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Instant Pot Chicken Quinoa Soup Recipe Instant Pot Chicken Quinoa Soup Recipe


Instant Pot Chicken Quinoa Soup Recipe

Written by: Lucas Johnson

This hearty chicken quinoa soup is my go-to comfort food. It's packed with veggies, protein-rich quinoa, and tender chicken. Just one pot and a few simple steps, you've got a wholesome meal!

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Brace yourselves, folks! I've got a knockout one-pot wonder for us today. Picture this: steaming hot chicken soup, laden with nutritious quinoa and vibrant vegetables. This cozy, mouthwatering concoction is perfect for those brisk evenings. It's a breeze to whip up thanks to our trusty Instant Pot and I promise, it's every bit as delicious as it sounds. Ready to dive into this culinary adventure? Let's do it!

Ingredients for Instant Pot Chicken Quinoa Soup

  • Olive oil: Adds flavor and helps sauté vegetables, enhancing the overall taste and richness of the soup.
  • Onion: Provides a savory base and depth of flavor, essential for building a delicious soup foundation.
  • Carrots: Bring natural sweetness and vibrant color, adding texture and nutrients to the hearty soup.
  • Celery: Offers a subtle earthy taste and crunch, contributing to the aromatic profile and overall texture of the soup.
  • Garlic: Infuses a pungent aroma and robust flavor, elevating the taste profile and adding depth to the soup.
  • Dried thyme: Imparts a warm, herbaceous essence, enhancing the overall savory notes and complexity of the soup.
  • Dried oregano: Provides a Mediterranean flair with its earthy and slightly bitter undertones, complementing the other herbs and flavors.
  • Quinoa: Adds a nutty flavor, protein, and a satisfying chew, making the soup heartier and more nutritious.
  • Chicken breasts: Supply lean protein and a meaty texture, making the soup filling and adding a savory element.
  • Chicken broth: Forms the flavorful base of the soup, infusing it with richness and depth, enhancing the overall taste.
  • Spinach: Introduces a pop of color, vitamins, and a delicate flavor, adding freshness and nutritional value to the soup.

Essential Tools for Making This Delicious Soup

  • Instant Pot: Essential for pressure cooking the soup quickly while infusing flavors and keeping the chicken tender.
  • Knife: Needed for chopping vegetables and slicing chicken breasts for even cooking and texture in the soup.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 2 cups water
  • 2 cups spinach


  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add the onion, carrots, and celery. Cook for 3-4 minutes until softened.
  3. Add the garlic, thyme, oregano, salt, and pepper. Cook for another minute.
  4. Stir in the quinoa.
  5. Add the chicken breasts, chicken broth, and water.
  6. Close the Instant Pot lid and set to high pressure for 8 minutes.
  7. Once done, do a quick pressure release.
  8. Remove the chicken, shred it, and return it to the pot.
  9. Stir in the spinach until wilted.
  10. Serve hot and enjoy!

Nutritional value:

Per Serving in Calories: 350 kcal | Carbohydrates: 30 g | Protein: 30 g | Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 1200 mg | Dietary Fiber: 5 g | Sugar: 5 g | Calcium: 100 mg | Potassium: 600 mg | Iron: 4 mg | Vitamin A: 500 µg | Vitamin C: 20 mg

Tips for Making Instant Pot Chicken Quinoa Soup Ahead of Time

Make Ahead Instructions

  • Prepare the soup as directed but do not add the spinach.
  • Let the soup cool completely before refrigerating in an airtight container.
  • When ready to serve, reheat the soup on the stove, add the spinach, and simmer until wilted.

Freezing Instructions

  • Prepare the soup without adding the spinach.
  • Allow the soup to cool down completely.
  • Transfer the soup to a freezer-safe container or bag, leaving some room for expansion.
  • Label the container with the date and freeze for up to 3 months.
  • To serve, thaw the soup overnight in the refrigerator and reheat on the stove, adding the spinach before serving.

One unique tip for this instant pot chicken quinoa soup recipe is to add a splash of lemon juice at the end of cooking to brighten up the flavors and give the soup a refreshing twist.

Common Questions About This Instant Pot Soup Recipe

Can I use chicken thighs instead of chicken breasts in this recipe?
Yes, you can substitute chicken thighs for chicken breasts. Just adjust the cooking time accordingly.
How can I make this soup vegetarian?
To make this soup vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth.
Can I freeze this soup?
Yes, you can freeze this soup. Just let it cool completely before transferring it to a freezer-safe container.
How long will this soup last in the refrigerator?
This soup will last in the refrigerator for up to 4-5 days when stored in an airtight container.
Can I add other vegetables to this soup?
Absolutely! Feel free to add your favorite vegetables like bell peppers, zucchini, or peas to customize this soup to your liking.

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