Instant Pot Chicken Soup From Scratch (Gluten Free & Easy)

When you’re under the weather or just need a culinary hug, nothing beats a bowl of homemade chicken soup. Traditionally, making a rich stock from scratch required hours of hovering over a stove. However, with the Instant Pot, we can extract all that savory goodness from the chicken and aromatics in under an hour.

This Instant Pot Chicken Soup From Scratch is clean, comforting, and naturally gluten free. It features tender chicken, vibrant vegetables, and a broth so gold and clear you’ll never go back to the canned version again.

❤️ Recipe Summary

This recipe is the ultimate “set it and forget it” comfort meal. By pressure cooking the chicken directly with the vegetables, we create a powerhouse broth that tastes like it’s been bubbling on a wood stove for eight hours. It’s healthy, allergy-friendly, and perfect for meal prep.

A Note From My Kitchen

The secret to a great chicken soup is the “bone-in” factor. Even if you prefer breast meat, cooking with the bones in the Instant Pot is what gives the broth its body and nutritional benefits. Don’t be afraid of the “scratch” label—the Instant Pot does 90% of the work for you!

Ingredient Notes and Easy Swaps:

Chicken: I recommend using bone-in, skinless thighs or a whole broken-down chicken. The bones provide gelatin for a richer broth.

Mirepoix: The classic trio of onions, carrots, and celery.

Garlic: Use fresh cloves for the best medicinal and flavor punch.
Herbs: Fresh thyme and parsley are best, but 1 teaspoon of dried poultry seasoning works in a pinch.
Gluten-Free Noodles: If you want a “Chicken Noodle” version, use your favorite sturdy GF rotini or elbows.
Pro Tip: Cook them separately so they don’t absorb all your beautiful broth!

How to Make Instant Pot Chicken Soup (Step-By-Step)

Saute: Set the Instant Pot to ‘Saute’ and soften the onions, carrots, and celery in a bit of olive oil.

Deglaze: Add a splash of broth and scrape the bottom of the pot to ensure no bits are stuck (this prevents the “Burn” notice).
Pressure Cook: Add the chicken, herbs, and remaining broth. Seal and set to high pressure for 20 minutes.

Release: Let the pressure release naturally for 10 minutes, then do a quick release.

Shred & Serve: Remove the chicken, shred it (discarding bones), and stir the meat back into the pot with fresh parsley.

Tips For Success:

Don’t Overfill: Never fill your Instant Pot past the “Max Fill” line, especially with soups, as they can foam and spray during venting.
Natural Release: Always give the pot at least 10 minutes of natural release. This keeps the chicken tender; a sudden drop in pressure can make the meat tough.
Salt at the End: Different broths have different salt levels. Season at the very end to ensure it’s perfect.

Frequently Asked Questions:

Can I use frozen chicken? Yes! Increase the pressure cook time to 25–30 minutes.
Can I add noodles directly to the pot? You can, but gluten-free noodles often fall apart or make the soup cloudy. I highly recommend adding pre-cooked noodles to each individual bowl.
How long does it stay fresh? It lasts 4 days in the fridge and freezes beautifully for up to 3 months.
Why is my chicken soup cloudy instead of clear?
Soup becomes cloudy if it is boiled too rapidly or if the pressure is released too quickly. For a crystal-clear broth, always use the “Natural Pressure Release” (NPR) method.
How do I prevent gluten free noodles from getting mushy?
Gluten free noodles are fragile. It is best to boil them separately and add them to each bowl just before serving. If they sit in the hot soup, they will fall apart and become mushy.

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Easy Instant Pot Chicken Soup

Equipment

6-quart or 8-quart Instant Pot

Ingredients 1x2x3x

1.5 lbs Bone-in chicken thighs (skin removed)
1 Tbsp Olive oil
3 large Carrots, sliced
3 stalks Celery, sliced
1 medium Onion, diced
3 cloves Garlic, minced
6 cups Low-sodium chicken broth (ensure it’s GF)
1 tsp Salt
1/2 tsp Black pepper
2 sprigs Fresh thyme
1/ 4cup Fresh parsley, chopped

Instructions

Turn Instant Pot to Saute. Add oil, onion, carrots, and celery. Saute for 5 minutes.
Add garlic and cook for 1 minute. Press Cancel.
Pour in 1/2 cup of broth and scrape the bottom of the pot.
Place chicken thighs on top of the veggies. Add salt, pepper, thyme, and the rest of the broth.
Close the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 20 minutes.
When done, let it Natural Release for 10 minutes, then turn the valve to Venting.
Remove chicken, shred with two forks (discard bones), and return to the pot. Stir in parsley and serve.

Notes

For a “Zing,” add a squeeze of fresh lemon juice just before serving.
If using chicken breasts, reduce pressure cook time to 15 minutes to prevent drying out.

SPECIAL NOTE

If you are adding noodles, cook them on the stove while the soup is under pressure. Drain them and add a scoop to each bowl before pouring the soup over them. This keeps the broth clear and the noodles firm!

Nutrition

Per Serving (Approx. 1.5 cups)

Nutrient	Amount
Calories	210 kcal
Total Fat	7g
Saturated Fat	2g
Cholesterol	65mg
Sodium	580mg
Total Carbs	8g
Dietary Fiber	2g
Sugars	3g
Protein	28g

Nutrition Disclaimer

The nutritional values provided are estimated based on standard ingredients used in a scratch-made chicken soup. These figures may vary depending on the specific cuts of chicken used (breast vs. thighs) and the amount of salt added. For precise nutritional monitoring, we recommend calculating the values based on the specific brands and quantities used in your kitchen.