This easy to make soup quickly cooks in a pressure cooker and is an easy weeknight meal. Onion, carrots and celery are sautéed in a pressure cooker. Then chicken stock, diced tomatoes, parsley and a bay leaf are stirred into the pot. Then the soup cooks on high in the pressure cooker. After cooking, the chicken in chopped and added back to the soup with pasta. Next the soup cooks until the pasta is tender.
Course
Entree
Prep Time5minutes
Cook Time20minutes
Total Time45minutes
Servings6people
Ingredients
2tbspbutter
1medium oniondiced
3large skinny carrotspeeled and thinly sliced
4ribs celerythinly sliced
1tspsalt
1tspgarlicpressed
7cupschicken stock
14.5ozcan diced tomatoes with basilgarlic and oregano
¼cupchopped Italian parsley
1bay leaf
1lbraw chicken breastsboneless, skinless
¾cupditalini pastauncooked
1tbspfreshly squeezed lemon juice
Instructions
Turn on “sauté” function. Add butter to Instant Pot. Once melted, add the onion, carrots and celery. Cook, stirring frequently, for 5 minutes or until vegetables have softened. Stir in salt and garlic for 30 seconds.
Turn off sauté mode. Add in chicken stock, diced tomatoes, parsley and bay leaf then stir. Nestle chicken into broth mixture.
Secure lid. Turn on “pressure cook” then turn to HIGH and set time for 7 minutes. (Will take about 15 minutes to come to pressure)
Let pressure release naturally for 10 minutes.
Remove and discard bay leaf. Remove chicken and cut into small cubes or shred chicken. Add the chicken back to the soup and stir.
Turn on “sauté” function. Add in the pasta and lemon juice and cook for 10 minutes, stirring occasionally. Taste and season with salt and pepper if needed. Serve with parsley and Parmesan cheese.