Instant Pot Italian Soup

This soup is a perfect combination of vegetables and chicken, boost up your system and provides energy.

Instant Pot Italian Soup
5 from 2 votes
Print Pin Rate
Course: dinner
Cuisine: Italian
Keyword: chicken breasts, Italian Soup, spinach
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
  • 1 tbsp olive oil
  • 2 boneless chicken breasts
  • 3 garlic cloves minced
  • 1 cup onion chopped
  • 1 cup tomatoes diced
  • 16 oz fresh spinach
  • 7 oz chickpeas drained
  • 1/2 cup lentils
  • 1/2 cup pearl barley
  • 1 cup rooster broth
  • 1/2 cup parsley leaves chopped
  • salt to taste
  • black pepper to season
  • Add oil into the Instant Pot and select “Sauté”.
  • Add onions and garlic and sauté for 2 minutes.
  • Add barley and cook for a minute. 
  • Add all the other remaining ingredients.
  • Set to the “Manual” at high pressure for 10 minutes.
  • Select “Cancel” and release pressure quickly.
  • Remove the chicken, shred it into pieces and return it back to the soup.
  • Select “Sauté” at Instant pot and simmer for 3 minutes.
  • Season with salt and pepper and serve hot.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

2 thoughts on “Instant Pot Italian Soup

  1. Are you sure only one cup of rooster broth. Not enough broth and lentils are still hard and the broth did not turn red as in the picture.

    1. Yes, that is what I used. If you’re using canned diced tomatoes, add some of the juices in too– don’t strain the tomatoes. This will help with the color and amount of liquid.

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