Instant Pot Chicken Parmesan Soup

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Warm yourself up with a bowl of this Instant Pot Chicken Parmesan Soup. This easy instant pot soup is a delicious comfort food recipe.

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Some of you may not like what I have to say but here goes. I want a big snowstorm. The kind of snowstorm where we can sit in the house all day and nosh on comfort food. There, I said it. If it ever snows here in New Jersey again, I am definitely making a batch of this Instant Pot Chicken Parmesan Soup.

Winter this year in New Jersey has been anything but cold. In fact, I am typing this post in 60-degree weather. That’s just wrong. If I have to sit through winter, I at least want a decent snow or two so I can spend my day in the kitchen whipping up all the comfort food recipes.

My family loves this Instant Pot Chicken Parm soup recipe. I like it because as with all things Instant Pot – it’s quick! It’s simple, comes together quickly, and the flavors are just wonderful.  This is made with Chicken Parm Tortellini, so you aren’t cooking chicken, and the process goes much faster.  With the help of an Instant Pot, you can pull this together for a healthy meal, even on days when you are really busy.  You’ll love this recipe.

How To Make Soup In An Instant Pot

What Ingredients Do I Need To Make this Instant Pot Chicken Parm Soup recipe?

Chicken Parm Tortellini
Olive oil
Diced Sweet onion
Minced garlic
Tomato paste
Stewed Tomatoes
Chicken broth
Rotini pasta
Italian seasoning
Sweet basil
Oregano
Brown sugar
Chopped Italian flat-leaf parsley
Shredded Parmesan cheese – for topping

How Do I Make Instant Pot Chicken Parmesan Soup Recipe?

Step 1

Press the Saute button on the Instant Pot and add the olive oil, and diced onion.  Saute the onion until it’s caramelized, or golden brown. 

Step 2

Turn off the Saute setting.  Add the Chicken broth, tomato paste, Stewed tomatoes, Chicken Parm Tortellini, and Rotini, and stir well to blend all ingredients.  Add the minced garlic, Italian seasoning, sweet basil, ground Oregano, brown sugar and Italian flat-leaf parsley.  Stir all together until well blended. 

Place the lid on the Instant Pot until it beeps and locks.  MAKE SURE the pressure valve is set to ‘SEALING’.  Press the Manual setting and set the time to 7 minutes, and when the Instant Pot is done cooking, beeps and goes to ‘OFF’, do a quick release, and release the pressure.  

Step 3

When all the pressure has been released, and the float valve is down, remove the lid, and stir the soup.  Serve in large soup bowls, and top with shredded Parmesan cheese.  Enjoy!

NOTE:  If you’re not sure how to do a quick release, consult your instruction manual for directions, and to locate the pressure valve, settings and float valve.

Must-Have Recipe Resources

These kitchen essentials are needed to make this Instant Pot Chicken Parmesan Soup recipe. 

Instant Pot

Cutting Board

Garlic Press

Cheese Grater

Soup Bowl

Soup Spoons

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What other Soup Recipes Should I Try

Instant Pot Cheeseburger Soup

Loaded Baked Potato Soup

The Best Classic Chili

Chicken Corn Chowder

Chicken Tortilla Soup

Continue to Content

Yield: 6 servings

Instant Pot Chicken Parmesan Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Warm yourself up with a bowl of this Instant Pot Chicken Parmesan Soup. This easy instant pot soup is a delicious comfort food recipe. This easy Chicken Parm soup recipe will be a family favorite.

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Ingredients

• 1 package of Chicken Parm Tortellini
• 2 Tablespoons of olive oil
• 1 sweet onion – diced
• 1 teaspoon of minced garlic
• 1 can of tomato paste – 6 ounce
• 2 cans of Stewed Tomatoes – 14.5 – 16 ounces
• 4 cups chicken broth
• 1 cup of Rotini pasta
• 1 Tablespoon of Italian seasoning
• 1 teaspoon of sweet basil
• 1 teaspoon of ground Oregano
• 2 heaping Tablespoons of brown sugar
• 1/4 cup of Italian flat-leaf parsley – finely chopped
• Shredded Parmesan cheese – for topping when served

Instructions

1. Press the Saute button on the Instant Pot, and add the olive oil, and diced onion.  Saute the onion until it’s caramelized, or golden brown. 
2. Turn off the Saute setting.  Add the Chicken broth, tomato paste, Stewed tomatoes, Chicken Parm Tortellini, and Rotini, and stir well to blend all ingredients. 
3. Add the minced garlic, Italian seasoning, sweet basil, ground Oregano, brown sugar and Italian flat-leaf parsley.  Stir all together until well blended. 
4. Place the lid on the Instant Pot until it beeps and locks.  MAKE SURE the pressure valve is set to ‘SEALING’.  Press the Manual setting and set the time to 7 minutes, and when the Instant Pot is done cooking, beeps and goes to ‘OFF’, do a quick release, and release the pressure.  
5. When all the pressure has been released, and the float valve is down, remove the lid, and stir the soup.  Serve in large soup bowls, and top with shredded Parmesan cheese.  Enjoy!
6. NOTE:  If you’re not sure how to do a quick release, consult your instruction manual for directions, and to locate the pressure valve, settings and float valve.

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