Description
A comforting and flavorful Italian chicken soup made easily in your Instant Pot. Packed with tender chicken, vegetables, and herbs for a satisfying weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional, for a hint of warmth)
- 8 cups low-sodium chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup small pasta (like ditalini, orzo, or elbow macaroni)
- 1 (15 ounce) can cannellini beans, rinsed and drained
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- 1. Set your Instant Pot to the “Sauté” function on high. Add the olive oil. Once hot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables begin to soften.
- 2. Add the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using) to the pot. Stir and cook for another minute until fragrant.
- 3. Pour in about ½ cup of the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
- 4. Add the remaining chicken broth, the undrained can of diced tomatoes, and the bite-sized chicken pieces to the Instant Pot. Season generously with salt and pepper.
- 5. Secure the lid on the Instant Pot, ensuring the steam release valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes on High Pressure.
- 6. Allow for a Natural Pressure Release (NPR) for 10 minutes. After 10 minutes of NPR, carefully move the steam release valve to “Venting” to release any remaining pressure.
- 7. Once the pressure has fully released and it’s safe to open the lid, stir in the dried pasta and the rinsed and drained cannellini beans.
- 8. Secure the lid again, making sure the valve is still in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 3 minutes on High Pressure. Perform a Quick Release (QR) immediately after the cooking cycle finishes.
- 9. Carefully open the lid once all pressure has been released. Stir the soup. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 900mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g