Instant Pot Chicken and Tomato Soup
Quick, hearty soup with tender chicken and flavorful tomatoes. Instant comfort.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1½ lb. Skinless and Boneless Chicken Breasts
- 1 can Tomato Sauce
- 1 cup Low Sodium Broth or Water
- 1½ tsp. Italian Seasoning
- To taste Salt
- ½ tsp. Black Pepper
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ¼ tsp. Cayenne
- 1 Medium Zucchini Chopped
- Fresh Basil Leaves
Preparation
Step 1
Chop the zucchini into bite-sized pieces and set aside.
Step 2
In a small bowl, mix the Italian seasoning, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Rub this spice mix all over the chicken thighs to coat them evenly.
Step 3
Place the seasoned chicken breasts in the Instant Pot. Pour the tomato sauce and broth (or water) over the chicken. Ensure that the chicken is submerged in the liquid.
Step 4
Seal the Instant Pot and set it to cook on high pressure for 15 minutes. This time allows the chicken to cook thoroughly and absorb the flavors of the sauce and spices.
Step 5
After the cooking time is complete, let the Instant Pot release pressure naturally for 10 minutes. Then, carefully do a quick release for any remaining pressure.
Step 6
Open the Instant Pot and remove the chicken breasts. Shred the chicken using two forks and return it to the pot.
Step 7
Add the chopped zucchini to the Instant Pot. Stir well to combine.
Step 8
Set the Instant Pot to the sauté function and let the soup simmer for about 5 minutes, or until the zucchini is tender.
Step 9
Adjust the seasoning if necessary. Ladle the soup into bowls and garnish with fresh basil leaves.
Step 10
Serve hot as a comforting and hearty meal. Enjoy!
