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Instant Pot Chicken Minestrone Soup

Prep Time 10 minutes
Pressure Cooker Time 40 minutes
Servings 8 Servings

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.