This super easy Instant Pot Creamy Chicken Soup is a delicious way to enjoy comforting joy in a bowl. Perfect for chilly days or really, any day of the year.
You’ll find that making this creamy chicken soup in the Instant Pot is fun and easy. You can also make it on the stove top though, if you prefer.
- What Can I Substitute for Half and Half?
- Is This Soup Gluten Free?
- What Can I Use to Thicken My Soup?
- Can I Use Leftover Chicken?
- What If My Chicken is Frozen?
- Do I Have to Use An Instant Pot?
There are only a few ingredients in this chicken soup and most of them are probably in your pantry right now.
If you want to get creative, try adding different vegetables. Corn or green beans would work. If you have any leftover pasta or rice, you can add that at the end as well. Tortellini would be perfect.
If you don’t have an Instant Pot, have a look at this 6-Quart Instant Pot which we use. We’ve had it for several years and it still works great. (This is an affiliate link, by the way. If you click it and buy, I may get a little something something from them at no extra cost to you.)
What Can I Substitute for Half and Half?
If you don’t have any half and half, you can still use other ingredients to make your soup creamy.
Use whipping cream (heavy cream). Mix together milk and whipping cream. Use milk and sour cream. You can even add shredded cheese.
Have a browse at all
Is This Soup Gluten Free?
Because I’ve used all purpose flour to thicken the soup, it’s not gluten free. But, you can substitute other things to make it gluten free.
Note that the Better Than Bouillon is not certified gluten free either. It’s optional and you don’t need to use it.
What Can I Use to Thicken My Soup?
To thicken your soup, corn starch is a good alternative to flour. And, it’s gluten free! Instead of 4 tablespoons of flour, use 2 tablespoons of corn starch.
In a pinch, stir in potato flakes, about ¼ cup at a time, instead of using flour or corn starch. It will thicken and add yummy potato flavor as well.
Can I Use Leftover Chicken?
Use leftover chicken, if you like. You could use a rotisserie chicken as well. You’ll need about 2 ½ to 3 cups of shredded chicken.
If you want to use pre-cooked chicken, shred or chop it first. You can reduce your manual cook time to about 5 minutes, just to make sure the carrots cook through.
What If My Chicken is Frozen?
If your chicken is frozen, add it to your soup at the same time as stated in the instructions. Increase the pressure cook time to 20 minutes.
Do I Have to Use An Instant Pot?
You can easily make your creamy chicken soup on the stove top as well. You don’t absolutely have to have an Instant Pot.
Saute your vegetables in olive oil and continue with the same instructions. Cover and cook the chicken then remove it for shredding. Add it back and stir in the half and half. So easy!
More Soup Recipes
Because soup is so amazing, you’ll want to enjoy it often. I love it too and I have lots of great recipes. Try some of these as well.
Browse all our Instant Pot Recipes to find your next favorite.
Instant Pot Creamy Chicken Soup (+video)Tap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 6-quart Instant Pot Pressure Cooker
- 2 tablespoons Olive Oil
- 1 large Onion, chopped
- 2 Celery Ribs, chopped
- 2 Carrots, chopped
- 5 Garlic Cloves, minced
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Better Than Bouillon, Chicken, optional
- 4 cups Chicken Stock, divided
- 2 pounds Chicken Breast, boneless, skinless, about 2 chicken breasts
- 4 tablespoons Flour, all purpose flour
- ½ cup Half n Half
- Chop and mince all vegetables as directed.
- Press the Saute button on the Instant Pot to begin cooking in saute mode. Add olive oil. Add chopped onion, celery and carrots. Stir frequently and allow to saute about 3-5 minutes, until fragrant. Add garlic, salt and pepper. If you're using the chicken bouillon, stir it in and allow it to incorporate fully, heating about 1 minute more in order to melt the bouillon.
- Press the Cancel button on the Instant Pot to reset.
- Add THREE CUPS chicken stock, stir. Add the chicken breasts. Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 15 minutes. Natural release for 10 minutes, then quick release the remainder. The entire cook time will be about 35 minutes.
- Remove the chicken breasts to a cutting board to cool.
- Make a slurry by whisking the remaining one cup chicken stock with the flour.
- Press the cancel button, then press the saute button. Slowly pour in the slurry, while stirring constantly. Allow to cook on saute, stirring occasionally until desired thickness, about 5 minutes.
- While the Instant Pot is going, shred or chop the chicken. Once the soup is the desired thickness, return the chicken to the Instant Pot and stir in the half and half.
- Press the Cancel button to reset or remove cord.
- Makes 8 servings.
Note: If there is a video, it will not display while there is an adblocker.
Can I Cook This on the Stove Top?Yes! Begin sauteeing the vegetables as you would for the Instant Pot. Add the seasonings, chicken and chicken stock, the same way. Cover and cook on the stove top until the chicken is done. Remove the chicken to cool. Pour in the slurry and thicken. Put the chicken back in then stir in the half and half.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
© 2019-2021 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.