INSTANT POT CHICKEN PARM SOUP
This is a great way to make Chicken Parm soup. It’s simple, comes together quickly, and the flavors are just wonderful. This is made with Chicken Parm Tortellini, so you aren’t cooking chicken, and the process goes much faster. You can pull this together for a healthy meal, even on days when you are really busy. You’ll love this recipe.
HERE’S WHAT YOU NEED INSTANT POT CHICKEN PARM SOUP:
- 1 package of Chicken Parm Tortellini – see link
- 2 Tablespoons of butter
- 1 sweet onion – diced
- 1 teaspoon of minced garlic
- 1 can of tomato paste – 6 ounce
- 2 cans of Stewed Tomatoes – 14.5 – 16 ounces
- 4 cups of chicken broth
- 1 cup of Rotini pasta
- 1 Tablespoon of Italian seasoning
- 1 teaspoon of sweet basil
- 1 teaspoon of ground Oregano
- 2 heaping Tablespoons of brown sugar
- 1/4 cup of Italian flat leaf parsley – finely chopped
- Shredded Parmesan cheese – for topping when served
HERE’S WHAT YOU DO:
Press the Saute button on the Instant Pot, and add the butter, and diced onion. Saute the onion until it’s caramelized, or golden brown. Turn off the Saute setting. Add the Chicken broth, tomato paste, Stewed tomatoes, Chicken Parm Tortellini, and Rotini, and stir well to blend all ingredients. Add the minced garlic, Italian seasoning, sweet basil, ground Oregano, brown sugar and Italian flat leaf parsley. Stir all together until well blended. Place the lid on the Instant Pot until it beeps and locks. MAKE SURE the pressure valve is set to ‘SEALING’. Press the Manual setting and set the time to 7 minutes, and when the Instant Pot is done cooking, beeps and goes to ‘OFF’, do a quick release, and release the pressure. When all the pressure has been released, and the float valve is down, remove the lid, and stir the soup. Serve in large soup bowls, and top with shredded Parmesan cheese. Enjoy!
NOTE: If you’re not sure how to do a quick release, consult your instruction manual for directions, and to locate the pressure valve, settings and float valve.