This easy Instant Pot Creamy Chicken Soup is a warm, comforting bowl of goodness — ideal for cool days or anytime you want a hearty, satisfying soup.
Making this creamy chicken soup in the Instant Pot is fast and convenient, but you can also prepare it on the stovetop 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?
- Recipe
Ingredients
This recipe uses a short list of common ingredients you likely have on hand. It’s easy to adapt: add vegetables like corn or green beans, or stir in leftover pasta, rice, or tortellini at the end for a heartier meal.
What Can I Substitute for Half and Half?
If you don’t have half and half, you can still get a creamy texture by using other dairy options. Heavy cream or whipping cream works well. You can combine milk with heavy cream, or use milk with sour cream. Shredded cheese can also be stirred in for extra richness and flavor.
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Is This Soup Gluten Free?
The version here uses all-purpose flour as the thickener, so it’s not gluten free. To make a gluten-free version, substitute cornstarch for the flour (see next section). Also note that some bouillon products are not certified gluten free, so check labels if you need to avoid gluten.
What Can I Use to Thicken My Soup?
Cornstarch is a reliable, gluten-free thickener. Replace 4 tablespoons of flour with about 2 tablespoons of cornstarch mixed with cold liquid to form a slurry before adding. Potato flakes (about 1/4 cup at a time) can also thicken and add a pleasant potato flavor.
Can I Use Leftover Chicken?
Yes. Leftover or rotisserie chicken works great. You will need about 2 1/2 to 3 cups shredded chicken. If using pre-cooked chicken, add it near the end — reduce active cooking so the vegetables (especially carrots) still cook through, and simply warm the shredded chicken for a few minutes.
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What If My Chicken is Frozen?
If your chicken is frozen, add it as directed and increase the pressure cook time to 20 minutes to ensure it cooks through. Allow a natural release for safety and best texture.
Do I Have to Use An Instant Pot?
No. You can make this soup on the stovetop: sauté the vegetables in a pot with olive oil, add seasonings, chicken, and stock, then cover and simmer until the chicken is cooked. Remove the chicken to shred, add a slurry to thicken, return the chicken, and stir in the half and half.
More Soup Recipes
If you love soup, try other favorites from 24Bite. These make great next meals to explore:
- Gnocchi and Sausage Soup
- Creamy Chicken Tortilla Soup
- Chicken and Dumplings with Crescent Rolls
Recipe
Instant Pot Creamy Chicken Soup (+video)
Equipment
- 6-quart Instant Pot Pressure Cooker
Ingredients
- 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 breasts)
- 4 tablespoons All-purpose Flour
- 1/2 cup Half n Half
Instructions
- Chop and mince all vegetables as directed.
- Set the Instant Pot to Sauté and add the olive oil. Sauté onion, celery, and carrots for 3–5 minutes until fragrant. Add garlic, salt, and pepper. If using bouillon, stir it in and heat about 1 minute to dissolve.
- Press Cancel to stop Sauté mode.
- Add 3 cups of the chicken stock and the chicken breasts. Secure the lid and set the vent to Sealing. Press Manual (High) for 15 minutes. Allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
- Remove the cooked chicken to a cutting board to cool, then shred or chop.
- Make a slurry by whisking the remaining 1 cup chicken stock with the flour until smooth.
- Press Sauté, then slowly pour in the slurry while stirring constantly. Cook, stirring occasionally, until the soup reaches your desired thickness, about 5 minutes.
- Return the shredded chicken to the pot and stir in the half and half. Heat gently until warmed through.
- Turn off the Instant Pot. This recipe makes about 8 servings.
Notes
If you have leftover pasta or rice, stir it in with the shredded chicken. Tortellini or wide noodles make a great addition. You can also add extra vegetables like corn or green beans.
The soup is hearty on its own but pairs well with a small side salad or crusty bread. To cook on the stovetop, follow the same steps: sauté vegetables, add chicken and stock, simmer until chicken is cooked, remove and shred the chicken, add the slurry to thicken, then return the chicken and stir in the half and half.
Percent Daily Values are estimates based on a 2000 calorie diet. For specific dietary needs, verify values using package labels or your own calculations. The authors and site are not liable for individual outcomes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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