This Instant Pot Chicken Soup with Frozen Chicken is made using frozen chicken, onion, garlic, broth, spinach, diced tomatoes and rice.

This is a healthy, hearty soup that is perfect for the winter. It is loaded with chicken, veggies, and rice. This recipe uses frozen chicken when you are on the go and need to make something quick. It has so much flavor and it is unbelievably easy to make.
I am a huge lover of soup and no one will ever change my opinion. This soup is kid friendly and goes down perfectly easy. The soup can be served with crusty bread for dipping as well. All the ingredients are added first except the rice. You pressure cook everything until the chicken is ready and then add the rice and pressure cook for one minute. It takes no time!
If you love this recipe, try my my Pork Birria Tacos or my Cream Cheese stuffed Poblano Peppers.
Jump to:
Why you will love this recipe
- Time-saving: One of the main benefits of using frozen chicken in the Instant Pot is that it can save you time. You don't need to wait for the chicken to thaw before cooking, which can significantly reduce the overall cooking time for your chicken soup. This is especially helpful when you're in a hurry or short on time and want to make a quick and easy meal.
- Convenience: Using frozen chicken in the Instant Pot can be convenient as it allows you to cook chicken soup without the need for advance planning. If you forgot to thaw chicken ahead of time or need to cook a meal on short notice, you can simply take frozen chicken from the freezer, place it in the Instant Pot, and start cooking.
- Moisture retention: Frozen chicken tends to retain more moisture during cooking compared to thawed chicken. This is because the frozen chicken releases less moisture as it cooks, helping to keep the chicken moist and tender in the Instant Pot. This can result in a more flavorful and juicy chicken in your soup.
- Flavors infused: Cooking frozen chicken in the Instant Pot can allow the flavors of the chicken and other ingredients to infuse more thoroughly. As the frozen chicken cooks under pressure, the flavors of the herbs, spices, vegetables, and other ingredients can penetrate the meat, resulting in a more flavorful and aromatic chicken soup.
- Tender chicken: Contrary to the common belief that frozen chicken can turn out tough, the Instant Pot pressure cooking function can help break down the fibers in the frozen chicken, resulting in a tender and juicy texture. The pressure cooking process in the Instant Pot can effectively cook frozen chicken evenly and thoroughly, resulting in a flavorful and tender chicken in your soup.
Instant Pot Chicken Soup Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Vegetable oil
- Yellow onion
- Garlic
- Chicken broth
- Frozen chicken breasts
- Spinach
- Diced tomatoes
- Jasmine rice
See recipe card for Instant Pot Chicken Soup with Frozen Chicken quantities.
How to make Instant Pot Chicken Soup with Frozen Chicken
In an instant pot, hit the sauté function for 5 minutes. Add the oil and wait for it to shimmer. Toss the onion and garlic until fragrant.
Pour in the diced tomatoes, chicken broth, spinach, and frozen chicken breasts.
Pressure cook on high for 12 minutes and let it naturally release.
Open the instant pot and pour in the rice and pressure cook again for one minute, and quick release.
Substitutions
- Vegetable oil: You can use any oil as a substitute, like olive oil or avocado oil.
- Yellow onion: I used yellow onion, although you can use any onion of your liking.
- Garlic: For best results, use fresh garlic, but you can opt to using garlic from the jar.
- Broth: I used chicken broth for this since we are using chicken. You can substitute vegetable broth as well.
- Chicken breast: If you are using fresh chicken, I would pressure cook for only 7 minutes. If using frozen chicken, pressure cook for 12 minutes.
- Spinach: I used arugula because it was the only thing I had on hand, but spinach makes the soup SOUPER hearty. See what I did there?
- Tomatoes: I used cherry tomatoes because I didn’t have canned tomatoes. If you do that, make sure to take them out after pressure cooking and place in a bowl and crush with a fork and throw it back in when you add the rice. Using diced tomatoes from a can is much easier!
- Rice: I used jasmin rice because it is my favorite, but you can use any rice for this recipe.
Instant Pot Chicken Soup Variations
- Classic Chicken Noodle Soup: This is a timeless favorite that can easily be made in the Instant Pot. Simply sauté some onions, carrots, and celery in the Instant Pot, then add chicken broth, diced chicken, and your favorite pasta noodles. Pressure cook for a few minutes and you'll have a comforting bowl of chicken noodle soup ready to enjoy.
- Creamy Chicken and Wild Rice Soup: This hearty and creamy soup is perfect for cooler weather. Combine diced chicken, wild rice, chicken broth, carrots, celery, and onions in the Instant Pot. Pressure cook until the rice is tender, then stir in some heavy cream and season with herbs and spices for a rich and satisfying soup.
- Mexican Chicken Tortilla Soup: Give your chicken soup a Mexican twist by adding spices like cumin, chili powder, and paprika, along with diced tomatoes, black beans, and corn. Top with tortilla strips, avocado, cheese, and cilantro for a flavorful and zesty soup that's sure to impress.
