Instant Pot Creamy Chicken Soup made in the pressure cooker with either fresh, leftover or rotisserie chicken along with sun-dried tomatoes, cheese & more. Positively delicious! (recipes for slow cooker & stovetop too)
I’m 100% in love with this creamy chicken soup. I mean, quick & easy + pulled chicken + creamy, cheesy goodness & throw sun-dried tomatoes on top of it all & I’m swooning.
I think at this point it is safe to say I have an obsession with this soup & I’m so thrilled to share it with you. It is one of those recipes that I sit & contemplate just how frequently I think I might be able to get away with making it before the rest of the family notices how often it is on the table.
How about our Instant Pot White Chicken Chili too?
You see, I want to make it at least once a week. But when you factor in leftovers, that means 2-3 days a week, this soup is being served.
While I’m perfectly happy with that fact, the rest of the family likes a bit more variety. I don’t know why, because this soup is SO FREAKING DELICIOUS!
If you love easy dinners – you don’t want to miss our Instant Pot Chicken and Dumplings too!
pressure cooker chicken soup recipe
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I particularly love that it is versatile. You can make this with fresh chicken, rotisserie chicken & leftovers.
On top of that, you can also make this not only in the pressure cooker but in the slow cooker & on the stovetop too. How’s that for options?
But the best part is that this is mostly dump-n-go. I’m a firm believer in keeping things simple & this soup does just that.
I mean, really, who has time for a bunch of steps? The pressure cooker is supposed to make life easier, right?
So this one is simple, CRAZY DELICIOUS & practically effortless, which is AWESOME!
Here are some commonly asked questions
Can I make this recipe with another type of meat?
Yes- you can use leftover turkey, pulled beef, ground beef, ground sausage or ground turkey. I literally use whatever I have on hand that needs to be cooked. But I do have to say, the chicken is really scrumptious.
What is the best way to store leftover Creamy Chicken Soup?
After serving, place leftover soup in a shallow airtight container. Be sure to label with the date before refrigerating. This recipe should keep for up to 3 days. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
How many can this serve?
This will depend on the size of your portions. I can feed my family of 5 (with 3 adult children) for 2-3 nights depending on schedules. That doesn’t include seconds though.
creamy chicken soup instant pot
Can this recipe be doubled?
This depends on the size of your pressure cooker. But in general, I would not recommend it. The Instant Pot will not cook efficiently if it is overly full.
I do however double the recipe if I am making it on the stovetop or in the slow cooker.
Can this be made on the stovetop?
Yes, you absolutely can make this recipe on the stovetop. It’s really easy. Just follow the same instructions for the pressure cooker, only using a large stockpot. Bring to a simmer over medium heat for about 20 minutes or until the chicken is cooked through. Then continue with the remaining instructions of pulling the chicken & adding in the other ingredients before serving.
HOW DO YOU COOK CREAMY CHICKEN SOUP IN THE CROCKPOT?
Combine chicken, sun-dried tomatoes, oil, minced onions, minced garlic, diced green chiles, chili powder, paprika & chicken stock in the slow cooker.
Cover & cook on high for 4 hours or on low for 6 hours. Once the chicken is cooked through, continue with the remaining instructions of pulling the chicken & adding in the other ingredients before serving.
Is it necessary to use a specific type of pressure cooker?
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
HOW DO YOU MAKE Instant Pot Creamy Chicken Soup?
- Combine chicken, sun-dried tomatoes, oil, minced onions, minced garlic, diced green chiles, chili powder, paprika & chicken stock in the pressure cooker pot insert. Stir.
- Place the lid & set on manual high pressure for 15 minutes.
- **If using leftover or rotisserie chicken (chicken already cooked), set your cook time to 5 minutes.
- Once it is done cooking, quick release the pressure.
- Remove the chicken & pull apart with 2 forks until the pieces are shredded.
- Return to the pot along with evaporated milk, cream cheese, cheddar cheese, salt & pepper.
- Place the lid back on & allow the residual heat to melt the cheese for about 5 minutes.
- Remove the lid & stir well before serving.
Can you freeze Creamy Chicken Soup?
