Go Back
Print

Instant Pot Italian Chicken Soup

Servings 16

Ingredients

  • 2 tbs olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced or crushed
  • 6 carrots peeled and sliced
  • 4 celery ribs sliced
  • 2 lbs chicken breast
  • 3 lbs chicken thigh skinless, bone-in or boneless
  • 10 cups chicken broth divided
  • 8 oz ditalini
  • 1 25 oz jar marinara sauce (or homemade)
  • 30 grams Parmesan cheese powder or Parmesan rind
  • 1 large bunch spinach, escarole or leafy greens
  • salt
  • Adobo

Instructions

  • Set the instant pot to Saute and heat the oil.
  • Add chopped onion. Saute until it begins to soften.
  • Add garlic, carrots and celery. Cook until fragrant, stirring occasionally (approximately 3 minutes).
  • Season the chicken with salt and Adobo. Place it on top of the vegetables in the pot.
  • Add 4 cups of the chicken broth.
  • Close the lid and seal. Pressure cook for 18 minutes. Natural Release.
  • Pull the chicken out of the pot.
  • Add the rest of the broth to the pot. Turn the pot to Saute and bring to a boil.
  • In the meantime, shred the chicken with 2 forks.
  • When the soup is boiling, add the ditalini. Cook until tender.
  • Add the chicken back to the pot, along with the pasta sauce.
  • Add the Parmesan cheese or rind.
  • Add greens and stir until wilted.
  • Top with Parmesan cheese if you'd like.

Notes

Nutrition per bowl (1/16 of the recipe - approximately one soup bowl full):
365 calories - 11 fat - 13 carbs - 35 protein