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96% would make again

Instant Pot Italian Chicken & Veggie Soup

Prego brand logo
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Ingredients

for 4 servings

  • 1 tablespoon olive oil
  • 1 medium sweet onion, finely diced
  • 1 jar Prego® Traditional Italian Sauce
  • 7 cups Swanson Chicken Broth (1.6 L)
  • 4 celery stalks, cut into ½-inch (1.24 cm) pieces (option to swap for your favorite veggie)
  • 2 medium carrots, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
  • 1 lb red potato (455 g), cut into 1 inch (2.5 cm) (option to swap for your favorite veggie)
  • 2 medium zucchinis, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
  • 1 lb chicken breast (455 g), cut in half
  • kosher salt
  • ground black pepper
  • ¼ cup fresh parsley (10 g), chopped, for garnish (optional)

Preparation

  1. Turn the Instant Pot to the sauté function and add the olive oil. When the oil is hot, add the onion and sauté for 3 minutes, until soft and starting to brown.
  2. Add the Prego® Traditional Italian Sauce and Swanson Chicken Broth and stir to combine. Add the celery, carrots, potatoes, and zucchini, then place the chicken breast portions on top.
  3. Close and lock the lid of the Instant Pot. Cook on high pressure for 8 minutes, then release the pressure.
  4. Remove the chicken from the pot, shred, then return to the soup. Season to taste with salt and pepper.
  5. Ladle the soup into bowls and garnish with parsley.
  6. Enjoy!

Ingredients

for 4 servings

  • 1 tablespoon olive oil
  • 1 medium sweet onion, finely diced
  • 1 jar Prego® Traditional Italian Sauce
  • 7 cups Swanson Chicken Broth (1.6 L)
  • 4 celery stalks, cut into ½-inch (1.24 cm) pieces (option to swap for your favorite veggie)
  • 2 medium carrots, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
  • 1 lb red potato (455 g), cut into 1 inch (2.5 cm) (option to swap for your favorite veggie)
  • 2 medium zucchinis, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
  • 1 lb chicken breast (455 g), cut in half
  • kosher salt
  • ground black pepper
  • ¼ cup fresh parsley (10 g), chopped, for garnish (optional)

Preparation

  1. Turn the Instant Pot to the sauté function and add the olive oil. When the oil is hot, add the onion and sauté for 3 minutes, until soft and starting to brown.
  2. Add the Prego® Traditional Italian Sauce and Swanson Chicken Broth and stir to combine. Add the celery, carrots, potatoes, and zucchini, then place the chicken breast portions on top.
  3. Close and lock the lid of the Instant Pot. Cook on high pressure for 8 minutes, then release the pressure.
  4. Remove the chicken from the pot, shred, then return to the soup. Season to taste with salt and pepper.
  5. Ladle the soup into bowls and garnish with parsley.
  6. Enjoy!

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