Creamy Chicken Soup

Here’s a super easy, delicious and highly customizable Creamy Chicken Soup recipe for your Instant Pot that you can make with whatever you have in your pantry, freezer, or fridge. It’s the perfect weeknight dinner for those nights when you need something quick and easy.

What Makes This Creamy Chicken Soup Recipe Your New Favorite Weeknight Dinner Option

I’ve been making this Creamy Chicken Soup in my pressure cooker since my kids were little. I also call it my “Whatever you have in the freezer” soup . Or my “I can’t be bothered soup”. Or, “How can this taste so good each time?” soup. No matter what you decide to call it, one thing is certain: it’s crazy good.

I make this Creamy Chicken Soup differently each time (and I’m going to list some variations in how I’ve made this). What’s the one thing all the variations have in common? Delicious. Actually two things in common, maybe four.

Delicious , easy , creamy , and cheap because you can use whatever you have lying around without having to make a special trip to the store for ingredients.

The only things you need are chicken , some kind of frozen vegetables , some kind of seasoning , and either evaporated milk, or half and half, or cream to add to it. This Creamy Chicken Soup is the perfect recipe for those nights where you just want a quick and delicious meal without having to think or work too hard for it.

And since this recipe is so open-ended, you could easily get away with making it on a weekly basis without your family getting tired of it. Just mix it up with the ingredients and presto, you have a refreshingly new tasting soup with minimal effort! Now let’s get to cooking…

Ingredients You’ll Need

Boneless Skinless Chicken Thighs
Frozen Mixed Vegetables
Poultry seasoning
Better than Bouillion
Kosher Salt
Ground Black Pepper
Evaporated Milk

How To Make Creamy Chicken Soup

Add ingredients. Place all ingredients except for the evaporated milk into the inner liner of your Instant Pot or pressure cooker.
Cook. Cook for 2 minutes on high pressure and release pressure immediately, being careful to do this in short bursts so as to not get soup all over your kitchen (not that I’ve ever done that before ?).
Serve. Add in the evaporated milk, stir, and serve.

Variations

Think of this Creamy Chicken Soup recipe as a “base soup” recipe that you can customize to your heart’s content and give it your own flair. Here are some other ways I make this soup.

Choose Chicken + corn + black beans + taco seasoning + evaporated milk
Chicken + Italian seasoning + swiss chard + cream
Chicken + Rotel + Gumbo vegetables + half and half

Tips And Tricks

You can also make this with leftover cooked chicken. In that case, reduce cook time to 1 minute at high pressure.
If you prefer, you can use chicken thighs, chicken breasts, etc. as long as the meat is diced into small pieces so it cooks in the same amount of time as the vegetables.
If you want to use fresh vegetables in this Creamy Chicken Soup Recipe, you will have to substitute cooked chicken, and reduce time to 1 minute at high pressure.
Cooked chicken + fresh vegetables = 1 minute high pressure.
Raw, diced chicken + frozen vegetables = 2 minutes high pressure.
I sometimes mash up the chicken with the back of a wooden spoon to break up the chicken into shreds, but this is of course entirely optional. Also, fiddly.

How Long Does It Last?

This is a great meal prep recipe if you like to cook on the weekends to prepare for busy nights throughout the week. Once you cook this creamy chicken soup, it will last 4-6 days if kept in an air-tight container in the refrigerator.

More Great Instant Pot Soup Recipes?

Low Carb Cream of Mushroom Soup - A delicious and low carb soup.
Instant Pot Clam Chowder with Shrimp - A truly comforting dish, filling you with warmth and deliciousness.
Broccoli Cheese Soup recipe - An effortlessly easy take on a deliciously classic and satisfying soup!
Pork Belly Cabbage Soup - A delightfully hearty and warming soup.
Chicken Pot Pie Soup - Low carb and super easy to make.
Italian Sausage Soup - A low carb Zuppa Toscana recipe!
Tuscan Ribollita Soup - A nice, hot, filling and easy meal.
Instant Pot Tortellini Soup With Spinach - Delectably simple to make.
Miso Soup With Salmon - Savory, delicious and low carb.
Instant Pot Harira Soup - A deliciously authentic Morrocan stew
Tomato Eggplant Soup - A great vegan soup recipe.
Easy Beef Daube Recipe - A delicious French-style beef stew.

