Instant Pot Chicken Soup
Ingredients
- 1 pound chicken breast frozen is fine (add your chicken bones if you have them)
- 2 medium carrots peeled and rough chopped
- 2-3 celery stalks rough chopped
- 1 medium onion quartered
- 2 medium tomatoes rough chopped
- 2-3 cloves galic peeled and smashed
- 2 medium potatoes quartered
- 2 quarts chicken broth/stock water is fine
- 1 tsp poultry seasoning
- 1 tsp salt
- pepper to taste
- 1/4 cup Parmesan cheese
- 1 pound favorite small pasta ditalini work well
- Parmesan cheese rind optional
Instructions
- Put your chicken in the bottom of your instant pot. Chop your veggies and add to the pot. Add the cheese rind if you have it
- Add your spices and broth to cover.
- Set the Instant Pot on manual for 120 minutes at high pressure. After 120 minutes you can release the pressure or let it release naturally.
- Pull the chicken out and place in a bowl to cool. Strain the broth over a large bowl and discard the vegetables (or save to puree). In the meantime, cook your pasta al dente and strain.
- When the chicken is cool, shred it with two forks.
- Add your pasta, broth and chicken to a large serving bowl and add the Parmesan cheese. Serve in bowls and sprinkle on some extra cheese if desired. Now slurp your way to happiness!
Notes
This makes a lot of chicken. If you don't want to add it all to your soup, you can always save some for quesadillas or salads later in the week. Sometimes I will add extra chicken for that reason alone!
If you use a pot, a tip would be to saute all the veggies first in a little olive oil then add your seasoning. Next add your chicken and broth.