This Instant Pot Creamy Chicken Soup is the perfect solution for a quick, easy, and incredibly flavorful weeknight meal! It’s a comforting and satisfying soup packed with tender chicken, sun-dried tomatoes, bell peppers, and a rich, creamy broth, all made effortlessly thanks to the magic of the Instant Pot. I love how quickly this Instant Pot Creamy Chicken Soup comes together – pressure cooking makes the chicken perfectly shreddable and infuses the broth with deep flavor in a fraction of the time. It’s a fantastic soup for any season, even these lovely mid-April evenings!

Why You’ll Love This Instant Pot Creamy Chicken Soup

Fast and Convenient: The Instant Pot significantly speeds up the cooking process.
Creamy and Flavorful: Cream cheese, heavy cream, and cheddar combine for a rich broth packed with flavor from sun-dried tomatoes, garlic, and spices.
Tender Chicken: Pressure cooking makes the chicken incredibly tender and easy to shred.
One-Pot Meal: Minimal cleanup as most of the cooking happens directly in the Instant Pot insert.
Comforting: A warm, satisfying soup that’s perfect for a cozy meal.

Ingredients for Instant Pot Creamy Chicken Soup

Here’s what you’ll need to make this delicious pressure cooker soup. The full list with measurements is in the recipe card below.

Main Ingredients

Boneless skinless chicken breast (Meat)
Sun-dried tomatoes (drained from oil) (Vegetable)
Oil (from sun-dried tomato jar or olive oil) (Oil)
Medium onion, chopped (Vegetable)
Garlic cloves, minced (Aromatic)
Red bell pepper, sliced (Vegetable)
Low-sodium chicken broth (Liquid)
Cream (heavy cream) (Dairy)
Cream cheese, softened and cubed (Dairy)
Shredded cheddar cheese (Dairy)

Seasoning

Cumin powder (Spice)
Dried oregano (Herb)
Chipotle or Cayenne chili powder (optional) (Spice)
Paprika (Spice)
Salt (Seasoning)
Fresh cracked pepper (Spice)

Garnish

Fresh Cilantro leaves (Herb)
Parmesan cheese (optional)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the rich flavors of this Instant Pot Creamy Chicken Soup, but here are some variations:

Add Pasta or Rice: Stir in some cooked small pasta (like ditalini or orzo) or cooked rice at the end with the shredded chicken.
Different Vegetables: Add chopped carrots, celery, spinach, or mushrooms along with the onions and peppers.
Make it Spicier: Increase the amount of chipotle/cayenne powder or add some diced jalapeños with the onions.
Different Cheese: Use Monterey Jack, Pepper Jack, or Gruyere instead of cheddar.
Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the breasts for even more flavor.

Shredding the cooked chicken before adding it back to the Instant Pot Creamy Chicken Soup.

How to Make Instant Pot Creamy Chicken Soup

Let me show you how incredibly easy it is to make this Instant Pot Creamy Chicken Soup:

Sauté Aromatics

First, I turn my Instant Pot to the “Sauté” mode.
I heat the oil (either reserved from the sun-dried tomato jar or olive oil) in the bottom of the Instant Pot insert.
I add the chopped onion and minced garlic and stir for a couple of minutes until the onion softens and the garlic is fragrant.

Pressure Cook

I add the chicken breasts, chopped sun-dried tomatoes, sliced red bell pepper, dried oregano, cumin powder, paprika, chili powder (if using), and chicken stock to the pot.
I give everything a quick stir to combine.
I secure the lid on the Instant Pot, making sure the steam release valve is set to the “Sealing” position.
I select the “Manual” or “Pressure Cook” setting, adjust the pressure to high, and set the timer for 15 minutes.

Shred Chicken and Finish Soup

Once the timer beeps, I carefully perform a quick pressure release by moving the valve to the “Venting” position.
Once the pressure is fully released, I carefully remove the lid.
I remove the cooked chicken breasts from the Instant Pot and transfer them to a cutting board. Using two forks, I shred the chicken breast, then return the shredded chicken back into the pot.
I stir in the heavy cream, softened cream cheese cubes, and shredded cheddar cheese.
I turn the Instant Pot back to the “Sauté” mode (usually the ‘Less’ or ‘Low’ setting works well here) to gently heat the soup while stirring, until the cream cheese and cheddar cheese are completely melted and the soup is smooth and heated through (about 1-2 minutes). Avoid bringing it to a rapid boil after adding the dairy.
I taste the Instant Pot Creamy Chicken Soup and adjust the seasoning with salt and pepper if needed.

Garnish and Serve

Garnish
Serve

Tips and Tricks for the BEST Instant Pot Soup

Here are my secrets for making this Instant Pot Creamy Chicken Soup truly exceptional:

Sauté First: Don’t skip the sauté step! Cooking the onions and garlic first builds a crucial layer of flavor.
Scrape the Bottom: When adding the broth, make sure to scrape any browned bits (fond) from the bottom of the Instant Pot insert – this is where tons of flavor lives!
Room Temperature Cream Cheese: Softened, room temperature cream cheese melts much more smoothly into the soup without lumps.
Quick Release: Using the quick release stops the cooking process quickly, which is good for the texture of the chicken in this recipe.
Add Dairy at the End: Stirring in the heavy cream and cheeses after pressure cooking prevents them from curdling under high heat.

How to Serve

This Instant Pot Creamy Chicken Soup is a hearty meal in a bowl! Serve it hot, garnished with:

Freshly grated Parmesan cheese
Fresh chopped cilantro or parsley
Extra crushed red pepper flakes
Crumbled bacon bits
Croutons

It’s also delicious with:

Crusty bread for dipping
A side salad

Instant Pot Creamy Chicken Soup served in bowls, ready to eat.

Make Ahead and Storage

This soup is fantastic for making ahead, and the flavors often meld and become even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Avoid boiling vigorously during reheating.

FAQs about Instant Pot Creamy Chicken Soup

Can I use frozen chicken breasts?
- Yes, you can often cook chicken breasts from frozen in the Instant Pot. You may need to increase the pressure cooking time by 5-10 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C).
Can I make this soup on the stovetop?
- Absolutely! Sauté the onions/garlic in a large pot or Dutch oven. Add the broth, seasonings, sun-dried tomatoes, peppers, and raw chicken. Bring to a simmer and cook until chicken is cooked through (about 15-20 minutes). Remove chicken, shred, return to pot. Stir in kale (if using), cream, cream cheese, and cheddar off heat or over very low heat until smooth.
Can I freeze this soup?
- Cream-based soups can sometimes separate or become slightly grainy upon thawing and reheating. While possible, the texture might not be as smooth as when freshly made. If freezing, cool completely first.

Enjoy this quick, easy, creamy, and incredibly flavorful Instant Pot Creamy Chicken Soup! It’s a perfect comforting meal made simple with your pressure cooker.