Instant Pot Italian Chicken Veggie Soup Recipe By Tasty
INSTANT POT ITALIAN CHICKEN & VEGGIE SOUP RECIPE BY TASTY
Here's what you need: olive oil, medium sweet onion, Prego® Traditional Italian Sauce, Swanson Chicken Broth, celery stalks, medium carrots, red potato, medium zucchinis, chicken breast, kosher salt, ground black pepper, fresh parsley
Provided by Prego
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
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!
CHICKEN AND VEGGIE MISO SOUP (INSTANT POT VERSION)
This Instant Pot miso soup is a Japanese-inspired take on chicken noodle soup. It's full of fresh ingredients and has a delicious flavor!
Provided by JoDee Phillips
Categories Soup
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Sauté setting until softened, about 5 minutes.
- Season chicken thighs with salt and pepper; add to the pot. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to the manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
- Remove chicken thighs and shred with 2 forks on a cutting board; return to the pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy; cook until softened, about 5 minutes.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 17.4 g, Cholesterol 74.5 mg, Fat 11.1 g, Fiber 3.4 g, Protein 24.3 g, SaturatedFat 2.5 g, Sodium 2047.2 mg, Sugar 6.4 g
PRESSURE COOKER LOADED CHICKEN VEGGIE SOUP
When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle, but uses a variety of veggies instead of noodles for even more nutrition. Plus, if you use a pressure cooker or slow cooker, it makes meal prep even simpler! - Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, add chicken. Cook until browned, 3-4 minutes. Press cancel., Add remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Remove chicken and shred with 2 forks; return to pressure cooker to heat through. Serve.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1124mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
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