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Instant Pot Chicken Parmesan Soup

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Servings: 4 to 5
Calories: 262kcal

Ingredients

  • ¾-1 lbs. frozen chicken tenders
  • 23 oz. tomato juice
  • 2 cups chicken broth
  • 2 cloves garlic crushed
  • ½ cup parmesan cheese shredded
  • ½ tsp. basil
  • ½ tsp. oregano
  • salt & pepper to taste
  • 3-4 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: 841mg | Fiber: 2g | Sugar: 7g | Vitamin A: 889IU | Vitamin C: 40mg | Calcium: 193mg | Iron: 2mg