Instant Pot Chicken Minestrone Soup is a healthy, Italian-style soup that will warm you up without weighing you down.
Instant Pot Chicken Minestrone Soup
We have an Italian restaurant in town that’s known for their soups. On snowy days, they always have a soup special – it’s always different, but always delicious. It’s a town tradition that if you’re out and about in the snow, you stop in for a cup to take home. You should see how many people can pack into that little restaurant on soup days!
Instant Pot Chicken Minestrone Soup is a nod to their snow day soups. Full of fresh ingredients, it’s just the kind of soup they would make.
I love that this Instant Pot Chicken Minestrone Soup is loaded up with lean meat, vegetables and beans. So many of my favorite soups are creamy – it’s nice to have this delicious broth based one in the rotation to balance things out.
The Instant Pot makes this soup really easy. Pressure cooking speeds up the cook time for the bone-in chicken breasts, and then the sauté feature makes it possible to add the zucchini, kale, and pasta at the end, ensuring they won’t be overcooked.
In less than an hour, you’ll have a dreamy soup ready for your table. My Rosemary Goat Cheese Muffins are a great accompaniment, along with a big salad.
This soup can also be made in the slow cooker.
You can find the entire collection of my best Instant Pot Soup Recipes on the blog. And you’ll also want to sign up for my free Instant Pot School for free recipes, a meal plan and color-coded grocery list!
Instant Pot Chicken Minestrone Soup
Ingredients
- 2 bone-in chicken breasts
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 can diced tomatoes
- 2 - 32 oz. boxes chicken broth
- 1 can dark red kidney beans
- 2-3 carrots, sliced
- 1 zucchini, chopped
- ¾ cup small shell pasta
- 2 cups kale, chopped
- Salt and pepper, to taste
- Parmesan cheese for topping, optional
Instructions
- Add all ingredients except zucchini, pasta, and kale to the pressure cooker pot.
- Set the manual cook time for 30 minutes on high pressure.
- Do a quick pressure release.
- Remove the chicken breasts from the pot. Hit the saute button. Add the zucchini, pasta, and kale to the pot. Use a fork to pull the chicken off the bones. Chop or shred the meat and return it to the pot.
- Continue to saute until the zucchini and pasta are cooked.
- Season with salt and pepper. Top each bowl with Parmesan, if desired.
