Nourish yourself with this comforting and delicious chunky chicken potato soup in the Instant Pot! It’s thick and creamy and perfect for chilly days.
Even though I’m the person who will gladly eat soups all year round, there’s just something about a crisp fall day that makes me neeeeed a pot of soup. I’m sure I’m not the only one! I’ve been making potato soup in the Instant Pot for years (and in a pot on the stove even longer), but I decided it was high time I had a yummy chicken potato soup on this blog. That way I can share it with all y’all!
Chunky Chicken Potato Soup in the Instant Pot
Fat. One thing I’ve found that can really take a soup from good to delicious is the type of fat you saute your allium veggies in at the beginning. I love using butter for this step, it adds a lovely flavor to the overall soup. If you have trouble with butter you can use ghee. And if you can’t handle any sort of dairy, a good quality olive oil or tallow. And if you’re not trying to eat kosher then you can use bacon grease, too.
Allium veggies. Not only do these veggies help give this chunky chicken potato soup it’s delicious flavor, they also help turn it into an immune-boosting meal! Garlic and onions are packed with antioxidants, helping your body fight off disease. In fact, garlic is one of my first go-tos when anyone in my family is starting to come down with something. Garlic and onion can kick sickness in the pants faster than anything else (other than maybe straight vitamin c).
Aaaanyway, if you like chunky veggies, feel free to keep the alliums as big as you want. My family prefers them diced and sauteed to basically mush so they just blend into the rest of the soup. But feel free to do whatever!
Potatoes. I like to use good ol’ russet potatoes for my potato soup. They’re cheap and full of vitamins B6, B3, and C. They also have copper, manganese, phosphorus, fiber, and loads of potassium! If you want, you can use Yukon potatoes or even red potatoes in this chunky chicken potato soup. They’ll all be yummy, though the flavor will change slightly with each.
Chicken. I usually just use boneless skinless chicken breasts for this soup. It’s just easiest. Of course, it’s delicious with chicken thighs, as well! And if you’re into chopping up your own chicken from a whole bird, then go for it!
Liquids. For all my soups, I think homemade chicken broth is the best base. I usually make my own with leftover chicken bones. If you have beef or veggie broth on hand, you can use those in stead. Or just use all water. Really, the best thing about soup is you can basically do whatever you feel like. Well, within reason… ha.
Herbs. Dill, parsley, and oregano are all pretty normal herbal additions for potato soup. I like to use them all, though I only put in a little dill, since half my family doesn’t like it. I also like to add in a little cayenne pepper, since it’s full of healing properties and gives the soup a little kick in the pants. You can sub some Hungarian paprika for the cayenne, that’s good too!
More nourishing and delicious soups.
If you need more comforting soups, here are a few more delicious ones my family loves!
- chile con queso potato soup
- cheesy broccoli soup in the Instant Pot
- cheesy veggie lentil stew
- paleo brunswick stew
- white chicken chili
- sage & sausage cauliflower soup
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Chunky Chicken Potato Soup in the Instant Pot
Free from grain, gluten, eggs, and refined sugar, with dairy-free option.
Ingredients
- 2 tablespoons butter, ghee, or olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 10-12 russet potatoes (depending on size), chopped into bite-sized pieces
- 1-2 large organic boneless, skinless chicken breasts, chopped into bite-sized pieces
- 1/2 cup water
- 1 quart chicken broth
- 1 teaspoon dill
- 1 teaspoon parsley
- 1 teaspoon oregano
- pinch cayenne pepper
- salt and pepper, to taste
- 1 cup sour cream (optional)
Instructions
Turn the Instant Pot to ‘saute’ and place the oil/butter inside to melt.
Saute the onion in the melted oil/butter until caramelized (this will take a few minutes, depending on how thick your onion is sliced).
Add the minced garlic to the onions. Saute for one minute (it burns fast, so pay attention!).
Add in the chicken and saute until lightly browned on the outside.
Deglaze with the water.
Add potatoes to the mixture.
Add in the broth and herbs.
Seal the lid and vent and set the manual timer to 10 minutes.
When the timer goes off, quick release the steam.
Stir in sour cream, if using, and serve.
