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Make Instant Pot Rotisserie Chicken Soup from a roasted chicken carcass and leftover meat. This homemade soup recipe is easy and delicious!

bowl of instant pot rotisserie chicken soup and crackers

You can make the world’s best, most delicious chicken soup from scratch with this super easy Instant Pot recipe! This is now my go-to method for making homemade chicken soup, and my family absolutely loves it!

Normally, I would cook a roast chicken dinner or make a whole chicken in my Instant Pot just to use the leftover carcass for homemade chicken stock. But you can save time and skip that step by picking up a roasted rotisserie chicken from the store.

Not only is this a faster way to make soup from homemade bone broth, but the chicken is also perfectly seasoned. You won’t get any complaints about bland broth with this soup recipe!

Ingredients for the Soup

You only need a few ingredients to make this soup in your pressure cooker:

  • Rotisserie chicken carcass and 3 to 4 cups of meat
  • Water
  • Celery
  • Garlic
  • Carrots
  • Onion
  • Sea salt and pepper, to taste
  • Orzo pasta, optional — You can serve egg noodles instead

How to Make Instant Pot Chicken Soup with Rotisserie Chicken

First, remove as much meat as you can from the chicken carcass. I like to leave a little skin on for extra flavor, but you don’t have to.

If you’re using a leftover rotisserie chicken carcass, just be sure to save some meat for the soup. I like to use a mix of dark and white meat — about 3 to 4 cups is plenty.

Then, place the trivet in your Instant Pot liner, and place the carcass on the trivet. For flavor, I use a few celery leaves and 1 or two whole garlic cloves.

carcass from roasted rotisserie chicken in pressure cooker with celery and garlic

Next, fill the pot with 6 cups of water for the 6 quart or 8 cups for the 8 quart. You can add a little more water if you need to, but you don’t want to immerse the chicken completely.

How Long to Pressure Cook

Pressure cook the chicken carcass for 60 minutes, and do a quick release. You can do a natural release if you want, but you don’t need to.

Lift the trivet and carcass out of the Instant Pot. You can keep the garlic cloves if you can find them. Discard the celery leaves.

bowl of homemade chicken stock on the counter

You’ll want to strain the bone broth into a large mixing bowl, using a mesh strainer. Now, you’ll get deep, rich looking chicken stock!

Next, you start making the actual chicken soup in the Instant Pot. Just sauté some chopped carrots, celery and onions.

sauté onions, carrots and celery in instant pot

Next, pour the strained chicken stock back into the pressure cooker. You can use all or some of it.

I like adding some uncooked orzo pasta before pressure cooking. You only need a little bit, otherwise it takes over and sucks up the broth if you have leftover soup.

Another option is to cook pasta in your Instant Pot separately. Then, let everyone take the amount that they want.

chicken broth with onions and celery in instant pot

After pressure cooking, you stir in your chopped leftover chicken. Taste the soup before serving to see if you need any salt or pepper. You probably won’t, though.

People can also add extra salt and pepper if they want. Throw in a little chopped parsley, and you’re good to go!

Serve the soup with crackers, butter or bread. Homemade Beer Bread is a favorite here!

bowl of homemade pressure cooker chicken soup with carrots and parsley

How to Store the Soup

Store leftover soup in a tightly covered container in the refrigerator for up to 4 days. You can freeze the soup in ziptop storage bags or freezer safe containers for longer storage. This soup freezes and reheats well.

5 from 13 votes

Instant Pot Rotisserie Chicken Soup

By: Dee
Make Instant Pot Rotisserie Chicken Soup from a roasted chicken carcass and leftover meat. This homemade soup recipe is easy and delicious!
Prep Time: 10 minutes
Cook Time: 1 hour 4 minutes
pressure time: 15 minutes
Total Time: 1 hour 29 minutes
Servings: 10


For the Stock

  • 1 rotisserie chicken carcass meat and skin removed
  • 6 cups water use 8 for 8 quart
  • 2 garlic cloves optional

For the Soup

  • 2 tablespoons butter
  • 1 cup carrots chopped, about 2 whole
  • 2 celery stalks chopped
  • 1 small onion chopped
  • chicken stock
  • ¼ cup dried orzo pasta optional
  • 1 teaspoon garlic powder
  • 4 cups cooked chicken cubed
  • sea salt and pepper to taste
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  • Place the trivet into the Instant Pot, and add chicken carcass, garlic cloves and celery leaves, if using. Pour in water
    chicken carcass with garlic and celery in instant pot
  • Place lid on pot, set vent to sealing, and Pressure Cook for 60 minutes on high. Do a quick release, and when pin drops, carefully remove lid and lift trivet and carcass out of pot. Discard carcass. Place a mesh strainer over a large bowl, and carefully pour chicken stock into bowl.
    bowl of dark chicken stock
  • Hit Sauté on the Instant Pot, and sauté chopped carrots, celery and onions until slightly soft. Hit Cancel
    saute chopped onions, carrots and celery in pressure cooker
  • Pour chicken stock into Instant Pot, and add orzo pasta, if using. Add garlic powder. Place lid on pot, set vent to sealing, and Pressure Cook for 4 minutes
    chicken stock with onions and celery in instant pot
  • When pot beeps, do a quick release. When pin drops, carefully remove lid, and stir in cooked chicken. Add sea salt and pepper to taste, if desired
    bowl of homemade instant pot rotisserie chicken soup and crackers



Use 6 cups of water for a 6 quart Instant Pot. Use 8 cups or slightly more for 8 quart.
Can use cooked egg noodles or your favorite pasta in place of orzo.
You can cook 2 chicken carcasses at once.


Calories: 248kcal, Carbohydrates: 5g, Protein: 31g, Fat: 11g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 106mg, Sodium: 288mg, Potassium: 197mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2235IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Cuisine: American
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Recipe Rating


  1. Joy from Ohio says:

    I am somebody who needs easy and delicious. This gave me BOTH. The cleanup was so easy, too. I had leftover cooked basmati from takeout Indian food which I threw in at the very end with the chicken meat. I am thrilled with this recipe and committed it to my bullet journal as a staple. THANK YOU.5 stars

    1. Dee says:

      So glad you enjoyed the soup! We make this weekly this time of year.

  2. Sherry says:

    Yummy soup! I had no orzo so I used barley cooked that in a rice cooker and added before the 4 minute cook. I used 2 carcasses and canned chicken. Thanks!

  3. Sean M. says:

    Made this soup today. It turned out very good. Can’t wait for tomorrow bowl. One thing I did different is I chopped up fresh ginger. Talk about kicking it up a notch. 😎👍5 stars

  4. Zach says:

    I’ve used this recipe several times, especially after we have a roasted or smoked duck. Everything that doesn’t get eaten off the bird goes into the Instant Pot for this “Duck Noodle Soup”. Even my picky kids love it.5 stars