This Instant Pot Rotisserie Chicken Soup recipe cooks on high pressure for just 4 minutes! Since the chicken is already cooked, you just saute the aromatics, add all the ingredients, seal the lid and you’re ready to go. This recipe is low carb and keto but if you’d like to have traditional chicken noodle soup, simple pour the soup over cooked egg noodles.

Gather up your ingredients.

Set the Instant Pot on sauté, add the olive oil, and when it begins to shimmer, add the carrots, celery, and onion, cooking for 2-3 minutes. Stir in the garlic, salt, pepper, and thyme, cooking for 2-3 minutes more.

Turn off the Instant Pot.

Add the rotisserie chicken and chicken broth to the pot.

Seal the lid, set on high pressure for 4 minutes. Let the Instant Pot natural release for 5 minutes, then do a quick release.

Spoon into bowls, top with chopped parsley if desired.

OPTIONAL: Serve over cooked egg noodles for easy chicken noodle soup.

HINT: Each time I bake a chicken or buy a rotisserie chicken from the store, I save the carcass and make home made chicken broth. It’s worth it and it’s so easy to do in the Instant Pot. I keep a stash of it in my freezer to pull out and use any time. When I made this soup, I used frozen chicken broth from a previous Coscto rotisserie chicken. (they are SO GOOD!) Then after I made this soup, I simply rinsed out the Instant Pot, then made broth with what was left of the chicken frame and replenished my supply. It saves money and tastes so much better than a box of broth from the store.

If you love this Instant Pot Rotisserie Chicken Soup, you may also want to try my Instant Pot Beef and Barley Soup, Instant Pot Ham and Bean Soup, and Fresh Vegetable Soup with Pasta.

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