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Instant Pot Italian Soup
Course
dinner
Cuisine
Italian
Keyword
chicken breasts, Italian Soup, spinach
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
274
kcal
Author
Corrie
Ingredients
1
tablespoon
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
½
cup
lentils
½
cup
pearl barley
1
cup
rooster broth
½
cup
parsley leaves
chopped
salt
to taste
black pepper
to season
Instructions
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.
Nutrition
Calories:
274
kcal
|
Carbohydrates:
36
g
|
Protein:
17
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
24
mg
|
Sodium:
34
mg
|
Potassium:
510
mg
|
Fiber:
11
g
|
Sugar:
4
g
|
Vitamin A:
679
IU
|
Vitamin C:
14
mg
|
Calcium:
52
mg
|
Iron:
3
mg