• Home
  • About
  • Contact
MyGourmetConnection

MyGourmetConnection

Recipes, Cooking and Food Blog

  • Recipes
  • Quick & Easy
  • Side Dishes
  • Main Dishes
  • Home
  • About
  • Contact
  • Recipes
  • Quick & Easy
  • Side Dishes
  • Main Dishes

Instant Pot Italian Chicken Soup

by Lynne Webb on January 5, 2022 (Updated July 26, 2022) // 11 Comments

Recipes » Soups » Instant Pot Italian Chicken Soup

Instant Pot Italian Chicken Soup

by Lynne Webb on January 5, 2022 (Updated July 26, 2022) // 11 Comments

Delicious, nutritious, and ready in less than an hour, our Instant Pot Italian Chicken Soup is hearty comfort food at its best.
Jump to Recipe Pin Recipe

Bowl of Italian chicken soup topped with chopped parsley and grated cheese

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.

What Goes Into Italian-Style Chicken Soup

Table of Contents

  • What Goes Into Italian-Style Chicken Soup
  • How To Make This Recipe
  • More Italian Soup Recipes:
  • Instant Pot Italian Chicken Soup
    • Ingredients 
    • Instructions 
    • Nutrition Information
  • Aromatics for flavor: The first step to making this soup is to sauté a combination of onion, garlic, carrot, and celery. This combination gives you a base layer of flavor to build on with the other ingredients.
  • The chicken: We like to use skinless, bone-in chicken thighs to make this soup. The bones are important for developing flavor and removing the skin cuts down on fat. When you make chicken soup on top of the stove you have an opportunity to skim off fat as the soup simmers, but since this won’t be possible with the Instant Pot, eliminating the extra fat from the skin is key.
  • The vegetables: Diced tomatoes and healthy greens like escarole or spinach are added halfway through the pasta cooking time, lending both extra flavor and nutritional value to the soup. We favor escarole because it’s a classic Italian ingredient and it holds up a bit better in the soup than more delicate greens like spinach.
  • The pasta: Ditalini is the perfect cut of pasta for this soup. It’s a small cut and cooks in the broth while you shred the chicken. You could also use elbows or mini shells.

How To Make This Recipe

This is an overview of how this dish is made. You’ll find detailed measurements, ingredients, and instructions in the printable version of the recipe below.

  • Sauté the aromatics: Begin by cooking the onion, carrots, celery, and garlic until golden using the sauté function on the Instant Pot. Once those aromatic vegetables are ready, layer the chicken thighs on top and add a few cups of low-sodium chicken broth.
  • Cook the chicken: Seal the pot, set to cook on high pressure, and you’re on your way to some delicious soup. It takes about 15 minutes for the Instant Pot to come to pressure and another 18 to cook the chicken. This recipe uses quick pressure release, so as soon as the 18 minutes are up, remove the chicken and shred it into tender, bite-sized pieces.
  • Cook the pasta and vegetables: While you shred the chicken, set the Instant Pot back to the “sauté” function and bring the broth to a simmer. Add the pasta, cook for a few minutes, then add the escarole and tomatoes and continue cooking until the pasta is al dente.
  • Put it all together: To finish the soup, return the shredded chicken to the pot, stir, then ladle the soup into bowls. Top with fresh parsley and grated Parmesan cheese, and you’re ready to serve.
Italian chicken soup in a bowl with spoon

For another great Instant Pot soup recipe, try our Pressure Cooker Cabbage Soup.

More Italian Soup Recipes:

  • Hearty Minestrone
  • Tomato Basil Soup
  • Italian Wedding Soup
  • Pasta e Fagioli

LET US KNOW YOUR THOUGHTS: If you try this recipe, please leave a star rating and/or a comment below. We’re always happy to hear from our readers! You can also follow us on Pinterest, Facebook, or Instagram, or sign up for our email list to get our recipes sent directly to your inbox.

Instant Pot Chicken Soup

Instant Pot Italian Chicken Soup

4.41 from 40 votes
  |  Leave a Review
Delicious, nutritious, and ready in less than an hour, our Instant Pot Italian Chicken Soup is hearty comfort food at its best.
Yield: 6 servings
Prep Time: 10 mins
Cook Time : 45 mins
Total Time : 55 mins
Print Recipe Pin Recipe SaveSaved!

Ingredients 

  • 8 bone-in chicken thighs about 2-1/2 lbs, skin removed
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 3 stalks celery cut into 1/2-inch pieces
  • 3 carrots peeled and cut into 1/2-inch pieces
  • 4 cloves garlic minced
  • 5 cups low-sodium chicken broth divided
  • 1 cup ditalini pasta
  • 1 cup diced tomatoes drained
  • 8 cups roughly chopped escarole see notes for substitutions
  • Chopped parsley
  • Grated Parmesan cheese

Instructions 

  • Trim any excess fat from the chicken thighs, season on both sides with salt and pepper and set aside.
  • Press the "sauté" button on the Instant Pot, heat for about 1-1/2 minutes, then add the olive oil and the onions.
  • Sauté the onions until lightly browned around the edges, 3 to 4 minutes, then add the garlic and sauté for 1 minute longer.
  • Add the carrots and celery, season lightly with salt and pepper and continue cooking for 2 minutes.
  • Cancel the "sauté" 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.
  • 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.
  • 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.
  • 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.
  • Switch the Instant Pot from the "keep warm" function to "sauté," 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.
  • 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.
  • To serve, ladle the soup into individual bowls, garnish with chopped parsley and top with grated Parmesan cheese.
Substitution: If you don’t care for escarole, you can substitute spinach, baby kale or Swiss chard (leaves only).

