Instant Pot Chicken Potato and Celery Root Soup

Name: Instant Pot Chicken Potato and Celery Root Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1¼ lb (567 g) boneless, skinless chicken breast, patted dry; 6 cups (1440 ml) low-sodium chicken broth; 1 medium bulb (about 12 oz) (340 g) celery root (celeriac), peeled and cut into ¾-inch (2 cm) cubes; 1 lb (454 g) waxy potatoes (such as Yukon Gold or red potatoes), cut into ¾-inch (2 cm) cubes (no need to peel); 2 medium (300 g) leeks (white and light green parts), halved lengthwise, washed thoroughly, and sliced into ¼-inch (6 mm) half-moons; 4 sprigs (3 g) fresh thyme sprigs; 1 whole bay leaf; 1 tablespoon (15 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; ½ cup (120 ml) heavy cream (optional); ½ teaspoon (2½ g) Dijon mustard (optional); 2 tablespoons (8 g) fresh parsley (flat-leaf), finely chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

A silky French-inspired chicken soup made in the Instant Pot with tender chicken breast, waxy potatoes, and earthy celery root, brightened by leeks and thyme. The quick pressure cooking develops deep flavor while keeping the chicken moist and the vegetables perfectly tender. Finished with a touch of cream for a luxurious finish.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: About 8 cups (1.9 L), serves 4 as a main course

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Ingredients

4 servings

1¼ lb (567 g) boneless, skinless chicken breast, patted dry
6 cups (1440 ml) low-sodium chicken broth
1 medium bulb (about 12 oz) (340 g) celery root (celeriac), peeled and cut into ¾-inch (2 cm) cubes
1 lb (454 g) waxy potatoes (such as Yukon Gold or red potatoes), cut into ¾-inch (2 cm) cubes (no need to peel)
2 medium (300 g) leeks (white and light green parts), halved lengthwise, washed thoroughly, and sliced into ¼-inch (6 mm) half-moons
4 sprigs (3 g) fresh thyme sprigs
1 whole bay leaf
1 tablespoon (15 ml) extra-virgin olive oil
to taste kosher salt
to taste freshly ground black pepper
½ cup (120 ml) heavy cream (optional)
½ teaspoon (2.5 g) Dijon mustard (optional)
2 tablespoons (8 g) fresh parsley (flat-leaf), finely chopped, finely chopped (optional)

Equipment (5)

6-quart Instant Pot
Instant Pot trivet or steamer rack (comes with most models)
Cutting board and sharp knife
Measuring cups and spoons
Tongs or slotted spoon

Steps

Before you start

Pat the chicken breast dry so it browns better
Have all vegetables prepped and ready before you start—the Instant Pot moves quickly
If using an older model, ensure your sealing ring is clean and flexible for proper pressure

