Making Italian chicken soup in the Instant Pot is a delicious but healthy meal option you can get on the table quickly. Loaded with tender chicken, veggies, pasta, and a savory broth, it’s simple but tasty comfort food without the guilt!
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As the New Year ushers in our fresh goals and aspirations, I know the “holiday heft” that results from eating extra cookies and treats leaves many of us looking to improve our eating habits.
Pushing the Reset button doesn’t have to be difficult, and it certainly doesn’t require us to eat cardboard-like food with no flavor.
This Instant Pot Italian chicken soup is the proof of that! This soup is pure gold, in my opinion. Really, SO good, yet SO simple! Isn’t that the way the best recipes tend to be?
I simply love making soups in my pressure cooker because it cooks everything so much faster, and I don’t have to babysit a pot while it simmers on the stove. I can go about my life while the pressure cooker does the work.
The flavors meld together quickly in the Instant Pot, and the result is a beautifully delicious soup that’s ready in a fraction of the time.
This is perfect alongside some Instant Pot dinner rolls!
Why You’ll Love This Instant Pot Italian Chicken Soup
Aside from being ridiculously quick to make, it’s easy! Everything cooks together as a one-pot meal, so there’s very little clean-up when it’s all said and done.
It’s full of good-for-you stuff. Tender chicken breast chunks, carrots, celery, onion, tomatoes, and kale, and a savory broth flavored with Italian seasonings. Then, the addition of some ditalini pasta rounds it out.
And–if you want to add a touch of richness to the soup, you can add in a little cream at the end. But it’s not necessary if you’re going dairy-free or want to save the calories. I’ve had the soup both ways, and it’s delicious either way.
Below, you can see what it looks like without the addition of cream.
More Instant Pot Soup Recipes You’re Sure to Love:
- Instant Pot Zuppa Toscana
- Pasta e Fagioli in the Instant Pot
- Creamy Chicken Noodle Soup in the Instant Pot
How to Make Italian Chicken Soup in the Instant Pot Pressure Cooker
Making this Italian chicken soup in the Instant Pot is a cinch–it’s a true one-pot meal, which is totally my jam.
First, you’ll start by adding some olive oil to the insert pot of the Instant Pot. Use the Saute setting to heat the oil, then add the onions, celery, and carrots. Cook those until the onions are beginning to soften.
Next, add in the garlic and cook it for just a minute, followed by the chicken breast pieces.
Last, add in the broth, tomatoes, seasonings, and pasta. Give everything a good stir and then lock the lid into place.
Turn off the Saute function and switch to the Manual/Pressure Cook setting to select a 4 minute cook time at high pressure.
Once the cook time has completed, allow a natural release for 15 minutes before performing a quick release of remaining pressure. After the pressure has released and the valve has dropped, carefully remove the lid.
Remove the chicken breast pieces and bay leaf. Toss the kale into the liquid in the insert pot and put the lid back into place, allowing the heat from the soup to wilt and soften the kale.
Meanwhile, shred or chop the chicken breast and return int to the insert pot, stirring to combine everything. If you’re using heavy cream, go ahead and stir it in now. If not, skip it! Add some salt and pepper to taste, maybe some parmesan shavings, and you’re good to go!
Notes and Adaptations for Making Pressure Cooker Italian Chicken Soup
- I like using kale in this soup, because it’s hardier than spinach and doesn’t get as mushy. But if you have a thing against kale, feel free to use spinach leaves instead.
- As mentioned above, the cream is optional. The soup is delicious without it, but it adds a little bit of richness if you want to add it. Totally up to you!
- I use ditalini pasta, but you can make substitutions if needed. Pastina, or little pasta, is commonly used in Italian soups. Technically, ditalini is a form of pastina, but it’s one of the larger shapes. Most pastina shapes are itty bitty, and I wouldn’t recommend using them in the Instant Pot due to the possibility of clogging the valve. So stick with pasta varieties that are similar in size to (or a little bigger than) ditalini–you could do elbow macaroni, small shells, farfalle, or other similar-size pasta. You can also leave out the pasta if you prefer!
Did You Make It? I’d love to see your creation! Tag me on Instagram @marginmakingmom and use #marginmakingmom!
Did You Make It? I love to see these recipes in action! Tag me on Instagram @marginmakingmom and use #marginmakingmom so I can see your creation! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 388 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 164mg Sodium: 927mg Carbohydrates: 8g Fiber: 2g Sugar: 3g Protein: 61g
Did You Make It? I love to see these recipes in action! Tag me on Instagram @marginmakingmom and use #marginmakingmom so I can see your creation!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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