Instant Pot Chicken Parm Soup

If you love chicken parmesan, you are going to love this Instant Pot Chicken Parm Soup. This soup is made easy in the Instant Pot with our favorite chicken, a flavorful tomato broth and topped with all the classic chicken parm flavors. Made in partnership with my friends at Farmer Focus!

Chicken parmesan soupInstant Pot Chicken Parmesan Soup

This Instant Pot Chicken Parm Soup takes all the classic flavors of chicken parmesan but cooked up conveniently in soup form, without much work. It is pure comfort food in a bowl, but this version is lightened up compared to the classic. This dish starts off by cooking up chicken in a flavorful broth, quickly, in the Instant Pot. Then some pasta is cooked right in the broth, though this step is optional if you want to keep it low-carb. We then top the soup with parmesan cheese and my favorite gluten-free breadcrumb alternative: pecan breadcrumbs! I really love how special these nut breadcrumbs make the dish. They are naturally gluten-free and really give you that breadcrumb flavor, in a nutrient dense form.

Why Cooking Dinner in the Instant Pot is the Best

We could sing praises all day about about why we love the Instant Pot, especially for easy dinners! This appliance isn’t just for making quick work of typically long braised dishes like beef barbacoa or pork carnitas. It’s also great for quick weeknight dinners that don’t actually require much hands-on cooking. This Instant Pot Chicken Parm soup is great for all of that. The recipe doesn’t require very much prep work aside from gathering some ingredients. All that means an easy delicious meal without much effort.

Ingredients for chicken Parm soupChicken Parm Soup Ingredients

  • Farmer Focus Chicken Breast
  • Onion
  • Garlic
  • Tomato Paste
  • Diced Tomato
  • Salt and Pepper
  • Dried Oregano
  • Chicken Broth
  • Penne Pasta
  • Parmesan cheese
  • Pecan “Breadcrumbs”

A Note about Cooking Pasta in Soup

We call for cooking the pasta directly inside the tomato broth for this soup. But a word of caution, only do this if you plan to consume immediately. As with any soup recipe, if you cook the pasta directly in the soup, the longer it sits the more broth the pasta will soak up. Eventually the pasta will become water logged if stored, and can disintegrate. So if you want to make this soup as a make-ahead lunch or dinner, cook the pasta and store the pasta separately and only add it when you are ready to eat.

Instant pot chicken parm soup with a ladleWhy we Choose Farmer Focus to Raise the Chicken We Buy

I am so happy to continue my partnership with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. I love being able to grab up a package of Farmer Focus chicken at the grocery store and not having to question whether it is truly coming from meat raised in a humane way.

Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

Farmer Focus is a company that supports their farmer partners and that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard working family farmers.

Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

Sprinkling Parm on chicken Parm soupSwaps for this Chicken Parmesan Soup

Want to make this dairy-free? Simply leave out the cheese on the top! Of course, part of the flavor profile on chicken Parm, is well, the Parm! But this soup is flavorful enough that it won’t be missed too much.

Want to make this nut-free? Go ahead and leave out the pecan breadcrumbs. If you wanted to substitute them with regular or gluten-free breadcrumbs, that works too!

Don’t have an Instant Pot?

You can make this soup in the stove top too!

  1. Heat oil in a dutch oven over medium heat. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes. Add in tomato paste, oregano, salt and pepper and cook for 30 seconds. Add in diced tomato, chicken breasts and broth and stir together. Lower heat and simmer until the chicken is cooked through and tender, about 30 minutes. Remove chicken, dice and set aside
  2. Add in 1 cup of water and bring the broth to a boil. Once boiling, add the pasta and cook according to package instructions.
  3. Meanwhile, toast the breadcrumbs: Heat oil in a small pan over medium heat. Add pecans, italian seasoning and garlic powder. Cook stirring occasionally until the pecans smell toasted, about 3-5 minutes.
  4. Once the pasta has finished cooking, place the diced chicken back in the pot. If needed, add remaining cup of water to thin out the soup.
  5. Serve the soup with a garnish of parmesan cheese, “breadcrumbs” and parsley.

