Instant Pot Italian Chicken Soup

By zhanghengshuo

8 Person

55 Minutes

537 Calories

With the all comforting goodness of classic chicken noodle soup, this recipe for Instant Pot Italian Chicken Soup uses some added ingredients to make a healthy and satisfying one-dish dinner with delicious Italian flair. One of the best things about the Instant Pot is its ability to produce richly flavored soups that taste like they've spent hours simmering on the stove in just a fraction of the time. This chicken soup recipe is no exception. It's very easy to prepare, takes a little less than an hour from start to finish and only requires about 15 minutes of hands-on time.

Ingredients

Grated parmesan cheese
Chopped parsley
8 cups Roughly chopped escarole
1 cup Diced tomatoes, drained
1 cup Ditalini pasta
5 cups Low-sodium chicken broth, divided
4 cloves Garlic, minced
3 Carrots, peeled and cut into 1/2-inch pieces
3 stalks Celery, cut into 1/2-inch pieces
1 Small onion, chopped
2 tbsp. Olive oil
Freshly ground black pepper
Salt
8 Bone-in chicken thighs

Method

01

Trim any excess fat from the chicken thighs, season on both sides with salt and pepper and set aside. Press the "saute" button on the Instant Pot, heat for about 1-1/2 minutes, then add the olive oil and the onions.
02

Saute the onions until lightly browned around the edges, 3 to 4 minutes, then add the garlic and saute for 1 minute longer. Add the carrots and celery, season lightly with salt and pepper and continue cooking for 2 minutes.
03

Cancel the "saute" function on the Instant Pot and arrange the chicken thighs on top of the vegetables, keeping them in as much of a single layer as possible.
04

Pour 3 cups of the chicken broth over the chicken and lock the cover onto the Instant Pot. Use the "manual" function to set the Instant Pot to cook for 18 minutes at high pressure.
05

Once the time is up, release the pressure manually by turning the steam valve to the venting position, being careful to keep your hands and face away from the top of the Instant Pot as you do.
06

Use tongs to transfer the chicken thighs to a cutting board or large platter and add the remaining 2 cups of chicken broth to the Instant Pot.
07

Switch the Instant Pot from the "keep warm" function to "saute," bring the broth to a boil and add the pasta. Cook for 5 minutes, stir in the diced tomatoes and escarole and continue cooking until the greens are wilted and the pasta is tender, 4 to 5 minutes longer.
08

While the pasta cooks, remove the bones from the chicken thighs, shred the meat and as soon as the pasta is done, add it back to the soup.
09

To serve, ladle the soup into individual bowls, garnish with chopped parsley and top with grated Parmesan cheese.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Instant Pot Italian Chicken Soup

3.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 8 servings
Calorie 537 Kcal
Prep Time 10 Mins
Cook Time 45 Mins
Total Time 55 Mins

02 Ingredients

Grated parmesan cheese

Chopped parsley

8 cups Roughly chopped escarole

1 cup Diced tomatoes, drained

1 cup Ditalini pasta

5 cups Low-sodium chicken broth, divided

4 cloves Garlic, minced

3 Carrots, peeled and cut into 1/2-inch pieces

3 stalks Celery, cut into 1/2-inch pieces

1 Small onion, chopped

2 tbsp. Olive oil

Freshly ground black pepper

Salt

8 Bone-in chicken thighs

03 Method

Step 1

Trim any excess fat from the chicken thighs, season on both sides with salt and pepper and set aside. Press the "saute" button on the Instant Pot, heat for about 1-1/2 minutes, then add the olive oil and the onions.

Step 2

Saute the onions until lightly browned around the edges, 3 to 4 minutes, then add the garlic and saute for 1 minute longer. Add the carrots and celery, season lightly with salt and pepper and continue cooking for 2 minutes.

Step 3

Cancel the "saute" function on the Instant Pot and arrange the chicken thighs on top of the vegetables, keeping them in as much of a single layer as possible.

Step 4

Pour 3 cups of the chicken broth over the chicken and lock the cover onto the Instant Pot. Use the "manual" function to set the Instant Pot to cook for 18 minutes at high pressure.

Step 5

Once the time is up, release the pressure manually by turning the steam valve to the venting position, being careful to keep your hands and face away from the top of the Instant Pot as you do.

Step 6

Use tongs to transfer the chicken thighs to a cutting board or large platter and add the remaining 2 cups of chicken broth to the Instant Pot.

Step 7

Switch the Instant Pot from the "keep warm" function to "saute," bring the broth to a boil and add the pasta. Cook for 5 minutes, stir in the diced tomatoes and escarole and continue cooking until the greens are wilted and the pasta is tender, 4 to 5 minutes longer.

Step 8

While the pasta cooks, remove the bones from the chicken thighs, shred the meat and as soon as the pasta is done, add it back to the soup.

Step 9

To serve, ladle the soup into individual bowls, garnish with chopped parsley and top with grated Parmesan cheese.

04 Author