This easy Instant Pot Chicken Soup with Potatoes is loaded with vegetables, making it a delicious, nourishing, and comforting recipe. Make this one-pot chicken recipe in just about 40 minutes. This healthy soup recipe is naturally Whole30, gluten-free and dairy-free.

bowl of chicken soup with potatoes and carrots.

One pot meals are the best, and the Instant Pot is great for that. Sauté and pressure cook the vegetables and chicken all in the same pot, making preparation and clean up a breeze.

On a cold night, this Instant Pot Chicken Soup is warming and nourishing. The classic combination of vegetables, herbs, and chicken all come together in a fantastic meal. This recipe makes six decent servings, meaning that you’ll likely have enough for leftovers the next day.

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 More Instant Pot Chicken Recipes You Might Like
6 Don’t Miss These Instant Pot Resources
7 Instant Pot Chicken Soup with Potatoes

Why You Need This Recipe

  • This Instant Pot Chicken Soup is so easy to make, but tastes like it was cooked for hours.
  • You can get creative with this recipe and use your favorite vegetables and herbs.
  • Creamy white potatoes and chicken are kid-friendly favorites and work great for picky eaters.

Key Ingredients

ingredients for instant pot chicken stew.

Chicken is a lean protein that is easy to find and budget-friendly. You can use chicken breasts or chicken thighs in this recipe.

Potatoes pair wonderfully with chicken and are also easy to find throughout the year.

Vegetables like carrots, onion, celery, and mushrooms add even more substance and nutrition to this chicken stew.

Herbs including rosemary, thyme, bay leaves, salt and pepper add depth of flavor.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Step One

Chop all of your veggies.

Select the Sauté function on the Instant Pot and sauté the veggies until tender.

sautéed celery, carrots, onion, and mushrooms inside instant pot.

Step Two

Add the remaining ingredients and set the pressure cooker to high for 8 minutes with a 10-minute natural release.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Remove the bay leaves, stir, and serve hot.

servings of instant pot chicken stew on a tabletop.

Recipe Tips & Substitutions

  • I used baby red potatoes for this recipe, but you can use almost any type of potato you like. You could even use sweet potatoes for a flavor variation.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
  • You can also freeze this soup after it’s done cooking. Put it in a freezer-safe container for up to 2 months. Defrost and reheat before serving.
  • The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure. The total time also includes 10 minutes of natural pressure release. 
  • Want another delicious Instant Pot recipe? Try this Instant Pot Rice-a-Roni Chicken.

More Instant Pot Chicken Recipes You Might Like

Or, check out my complete round-up of Instant Pot Chicken recipes.

Don’t Miss These Instant Pot Resources

25+ Healthy Instant Pot Side Dishes

Best Healthy Instant Pot Cookbooks for 2022

Instant Pot Meal Prep Gift Guide (Plus Recipes)

How to Use the Instant Pot Duo (For Beginners)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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two bowls of instant pot chicken stew with spoons.

Instant Pot Chicken Soup with Potatoes

★★★★★

5 from 10 reviews
Print Recipe

This easy Instant Pot Chicken Soup with Potatoes is loaded with vegetables, making it a delicious, nourishing, and comforting recipe. Make this one-pot chicken recipe in just about 40 minutes. This healthy soup recipe is naturally Whole30, gluten-free and dairy-free.

  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 carrots, sliced
  • 4 celery stalks, sliced
  • 1 cup button mushrooms, sliced
  • 4 cups reduced-sodium chicken broth
  • 1.5 pounds boneless, skinless chicken breasts (about 3-4 breasts), cut into 1-inch chunks
  • 1 pound baby red potatoes, halved
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf

Instructions

  1. Select Sauté and add the oil to the pot. Let the oil heat up for a few minutes and then add the onion, garlic, carrots, celery, and mushrooms. 
  2. Cook for about 3 minutes, or until the vegetables start to soften. 
  3. Cancel the sauté function and pour in the broth. Add the chicken, potatoes, rosemary, thyme, salt, pepper, and bay leaf. Stir to combine. 
  4. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the sealed position.
  5. After the cook time is up, let the pressure come down naturally for 10 minutes, then quick release the remaining pressure.
  6. Unlock and remove the lid. Remove and discard the bay leaf. 
  7. Stir the stew and serve hot.

Equipment

Notes

  1. I used baby red potatoes for this recipe, but you can use almost any type of potato you like. You could even use sweet potatoes for a flavor variation.
  2. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
  3. You can also freeze this soup after it’s done cooking. Put it in a freezer-safe container for up to 2 months. Defrost and reheat before serving.
  4. The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure. The total time also includes 10 minutes of natural pressure release. 
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Main dish
  • Method: Instant Pot pressure cooker
  • Cuisine: Healthy
  • Diet: Gluten Free

Keywords: chicken stew recipe, pressure cooker chicken stew, chicken and potato soup

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives more than 7 million annual visitors to her site. Send Carrie a message through her contact form.