- Thai Coconut Chicken Soup: This soup is packed with exotic flavors from Thai cuisine. Combine diced chicken, coconut milk, chicken broth, ginger, lemongrass, lime juice, and fish sauce in the Instant Pot. Pressure cook, then stir in some mushrooms, red bell peppers, and cilantro for a fragrant and creamy soup with a touch of spiciness.
- Lemon Chicken Orzo Soup: This is a light and refreshing soup that's perfect for spring or summer. Combine diced chicken, chicken broth, orzo pasta, carrots, celery, and onions in the Instant Pot. Pressure cook, then stir in some fresh lemon juice and zest for a burst of tangy flavor. Garnish with parsley for a bright and delicious soup.
- Southwest Chicken and Black Bean Soup: Add some southwestern flair to your chicken soup by combining diced chicken, black beans, corn, diced tomatoes, bell peppers, and onions in the Instant Pot. Season with cumin, chili powder, and smoked paprika for a smoky and robust flavor profile. Top with crushed tortilla chips, sour cream, and shredded cheese for a hearty and satisfying soup.
Equipment
- Instant Pot: You will need an Instant Pot or similar electric pressure cooker to cook the chicken soup. Instant Pot is a popular brand of electric pressure cooker that offers various models with different sizes and features. Choose a model that suits your needs and make sure it's in good working condition.
- Cutting board and knife: You will need a cutting board and a sharp knife to chop the vegetables and chicken for the soup. Choose a cutting board that is large enough to accommodate the ingredients and a knife that is suitable for cutting raw meat and vegetables.
- Measuring cups and spoons: You will need measuring cups and spoons to measure the liquid and dry ingredients for your chicken soup. This will help ensure that you have the right proportions of ingredients for a delicious soup.
- Wooden spoon or spatula: You will need a wooden spoon or spatula to stir the ingredients in the Instant Pot and scrape the bottom of the pot to prevent burning and sticking.
- Ladle: You will need a ladle to serve the soup once it's cooked. Choose a ladle with a long handle for easy serving.
- Bowls or soup bowls: You will need bowls or soup bowls to serve the chicken soup. Choose bowls that are heat-resistant and large enough to hold the soup and any additional toppings.
- Optional: Immersion blender or regular blender - If you want to blend some or all of the soup for a smoother texture, you will need an immersion blender or a regular blender. Follow the manufacturer's instructions for safe blending.
How to store Chicken Soup
- Allow the soup to cool: Before storing chicken soup, allow it to cool to room temperature. This will prevent condensation and moisture buildup in the storage container.
- Use airtight containers: Choose airtight containers that are specifically designed for food storage. Glass or plastic containers with tight-fitting lids are good options. Avoid using containers that are not airtight, as they can lead to spoilage or freezer burn.
- Label and date: Label the containers with the contents and date of preparation. This will help you easily identify the soup and keep track of its freshness.
- Store in the refrigerator: If you plan to consume the chicken soup within a few days, you can store it in the refrigerator. Place the cooled soup in airtight containers and store in the refrigerator for up to 3-4 days.
- Freeze for longer storage: If you want to store the chicken soup for a longer period, you can freeze it. Transfer the cooled soup to airtight containers, leaving some headspace for expansion during freezing. Alternatively, you can also use freezer-safe plastic bags. Label the containers or bags with the contents and date. Freeze the soup for up to 3 months.
- Thaw properly: When you're ready to use the frozen chicken soup, thaw it in the refrigerator overnight or use the defrost function on your microwave. Avoid thawing at room temperature, as this can lead to uneven thawing and potential food safety risks.
- Reheat properly: Reheat the chicken soup thoroughly before consuming. You can do this on the stovetop over medium heat or in the microwave, stirring occasionally to ensure even heating. Make sure the soup reaches a safe internal temperature of 165°F (74°C) before consuming.
Instant Pot Chicken Soup Recipe Top tips
- Use frozen chicken: As mentioned earlier, using frozen chicken in the Instant Pot can be a time-saving hack as it eliminates the need for thawing. You can simply add frozen chicken directly to the Instant Pot along with other ingredients, and the pressure cooking function will cook it to perfection. Just ensure that the frozen chicken is evenly distributed and not clumped together.
- Sauté for added flavor: Before pressure cooking, consider using the sauté function of the Instant Pot to sauté onions, garlic, and other aromatic vegetables in a little oil or butter. This can enhance the flavor of the chicken soup by adding a rich, caramelized depth of flavor.
- Layer ingredients properly: To avoid the "Burn" error on the Instant Pot, it's important to layer the ingredients properly. Place the chicken and any harder vegetables like carrots and potatoes at the bottom of the Instant Pot, followed by softer vegetables like celery and leafy greens, and finally the liquid on top. This can prevent the ingredients from sticking to the bottom and help ensure even cooking.
- Use chicken broth or stock: Using chicken broth or stock instead of water can add more depth of flavor to the chicken soup. You can use store-bought or homemade chicken broth or stock for a more flavorful soup base.
