Chicken Tomato Soup (Instant Pot) Recipes

Chicken Tomato Soup (Instant Pot) Recipes


  • 4 chicken thighs, with or without skin and bones
  • 5 Roma tomatoes, diced
  • 1/2 yellow onion, minced
  • 1 tablespoon basil pesto
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Fresh cracked black pepper
  • 3 cups (750ml) chicken broth
  • Red chili pepper flakes
  • Fresh chopped cilantro

1. To make the Instant Pot chicken tomato soup: Add chicken, tomato, onion, pesto, olive oil and spices into the insert of your Instant Pot. Give a quick stir and cover with the chicken broth.

2. Lock the lid and set up to pressure cooking (or meat/stew mode) for 20 minutes.

3. After 20 minutes, do a quick release and transfer cooked chicken thighs to a plate or cutting board. Shred chicken meat using two forks then return to the Instant Pot and reheat for 2 or 3 minutes in saute mode.

4. Divide the chicken tomato soup into bowls and sprinkle with red chili pepper flakes, more black pepper, and chopped cilantro. Serve immediately – enjoy!

Note: You can also use chicken breast for this recipe but we found the recipe is more flavorful with dark meat.