1
Sauté the chicken
- Turn the Instant Pot to the Sauté function (medium-high heat).
- Once the inner pot is hot and shimmering, add the olive oil.
- Season the dried chicken breast with a pinch of salt and pepper.
- Place it in the pot and sear for 3–4 minutes on each side until golden-brown.
- You're not cooking it through; just browning the surface for flavor.
- Transfer the chicken to a clean plate.
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Ready when: Chicken is golden-brown on both sides
Tip: Pat the chicken dry before searing—moisture prevents browning. Don't skip this step; browning builds flavor foundation.
2
Sauté the leeks
- Keep the Instant Pot on Sauté.
- Add the sliced leeks to the hot pot and stir frequently for 3–4 minutes until softened and fragrant, scraping up any browned bits from the bottom.
- Do not brown the leeks; you want them tender and sweet.
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Ready when: Leeks are soft and translucent, releasing their aroma
Tip: Stir constantly to prevent sticking and ensure even cooking; leeks release liquid as they soften, which is perfect.
3
Deglaze and build the broth
- Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release all the caramelized bits.
- Add the celery root, potatoes, thyme sprigs, and bay leaf.
- Nestle the browned chicken breast on top of the vegetables, but do not stir it into the liquid yet.
- Season lightly with salt and pepper (remember, the broth is already seasoned).
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Ready when: All ingredients are in the pot and liquid comes to a gentle bubble
Tip: Nestling the chicken on top keeps it moist and prevents it from overcooking on the bottom of the pot.
4
Pressure cook the soup
- Cancel the Sauté function.
- Lock the lid and set the Instant Pot to high pressure for 8 minutes.
- This is enough time to fully cook the chicken and vegetables while maintaining tender, not mushy, texture.
- When the timer beeps, let the pressure release naturally for 10 minutes (you'll hear the float valve drop), then carefully turn the quick-release valve to release any remaining pressure.
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Ready when: Float valve drops after natural release, indicating pressure is reduced
Tip: Do not skip the 10-minute natural release—it allows carryover cooking to finish gently and prevents vegetables from becoming mushy.
5
Shred and finish the chicken
- Open the lid carefully, tilting it away from you to avoid the steam.
- Remove the chicken breast with tongs and transfer to a cutting board.
- Leave the pot on Sauté mode.
- Shred the chicken into bite-sized pieces using two forks or your fingers once it's cool enough to handle.
- Return the shredded chicken to the pot, stirring gently to distribute it evenly through the soup.
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Ready when: Chicken shreds easily and is cooked through (165°F/74°C internal temperature)
Tip: Shred while warm—cold chicken is harder to break apart. Leaving skin off means shredding is quick and clean.
6
Season and finish the soup
- Taste the soup and season generously with salt and freshly ground black pepper.
- If using, stir in the Dijon mustard to add a subtle tangy warmth, and the heavy cream for richness (the cream mellows the earthiness of celery root beautifully, but the soup is delicious without it).
- Remove the thyme sprigs and bay leaf.
- Keep the Sauté function on low for 2–3 minutes just to warm through if you've added cream.
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Ready when: Soup is steaming gently; taste is balanced and flavorful
Tip: Stir cream in slowly and keep heat low to prevent curdling. Taste before serving—salt and pepper are your final adjustment.
7
Serve
- Ladle the soup into bowls.
- Garnish each bowl with a small handful of fresh parsley if desired.
- Drizzle a whisper of olive oil on top for a rustic French touch.
- Serve hot with crusty bread.
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Tip: Garnish just before serving so the parsley stays bright and fresh.

Good to know

Tips

The Instant Pot keeps the chicken incredibly moist because pressure cooking retains more moisture than conventional simmering. This makes it forgiving if your timing isn't perfect.
For a brothier soup, omit the cream and add an extra ½ cup (120 ml) of broth. For a thicker, more substantial soup, mash some of the cooked vegetables with a potato masher before serving.
Celery root oxidizes quickly once cut, so prep it just before cooking or toss it with a splash of lemon juice to prevent browning.
This soup freezes beautifully without the cream. Make a big batch, freeze portions, and add fresh cream when reheating for a taste of French comfort any night of the week.

Make ahead

The soup can be made completely up to 2 days ahead. Cool it to room temperature, cover, and refrigerate. To serve, gently reheat in a saucepan over medium heat, stirring occasionally, until steaming (about 10 minutes). Do not boil once cream is added. You may also omit the cream when making ahead and add it fresh when reheating for the best texture.

Storage & reheating

Room temperature: up to 2 hours (not recommended for food safety). Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months (freeze before adding cream for best results; thaw overnight in the fridge and reheat gently). To reheat from frozen, thaw completely and reheat gently in a saucepan over medium heat, adding cream if desired just before serving.

Substitutions

celery root (celeriac) → 2 medium carrots, cut into chunks, plus ½ cup (120 ml) celeriac puree or one 8 oz package frozen celery root purée stirred in at the end. Celery root can be hard to find; this substitution keeps the earthy flavor. Add puree at the end to avoid mushiness.
waxy potatoes (such as Yukon Gold or red potatoes) → parsnips or a mix of potatoes and parsnips (equal weight). Parsnips add a subtle sweetness that pairs beautifully with celery root. Use the same cubing method.
heavy cream → crème fraîche, sour cream, or Greek yogurt (1/3 cup / 80 ml) stirred in at the end. These add tang and richness with fewer calories. Stir into the warm soup off heat to prevent curdling.
fresh thyme sprigs → dried thyme (1.5 teaspoons / 1 g) or a mixture of dried thyme and dried tarragon (1 teaspoon / 0.5 g each). Dried thyme works fine but use half as much, as it is more concentrated. Tarragon adds a subtle licorice note that is classically French.