Ingredients

The following ingredients have 4 Servings
  • 2 boneless chicken breasts
  • 4 carrots (peeled and diced )
  • 1/2 onion (chopped)
  • 1 can diced tomatoes ((15 oz can) )
  • 1 red bell pepper (diced )
  • 2 tablespoons of Italian seasoning
  • 1 teaspoon garlic salt
  • 1 bay leaf
  • 1 teaspoon pepper
  • 1/2 tsp salt
  • 8 cups chicken broth
  • 16 oz rotini pasta
  • 1/4 cup parmesan cheese (shredded )

Instruction

  • Place all the ingredients except for the pasta and parmesan cheese in the instant pot.
  • Add the lid and make sure the valve is set to sealing position.
  • Cook on high pressure for 25 minutes. After the cook time, do a quick release to release the pressure from the instant pot.
  • Remove the chicken, shred and return it back to the instant pot.
  • Stir in the uncooked pasta. Switch the instant pot to the sauté option and bring the mixture to a boil.
  • Cook the pasta, stirring frequently, for 8 -10 minutes, or until the pasta is soft and cooked through. Then switch the instant pot to the keep warm setting.
  • Stir to combine. Serve the soup topped with the parmesan cheese and enjoy!