Nourishing Instant Pot Turmeric Chicken Soup is the kind of meal your body craves after a long, exhausting day—or when you just need a big bowl of comfort that still feels healthy. This recipe blends shredded chicken, tender veggies, and a golden turmeric broth that tastes like sunshine in a bowl. Whether you’re feeling under the weather, chasing after kids, or trying to eat clean without spending hours in the kitchen, this Nourishing Instant Pot Turmeric Chicken Soup checks every box. It’s ready in under an hour, but it tastes like it simmered all afternoon. Grab your Instant Pot, and let’s make some cozy magic happen.
Table of Contents
What is Nourishing Instant Pot Turmeric Chicken Soup?
This soup is more than just another chicken recipe—it’s a warm, healing hug in liquid form. The turmeric adds a rich, earthy flavor and that unmistakable golden color, while the chicken and veggies keep it hearty and satisfying. Cooking it in the Instant Pot locks in all those comforting flavors and gives you tender chicken without the long wait. You can also make it in a slow cooker if that’s your style. And if you’re wondering what makes this Nourishing Instant Pot Turmeric Chicken Soup “nourishing,” it’s all about balance—protein-packed chicken, nutrient-rich veggies, and anti-inflammatory turmeric working together to make you feel good from the inside out.
Reasons to Try Nourishing Instant Pot Turmeric Chicken Soup
Let’s be honest—some nights call for drive-thru, but this recipe might just change that. Here’s why you’ll love it:
- Fast and fuss-free: With the Instant Pot, you’ll have dinner on the table in under an hour.
- Healing and wholesome: Turmeric is known for its anti-inflammatory properties, helping support immunity.
- Family-friendly: Even picky eaters tend to love the mild, savory broth.
- Meal-prep friendly: It reheats beautifully for easy lunches.
If you enjoy hearty soups like this one, check out our Tuscan Chicken Soup with Spinach next—it’s another cozy, protein-packed favorite.
Ingredients Needed to Make Nourishing Instant Pot Turmeric Chicken Soup
- 3 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 tablespoon turmeric
- ¼ teaspoon ground pepper
- 2 teaspoons kosher salt, divided
- 2 pounds boneless skinless chicken breasts or thighs
- 1 quart chicken stock
- 1 cup water
Equipment: Instant Pot or Slow Cooker, Cutting Board, Chef’s Knife
Instructions to Make Nourishing Instant Pot Turmeric Chicken Soup
Ready to make your kitchen smell heavenly? Let’s dive into this step by step guide for Nourishing Instant Pot Turmeric Chicken Soup. I’ll walk you through each stage so you can whip up a steaming, golden bowl of comfort without a single hitch. Whether you’re a first-time Instant Pot user or a seasoned pro, this process is simple, rewarding, and full of flavor.
Step 1: Warm the Pot and Sauté the Aromatics
Turn on your Instant Pot and set it to Sauté mode. Add olive oil, and once it starts to shimmer, toss in your chopped onions and sprinkle in ¼ teaspoon of salt. This small touch of salt helps draw out the onion’s natural sweetness. Let the onions cook for about 4 minutes until soft and lightly golden — your kitchen will already start to smell amazing.
Now, stir in the carrots, celery, turmeric, pepper, and another pinch of salt. This step by step layering of flavors builds a rich base for your broth. The turmeric will instantly tint everything a beautiful golden hue (so keep a dish towel nearby — turmeric does like to stain).
Pro tip: If you want to learn more about creating flavor depth at this stage, check out my guide on prepping vegetables for soups — it’ll change how you approach soup-making forever.
Step 2: Add the Chicken and Season Generously
Next, pat your chicken breasts or thighs dry (this helps them sear better) and season both sides with ¼ teaspoon of salt. Lay them over the sautéed veggies in a single layer.
Now pour in the chicken stock and water, followed by the remaining salt. You’ll notice the golden broth already taking shape. The key here is balance — the salt enhances the natural flavors of the chicken and turmeric without overpowering them.
If you prefer darker meat or want even juicier texture, chicken thighs are your best bet. I’ve written more about this in my Slow Cooker Chicken and Rice Soup post, where I explain how different cuts change the final flavor.
Step 3: Seal and Cook Under Pressure
Time for the Instant Pot to shine. Secure the lid and make sure the valve is set to “Sealing.” Choose Manual or Pressure Cook mode and set the timer for 15 minutes on high pressure.
Depending on your Instant Pot model, it may take 25–35 minutes to come up to pressure before the cooking officially begins. Don’t panic if it seems to take a while — it’s just doing its magic behind the scenes.
Once the timer beeps, perform a quick release (use a wooden spoon handle if the steam feels intimidating). This step by step process locks in moisture and tenderness while infusing every ingredient with flavor.
Want a comparison between Instant Pot and slow cooker timing? You can find my breakdown in the Hearty Italian White Bean Soup post — it’s a great resource for adjusting cook times to your schedule.
Step 4: Shred, Stir, and Taste
Carefully open the lid (away from your face) and take in that fragrant, golden aroma. Using tongs, remove the chicken and place it on a cutting board. It should be tender enough to shred with two forks or chop into bite-sized pieces.
Return the chicken to the pot and give it a good stir to blend everything together. Taste the broth and adjust the seasoning — a little more salt or pepper can make all the difference here.
For an extra nutritional boost, toss in a handful of spinach or kale and let it wilt for a minute or two. This step by step addition gives your soup an extra punch of color and vitamins.
