Instant Pot Chicken Thighs Soup

Instant Pot Chicken Thighs Soup

Course: Appetizer
Cuisine: American
Keyword: chicken soup, Instant Pot
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 356kcal
Author: Lisa MarcAurele
Need a simple yet savory soup? You're in luck. The best thing is that prep time is only 10 minutes. So you'll be enjoying a hearty, delicious and nutritious meal before you know it.
Print Recipe


  • 4 stalks celery chopped
  • 290 grams radishes about 0.65 pounds
  • 1/2 small onion chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh basil chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon salt more to taste
  • 1/4 teaspoon ground black pepper more or less to taste
  • 4 cups chicken bone broth
  • 2 pounds chicken thighs with skin and bones
  • 2 bay leaves
  • fresh parsley for garnish


  • Place celery, radishes, onion, rosemary, basil, garlic, salt, and pepper.
  • Pour chicken broth on top then add in the chicken thighs and bay leaves.
  • Place the lid on the Instant pot and close the valve.
  • Press "Soup" button and the timer should go to "30" for cook time.
  • When timer goes off, allow pressure to release naturally for about 20 minutes.
  • Remove chicken thighs and separate meat from bones and skin. Cut chicken into bite size pieces. Then add chicken back into the soup.
  • Adjust seasonings with additional salt and pepper if needed. Divide into 4 servings and garnish with fresh parsley on top if desired. Enjoy!


Serving: 1cup | Calories: 356kcal | Carbohydrates: 4g | Protein: 25g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 148mg | Sodium: 924mg | Potassium: 631mg | Fiber: 1g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 19.9mg | Calcium: 47mg | Iron: 1.5mg

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.