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5 from 1 vote

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Servings: 4
Author: Lexi

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”:

  • 1 tablespoon olive oil
  • 1/2 cup pecans finely ground in a food processor until sand-like consistency
  • 1/4 teaspoon italian seasoning
  • 1/2 teaspoon garlic powder
  • Pinch of fine sea salt

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve the soup with a garnish of parmesan cheese, “breadcrumbs” and parsley.

Nutrition

Serving: 1/4 recipe | Calories: 547kcal | Carbohydrates: 25g | Protein: 64g | Fat: 21g | Saturated Fat: 2g | Sodium: 800mg | Fiber: 4g | Sugar: 4g