Creamy Chicken Soup

Equipment

Instant Pot

Ingredients

▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , diced small
▢ 10 ounces ( 80 g ) Frozen Mixed Vegetables , (usually one small bag of frozen veg)
▢ 2 cups ( 470 g ) Water
▢ 1 teaspoon ( 1 teaspoon ) poultry seasoning
▢ 1 tablespoon Better than Bouillion
▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
▢ 1-2 teaspoons ( 1 teaspoons ) Ground Black Pepper
▢ 4 ounces ( 113.4 g ) Evaporated Milk

Instructions

Place all ingredients except for the evaporated milk into the inner liner of your Instant Pot or pressure cooker.
Cook for 2 minutes on high pressure and release pressure immediately, being careful to do this in short bursts so as to not get soup all over your kitchen (not that I’ve ever done that before 😅).
Add in the evaporated milk, stir, and serve.
I sometimes mash up the chicken with the back of a wooden spoon to break up the chicken into shreds, but this is of course entirely optional. Also, fiddly.

Creamy Chicken Soup Variations

Chicken + corn + black beans + taco seasoning + evaporated milk
Chicken + Italian seasoning + swiss chard + cream
Chicken + Rotel + Gumbo vegetables + half and half

Tips And Tricks For Making Creamy Chicken Soup

You can also make this with leftover cooked chicken. In that case, reduce cook time to 1 minute at high pressure.
You can use chicken thighs, chicken breasts, etc. as long as the meat is diced into small pieces so it cooks in the same amount of time as the vegetables.
If you want to use fresh vegetables, you will have to substitute cooked chicken, and reduce time to 1 minute at high pressure.
Cooked chicken + fresh vegetables = 1 minute high pressure.
Raw, diced chicken + frozen vegetables = 2 minutes high pressure.

Get support & connect with our community on Facebook!

Nutrition

Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .

This post was originally published on Sept 13, 2017, at 7:40 AM.

If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!

Password:

Creamy Chicken Soup

Ingredients

1 pound Boneless Skinless Chicken Thighs diced small
10 ounces Frozen Mixed Vegetables (usually one small bag of frozen veg)
2 cups Water
1 teaspoon poultry seasoning
1 tablespoon Better than Bouillion
1 teaspoon Kosher Salt
1-2 teaspoons Ground Black Pepper
4 ounces Evaporated Milk

Instructions

Place all ingredients except for the evaporated milk into the inner liner of your Instant Pot or pressure cooker.
Cook for 2 minutes on high pressure and release pressure immediately, being careful to do this in short bursts so as to not get soup all over your kitchen (not that I’ve ever done that before 😅).
Add in the evaporated milk, stir, and serve.
I sometimes mash up the chicken with the back of a wooden spoon to break up the chicken into shreds, but this is of course entirely optional. Also, fiddly.

Creamy Chicken Soup Variations

Chicken + corn + black beans + taco seasoning + evaporated milk
Chicken + Italian seasoning + swiss chard + cream
Chicken + Rotel + Gumbo vegetables + half and half

Tips And Tricks For Making Creamy Chicken Soup

You can also make this with leftover cooked chicken. In that case, reduce cook time to 1 minute at high pressure.
You can use chicken thighs, chicken breasts, etc. as long as the meat is diced into small pieces so it cooks in the same amount of time as the vegetables.
If you want to use fresh vegetables, you will have to substitute cooked chicken, and reduce time to 1 minute at high pressure.
Cooked chicken + fresh vegetables = 1 minute high pressure.
Raw, diced chicken + frozen vegetables = 2 minutes high pressure.

Creamy Chicken Soup https://twosleevers.com/creamy-chicken-soup/

This authentic Russian Borscht recipe has been simplified for your Instant Pot or pressure cooker to give you the traditional taste you want without spending half the day making it!

Classic Russian borscht recipe that has been simplified for your Instant Pot or pressure cooker, to give you the traditional taste you want, without spending half the day making this authentic Russian Borscht. - 30

Why You HAVE To Try This Borscht Recipe

Fast. Ok. So, this isn’t one of my infamous " ready in under 30 minutes " Instant Pot meals , but compared to the amount of time you would spend making it on your stovetop , this recipe is fast.
Delicious. The flavors in this borscht recipe are so incredibly flavorful. You’ll wonder what took you so long to try it.
Authentic. Do you know that Borscht you always had on holidays or at your favorite aunt’s house growing up? This recipe tastes just like it.
Low Carb . Only 8 net carbs per serving so you can easily work this soup into your macros.