If you love this flavor combo, you’ll adore my Healing Pumpkin Soup — it has a similar warm spice vibe that’s perfect for chilly evenings.
Step 5: Serve and Savor
Now comes the best part — serving it up. Ladle your Nourishing Instant Pot Turmeric Chicken Soup into bowls and top with a sprinkle of black pepper or a squeeze of lemon for brightness. Pair it with crusty bread, a grilled cheese, or even a Tomato Spinach Grilled Cheese Bread Bowl for a meal that feels both cozy and balanced.
This step by step recipe isn’t just about feeding your body — it’s about nourishing your spirit. Every spoonful brings warmth, comfort, and a little bit of sunshine to your day.
Step 6: Optional Slow Cooker Method
If you’re not in a hurry, you can follow the same step by step order of ingredients and cook it low and slow. After sautéing your veggies on the stovetop, transfer everything to your slow cooker. Cover and cook on High for 4 hours or Low for 6 hours — just until the chicken is cooked through and the veggies are tender.
Once done, shred the chicken, stir it back in, and enjoy.
You can find a similar method in my Slow Cooker Creamy Cheeseburger Soup for those days when hands-off cooking is the only thing saving your sanity.
Step 7: Make It Your Own
Don’t be afraid to personalize! Add cooked quinoa or rice to make it heartier, or toss in chickpeas for extra protein. Want to keep it plant-based? Swap the chicken for tofu or beans and use vegetable broth.
This is your step by step invitation to make the soup fit your lifestyle — because the best recipes are the ones that work for you.
If you enjoy experimenting, my Vegan Rosemary Garlic White Bean Soup offers even more inspiration for plant-powered comfort bowls.
What to Serve with Nourishing Instant Pot Turmeric Chicken Soup
This soup pairs perfectly with a crusty loaf of sourdough bread or a light side salad for balance. If you want to keep it cozy, serve with a grilled cheese or even a slice of Tomato Spinach Grilled Cheese Bread Bowl. For an extra pop of greens, stir in spinach or kale right before serving.
Key Tips for Making Nourishing Instant Pot Turmeric Chicken Soup
- Use thighs for tenderness: They stay juicier than breasts.
- Mind the turmeric: It can stain clothes (and little hands!).
- Don’t skip the sauté: It deepens the flavor right from the start.
- Add greens at the end: Spinach or kale makes this soup even more nutrient-rich.
For more flavor-packed soups, you might love our Hearty Italian White Bean Soup.
Storage and Reheating Tips for Nourishing Instant Pot Turmeric Chicken Soup
Store leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer. Reheat gently on the stove over medium heat or in the microwave. Add a splash of broth or water if it thickens after chilling.
FAQs
Can I use frozen chicken?
Yes! Just increase the pressure cook time to 20 minutes.
Can I make this vegetarian?
Swap chicken for chickpeas and use vegetable broth.
What’s the best way to reheat it?
Warm it on the stove for best texture, but the microwave works fine in a pinch.
Final Thoughts
Nourishing Instant Pot Turmeric Chicken Soup is that rare recipe that feels indulgent but is secretly good for you. It’s simple, hearty, and healing—perfect for busy nights or self-care Sundays. Once you make it, it’ll become part of your regular rotation. And if you’re looking for more cozy bowls like this, head over to Nourish Well Recipes for more comforting, healthy soups that taste like home.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Nourishing Instant Pot Turmeric Chicken Soup
- Prep Time: 7 minutes
- Cook Time: 50 minutes
- Total Time: 57 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This homemade chicken soup can be made using an Instant Pot or slow cooker, depending on what you prefer! Either way, it comes out comforting, nourishing, and so delicious. It is packed full of veggies and shredded chicken with a warming turmeric broth.
Ingredients
- 3 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cups chopped carrot
- 2 cups chopped celery
- 1 tablespoon turmeric
- ¼ teaspoon ground pepper
- 2 teaspoons kosher salt, divided
- 2 pounds boneless skinless chicken breasts or thighs
- 1 quart chicken stock
- 1 cup water
Instructions
1. Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 4 minutes.
2. Add the carrots, celery, ¼ teaspoon salt, turmeric and pepper, stirring to combine.
3. Salt the chicken on both sides using ¼ teaspoon salt. Add the chicken in a single layer on top of the vegetables.
4. Pour in the chicken stock, water, and remaining 1 ½ teaspoon salt.
5. Secure the lid, select the manual setting, and set it to high pressure for 15 minutes. Let the pot come to pressure.
6. When the pressure cooker timer is done, quick release the pressure.
7. Remove the chicken, and shred or chop into bite sized pieces. Add back to the pressure cooker, stirring to combine. Taste, adding additional salt or pepper if desired.
8. To make in a slow cooker, sauté the onion with ¼ teaspoon salt in olive oil for 5 minutes on the stove.
9. Add the carrots, celery, turmeric, pepper, and ¼ teaspoon salt, and cook briefly.
10. Transfer vegetable mixture to a slow cooker. Salt the chicken on both sides and place on top of the vegetables.
11. Add chicken stock, water, and the remaining salt.
12. Cover and cook on high for 4 hours or low for 6, until chicken is cooked through and vegetables are tender.
13. Remove the chicken, shred or chop, and return to the pot. Stir and season to taste.
Notes
Use boneless, skinless chicken breasts or thighs—either works well.
For added greens, stir in 2–3 handfuls of spinach at the end of cooking.
Be mindful that turmeric stains; take care if serving to young children.
To make this soup on the stovetop, refer to a stovetop version of nourishing chicken soup.