Yes you can freeze Creamy Chicken Soup. Just make sure that the soup has cooled to warm. Then place in a shallow, airtight & freezer-safe container. Label with the contents & the date before placing in the freezer. I like to use a zip-top bag & then lay it flat on a cookie sheet. The cookie sheet is great just in case you have a small leak, it can catch any spills without too large of a mess.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature. As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
So, if the deep container of food takes several hours to finally get to that 35 degrees, the bacteria has been growing in your leftovers for those several hours. Not exactly what you want to happen.
Pressure Cooker Creamy Chicken Soup
To make this recipe you will need…
- fresh, rotisserie or leftover chicken
- sun-dried tomatoes
- oil
- minced onions
- minced garlic
- diced green chiles
- chili powder
- paprika
- chicken stock or water
- evaporated milk
- cream cheese
- shredded cheddar cheese
- salt
- pepper
Products I love when making Instant Pot Creamy Chicken Soup…
This chicken soup recipe is so EASY and delicious – and you probably already have many of these items on hand! I have made a list below of the things I absolutely can’t live without when it comes to making this awesome dinner.
- slow cooker
- Instant Pot
- stockpot
- chicken broth
- sun-dried tomatoes
- minced onions
- diced green chiles
- minced garlic
- smoked paprika
- evaporated milk
- pepper
- table salt
- chili powder
- wooden spoons
- measuring cups
- measuring spoons
If you are looking for a quick & easy chicken soup recipe, this one is AWESOME!
Scroll to the bottom for the Printable Recipe
rotisserie chicken soup in instant pot
If you love this pressure cooker creamy chicken soup recipe, you’re going to love these other delicious dinner recipes for your Instant Pot too. Please click each link below to find the easy, printable recipe!
instant pot chicken soup recipe
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Instant Pot Creamy Chicken Soup
Ingredients
- 4-6 fresh boneless, skinless chicken breasts OR 3-4 cups rotisserie or leftover chicken
- 1/4 cup sun-dried tomatoes
- 1 tbsp oil
- 1 tbsp minced onions
- 1 tbsp minced garlic
- 4 ounces diced green chiles
- 2 tsp chili powder
- 2 tsp paprika
- 4 cups chicken stock or water
- 24 ounces evaporated milk
- 4 ounces cream cheese
- 1 cup shredded cheddar cheese
- 2 tsp salt
- 1 tsp pepper
Instructions
- Combine chicken, sun-dried tomatoes, oil, minced onions, minced garlic, diced green chiles, chili powder, paprika & chicken stock in the pressure cooker pot insert. Stir.
- Place the lid & set on manual high pressure for 15 minutes.
- **If using leftover or rotisserie chicken (chicken already cooked), set your cook time to 5 minutes.
- Once it is done cooking, quick release the pressure.
- Remove the chicken & pull apart with 2 forks until the pieces are shredded.
- Return to the pot along with evaporated milk, cream cheese, cheddar cheese, salt & pepper.
- Place the lid back on & allow the residual heat to melt the cheese for about 5 minutes.
- Remove the lid & stir well before serving.
Notes
Combine chicken, sun-dried tomatoes, oil, minced onions, minced garlic, diced green chiles, chili powder, paprika & chicken stock in the slow cooker. Cover & cook on high for 4 hours or on low for 6 hours. Once the chicken is cooked through, continue with the remaining instructions of pulling the chicken & adding in the other ingredients before serving. Stovetop
Just follow the same instructions for the pressure cooker, only using a large stockpot. Bring to a simmer over medium heat for about 20 minutes or until the chicken is cooked through. Then continue with the remaining instructions of pulling the chicken & adding in the other ingredients before serving.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Jillene Petersen says
Gina, I’m so glad I saw this recipe on IG. I pinned it and cooked it for my next dinner. It was so so good! Seasoned perfectly. I didn’t have SD tomatoes so I just added a can of drained diced tomatoes and only did 12 ounces of the milk and it was still perfect. Thanks for the recipe. I think it will become a regular for us!
Noel says
Hi, was I supposed to melt the cream cheese cuz I did what the recipe said and now the cream cheese is just in a clump.
Gina Kleinworth says
There should have been enough heat when leaving the lid closed that it should have softened enough to melt into the soup as you stir. It won’t just dissolve – you will need to stir well – but it will melt into the soup. Sometimes using a whisk helps.