Chicken Parmesan soup in a bowl

If you like this soup recipe, check out these others:

If you like this Instant Pot Chicken recipe, check out these others:

Instant Pot Chicken Parm Soup

Prep Time 00:05 Cook Time 00:20 Inactive Time 00:10 Total Time 00:35 Yields 4

Ingredients

For Soup:

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 4 tablespoon tomato paste
  • 2 teaspoons oregano
  • 1-½ teaspoons salt
  • 1 teaspoon pepper
  • 1-28 ounce can diced tomato
  • 1-½ pounds Farmer Focus boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup water, or more if needed
  • 4 ounces penne pasta
  • Parmesan cheese, for garnish
  • Parsley, for garnish

For Pecan “Breadcrumbs”:

Directions

  1. Press the saute function in a 6 or 8 quart Instant Pot and add olive oil. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes. Add in tomato paste, oregano, salt and pepper and cook for 30 seconds. Add in diced tomato, chicken breasts and broth and stir together. Shut off the saute function.
  2. Close the lid and set the pressure-release valve to sealing. Cook soup on manual high pressure for 9 minutes with a quick release. Remove chicken, dice to bite-sized pieces and cover to keep warm while the pasta cooks.
  3. Press the saute function on the Instant Pot and add in 1 cup of water. Once boiling, add the pasta and cook according to package instructions.
  4. Meanwhile, toast the breadcrumbs: Heat oil in a small pan over medium heat. Add pecans, italian seasoning and garlic powder. Cook stirring occasionally until the pecans smell toasted, about 3-5 minutes.
  5. Once the pasta has finished cooking, place the diced chicken back in the pot. If needed, add remaining cup of water to thin out the soup.
  6. Serve the soup with a garnish of parmesan cheese, “breadcrumbs” and parsley.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Farmer Focus! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Low Carb Paleo Chicken Parmesan [VIDEO]

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

This Low Carb, Paleo Chicken Parmesan made with almond flour is a healthier version of your favorite Italian comfort food dish! It’s breaded to perfection, flavorful, and cooked just right, while also being gluten-free, grain-free, keto, and paleo-friendly! Made in partnership with Shenandoah Valley Organic!

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean KitchenLow Carb Chicken Parmesan [Paleo-Friendly]

Chicken parm was my go-to growing up. I ordered it EVERYWHERE. Chicken parmesan platters, subs, you name it, I ordered it! If you’ve tried the Eggplant Parm from my cookbook, you know I take these kinds of dishes VERY seriously.

I am so excited to partner with my friends at Shenandoah Valley Organic to bring you today’s post! SVO is truly one of  my favorite chicken companies because they pride itself in producing the highest quality chicken grown on family-owned farms. Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised, which I LOVE.

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

Not only is this low carb option healthier and made with good ingredients, it also has that crispy breading that we know and love on our chicken parmesan!

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

Pair it with zucchini noodles, spaghetti squash, or gluten-free pasta for the ultimate Italian comfort food!

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

If you like this recipe, try these other chicken recipes:

Watch the video: 

Low Carb Chicken Parmesan

Prep Time 15 minutes Cook Time 30 minutes Total Time 0:45 Serves 4

Ingredients

  • 1 pound boneless skinless chicken breast (SVO is my trusted go-to brand)
  • 1 egg
  • 1 tablespoon water

For the Breading

Everything Else

  • 1 cup marinara sauce of choice
  • 1 cup fresh mozzarella cheese
  • Fresh basil, for garnish

Directions

  1. Pat chicken dry and season generously with salt and pepper.
  2. In a bowl whisk together the egg and water.
  3. In a shallow bowl or plate, whisk together almond flour and seasoning.
  4. Dredge chicken in egg mixture, then into breading mixture.
  5. Bake: Preheat oven 350ºF. Line a baking sheet with parchment paper and place chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown and no pink remains.
    Fry: Heat avocado oil in a skillet. Once hot, add chicken cutlets. Cook for 5-8 minutes on both sides until golden brown and no pink remains.
  6. Place chicken cutlets on a baking sheet. Top with marinara sauce and cheese. Bake for 5-8 minutes at 350ºF until cheese is melted.

Recipe Notes

Serve with zucchini noodles or gluten-free pasta of choice (not low-carb)! Two brands I love are: Jovial and Tinkyada.

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!