There’s nothing quite like a warm, comforting bowl of homemade chicken soup with bacon. This Instant Pot version delivers slow-cooked flavor in under an hour.
I’ve become a little obsessed with my Instant Pot. It’s one of the most useful tools in my kitchen, and I love how quickly it can turn simple ingredients into something special. Recently I even used it to make homemade yogurt — and it turned out fantastic.
I’m building a collection of Instant Pot recipes, and this chicken, bacon, and potato soup is one I return to time and again. I adapted it from a slow cooker version I found in Cooking Light and converted it so you can get the same deep flavor in a fraction of the time.
Using the Instant Pot means you can sauté, brown, and pressure-cook all in one pot. I used boneless, skinless chicken thighs to keep the process simple and quick — the meat becomes very tender and can be shredded right in the insert without any extra steps.
A quick word about leeks: they tend to trap grit between layers, so clean them thoroughly before cooking. My favorite trick is to slice them, soak briefly, and rinse in a salad spinner to remove any dirt.
This soup is hearty yet bright. The bacon adds just enough richness without overwhelming the dish, and the combination of leeks, carrot, celery, and baby potatoes makes it a satisfying comfort meal for cooler nights.
Season to taste at the end — you may want a bit more salt or pepper depending on your chicken stock and personal preference. It’s always easier to add seasoning than to reduce it, so taste and adjust before serving.
Be careful when serving: the potatoes and broth hold a lot of heat after pressure cooking. Let the soup rest a few minutes after opening the pot before ladling into bowls so it’s easier to eat.
If you enjoy Instant Pot comfort food, this recipe pairs well with other hearty mains and sides. It’s an easy weeknight dinner and makes great leftovers for lunches. The shredded chicken stays moist, and the flavors deepen after a day in the fridge.
Which soups would you like to see converted to the Instant Pot? I’d love to hear your ideas and favorite variations in the comments.
📖 Recipe
Instant Pot Chicken, Bacon, and Potato Soup
Big Flavors from a Tiny Kitchen – Ashley Covelli (adapted from Cooking Light)
Pin Recipe
Ingredients
- 4 center-cut bacon slices diced
- 1 ½ pounds boneless skinless chicken thighs
- 2 teaspoons salt-free garlic-and-herb seasoning blend
- 2 cups thinly sliced leeks about 2 large
- 1 cup sliced carrot about 2 large
- 1 cup sliced celery about 2 large stalks
- 12 ounces baby potatoes
- 4 cups unsalted chicken stock divided
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 5 thyme sprigs
- 2 cups coarsely chopped baby spinach
Instructions
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Set the Instant Pot to Sauté on the Normal setting. When hot, add the diced bacon and cook until crisp, stirring occasionally. Remove the bacon to a plate, leaving about 1 teaspoon of bacon drippings in the pot.
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Season the chicken thighs with the garlic-and-herb blend. Add the chicken to the drippings and brown for about 8 minutes, turning so all sides get some color. Transfer the browned chicken to the plate with the bacon.
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Add the sliced leeks, carrots, and celery to the pot and sauté for about 5 minutes until they begin to soften. Pour in 1 cup of the chicken stock and scrape the bottom of the pot with a wooden spoon to lift any browned bits.
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Return the chicken and bacon to the pot. Add the baby potatoes, the remaining 3 cups of stock, kosher salt, black pepper, and thyme sprigs. Secure the lid and set the Instant Pot to high pressure for 20 minutes.
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When the cook time ends, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure and open the lid.
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Discard the thyme sprigs and shred the chicken directly in the pot. Stir in the chopped spinach until it wilts into the soup. Taste and adjust seasoning as needed, then serve warm.
Notes
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