Go Back
Instant Pot Italian Chicken and Tomato Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Instant Pot Italian Chicken Soup

This cozy Instant Pot Italian Chicken Soup is loaded with fresh vegetables, tender rotisserie chicken, and herbs in a savory tomato broth. Made quickly with the pressure cooker, it's the perfect warm bowl on busy days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 10 people
Calories 128 kcal

Equipment

  • 1 Instant Pot Pressure cooker

Ingredients
  

Main ingredients

  • 2 tablespoons Olive oil to start things off with a good sizzle
  • 1 large Yellow onion minced
  • 4 cloves Garlic minced
  • 3 stalks Celery minced
  • 3 Carrots peeled and chopped
  • 8 cups Water or chicken broth your choice for the soup base
  • ¼ cup Better than Bouillon chicken only if you don’t use broth
  • 2 Bay leaves for subtle herbal hint
  • 3 teaspoons Kosher salt plus more if needed
  • 1 teaspoon Fresh black pepper
  • 3 medium Tomatoes minced
  • 1 Tomato chopped for fresh pop
  • 1 cup Orzo pasta cooked and drained
  • 2 pounds Rotisserie chicken shredded
  • ½ bunch Parsley minced
  • ¾ cup Fresh basil minced
  • ½ Lemon juiced
  • ½ cup Parmesan cheese to sprinkle or stir in
  • Bread for serving

Instructions
 

Instructions

  • Set your Instant Pot to sauté mode and pour in olive oil. You wanna see that sizzle before adding veggies.
  • Toss in minced onion, garlic, celery, and carrots. Sauté about 5 minutes or until they’re soft and smelling dang good.
  • Pour in your water or chicken broth, stir in the Better than Bouillon if you’re using it. This is the flavor base getting ready.
  • Add bay leaves, kosher salt, and black pepper. Give it a good stir so everything starts mingling.
  • Put on the lid and turn the valve to sealing. Set your cooker to high pressure for 10 minutes.
  • When it’s done, slow release pressure naturally for 10 minutes, then do a quick release to let out the rest of the steam.
  • Open the lid carefully. Stir your soup and toss in shredded rotisserie chicken, minced parsley, basil, and the lemon juice. Check seasoning and take out bay leaves before you serve.

Notes

If using chicken breasts instead of rotisserie, simmer them with broth and veggies first. Store soup leftovers without orzo for best texture when reheating.