This chunky chicken soup in the Instant Pot is so full of flavor it is sure to be a family favorite. It's easy to make a big batch and then freeze for cold winter days.
Liberally season chicken thighs with salt and pepper. Add 1 cup of broth and chicken thighs to the Instant Pot. Add the lid and push the pressure release valve to the locked position. Press the poultry button and wait until the chicken is cooked. This was for 15 minutes on my machine. Quick release the pressure and take the chicken out of the pot. Place in a large bowl and shred.
Using the liquid from the chicken, add the carrots, celery, garlic, ginger and Better than Bouillon. Mix well to combine. Add in the 7 cups of broth remaining and secure the lid back on the Instant Pot.
If using noodles, add them now. If not, push the lever back to the locked position and manually cook for 5 minutes.
When the soup is cooked, add back the shredded chicken and let sit in the hot soup for a few minutes before serving. Taste to see if it needs more salt and pepper or even more Better than Bouillon.
RECIPE NOTES: This should make a very large batch. You can add more broth if you don't want it as chunky. You can eliminate the noodles for a low carb version. You can freeze this recipe as well.