozy dinners with your family.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main, Soup
Cuisine American
Servings 6 servings
Calories 366.3 kcal

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, 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.
    Instant pot with chicken and veggies.
  • 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.
    Chicken skin cooking in cast iron skillet.
  • 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.

Notes

Skimming the Fat: If serving the soup the same day, you can skip this step. To remove excess fat, strain the soup through a fine-mesh strainer into a large bowl or storage container. Cover and refrigerate overnight, then skim off and discard the solidified fat before reheating.
Storage: Refrigerate the soup in an airtight container for up to 3 days or freeze it for up to 3 months.

Nutrition

Calories: 366.3kcalCarbohydrates: 7.8gProtein: 29.8gTotal Fat: 23.5gSaturated Fat: 6.7gCholesterol: 115.7mgSodium: 205.3mgPotassium: 522mgFiber: 1.9gSugar: 2.9g
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