Creamy Chicken and Pumpkin Soup
Creamy Chicken and Pumpkin Soup is a wonderfully comforting dish perfect for the fall season. This creamy, savory soup combines tender chicken with the sweet earthiness of pumpkin, creating a delightful harmony of flavors. Made effortlessly in the Instant Pot, this recipe guarantees you have a warm, hearty meal ready in no time.
| Ingredients | Quantity |
|---|---|
| Olive oil | 1 tbsp |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Carrots | 2, diced |
| Celery | 2 stalks, diced |
| Chicken breast | 1 lb, cubed |
| Canned pumpkin | 1 can (15 oz) |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Ground cinnamon | 1/2 tsp |
| Ground nutmeg | 1/4 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley | for garnish |
Cooking Instructions:
- Set your Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onion, garlic, carrots, and celery, and sauté until softened.
- Add the cubed chicken breast to the pot, stirring occasionally until it begins to brown.
- Stir in the canned pumpkin, chicken broth, cinnamon, nutmeg, salt, and pepper. Seal the Instant Pot and cook on high pressure for 10 minutes.
- Once done, perform a quick release, then stir in the heavy cream until combined and creamy.
- Serve hot, garnished with fresh parsley. Enjoy your deliciously cozy fall soup!
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Hearty Chicken and Vegetable Stew
Hearty Chicken and Vegetable Stew is a filling and nutrient-rich dish that captures the essence of fall with its hearty ingredients. This stew combines tender chunks of chicken with a variety of colorful vegetables, creating a comforting meal that’s packed with flavor. Cooking this dish in the Instant Pot makes it not only delicious but also quick and convenient, perfect for chilly autumn days.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion | 1, chopped |
| Garlic | 4 cloves, minced |
| Carrots | 3, diced |
| Celery | 3 stalks, diced |
| Bell pepper | 1, diced |
| Zucchini | 1, diced |
| Chicken breast | 1.5 lbs, cubed |
| Chicken broth | 5 cups |
| Dried thyme | 1 tsp |
| Bay leaves | 2 |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley | for garnish |
Cooking Instructions:
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onion and minced garlic, sautéing until fragrant.
- Incorporate the diced carrots, celery, and bell pepper, stirring until slightly softened.
- Add the cubed chicken breast to the pot, and cook until no longer pink. Then, stir in the zucchini, chicken broth, thyme, bay leaves, salt, and pepper.
- Seal the Instant Pot and set to cook on high pressure for 15 minutes.
- Once cooking is complete, perform a quick release. Discard the bay leaves and garnish with fresh parsley before serving. Enjoy your hearty stew!
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Spicy Chicken Tortilla Soup
Spicy Chicken Tortilla Soup is a flavorful and zesty dish that brings a taste of Mexico to your fall table. Packed with tender chicken, black beans, bell peppers, and topped with crispy tortilla strips, this soup is perfect for warming up on chilly evenings. The Instant Pot makes it incredibly simple to prepare, allowing you to enjoy this delightful dish in no time.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion | 1, chopped |
| Garlic | 4 cloves, minced |
| Bell pepper | 1, chopped |
| Jalapeño | 1, minced (optional) |
| Diced tomatoes | 1 can (14.5 oz) |
| Black beans | 1 can (15 oz), drained |
| Chicken breast | 1.5 lbs, cubed |
| Chicken broth | 4 cups |
| Cumin | 1 tsp |
| Chili powder | 1 tsp |
| Dried oregano | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Tortilla strips | for topping |
| Fresh cilantro | for garnish |
| Lime wedges | for serving |
Cooking Instructions:
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onion, minced garlic, bell pepper, and jalapeño (if using), sautéing until softened.
- Stir in the diced tomatoes, black beans, cubed chicken, chicken broth, cumin, chili powder, dried oregano, salt, and pepper.
- Seal the Instant Pot and set to cook on high pressure for 10 minutes.
- After cooking, perform a quick release. Serve the soup topped with crispy tortilla strips, fresh cilantro, and lime wedges. Enjoy your spicy tortilla soup!
