Instant Pot Italian Chicken and Tomato Soup
Instant Pot Italian Chicken and Tomato Soup
Ingredients
- 1 ½ pounds skinless and boneless chicken thighs
- 1 15 ounce can tomato sauce
- 1 cup broth or water
Spices:
- 1 ½ teaspoons Italian seasoning
- 1 ½ teaspoons salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne
Add Later:
- 1 medium Zucchini chopped
- Fresh basil leaves
Optional Toppings:
- Parmesan
- Ricotta cheese
Instructions
- Add all of the ingredients except for the zucchini and basil leaves to the Instant Pot.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Naturally release pressure.
- Using two forks, shred the chicken.
- Stir in the zucchini - it’ll warm up on it’s own but if you’d like for the zucchini to be tender, press sauté and cook until tender.
- Top with basil leaves and parmesan and a dollop of ricotta if desired (highly recommend!).
Notes
- This soup has a thick consistency but you can can easily add more stock for a thinner soup - just be sure to add more salt and pepper to taste.
- You can add more veggies if desired - again, adjust the salt and pepper if you do. We really enjoy adding frozen corn to this too!
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!