Easy Instant Pot Chicken Soup

Instant pot chicken soup with sausage

A Weekend Away

We got to go on an impromptu weekend trip to my dads’ trailer at Port Susan Camping Club last weekend when the stars aligned with our plans. We spent some much needed time together in the sun, at the beach and just hanging out with family. Naturally, in all the hurry to sort out groceries and packing I completely forgot to plan ahead for this weeks meal prep. Luckily, I thought of this easy instant pot chicken soup recipe that I have made many times before but never really wrote down the recipe.

Easy Instant Pot Chicken Soup

All you need for this one is cooked chicken, sausage, beans, chicken stock, whatever veggies you have on hand, water and herbs and spices. I used precooked 2 rotisserie chickens from Superstore, Johnsonville hot Italian sausage (use mild if you want to feed it to picky kids!) navy beans, low sodium chicken stock, carrots, celery, onions, and fresh thyme and oregano from my herb garden.

soup in an instant pot scooped with a ladle

Substitutions: No instant pot, no problem!

You can mix it up any way you want, add potatoes, use a different kind of beans, omit the sausage, whatever! The same goes for cooking method. If you don’t have an instant pot that’s fine, just use a large pot, over medium heat. Add the oil, then the garlic and veggies and saute for a couple minutes until fragrant, add the soup stock and the water, simmer for 10 minutes. Add the rest of the ingredients bring to a boil and then lower the heat to simmer for another 20 minutes. The other steps are the same! It’s not more difficult using a regular pot it just takes longer and you have to watch the pot more.

chicken soup in a bowl on wood background

I hope you’ll try this recipe next time you’re pressed for time and still need to meal prep! Let me know how it goes in the comments below.

For more soup recipes click here!

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Easy Instant Pot Chicken Soup

easy instant pot chicken soup recipe will take 45 minutes max to prepare!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Dish
Cuisine: Chicken Dishes, Soups
Servings: 10


  • 1 package italian sausage (5 links)
  • 1 Tbsp olive oil
  • 4 cloves garlic chopped finely
  • 6 carrots peeled and sliced
  • 4 celery stalk chopped
  • 2 white onion chopped
  • 6 cups chicken stock
  • 2 Rotisserie Chicken precooked (grocery store deli)
  • 1 can navy beans
  • Ground Black Pepper to taste
  • 1 tsp oregano
  • 1 tsp thyme
  • 4 cups water
  • salt to taste


  • Prepare the Italian sausage as per the directions then allow to cool before chopping into small pieces.
  • Plug in your instant pot and press the sautee button and wait for the screen to say "HOT". Add the olive oil and the garlic, carrot, celery and onion and sautee for 1 minute.
  • Add the chicken stock and a few grinds of pepper. press the "cancel" button and then put on the lid and set the valve in the sealing position. Press "Manual" and set the time to 4 minutes.
  • While you wait for the pot to come to pressure and then cook, pull the meat off the rotisserie chickens and shred to your desired size pieces. exclude the skin, it will get slimy in the soup! ***If you have more time to devote to this recipe you can use the bones to make amazing soup stock before hand.
  • When the instant pot beeps signaling that it is done do a quick release and open the lid when it is safe to do so.
  • Add the remainder of the ingredients excluding the salt, and water and put the lid back on and set to "manual" for another 2 minutes.
  • Again, when the instant pot beeps signaling that it is done do a quick release and open the lid when it is safe to do so.
  • Add the salt and water and taste the soup to check the flavor. Add more salt and pepper if needed.
  • Scoop equal portions into 10 containers, using the kitchen scale. Allow the soup to cool before adding lids.



Yield: 10 servings
  • Amount Per Serving:
  • Calories: 373
  • Total Fat: 22g
  • Saturated Fat: 6.9g
  • Cholesterol: 110mg
  • Sodium: 712mg
  • Carbohydrates: 17.5g
  • Fiber: 4g
  • Sugar: 3g
  • Protein: 28.8g

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