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Lemon Herb Chicken Rice Soup
Lemon Herb Chicken Rice Soup is a comforting and rejuvenating dish that combines tender chicken with rice and a medley of herbs, creating a soothing bowl of warmth perfect for fall. The bright flavors of lemon and fresh herbs elevate this classic chicken soup into a zesty delight, making it a fantastic choice for cozy evenings. With the Instant Pot, you can whip up this hearty meal in no time.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Carrots | 2, diced |
| Celery | 2 stalks, diced |
| Chicken breast | 1.5 lbs, cubed |
| Chicken broth | 6 cups |
| Uncooked rice (preferably long grain or jasmine) | 1 cup |
| Lemon juice | 1/4 cup |
| Fresh thyme | 1 tsp |
| Fresh parsley | 1/4 cup, chopped |
| Salt | to taste |
| Pepper | to taste |
Cooking Instructions:
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add chopped onion, minced garlic, diced carrots, and diced celery, sautéing until softened.
- Stir in the cubed chicken, chicken broth, uncooked rice, lemon juice, thyme, salt, and pepper.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- After cooking, perform a quick release. Stir in chopped parsley before serving. Enjoy your lemon herb chicken rice soup!
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Chicken and Wild Rice Soup
Chicken and Wild Rice Soup is a hearty and nutritious dish that brings together tender chicken, earthy wild rice, and a mix of vegetables in a creamy broth. This comforting soup is perfect for chilly fall evenings, providing warmth and satisfaction in every bowl. With the convenience of the Instant Pot, you can prepare this delightful meal in no time, making it an ideal choice for busy weeknights.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Carrots | 2, diced |
| Celery | 2 stalks, diced |
| Chicken breast | 1.5 lbs, cubed |
| Wild rice | 1 cup |
| Chicken broth | 6 cups |
| Heavy cream | 1/2 cup |
| Fresh thyme | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
Cooking Instructions:
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add chopped onion, minced garlic, diced carrots, and diced celery, sautéing until softened.
- Stir in the cubed chicken, wild rice, chicken broth, thyme, salt, and pepper.
- Seal the Instant Pot and cook on high pressure for 25 minutes.
- After cooking, perform a quick release, then stir in the heavy cream before serving. Enjoy your chicken and wild rice soup!
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Coconut Curry Chicken Soup
Coconut Curry Chicken Soup is a vibrant and aromatic dish that combines tender chicken with a rich, coconut-based curry broth. This soup is infused with the warmth of spices, making it an ideal choice for cozy fall days when you want something comforting yet packed with flavor. The Instant Pot makes this recipe quick and easy, letting the spices meld beautifully without the long cooking times typically associated with curry dishes.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Ginger | 1 tbsp, grated |
| Chicken breast | 1.5 lbs, cubed |
| Coconut milk | 1 can (14 oz) |
| Chicken broth | 4 cups |
| Red curry paste | 2-3 tbsp |
| Bell pepper | 1, sliced |
| Carrots | 2, sliced |
| Spinach | 2 cups, fresh |
| Lime juice | 2 tbsp |
| Fresh cilantro | for garnish |
| Salt | to taste |
| Pepper | to taste |
Cooking Instructions:
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add chopped onion, minced garlic, and grated ginger, cooking until fragrant.
- Stir in the cubed chicken and red curry paste, sautéing for a few minutes until the chicken is lightly browned.
- Add coconut milk, chicken broth, sliced bell pepper, and carrots. Season with salt and pepper.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- After cooking, perform a quick release, then stir in fresh spinach and lime juice before serving. Garnish with fresh cilantro and enjoy your Coconut Curry Chicken Soup!
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Chicken and Quinoa Chili
Chicken and Quinoa Chili is a hearty and nutritious dish that marries the comforting flavors of traditional chili with the protein-packed goodness of quinoa. This one-pot meal is ideal for brisk fall evenings and is made effortlessly in your Instant Pot, allowing the chicken to tenderize while the spices blend seamlessly with the quinoa to create a satisfying, flavorful dish.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Bell pepper | 1, chopped |
| Ground chicken | 1 lb |
| Canned diced tomatoes | 1 can (14 oz) |
| Chicken broth | 4 cups |
| Quinoa | 1 cup |
| Chili powder | 2 tbsp |
| Cumin | 1 tsp |
| Oregano | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh cilantro | for garnish |
Cooking Instructions:
- Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Add chopped onion, minced garlic, and bell pepper, cooking until softened.
- Stir in the ground chicken and cook until browned.
- Add diced tomatoes, chicken broth, quinoa, chili powder, cumin, oregano, salt, and pepper. Mix well.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- Once done, perform a quick release. Stir the chili and garnish with fresh cilantro before serving. Enjoy your Chicken and Quinoa Chili!
