Instant pot Italian chicken soup recipe
Instant Pot Italian Chicken Soup Recipe is hearty and delicious. Try this budget friendly Pressure cooker Italian chickens soup recipe. It's so easy.
Servings: 8
Cost: $13.95, $1.74 per Serving
Ingredients
- 2 boneless chicken breasts
- 4 carrots peeled and diced
- ½ onion chopped
- 1 can diced tomatoes (15 oz can)
- 1 red bell pepper diced
- 2 tablespoons of Italian seasoning
- 1 teaspoon garlic salt
- 1 bay leaf
- 1 teaspoon pepper
- ½ tsp salt
- 8 cups chicken broth
- 16 oz rotini pasta
- ¼ cup parmesan cheese shredded
Instructions
- Place 2 boneless chicken breasts, 4 peeled and diced carrots, ½ chopped onion, 1 (15-ounce) can diced tomatoes, 1 diced red bell pepper, 2 tablespoons Italian seasoning, 1 teaspoon garlic salt, 1 bay leaf, 1 teaspoon black pepper, ½ teaspoon salt, and 8 cups chicken broth into the Instant Pot.
- Secure the lid and make sure the pressure release valve is set to the Sealing position.
- Cook on High Pressure for 25 minutes. When the cook time is complete, carefully perform a quick release to release the pressure.
- Remove the chicken breasts from the Instant Pot and shred them with two forks. Return the shredded chicken to the Instant Pot and discard the bay leaf.
- Stir in 16 ounces uncooked rotini pasta.
- Turn the Instant Pot to the Sauté setting and bring the soup to a boil. Cook for 8-10 minutes, stirring frequently, until the pasta is tender.
- Switch the Instant Pot to the Keep Warm setting and stir well to combine.
- Serve the soup warm, topped with ¼ cup shredded Parmesan cheese.
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days.
Nutrition
Calories: 316kcal | Carbohydrates: 51g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1463mg | Potassium: 634mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5697IU | Vitamin C: 43mg | Calcium: 116mg | Iron: 3mg
