Instant Pot Creamy Chicken Soup
Two things I am SOUPER into right now are soup recipes of any kind and my Instant Pot. I’ve used my Instant Pot three times in the past four days. I used to use it maybe once a week but right now I’m really on a roll and I am loving creating new recipes with it! I went from being terrified of it, thinking my apartment would explode even from looking in its direction, to wanting to use it for every single recipe until the end of time.
It’s been in the high 50’s here in New England this week, so I’m cooking up all the comfiest foods that pair perfectly with sweatpants, a good book, and relaxing. I get a little cranky when I have too many plans during the week after work. Last week, I went to the Apple store with my mom to get her a new phone on Monday. On Wednesday, I got my knives sharpened and I also took my mom’s huge knife block to get sharpened as well. We both have Cutco knives, and when we were at the Big E a few weeks ago we stopped by the Cutco booth. We ended up buying even more knives, and the sales rep there told us about a free knife sharpening event the following week. The event was literally right on my way home from work, so it couldn’t have been more convenient for me. After I was done there I went all the way to my mom’s house to give her her knives back. Long story short, I wasn’t home until about 10:00 that night. Since I’m an old lady, I was cranky about the fact that I was out late two nights that week. Long story short, I was really looking forward to this week when I had absolutely zero plans after work. On Monday I tested a new recipe. On Tuesday I ran a 5k, did two loads of laundry, and got a new blog post up. Wednesday I tested two new recipes that both turned out great. And every single night this week I’ve either eaten healthy leftovers (this soup, hey!) or had whatever I cooked for the blog that day. It’s weeks like this that I really feel like I have my life together. *Brushes shoulder*
Do you ever just honestly crave leftovers? The older I get, the more I just want to leave work at 5, head to the gym to workout, and get home at 6:45 to a healthy dinner that’s already made and just needs to be reheated. It’s so funny to me because I used to absolutely detest leftovers growing up. My mom started working second shift part time when I was in third grade. My dad wasn’t the best cook, unless it was breakfast or barbecue, so needless to say we ate a LOT of leftovers during the week. And now I’m sad to say out loud that, at the time, I hated almost all of those dinners. I’ll chalk it up to the fact that I was a picky kid, and most kids hate leftovers. That’s normal. I don’t think I was an anomaly. It certainly wasn’t the company. I had a great time around our kitchen table with my sister and father all those nights that we ate dinner together.
So anyways. Leftovers. I’ve said it before and I’ll say it again. I really don’t think anything in the world makes better leftovers than a giant pot of soup. The longer your pot sits in the fridge, the longer the flavors have to meld together and get all delicious. Two or three day old soup is my absolute favorite. I’ve had this on repeat this week for most of my meals. I finished it up for lunch on Wednesday and I’m already sad its gone. Good thing I’ve got more Instant Pot soup lined up to test this weekend!
Instant Pot Creamy Chicken Soup
Ingredients
Equipment
Method
- Place chicken in the insert of your Instant Pot. Add the onion through the black pepper, in that order, and secure the lid on your Instant Pot. Be sure the valve is set to "sealing."
- Press the pressure cook button and adjust the time for 15 minutes on high pressure.
- Once the time is up, do a quick release by moving the valve from "sealing" to "venting." Press the cancel button. When the pressure indicator button drops, carefully remove the lid from the pot.
- Remove the chicken from the pot and place in a 9" x 13" pan. Remove the skin and discard. Pull all of the meat off the bones and add all of the meat back into the soup. Remove both the ginger and the thyme sprigs and discard.
- Press the saute button and add in the coconut milk (see note) and ¼ cup of fresh parsley. Stir to combine. Saute for 5 minutes, stirring constantly, until the parsley starts to wilt. Ladle into bowls, garnish with more fresh parsley if desired, serve hot, and enjoy!