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Savory Chicken and Apple Soup
Savory Chicken and Apple Soup is a delightful blend of tender chicken, fresh apples, and aromatic spices that perfectly captures the essence of fall. This cozy soup is not only warming but also incredibly flavorful, combining the sweetness of apples with savory herbs, making it a great choice for a family dinner or a casual gathering. Made conveniently in the Instant Pot, this dish offers an easy way to enjoy a nutritious meal packed with seasonal goodness.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Carrots | 2, sliced |
| Celery | 2 stalks, diced |
| Chicken breast | 1 lb, cubed |
| Apples | 2, peeled and diced |
| Chicken broth | 4 cups |
| Thyme | 1 tsp |
| Bay leaf | 1 |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley | for garnish |
Cooking Instructions:
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add chopped onion, minced garlic, carrots, and celery, cooking until softened.
- Stir in the cubed chicken breast and cook until slightly browned.
- Add diced apples, chicken broth, thyme, bay leaf, salt, and pepper. Mix well.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- Once done, perform a quick release. Stir the soup and garnish with fresh parsley before serving. Enjoy your Savory Chicken and Apple Soup!
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Chicken and Butternut Squash Soup
Chicken and Butternut Squash Soup is a comforting and wholesome dish that perfectly embodies the flavors of fall. This hearty soup combines tender chicken with sweet butternut squash, creating a delightful balance of savory and sweet. With its rich texture and warming spices, it’s an ideal choice for a crisp autumn evening. Made conveniently in the Instant Pot, this recipe is not only easy to prepare but also delivers a nutritious meal that the whole family will enjoy.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Carrots | 2, sliced |
| Celery | 2 stalks, diced |
| Chicken breast | 1 lb, cubed |
| Butternut squash | 1 lb, peeled and cubed |
| Chicken broth | 4 cups |
| Thyme | 1 tsp |
| Cinnamon | 1/2 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh sage | for garnish |
Cooking Instructions:
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add chopped onion, minced garlic, carrots, and celery, cooking until softened.
- Stir in the cubed chicken breast and cook until slightly browned.
- Add the cubed butternut squash, chicken broth, thyme, cinnamon, salt, and pepper. Mix well.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- After cooking, perform a quick release. Stir the soup and garnish with fresh sage before serving. Enjoy your delicious Chicken and Butternut Squash Soup!
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Classic Chicken Noodle Soup
Classic Chicken Noodle Soup is a timeless comfort food that warms both the heart and the soul. This nourishing soup features tender chicken, flavorful vegetables, and hearty egg noodles, all simmered together in a flavorful broth. Perfect for chilly fall days, it’s easy to make in the Instant Pot, allowing you to enjoy a freshly prepared meal with minimal effort.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion | 1, chopped |
| Carrots | 2, sliced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Chicken breast | 1 lb, cubed |
| Chicken broth | 4 cups |
| Bay leaf | 1 |
| Thyme | 1 tsp |
| Egg noodles | 2 cups |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley | for garnish |
Cooking Instructions:
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onion, carrots, celery, and minced garlic, cooking until softened.
- Stir in the cubed chicken breast, cooking until slightly browned.
- Add the chicken broth, bay leaf, thyme, salt, and pepper. Mix well and seal the Instant Pot.
- Cook on high pressure for 10 minutes. After cooking, perform a quick release and remove the bay leaf.
- Stir in the egg noodles and let the soup sit for a few minutes until the noodles are cooked. Garnish with fresh parsley before serving. Enjoy your comforting Classic Chicken Noodle Soup!
One-Pot Chicken and Corn Chowder
One-Pot Chicken and Corn Chowder is a creamy and hearty dish that captures the flavors of fall with its delicious combination of tender chicken, sweet corn, and comforting vegetables. This chowder is perfect for cozy nights and can be quickly made in the Instant Pot, reducing cooking time while enhancing flavors.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion | 1, chopped |
| Carrots | 2, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Chicken breast | 1 lb, cubed |
| Chicken broth | 4 cups |
| Sweet corn (frozen) | 2 cups |
| Potatoes | 2, diced |
| Thyme | 1 tsp |
| Heavy cream | 1 cup |
| Salt | to taste |
| Pepper | to taste |
| Fresh chives | for garnish |
Cooking Instructions:
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onion, diced carrots, and celery, cooking until softened.
- Stir in the minced garlic and cubed chicken breast, cooking until the chicken is slightly browned.
- Add chicken broth, sweet corn, diced potatoes, thyme, salt, and pepper. Mix well and seal the Instant Pot.
- Cook on high pressure for 10 minutes. After cooking, perform a quick release.
- Stir in the heavy cream and let it heat through. Garnish with fresh chives before serving. Enjoy your comforting One-Pot Chicken and Corn Chowder!
