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Instant Pot Chicken Paremsan Soup

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Servings: 8 to 10
Calories: 262kcal

Ingredients

  • 1½-2 lbs. frozen chicken tenders
  • 46 oz. tomato juice
  • 4 cups chicken broth
  • 4 cloves garlic crushed
  • 1 cup parmesan cheese shredded
  • 1 tsp. basil
  • 1 tsp. oregano
  • salt & pepper to taste
  • 6-8 oz. pasta small shaped

Instructions

  • Place all ingredients except pasta in the pressure cooker.
  • Set manual cook time to 22 minutes on high pressure.
  • Do a manual pressure release and remove chicken.
  • Hit the sauté button and add pasta.
  • Shred chicken and stir back into the soup.
  • Cook until pasta is tender.

Nutrition

Calories: 262kcal | Carbohydrates: 25g | Protein: 27g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 747mg | Potassium: 855mg | Fiber: 2g | Sugar: 7g | Vitamin A: 900IU | Vitamin C: 40mg | Calcium: 193mg | Iron: 2mg