Instant Pot Italian Chicken Veggie Soup Recipe By Tasty Food

INSTANT POT ITALIAN CHICKEN & VEGGIE SOUP RECIPE BY TASTY

Steps:

• Turn the Instant Pot to the sauté function and add the olive oil. When the oil is hot, add the onion and sauté for 3 minutes, until soft and starting to brown.
• Add the Prego® Traditional Italian Sauce and Swanson Chicken Broth and stir to combine. Add the celery, carrots, potatoes, and zucchini, then place the chicken breast portions on top.
• Close and lock the lid of the Instant Pot. Cook on high pressure for 8 minutes, then release the pressure.
• Remove the chicken from the pot, shred, then return to the soup. Season to taste with salt and pepper.
• Ladle the soup into bowls and garnish with parsley.
• Enjoy!

INSTANT POT ITALIAN CHICKEN SOUP

Steps:

• 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.

INSTANT POT® ITALIAN WEDDING SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and heat until hot. Add carrots, celery, and red onion; cook until tender, 4 to 5 minutes. Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste.
• Ladle into bowls and top with Parmesan cheese.