Instant Pot Chicken Escabeche Soup with Vegetables

Name: Instant Pot Chicken Escabeche Soup with Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, cut into 1-inch cubes; 3 whole (300 g) medium carrots, peeled and cut into ½-inch thick rounds; 1 whole (250 g) large yellow onion, diced into ½-inch pieces; 2 whole (100 g) celery ribs, cut into ½-inch pieces; 6 cups (1440 ml) low-sodium chicken broth; ¼ cup (60 ml) white wine vinegar; ¾ cup (150 g) pitted green olives, drained and halved; 3 tbsp (30 g) capers in brine, drained and rinsed; 2 whole bay leaves, whole; 1 tsp (1 g) dried oregano; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil; 3 whole (15 g) garlic cloves, minced; ¼ cup (15 g) fresh parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Spanish soup featuring tender chicken and vegetables in a tangy, aromatic broth enriched with olives, capers, and vinegar. Escabeche refers to the pickling tradition of Spanish cuisine, and this Instant Pot version brings those bold flavors to a comforting soup that's ready in under an hour. The combination of bay leaves, vinegar, and brined ingredients creates a complex, slightly sweet and sour profile that's both warming and refreshing.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 6 servings (about 2 cups each)

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Ingredients

6 servings

1½ lb (680 g) boneless, skinless chicken breasts, cut into 1-inch cubes
3 whole (300 g) medium carrots, peeled and cut into ½-inch thick rounds
1 whole (250 g) large yellow onion, diced into ½-inch pieces
2 whole (100 g) celery ribs, cut into ½-inch pieces
6 cups (1440 ml) low-sodium chicken broth
¼ cup (60 ml) white wine vinegar
¾ cup (150 g) pitted green olives, drained and halved
3 tbsp (30 g) capers in brine, drained and rinsed
2 whole bay leaves, whole
1 tsp (1 g) dried oregano
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil
3 whole (15 g) garlic cloves, minced
¼ cup (15 g) fresh parsley, finely chopped (optional)

Equipment (5)

Instant Pot (6-quart or 8-quart)
Cutting board
Chef's knife
Measuring cups and spoons
Colander or fine-mesh strainer

Steps

Before you start

Cut all vegetables and chicken into uniform pieces so they cook evenly
Measure out the broth and vinegar before starting
Have a colander ready to drain the pressure cooker after cooking

1
Sauté aromatics
- Press the Sauté function on the Instant Pot and heat the olive oil over medium heat.
- Add the diced onion, carrot rounds, and celery pieces.
- Cook for 5 minutes, stirring occasionally, until the onion becomes translucent and releases its aroma.
- Add the minced garlic in the last minute of cooking, stirring constantly to prevent browning.
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Ready when: Onion is translucent and vegetables are fragrant
Tip: Don't let the garlic brown, or it will taste bitter. Stir constantly once added.
2
Deglaze the pot
- Pour the white wine vinegar into the pot, scraping the bottom with a wooden spoon to lift up any browned bits.
- Let it simmer for 1 minute, which mellows the vinegar's sharpness slightly.
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Ready when: Vinegar has simmered and bottom of pot is clean
Tip: Deglazing builds flavor; don't skip this step.
3
Add broth and chicken
- Pour the chicken broth into the pot and add the chicken breast cubes, bay leaves, dried oregano, kosher salt, and black pepper.
- Stir to combine.
- Press Cancel to end the Sauté function.
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Tip: Stir well to distribute seasonings evenly throughout the soup.
4
Pressure cook
- Secure the lid and set the Instant Pot to high pressure for 8 minutes.
- The pot will take about 3–4 minutes to reach pressure before cooking begins.
- Do not use the quick-release valve.
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Ready when: Pressure indicator shows the pot is under pressure
Tip: This timing ensures the chicken is cooked through but still tender.
5
Natural pressure release
- When the cooking time is complete, let the pressure release naturally for 10 minutes.
- After 10 minutes, carefully open the vent to release any remaining steam, then remove the lid.
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Ready when: Hissing stops and pressure indicator drops completely
Tip: Natural release keeps the broth clear and prevents liquid from splattering.
6
Add olives and capers
- Stir in the halved green olives and the drained capers.
- Taste the soup and adjust seasoning with additional salt or vinegar as needed.
- The soup should taste bright and slightly tangy, with a savory-briny undertone from the olives and capers.
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Ready when: Olives and capers are evenly distributed
Tip: Add the brined ingredients at the end so their flavor stays vibrant and distinct.
7
Finish and serve
- Remove and discard the bay leaves.
- Ladle the soup into bowls and garnish with fresh parsley if using.
- Serve hot with crusty bread for soaking up the flavorful broth.
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Ready when: Bay leaves are removed and soup is ready to serve
Tip: Fresh parsley adds color and a fresh note that complements the tangy broth.

Good to know

Tips

For a thicker soup, use an immersion blender to partially blend the cooked vegetables while leaving some texture, or reduce the broth by simmering on Sauté for 5 minutes before serving.
Escabeche flavors meld and deepen when rested overnight, so this soup is even better the next day.
If you prefer less vinegar tang, reduce to 3 tablespoons; if you like it more pronounced, add up to ⅓ cup total.
Serve with Spanish-style crusty bread, croutons, or even cooked white rice stirred into the bowl for a more substantial meal.

Make ahead

You can prepare all vegetables and cut the chicken up to 8 hours ahead. Store in separate covered containers in the refrigerator. The complete soup can be made up to 2 days ahead and reheated gently on the Instant Pot's Sauté function or on the stovetop.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. The flavors actually deepen overnight. Freeze for up to 1 month in freezer-safe containers, leaving ½-inch headspace. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat or using the Sauté function on low until heated through.

Substitutions

white wine vinegar → sherry vinegar or red wine vinegar. Use the same amount. Sherry vinegar adds a slightly nutty depth; red wine vinegar is more robust and earthy.
pitted green olives → kalamata olives or a mix of both. Kalamata olives are more bitter and rich; use about ¾ cup if substituting entirely, or mix varieties for complexity.
low-sodium chicken broth → vegetable broth or homemade chicken stock. Homemade stock will give a deeper, more savory flavor. Use the same amount.
boneless, skinless chicken breasts → boneless chicken thighs (about 2 lb) or a mix of bone-in thighs and breasts. Thighs are more forgiving and stay moist; they add richer flavor but require 2–3 extra minutes of cooking time at high pressure.