This Instant Pot Sicilian Chicken Soup will quickly become your go-to soup thanks to it’s incredible flavor and healthful ingredients.

Big white pot full of colorful chicken soup!

The day that I made this soup to photograph for this blog post, the kids asked me what we were having for dinner. Ryan was on shift and it was Friday night after all, so I suggested they could pick which frozen pizza they wanted out of the freezer.

Upon arriving home after piano lessons and errands they looked in the fridge, saw the soup and proceeded to eat this soup instead of pizza.

Pretty bowl of Sicilian chicken soup topped with parsley.

Yep, you read that right my teenager and tween chose THIS SOUP over pizza.

I have your attention now don’t I? 🙂

Bowl of Instant Pot Sicilian chicken noodle soup.

Instant Pot Sicilian Chicken Soup Ingredients

4 chicken breasts, skinless and boneless
1 onion, diced
2 bell peppers, diced
4 celery ribs, thinly sliced
4 carrots, peeled and thinly sliced
2 medium russet potatoes, peeled and diced
15 oz petite diced tomatoes
1 tsp dried parsley or handful of freshly chopped
2 1/2 tsp garlic granules (powder)
1/2 tsp dried thyme
1 Tbsp + 1 tsp sea salt
1/2 tsp black pepper
8 cups chicken broth
2 cups ditalini pasta or elbows (gluten free, if needed)
2 Tbsp butter or plant based butter

Dairy free chicken noodle soup packed with veggies.

We have enjoyed this soup for many years and I can’t believe I am just now getting it to you!

For most years I have made it on the stove top, but then the pressure cooker aka Instant Pot changed our lives forever.

Truth be told, I still make this soup half the time on the stove, but I like having the IP option now too.

A ladle in a pressure cooker soup with vegetables, shredded chicken and noodles.

You may think it’s odd to add the butter at the end of the recipe, but I think it adds an unctuous flavor from the fat because the soup doesn’t really have much.

It’s basically protein, fiber, and carbs. Fat is important for many dietary reasons so I add a little for extra flavor as well as keeping us full!

Ladle full of Instant Pot Sicilian Chicken Soup.

This Instant Pot Sicilian Chicken Soup is naturally dairy free and easily gluten free if you use wheat free noodles.

Print Recipe

5 from 1 vote

Instant Pot Sicilian Chicken Soup

This Instant Pot Sicilian Chicken Soup is full of shredded chicken, tons of vegetables and ditalini pasta noodles. Enjoy this warm comfort food dinner recipe with crusty bread and a salad.

Prep Time15

Cook Time20

Total Time5 35

Course: Main Course

Cuisine: Italian

Keyword: chicken, dairy free, instant pot, soup, stovetop

Servings: people

Calories: 342kcal

Author: Sammi Ricke

Cost: $14.00

Equipment

pressure cooker
cutting board
knife
vegetable peeler
wooden spoon

Ingredients

4 chicken breasts, skinless and boneless
1 onion, diced
2 bell peppers, diced
4 celery ribs, thinly sliced
4 carrots, peeled and thinly sliced
2 medium russet potatoes, peeled and diced
15 oz petite diced tomatoes
1 teaspoon dried parsley or handful freshly chopped
2 1/2 teaspoons garlic powder
1/2 teaspoon dried thyme
1 Tablespoon + 1 teaspoon salt
1/2 teaspoon black pepper
8 cups chicken broth
2 cups ditalini pasta or elbows
2 Tablespoons butter

Instructions

Add all ingredients EXCEPT the pasta and butter to the pressure cooker (Instant Pot).
4 chicken breasts, skinless and boneless, 1 onion, diced, 2 bell peppers, diced, 4 celery ribs, thinly sliced, 4 carrots, peeled and thinly sliced, 2 medium russet potatoes, peeled and diced, 15 oz petite diced tomatoes, 1 teaspoon dried parsley, 2 1/2 teaspoons garlic powder, 1/2 teaspoon dried thyme, 1 Tablespoon + 1 teaspoon salt, 1/2 teaspoon black pepper, 8 cups chicken broth
Close the lid and make the pressure valve is closed.
Set on MANUAL mode at HIGH pressure for 10 minutes.
After 10 minutes, quick release the pressure (carefully!) and remove the lid.
Remove the cooked chicken breasts in the soup and place on a plate.
Add the dry pasta to the soup and set the pressure cooker function to SAUTE for 5 min (leave the lid off). Set another timer if the pressure cooker doesn't start the countdown. The pasta will not need to cook longer than 10 minutes.
2 cups ditalini pasta or elbows
While the pasta cooks, shred the chicken on the plate with two forks. Once the pasta is cooked, add back in the shredded chicken and stir in the butter.
2 Tablespoons butter
Store cooled leftovers in the refrigerator for up to 4 days.

Notes

This soup can also be made on the stovetop by doing all the same steps shown above. In a large soup pot, simmer with the lid on for 30 minutes instead of the 10 minutes in the pressure cooker. The remainder of the steps are the same – remove the chicken and shred, add the noodles and butter.