When someone you love isn’t feeling well, you don’t reach for something complicated.
You reach for chicken soup. Not heavy. Not overly rich. Just warm, balanced, and deeply comforting.
This Instant Pot Chicken Soup with Sweet Potatoes and Shallots is exactly that kind of bowl.
It’s light but nourishing, gently herbal without overpowering, and savory in the way true homemade chicken soup should be.
The sweetness of tender sweet potatoes, the delicate depth of shallots, and the aromatic lift of Herbs de Provence create a soup that feels classic — yet thoughtfully layered.
And when comfort is the goal, that’s everything.
One of the reasons I rely on the Instant Pot — especially when cooking for someone under the weather — is how efficiently it extracts flavor from bone-in chicken while keeping the broth clean and the vegetables perfectly tender.
If you’re curious why it’s such a staple in my kitchen, I explain more in Why We Use the Instant Pot Guide.
Why This Soup Feels So Comforting
- Warm broth supports hydration
- Bone-in chicken creates a naturally rich base
- Sweet potatoes provide gentle carbohydrates and vitamin A
- Shallots and garlic add aromatic depth
- A squeeze of lime brightens everything at the finish
It’s simple. Balanced. Restorative.
What You Will Need To Make Instant Pot Chicken Soup with Sweet Potatoes and Shallots
2 chicken leg quarters (bone-in, skin-on)
1 large sweet potato (1–1½ lbs), peeled and diced
1 large shallot, finely diced
3–4 garlic cloves, minced
2 stalks celery, chopped
2 carrots, chopped
1–2 teaspoons Herbs de Provence
1 tablespoon olive oil
1 tablespoon apple cider vinegar
2 teaspoons salt (divided, adjust to taste)
½ teaspoon black pepper
6 cups water Fresh chopped cilantro (for garnish)
Lime wedges (for serving)
How To Make Instant Pot Chicken Soup with Sweet Potatoes and Shallots
Bloom the Aromatics
Set the Instant Pot to Sauté.
Add olive oil. When Instant pot has warmed and oil is shimmering, add diced shallots and sweat gently for 2–3 minutes until translucent — do not brown.
Add garlic and cook 30 seconds.
Add Herbs de Provence and bloom for about 10 seconds, just until fragrant.
Cook’s Notes
Blooming the herbs in the olive oil builds depth and prevents a flat herbal aftertaste.
Build the Soup
Add the Chicken quarters (skin and fat intact), sweet potato, celery, carrots, 1 teaspoon salt, black pepper, 1 tablespoon apple cider vinegar and 6 cups fresh water (do not exceed the maximum fill line). Stir gently.
Cook’s Note
Why Add Apple Cider Vinegar?
The tablespoon of apple cider vinegar isn’t added for flavor — you won’t taste it in the finished soup.
Instead, the mild acidity helps draw minerals and collagen from the chicken bones during pressure cooking.
This supports:
- A more flavorful broth
- Better body and mouthfeel
- Natural gelatin development
- Slightly improved nutrient extraction
It’s a small step that enhances depth without changing the classic character of the soup.
Pressure Cook
Seal the lid. Set Instant Pot to High Pressure – 15 minutes.
Allow a Natural Release for 10 minutes, then carefully release remaining pressure.
Natural release helps keep the broth clear and the chicken tender.
The chicken should reach an internal temperature of 165°F (74°C) minimum. Insert a thermometer into the thickest part of the thigh, avoiding bone.
Finish the Soup
Remove the chicken quarters and set aside to cool slightly.
Before chopping the meat:
Ladle out 1 cup of broth and strain it through a fine mesh strainer to remove herbs and vegetable bits.
Pour the strained broth into a mason jar, seal, and refrigerate. This reserved broth is perfect for recipes that call for quality chicken broth, such as:
- Steak with Soy-Citrus Sauce and Ginger-Garlic Rice
- Deliciously Easy Mexican-Style Bean and Rice Combo
It’s a small step that adds flavor to future meals.
Once the chicken is cool enough to handle:
Discard the skin. Remove meat from the bones, Chop into large cubes (about 2 cups total). Return the chicken to the pot.
Taste and adjust salt as needed (about 1 additional teaspoon works well).
If you ever accidentally over-season a soup, here’s a practical guide on How To Fix An Over-Salted Soup.
Serve
Ladle into bowls. Garnish with fresh chopped cilantro and a lime wedge on the side.
Nutrition Information
Approximate, Per 2-Cup Serving
- Calories: 330–360
- Protein: ~28g
- Fat: 16–18g
- Carbohydrates: 22–28g
- Fiber: ~4g
- High in Vitamin A
- Naturally gluten-free and dairy-free
Food Safety & Storage
- Use separate cutting boards for raw poultry.
- Wash hands thoroughly after handling chicken.
- Cool soup within 2 hours before refrigerating.
- Store refrigerated up to 4 days or freeze up to 3 months.
The broth may gel when chilled — this is natural collagen and a sign of proper extraction.
More Soups & Stews to Warm Your Table
Homemade soups and hearty stews are some of the most comforting meals you can make — whether you’re cooking for a cozy night in, a cold winter day, or simply craving something nourishing.
Explore more recipes and helpful guides:
👉 Soups and Stews Recipe Collection
👉 How To Fix An Over-Salted Soup
👉 Why We Use the Instant Pot Guide
👉 Winter Soups That Comfort, Warm, and Nourish – 7 Cozy Recipes You’ll Love
From light broths to rich, slow-simmered stews, there’s always another bowl waiting.
Still hungry? These recent recipes are ready when you are.
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