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Pressure Cooker Chicken Parmesan Soup

This comforting chicken parmesan soup is rich with tomato flavor, spiced with Italian herbs, and finished with pasta and melty cheese—all made faster in the pressure cooker.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 420 kcal

Equipment

  • 1 Pressure cooker or Instant Pot

Ingredients
  

Main Ingredients

  • 1 lb Boneless skinless chicken breasts tender as a dream
  • 1 small Onion diced fine
  • 3 cloves Garlic minced
  • 28 oz Crushed tomatoes 1 can
  • 4 cups Chicken broth
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried oregano
  • ½ teaspoon Red pepper flakes optional
  • 1 cup Small pasta like ditalini or elbow
  • ½ cup Parmesan cheese grated
  • 1 cup Shredded mozzarella
  • Salt to taste
  • Black pepper to taste

Instructions
 

Instructions

  • Place chicken breasts in the bottom of pressure cooker pot.
  • Add diced onions and minced garlic. Pour in crushed tomatoes and chicken broth.
  • Stir in dried basil, oregano, and red pepper flakes.
  • Seal the lid and cook under pressure for 15 minutes.
  • Release pressure (slow or quick), remove chicken, shred it, then return to the pot.
  • Stir in small pasta and cook uncovered on high for 15–20 minutes, until pasta is tender.
  • Mix in Parmesan cheese and season with salt and pepper to taste.
  • Top with shredded mozzarella and cover to let melt. Garnish with fresh basil if desired.

Notes

For a quicker meal, prep the chicken or pasta in advance. Customize with your favorite garnishes.