Homemade Instant Pot Chicken Tomato Soup
A comforting and wholesome dish that marries tender chicken with rich tomatoes, perfect for weeknight dinners or cozy gatherings.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Breast Provides lean protein.
- 28 ounces Canned Diced Tomatoes Look for high-quality tomatoes.
- 1 medium Onion Finely chopped.
- 4 cloves Garlic Minced.
- 2 medium Carrots Diced.
- 2 stalks Celery Chopped.
- 4 cups Low-Sodium Chicken Broth Creates the soup's base.
- 1 tablespoon Italian Seasoning Blend of herbs for flavor.
- 2 leaves Bay Leaves Remove before serving.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
- handful Fresh Basil For garnish.
Instructions
- Prepare all ingredients by chopping the onion, garlic, carrots, and celery into even pieces.
- Set the Instant Pot to the sauté function. Add olive oil and heat for a minute. Add chopped onion and sauté for 3-4 minutes until translucent.
- Stir in minced garlic and cook for an additional 1-2 minutes.
- Add diced carrots and celery, sautéing for about 5 minutes until softened.
- Add chicken breast to the pot, season with salt, pepper, and Italian seasoning.
- Pour in canned diced tomatoes and chicken broth, add bay leaves, and stir to combine.
- Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes. Let pressure release naturally for 10 minutes, then perform a quick release.
- Check that the chicken is cooked through, shred if desired, and return to the soup.
- Taste the soup and adjust seasoning. Blend for a smoother texture if desired.
- Remove bay leaves, stir in fresh basil, and serve hot.
Notes
For variations, consider adding red pepper flakes for spice, heavy cream for creaminess, or leafy greens for nutrition.