Instant Pot Chicken Parm Soup
This is a great way to make Chicken Parm soup. It's simple, comes together quickly, and the flavors are just wonderful. This is made with Chicken Parm Tortellini, so you aren't cooking chicken, and the process goes much faster. You can pull this together for a healthy meal, even on days when you are really busy. You'll love this recipe.
Equipment
- Instant Pot
Ingredients
- 1 18-20 oz. pkg. Chicken Mozzarella Tortelloni found in the frozen pasta section
- 2 Tbsp. olive oil
- 1 sweet onion diced
- 1 tsp minced garlic
- 1 6-oz can tomato paste
- 2 14.5-oz cans stewed tomatoes
- 4 cups chicken broth
- 1 cup dry rotini pasta
- 1 Tbsp. Italian seasoning
- 1 tsp sweet basil
- 1 tsp ground oregano
- 2 Tbsp. brown sugar heaping tablespoons
- 1/4 cup Italian flat-leaf parsley finely chopped
- Shredded Parmesan cheese for topping when served
Instructions
- Press the Saute button on the Instant Pot, and add the olive oil, and diced onion. Saute the onion until it's caramelized, or golden brown. Turn off the Saute setting.
- Add the Chicken broth, tomato paste, stewed tomatoes, Chicken Mozzarella Tortelloni, and rotini, and stir well to blend all ingredients.
- Add the minced garlic, Italian seasoning, sweet basil, ground oregano, brown sugar, and Italian flat-leaf parsley. Stir all together until well blended.
- Place the lid on the Instant Pot until it beeps and locks. MAKE SURE the pressure valve is set to 'SEALING'.
- Press the Manual setting and set the time to 7 minutes, and when the Instant Pot is done cooking, beeps and goes to 'OFF', do a quick release, and release the pressure.
- When all the pressure has been released, and the float valve is down, remove the lid, and stir the soup. Serve in large soup bowls, and top with shredded Parmesan cheese. Enjoy!
Notes
If you're not sure how to do a quick release, consult your instruction manual for directions, and to locate the pressure valve, settings and float valve.