Is Borscht Russian or Ukranian?

Russia is known for its delicious borscht recipes . However, you will also find just as many amazing Beetroot soup recipes in Ukraine. This is most commonly known to be the place the recipe originated.

What Is Borscht?

A Russian borscht recipe is basically a slightly sour beet soup that is popular in much of Eastern Europe. When we think of a Borscht in the United States, we often associate that with a soup with beet in it. But in fact, Borscht can also be made with a variety of different ingredients.

Really, there are as many good Borscht recipes as there are families who make them. So once you try, and enjoy, this authentic Russian borscht, feel free to add other ingredients such as potatoes, hard-boiled eggs, julienned parsnips, etc.

What Is Borscht Made Of?

The ingredients for an authentic borscht recipe can vary depending on who you ask and how much time you’re willing to spend making it.

Here are the ingredients you’ll need to make my easy Borscht recipe :

For The First Cooking Cycle

Bacon
Onions
Garlic
Canned Tomatoes
Carrots
Beef short ribs
Water
Bay Leaves
Red Pepper Flakes
Ground Black Pepper
Kosher Salt

For the second Cooking Cycle

Water
Shredded cabbage or coleslaw mix
Beets, peeled, coarsely shredded
Carrots, peeled, coarsely shredded
White Vinegar

How To Make Beetroot Soup

Someone in my Facebook group asked for an authentic Russian Borscht Recipe . Mila Ioffe, who is Russian , posted her beetroot soup recipe and we all got quite excited about it. My husband has spent quite some time in Russia and has spoken fondly of the Borscht he has had there.

So I was motivated to try Mila’s Russian Borscht recipe . But she warned me it was quite time-consuming. I decided to adapt it to the Instant Pot and reduce as many steps as I could without compromising flavor.

The first thing I did was got rid of the steps where you made stock separately, the beets separately and cooked the stock in one pan and the vegetables in another pan. I also omitted the potatoes from this soup to lower carbs a bit.

Here are the rest of the steps:

Turn your Instant Pot or Pressure cooker to Sauté. When it is hot, add chopped bacon and cook for 3-4 minutes until the edges are crisped.
Add chopped onion, chopped garlic cloves, and large chopped carrots, tomatoes, short ribs, and all remaining spices from the first cooking cycle. This step cooks the meat while also making a rich meat stock.
Set the pot to cook on high pressure for 20 minutes.
Meanwhile, using a coarse grater or a zoodler, grate the beets and carrots and set aside. I used this old-fashioned salad shooter that I absolutely love.
When the Instant Pot is done cooking, allow it to sit undisturbed for 10 minutes, and then release all pressure.
Add the additional water, vegetables, and vinegar.
Seal the pot and cook for 1 minute and high pressure. This will cook the vegetables just enough.
When it is done, release all pressure quickly.

How Do You Eat Russian Borcht?

A lot of people choose to eat Russian Borscht cold in the warmer, summer months.

However, in the colder months, most people prefer to eat it hot. It’s honestly delicious no matter what temperature you eat it.

Love Trying New International Flavors?

If you’ve followed me for very long, you know I love international food and recipes.

I’m known for my Instant Pot Keto Butter Chicken recipe , but I also love amazing Mexican food like my Low Carb Pollo Con Salsa Rojo recipe , and Lebanese food like my One Pot Lebanese Hashweh recipe . I hope you enjoy the delicious Authentic flavors of this Russian Borscht . It’s a delicious beet soup recipe .

Want Some MoreInstant Pot Recipes?

Pressure Cooker Beef Stew Featured Image - 31

Instant Pot Beef Stew - nothing says comfort food like a thick beef stew!
Pressure Cooker Butternut Farro Risotto - This is going to be your new favorite dish!
Instant Pot Italian Sausage Soup - This is the best soup for cold nights. So simple and delicious!
Easy Beet Recipes - These aren’t all Instant Pot recipes, but they will give you some more ideas for recipes with beets .