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.
Servings: 8 people
Calories: 342kcal
Cost: $14.00
Equipment
- pressure cooker
- Peeler
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 of freshly chopped
- 2 1/2 teaspoon garlic granules (powder)
- 1/2 teaspoon dried thyme
- 1 Tablespoon + 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 8 cups chicken broth
- 2 cups ditalini pasta or elbows
- 2 Tablespoons butter or plant based butter
Instructions
- Add all ingredients EXCEPT pasta and butter to the pressure cooker (Instant Pot).
- Close lid and make sure the seal is closed.
- Set on MANUAL mode at highest 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 pressure cooker function to SAUTE for 5 min (leave the lid will be off). Set another timer if the pressure cooker doesn't start the countdown.
- 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.
- Check to see if the pasta is cooker and serve.
- Store cooled leftovers in the refrigerator for up to 4 days.
Notes
This recipe was inspired by A Dash of Sanity.
This soup can also be made on the stovetop by doing all the same steps I have shown you above in a large soup pot by simmering 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.
Nutrition
Calories: 342kcal