If you’re in need of a nourishing but light bowl of soup look no further! This Instant Pot Chicken Soup, which I affectionately call my Green Detox Soup, is so soothing to an upset tummy. It’s packed with bone broth, leafy greens and warming ginger that helps detox your body from whatever ails you.
How do you make soup with instant pot?
Creating this Instant Pot Chicken Soup is actually really easily. This recipe allows you to do everything in the instant pot. Put all the ingredients (except for the spinach), cook, remove the chicken, blend in the spinach and then add the chopped chicken back in and serve. Super easy and only takes about an hour.
What goes well with chicken noodle soup?
Soup and salad always go well together. Here are a few salad options:
- Grilled Romaine Salad with Avocado Caesar Dressing
- Mediterranean Salad
- Cucumber Herb Salad
- Cucumber Dill Salad
- Any simple green salad with Homemade Italian Dressing or Ginger Dressing would be delicious.
Which Instant Pot is best?
I currently use the Instant Pot Duo, which is an older model but has the best value. It’s got all the same features of the Instant Pot Ultra or the Instant Pot Plus but for less money. Amazon keeps having sales on them as well so you can easily snag one for under $60.
How to Make this Instant Pot Chicken Soup (aka my Green Detox Soup) – Step by Step
Combine ginger, garlic, and salt into the instant pot.
Next add the chicken and water.
Close the instant pot and set to pressure cook for 20 minutes.
Once it’s finished cooking, wait 10 minutes then switch then switch to venting (quick release). Once the stopper has dropped, then remove the top.
Remove the chicken and set aside on a cutting board. This allows the chicken to cool slightly.
Turn off the instant pot and then add the spinach. Using an immersion blender, blend the soup in the instant pot.
Now that the chicken has cooled slightly, remove the meat from the bones. Set the bones aside and store them in the freezer to use in Homemade Chicken Stock at a later time.
Using a knife, chop the chicken into bite size pieces.
Put the meat back into the soup.
Serve with the add-ins, if using (squeeze of lemon, avocado chunks and/or sweet potato starch noodles).
Tips for making the best Instant Pot Chicken Soup:
- If you are using sweet potato noodles as an add-in then you’ll need to cook them separately. To cook, add them to a pot of boiling water for 6-8 minutes.
- This recipe calls for 1 tablespoon of salt. It may seem like a lot but it is flavoring 1 whole chicken, 6 cups of water plus 3 cups of spinach. The soup definitely doesn’t taste ‘salty’ just perfectly flavored. Please note that I cook with sea salt, which isn’t nearly as ‘salty’ as table salt.
- You can store your chicken bones in the freezer until you are ready to use for stock.
- If you’re adding avocado or the sweet potato noodles then a squeeze of lemon will help add a little more flavor to your soup. Lemon actually adds enough flavor that you probably won’t have to add any additional salt.
Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.
Instant Pot Chicken Soup
Equipment
- Instant Pot
- Immersion Blender
Ingredients
- 1 tablespoon Fresh Ginger grated
- 3 Garlic Cloves
- 1 tablespoon Salt
- 6 cups Water
- 1 Whole Chicken
- 3 bunches Spinach
Optional Add-ins
- Avocado chopped
- Sweet Potato Noodles cooked
- Cilantro
- Lemon wedges
Instructions
- Combine ginger, garlic, and salt into the
instant pot. - Next add the chicken and water.
- Close the instant pot.
- Set to pressure cook for 20 minutes.
- Once it’s finished cooking, wait 10 minutes then switch then switch to venting (quick release).
- Once the stopper has dropped, then remove the top.
- Remove the chicken and set aside on a cutting board. This allows the chicken to cool slightly.
- Turn off the instant pot and then add the spinach.
- Using an immersion blender, blend the soup in the instant pot.
- Serve with the add-ins, if using (squeeze of lemon, avocado chunks and/or sweet potato starch noodles).
Notes
- If you are using sweet potato noodles as an add-in then you’ll need to cook them separately. To cook, add them to a pot of boiling water for 6-8 minutes.
- This recipe calls for 1 tablespoon of salt. It may seem like a lot but it is flavoring 1 whole chicken, 6 cups of water plus 3 cups of spinach. Not to mention, I’m using sea salt which tastes less salty than table salt. The soup definitely doesn’t taste ‘salty’ just perfectly flavored. Please note that I cook with sea salt, which isn’t nearly as ‘salty’ as table salt.
- If you’re adding avocado or the sweet potato noodles then a squeeze of lemon will help add a little more flavor to your soup. Lemon actually adds enough flavor that you probably won’t have to add any additional salt.
- Set the bones aside and store them in the freezer to use in Homemade Chicken Stock at a later time.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
This is one of the easiest and tastiest soups I have ever made!!! The simple ingredients of ginger, garlic, chicken, and spinach blended so well together. The first time I made this I followed the directions to the T. The second time I put in only half the amount of spinach and blended that then put in the remaining chopped spinach to have a little more substance. Both times it was delicious. I will definitely be making this soup on a regular basis!
Yeah! This made my day. This is one of my favorite soups as well. I’m so glad you enjoyed it.