- Don't overfill: When using the Instant Pot, it's important not to overfill it to prevent food from spewing out of the pressure release valve during cooking. Follow the manufacturer's guidelines for maximum fill levels to ensure safe and efficient cooking.
- Adjust cooking time and pressure: Cooking time and pressure settings may vary depending on the type and quantity of ingredients used. Adjust the cooking time and pressure settings according to the recipe and the size of the chicken pieces to ensure that the chicken is fully cooked and tender.
- Season to taste: Taste the soup before serving and adjust the seasoning as needed. You may need to add more salt, pepper, herbs, or spices to suit your taste preferences.
- Let pressure release naturally: After the pressure cooking cycle is complete, allow the Instant Pot to naturally release the pressure for 10-15 minutes before manually releasing any remaining pressure. This can help to retain the natural juices and flavors of the ingredients.
- Optional finishing touches: Consider adding fresh herbs, a squeeze of lemon juice, a dollop of sour cream, or a sprinkle of grated cheese as optional finishing touches to enhance the flavor and presentation of your chicken soup.
- Storage and reheating: Follow proper storage and reheating guidelines (as mentioned in a previous response) to ensure food safety and maintain the quality of the chicken soup for later consumption.
Instant Pot Chicken Soup with Frozen Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Instant Pot Chicken Soup with Frozen Chicken is made using frozen chicken, onion, garlic, broth, spinach, diced tomatoes and rice.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 large chicken breasts, frozen
- 1 cup spinach or arugula
- 1 can diced tomatoes
- 1 cup jasmine rice
Instructions
- In an instant pot, hit the sauté function for 5 minutes. Add the oil and wait for it to shimmer. Toss the onion and garlic until fragrant.
- Pour in the diced tomatoes, chicken broth, spinach, and frozen chicken breasts.
- Pressure cook on high for 12 minutes and let it naturally release.
- Open the instant pot and pour in the rice and pressure cook again for one minute, and quick release.
Notes
- Use frozen chicken: As mentioned earlier, using frozen chicken in the Instant Pot can be a time-saving hack as it eliminates the need for thawing. You can simply add frozen chicken directly to the Instant Pot along with other ingredients, and the pressure cooking function will cook it to perfection. Just ensure that the frozen chicken is evenly distributed and not clumped together.
- Sauté for added flavor: Before pressure cooking, consider using the sauté function of the Instant Pot to sauté onions, garlic, and other aromatic vegetables in a little oil or butter. This can enhance the flavor of the chicken soup by adding a rich, caramelized depth of flavor.
- Layer ingredients properly: To avoid the "Burn" error on the Instant Pot, it's important to layer the ingredients properly. Place the chicken and any harder vegetables like carrots and potatoes at the bottom of the Instant Pot, followed by softer vegetables like celery and leafy greens, and finally the liquid on top. This can prevent the ingredients from sticking to the bottom and help ensure even cooking.
- Use chicken broth or stock: Using chicken broth or stock instead of water can add more depth of flavor to the chicken soup. You can use store-bought or homemade chicken broth or stock for a more flavorful soup base.
- Don't overfill: When using the Instant Pot, it's important not to overfill it to prevent food from spewing out of the pressure release valve during cooking. Follow the manufacturer's guidelines for maximum fill levels to ensure safe and efficient cooking.
- Adjust cooking time and pressure: Cooking time and pressure settings may vary depending on the type and quantity of ingredients used. Adjust the cooking time and pressure settings according to the recipe and the size of the chicken pieces to ensure that the chicken is fully cooked and tender.
- Season to taste: Taste the soup before serving and adjust the seasoning as needed. You may need to add more salt, pepper, herbs, or spices to suit your taste preferences.
- Let pressure release naturally: After the pressure cooking cycle is complete, allow the Instant Pot to naturally release the pressure for 10-15 minutes before manually releasing any remaining pressure. This can help to retain the natural juices and flavors of the ingredients.
- Optional finishing touches: Consider adding fresh herbs, a squeeze of lemon juice, a dollop of sour cream, or a sprinkle of grated cheese as optional finishing touches to enhance the flavor and presentation of your chicken soup.
- Storage and reheating: Follow proper storage and reheating guidelines (as mentioned in a previous response) to ensure food safety and maintain the quality of the chicken soup for later consumption.
- Prep Time: 5 minutes
- Cook Time: 12 minutes+pressure times
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 135.8
- Sodium: 363.2 mg
- Fat: 4.5 g
- Carbohydrates: 12.2 g
- Fiber: 0.5 g
- Protein: 10.3 g
- Cholesterol: 33.9 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Eva
I forgot to defrost the chicken (yet again) and found this recipe. It was such a hit with my kids!
Emma
So glad to have found a recipe that tastes delicious even when I forget to thaw the meat (again)! I cooked the rice on the side before adding it in but everything else was on target. Adding to the monthly rotation! Thanks for posting.
Maxine Dubois
so happy you enjoyed it!