The flavors of Chicken Parmesan in the comfort of a bowl of soup! Made in no time at all with the help of your pressure cooker, this Instant Pot Chicken Parmesan Soup will become a familiar meal in your rotation!
For your convenience, this post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
This soup whips up so quickly with the help of these chicken and mozzarella tortelloni noodles! No need to cook up chicken, it’s already in the pasta!
Why Use an Instant Pot?
If you are new to Instant Pot soups you are in a for a pleasant surprise! Get that “simmered all day” flavors in minutes of actual cooking time!
You don’t need to stand over the stove or keep track of a simmering pot on teh burner when use the Instant Pot.
The Instant Pot drastically cuts the time allowing you to have the comfort of soup in minutes versus hours!
That button below will take you to all my Instant Pot posts including an Instant Pot for Beginners post if you want to learn more!
Tips for Instant Pot Soups
Don’t fill past the Instant Pot Fill Line on the inside of the inner pot. If you fill the pot too full, when you release pressure you will get hot liquid spraying out the vent and that is 100% no bueno.
Season each layer. This is important. You don’t need to go crazy with the salt and pepper but you should be seasoning each layer as you add to the instant pot.
Deglaze the Pot. After you cook your onions and garlic and spices you will have some delicious flavor that has browned to the bottom of the Instant Pot inner pot. Don’t waste this! Add about 1/4 cup of liquid you are using in your recipe to the pan and scrape all those flavor bits up from the bottom with a flat wooden spoon. Don’t skip this step.
How to Make Chicken Parm Soup
I sauted my onions in olive oil for about 5 minutes or so? Just enough so they were translucent and the edges getting golden brown. I added my garlic and spices and stirred for another minute or so.
All the rest of the ingredients go into the pot! I love when it’s a quick dump of ingredients! Give it a stir to loosen the pasta up.
Place the lid, turn vent to sealing and cook on manual for 7 minutes. Quick release the valve after cooking is complete CAREFULLY. I use that handle of the wooden spoon!
Give it another good stir and ladle into your favorite soup bowls.
I love to top it with some shredded Parmesan cheese and a bit more parsley.
Enjoy! Serve with some crunchy bread stick crackers, crusty bread, garlic toast or your favorite fluffy bread stick!
Love Your Instant Pot?
Enter your best email to receive more recipes, tips & tricks, must-have accessories and more!
Here is a great roundup of Amazing Instant Pot Soup Recipes!
MORE INSTANT POT SOUPS FROM MY RECIPE INDEX:
Chicken Parmesan Soup Recipe
Instant Pot Chicken Parm Soup
- Flat Wooden Spoon
- Soup Bowls
- 1 bag Chicken Mozzarella Tortelloni, 18 oz, Family Size
- 2 tbsps olive oil
- 1 each yellow onion, diced
- 1 tsp garlic, minced
- 6 ounces tomato paste, small can
- 2 cans stewed tomatoes, 14.5-16 ounce cans
- 4 cups low sodium chicken broth
- 1 cup Rotini Pasta, dry
- 1 tbsp Italian Seasonings
- 1 tsp basil, dried
- 1 tsp oregano, dried
- 2 tbsps Brown Sugar, heaping tablespoons
- ¼ cup Parsley, Italian flat leaf, fresh, finely chopped + some for garnish
- 6 tbsp Parmesan cheese, shredded
- Turn on the SAUTE feature of the pressure cooker. When it heats up, add the olive oils and diced onion and saute until the onion is translucent and slightly carmelized on the edges.
- Add in garlic, Italian seasoning, basil, oregano, brown sugar and parsley, stirring continuously for 1 minute. Be sure not to burn the garlic.
- Turn off the SAUTE feature and add a splash of the chicken broth to the pan. Use a flat wooden spoon to deglaze the pan by scraping up all the cooked on bits from the bottom of the pan.
- Add the rest of the chicken broth, tomato paste, stewed tomaties, chicken and mozarella tortelloni pasta, rotini noodles and stir well.
- Place the lid on the pressure cooker and turn the vent to the sealing position.
- Select MANUAL setting and adjust the time to 7 minutes. The pressure cooker will reach pressure and then begin counting down.
- When the pressure cooker is finished, it will beep. Using a spoon, carefully move the vent from sealing to venting. Steam will be released and be very hot. Use caution.
- Once the pressure is released the float will drop down and you may remove the lid. Stir the soup.
- Add to your favorite soup bowls and top with 1 tbsp of shredded paremesan cheese for garnish and fresh parsley (optional). You can serve with breadsticks, crusty bread or garlic toast.