Instant Pot Friday Night Chicken Soup

Most people who know me know how much I absolutely love my Instant Pot. I have always been a big fan of my crockpot but now that I can make all my crockpot recipes in a fraction of the time, my crockpot is now in a box in the garage somewhere! While I still prefer the taste of roasted chicken versus Instant Pot chicken, the one thing that is hard to mess up in a pressure cooker and is always delicious is chicken soup! I strategically make mine 2 hours before Shabbos and hit the “cancel” button and unplug the device right before I light candles which keeps the soup nice and hot. When it’s time to serve we have steamy, delicious, and golden chicken soup.

I add a whole bag of organic parsnips to the bowl because it imparts a sweet taste. Feel free to add any of your favorite soup veggies to your mix!

Once cooked, I use the soup chicken as a base for my whole 30 approved chicken salad which is just avocado mayo, pickles, and fresh dill.

Waiting patiently for her cup of soup 😊😋

Instant Pot Friday Night Chicken Soup

Servings: 12
Time: 10 minutes prep, 1 hour and 15 min total cook time
Difficulty: Easy


  • 2-3 bone-in chicken thighs
  • 1 lb of parsnips (scrubbed or peeled)
  • 1 lb of carrots (scrubbed or peeled)
  • 1 medium-sized onion
  • 1 sweet potato peeled and cubed
  • 6 whole cloves of garlic
  • Freshly ground black pepper
  • Fresh parsley to garnish


  1. Combine all ingredients in the removable insert of the Instant Pot.
  2. Add water to the 2/3 mark.
  3. Using the “soup” preset, set the timer to 45 minutes using the +/- sign.
  4. Make sure the sealing knob is in the “sealed” position
  5. When the timer goes off, allow the pressure to release naturally (usually 30 minutes)

Recommended products to make Instant Pot Soup:




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