Easy Pressure Cooker Chicken Soup

I love making soups in the pressure cooker; they’re so quick and easy and you get the flavor of slow simmered chicken soup in a fraction of the time when you make it in the pressure cooker.

It is winter and also flu season, so having a piping hot bowl of soup for a quick lunch or dinner just hits the spot. I batch cook it in large quantities and make it a habit to always have soup in the refrigerator or freezer.  My favorites are Butternut Squash, Red Lentil, Classic Vegetable, Easy Vegetable Beef, and Slow Cooker Lentil.

Lighten It Up

This soup can definitely be made with a whole chicken or a mixture of dark and white meats.  Here I have used only chicken breast in order to keep the calories down and the nutrients up!  As well, you can cook your favorite noodles separately and add as you would like.  Enjoy either way.

Please refer to your specific pressure cooker manual for complete product cooking use. Every model and brand will be slightly different. If your pressure cooker does not have a searing function, you can pre-sear on a pan over the cooktop or just skip the searing steps.  This recipe was made in the Breville Fast Slow Cooker.

Easy Pressure Cooker Chicken Soup

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 6-8 Servings


  • 3 LBS uncooked boneless skinless Chicken Breast
  • 1 Large onion, chopped
  • 6 carrots, cut into large chunks
  • 6 celery stalks, sliced
  • black pepper to taste
  • Chicken Bone Broth, low sodium, (enough to cover, about 8 cups)
  • 3 sprigs fresh thyme
  • 1 teaspoon fresh or dried dill
  • 3 tablespoons fresh parsley
  • 2 cup of frozen peas (Added to hot soup after cooking)


  1. Sauté' Setting: Press FUNCTION button then select Sauté, ensure indicator light illuminates Enter 15 minutes TIME, time is displayed on LED Press START button and wait 3 minutes while bowl is heating before cooking.
  2. Into removable cooking bowl place all ingredients and cover with broth Bring soup to a boil and secure lid on.
  3. Pressure Cook Setting: Press FUNCTION button then select PRESSURE COOK, indicator light will illuminate.
  4. Enter 30 minutes TIME, time is displayed on LED.
  5. Pressure Release Value is turned to PRESSURE position and pressure control dial turned to MEDIUM position.
  6. Press START button.
  7. Once timer is zero and 5 beeps sound, release pressure. Open lid.
  8. Add Frozen peas and allow them to defrost and cook. This way the peas will remain in tact and not become mushy.


You can add additional herbs and spices to your liking. I usually add whatever fresh herbs I have on hand or dried if more convenient. Measure out individual serving sizes into quart freezer bags to pull out and reheat for a quick go to meal. I like to flatten the bags to get the air out. They store much more neatly in the freezer.

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