This Instant Pot chicken parmesan soup is hands-off, easy and so delicious! Simple stovetop directions are also included in the recipe.
For this chicken parm soup, tender pasta and chicken are nestled in a flavorful tomato-based broth while toasty bread crumbs and freshly grated cheese are piled on top adding a delightful salty crunch. It is so easy and so good!
Instant Pot Directions
Thanks to the almighty Instant Pot (or other electric pressure cooker), this soup requires very little hands on time.
- Sauté the onion and garlic.
- Add broth, tomatoes, seasonings and pasta.
- Pressure cook for just a few minutes.
- After the pressure releases, stir in the chicken.
How to Calculate the Cook Time for Pasta in the Instant Pot:
- Take the al dente pasta cooking time from the package directions.
- Cut that number in half and subtract another two minutes.
- For instance, if the al dente cooking time is 12 minutes, the pressure cook time will be 4 minutes.
**If the pressure will naturally release for longer than 10 minutes, consider subtracting another minute off the pressure cook time to avoid over cooked pasta.
Let the pressure naturally release for 10 minutes before quick releasing the remaining pressure.
Stir in the cooked chicken and let it heat through. Now’s a good time to take a little taste and season with salt, if needed.
This is important as different brands of canned tomatoes will vary in salt content. Don’t skip this step!
Prepping the Topping
While the soup cooks in the Instant Pot, heat a bit of olive oil or butter in a skillet and add the Panko bread crumbs. Cook for a few minutes until they are golden and toasty (watch closely so they don’t burn!).
While this Instant Pot chicken parmesan soup is quite delicious ladled into a bowl with no adornments, it really doesn’t venture into “chicken parm” territory without the extra toppings.
It is exceptionally tasty loaded with a scoop of crunchy, toasted bread crumbs and a sprinkle of cheese. 😍
I am positively gleeful every time I cook pasta to perfection in the Instant Pot, and this simple soup recipe is no exception.
It is SO EASY. And so, so yummy.
FYI: If you have any resident tomato haters living amongst you, you can easily swap out the diced tomatoes for crushed tomatoes (or give the diced tomatoes a whirl in the blender before adding).
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Instant Pot Chicken Parmesan Soup
Soup:
- 1 tablespoon olive oil
- ½ cup finely diced onion
- 1 tablespoon finely minced fresh garlic (about 3 to 4 cloves)
- 8 cups low-sodium chicken broth
- 8 ounce penne pasta
- 1 (14.5-ounce) can diced tomatoes or petite diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 3 cups chopped, cooked chicken
Topping:
- 1 ½ cups Panko bread crumbs
- ½ cup freshly grated Parmesan cheese or Mozzarella cheese
- 1 tablespoon olive oil or butter
- Salt and pepper
- Fresh basil, for garnish
Prevent your screen from going dark
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For the soup, in a 6-quart Instant Pot, heat the oil using the Sauté function. Add the onion and garlic and sauté for 2 to 3 minutes, stirring often, until the onions turn translucent.
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Add the broth, penne pasta, diced tomatoes, tomato sauce, basil, and oregano.
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Secure the lid and pressure valve. Select Pressure Cook and dial the cooking time up or down using the following calculations. Take the al dente pasta cooking time from the package. Cut that number in half and subtract two more minutes. For instance, if the al dente cooking time is 12 minutes, the pressure cook time will be 4 minutes.
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For the topping, while the soup cooks, heat the butter or oil in a skillet over medium heat on the stovetop. Add the bread crumbs and a sprinkle of salt and pepper, and cook for 2 to 3 minutes, stirring constantly, until the crumbs are lightly toasted. Remove to a plate to cool. Set aside.
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Once the Instant Pot cooking time has ended, let the pressure naturally release for 10 minutes. Release the remaining pressure.
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Stir in the cooked chicken. Season to taste with additional salt and pepper (important!).
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Serve the soup with toasted bread crumbs, Parmesan or mozzarella cheese, and fresh basil.
Stovetop Directions: in a 6-quart pot, heat the oil over medium heat and sauté the onion and garlic for 2 to 3 minutes until the onions turn translucent. Add the broth, penne pasta, diced tomatoes, tomato sauce, basil, and oregano. Bring to a boil and cook the pasta until al dente according to package directions. Off the heat, stir in the chicken. Season to taste with additional salt and pepper. Serve with toppings.
Serving: 1 serving, Calories: 481kcal, Carbohydrates: 52g, Protein: 36g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 58mg, Sodium: 492mg, Fiber: 4g, Sugar: 7g
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