Nutrition Information

Nutrition Facts
Instant Pot Italian Chicken Soup
Amount per Serving
Calories
537
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
22
g
Cholesterol
 
223
mg
74
%
Sodium
 
542
mg
24
%
Carbohydrates
 
20
g
7
%
Fiber
 
8
g
33
%
Sugar
 
4
g
4
%
Protein
 
49
g
98
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!

Author: Lynne Webb | 

Course: Soups
 | 
Cuisine: Italian

Old Bay Shrimp Sauté PREVIOUS
Old Bay Shrimp Sauté
Stuffed cabbage rolls on a serving platter with serving spoon and pepper mill in the background.
Hungarian Stuffed Cabbage Rolls NEXT

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




Comments

  1. WILLIAM J DEVLIN says

    November 17, 2021 at 12:01 pm

    5 stars
    Great recipe absolutely loved it! I also added 2 extra cups of broth. I also made it with chicken legs the first time then I tried chicken thighs the second time. If you like it stringy go with the thighs if you like more solid pieces of chicken go with legs. Personally using legs was so much better. That’s all I will be using. Enjoy.

    Reply
  2. Maxine Cook says

    October 27, 2021 at 7:53 pm

    I made this tonight, very easy & good.

    Reply
    • Lynne Webb says

      October 28, 2021 at 4:19 pm

      Glad you liked it Maxine. Thank you!

      Reply
  3. Kaci says

    February 16, 2021 at 9:25 pm

    Made this tonight! Used it as a suggestive recipe, and threw in the things I had on hand and it was perfect for this chilly weather!!! I didn’t have celery, so I used sliced Brussels sprouts, and I added a bit of oregano and thyme for a solid Italian feel. I also didn’t have any greens to mix in at the end, so I settled for some finely shredded basil! Awesome, homey soup recipe! 

    Reply
  4. Denise says

    January 10, 2021 at 6:43 pm

    This was an amazing soup!   I added more broth 8c  total and kept the liquid in the tomatoes .  My husband loved it!!   Thank you for the great recipe’

    Reply
  5. Jennifer says

    October 27, 2020 at 10:34 am

    Can you make this in the slow cooker? If so, when would you put the noodles in?

    Reply
    • Lynne Webb says

      October 27, 2020 at 2:31 pm

      Hi Jennifer,
      I don’t see any reason why you couldn’t make this soup in the slow cooker, but I do think you’d need to cook the noodles separately in boiling water and add them in when you are ready to serve.

      Reply
  6. Eleanor says

    August 26, 2020 at 5:12 am

    5 stars
    Loved this recipe. I made it for dinner one night, then had leftovers for lunch. I had to use spinach because the store didn’t have escarole, but next time I make it I hope they’ll have some.

    Reply
    • Lynne Webb says

      August 27, 2020 at 8:21 am

      Hi Eleanor,
      I’m glad to hear you like this soup and plan to make it again. Thanks for letting us know.

      Reply
  7. sara says

    March 17, 2020 at 2:43 am

    5 stars
    I was surprised that such a simple recipe could pack such a delicious punch! My friends said it was their favorite meal I’ve ever made. The red pepper flakes added an extra kick of flavor. Thank you!

    Reply
  8. Rayana Adra says

    March 16, 2020 at 1:34 am

    5 stars
    This might be my favorite instant pot recipe. We added some crushed red pepper flakes and a few extra carrots and celery. So good!!

    Reply

Hi there! We’re Lynne & Erika and we’d like to welcome you to MyGourmetConnection. If you enjoy cooking, want to broaden your range of go-to recipes, and learn new ways to spice up your everyday meals, you’ve come to the right place.

  • Facebook
  • Instagram
  • Pinterest

to start making
tastier meals?

Sign up to receive our free ebook and learn five easy ways to level up the flavor of your everyday meals.

Everyday meals, unique flavors

Juicy Grilled Pork Chops

Juicy Grilled Pork Chops

Southwest Chicken and Cauliflower Rice

Southwest Chicken and Cauliflower Rice

Fish Puttanesca

Fish Puttanesca

Mediterranean Shrimp and Pasta Salad

Summer Recipes

Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf

Grilled Turkey Salad with Low Fat Avocado Dressing

Grilled Turkey Salad with Avocado Dressing

Tomato Avocado Salad

Tomato and Avocado Salad

Spicy Asian Shrimp Tacos

Spicy Asian Shrimp Tacos

More Summer Recipes

Stay Inspired!

Sign up to get our recipes via email.

  • About
  • Contact Us
  • Privacy Policy
  • Terms of Use
  • Accessibility

© 2022 MyGourmetConnection

Site Credits