Best 2 Instant Pot Chicken And Pasta Soup Recipes

Indulge in the comforting warmth of this Instant Pot Chicken and Pasta Soup, a culinary delight that combines tender chicken, flavorful vegetables, and delectable pasta in a savory broth. This soup is not only quick and easy to make, but also customizable to your liking. Whether you prefer a classic chicken noodle soup, a hearty chicken and rice soup, or a creamy chicken and tortellini soup, this recipe provides variations to satisfy every palate. With its ease of preparation and versatility, this Instant Pot Chicken and Pasta Soup is sure to become a family favorite.

Let's cook with our recipes!

INSTANT POT® CHICKEN AND PASTA SOUP

Instant Pot® Chicken and Pasta Soup image

A better than canned, comfort soup made in the Instant Pot®.

Provided by Jeremy Crockett

Time 1h5m

Yield 6

Number Of Ingredients 14

Ingredients

8 cups water
2 (8 ounce) skinless, boneless chicken breast halves
¾ cup diced celery
1 cup diced carrots
½ cup diced onion
8 teaspoons chicken soup base
1 tablespoon olive oil
1 teaspoon minced garlic
½ teaspoon dried rosemary
⅛ teaspoon ground thyme
¼ teaspoon black pepper
½ teaspoon curry powder
2 leaf (blank)s bay leaves
½ cup pastina (tiny star-shaped pasta) or other tiny pasta

Steps:

Combine water, chicken, celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Discard bay leaves. Remove chicken breasts and dice; be careful, it's hot.
Return chicken to the pot with pastina. Select Saute function and boil, uncovered, until pasta is tender, about 4 minutes.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 19.1 g, Cholesterol 40.8 mg, Fat 4.8 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 0.9 g, Sodium 1108.8 mg, Sugar 3 g

INSTANT POT® CHICKEN NOODLE SOUP

Instant Pot® Chicken Noodle Soup image

With careful testing, we've created the Instant Pot® chicken noodle soup that can be your reliable go-to for years to come. In 45 minutes from start to finish, you'll have a soup that tastes like it simmered all day, rich with chicken thighs, classic veggies like celery, onions and carrot, plus fragrant thyme and bay leaf. And don't underestimate the importance of your pasta! We found that gemelli pasta stands up exceptionally well to cooking in the Instant Pot®, leaving you with silky-not mushy-noodles that complete the meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

3 boneless skinless chicken thighs, cut into 3/4-inch pieces (10 oz)
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
3/4 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 clove garlic, finely chopped
1 bay leaf
1/4 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ chicken broth
3/4 cup uncooked gemelli pasta (3 oz)
Finely chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

Season chicken with salt and pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 5 to 6 minutes, stirring occasionally, until browned. Select CANCEL.
Add remaining ingredients except parsley; stir. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Let stand 10 minutes; set pressure valve to VENTING to quick-release any remaining pressure.
To serve, discard bay leaf; ladle soup into bowls, and garnish with parsley.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 75 mg, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1160 mg, Sugar 2 g, TransFat 0 g

Tips:

Choose the right pasta. Small pasta shapes like ditalini, penne, or rotini work best in this soup, as they cook quickly and evenly. Avoid using large or thick pasta shapes, as they may take longer to cook and become overcooked.
Brown the chicken. Browning the chicken before adding it to the soup helps to develop its flavor and give the soup a richer taste. If you don't have time to brown the chicken, you can skip this step, but the soup will not be as flavorful.
Don't overcrowd the pot. If you're using a smaller Instant Pot, you may need to cook the pasta in batches. Overcrowding the pot will prevent the pasta from cooking evenly.
Season to taste. Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.
Serve immediately. Chicken and pasta soup is best served immediately after it's made. If you need to store the soup, let it cool completely and then refrigerate for up to 3 days. Reheat the soup over medium heat until warmed through before serving.

Conclusion:

This Instant Pot chicken and pasta soup is a quick and easy meal that's perfect for busy weeknights. It's also a great way to use up leftover chicken. The soup is hearty and flavorful, with tender chicken, pasta, and vegetables. It's sure to be a hit with the whole family.