This Italian chicken soup made with a whole chicken has incredible depth of flavour, is both hearty and healthy and will soon become a family favourite. An excellent recipe for those new to pressure cooking!
Try also my Hearty Chicken & Vegetable Soup
If you are reading this recipe for pressure cooker Italian chicken soup you will likely fall into one of three camps.
- You are a pressure cooker enthusiast and can’t understand why everyone else is not!
- You just bought a pressure cooker. You are a bit intimated by it and unsure what to do with it.
- You are here trying to figure out what the fuss is all about.
I fall into the second camp. I gifted myself a pressure cooker just before Christmas and then left it, in its box, on my kitchen floor, mildly terrified about opening the box and having to use it.
If you, like me, are a total newb to pressure cooking then here’s a few things to get out of the way first. Pressure cooking has been around for decades.
My mother had a stovetop version which she used to make soups mostly. It was very loud and a tad scary and I remember being told to keep well clear of it!
Modern electric pressure cookers are miles away from the old versions. They are multi cookers, able to sauté, slow cook, pressure-cook, make rice and even yoghurt. That’s right, they are practically magic!
Pressure cooking cooks food at a lower temperature but higher pressure which allows food to cook really fast.
You can make a risotto in 6 minutes, plus some some time sautéing, without having to stand watch and stir for ages.
You can cook pulses from dried, and make pulled pork and amazing bone broth easily.
For this Italian chicken soup, a whole chicken is cooked with a few chopped vegetables for 25 minutes.
When the cooking is done you will have a fall off the bone chicken and an intensely delicious chicken stock.
The chicken is then shredded, the stock strained and everything is returned to the pressure cooker to cook for a couple minutes further with lots of herbs, some fresh chopped tomatoes and orzo (or risoni) pasta.
Cooking pasta in a pressure cooker is very quick, however it is likely to overcook and absorb too much water.
To avoid that, you could stir stovetop-cooked pasta in once soup is ready. Or you could cook it in the pressure cooker and then manually release the pressure to avoid overcooking.
Pressure cooking: manual VS natural release
Manual release (or quick release) and natural release is the one element of pressure-cooking that’s important to master.
At first I was too timid to release the pressure manually and left the pressure cooker to release the steam naturally – this can take anything from 10-30 minutes.
All ‘manual release’ means is that you turn the steam valve to its ‘venting’ position by hand (note it always has to be set to seal or locked position when cooking, otherwise pressure cannot build).
You have to be careful to keep your hand out of the way of the steam, turning the valve from the side, or using a wooden spoon to turn it.
All told, it’s not scary at all and it doesn’t make the intense whistling sound that my mum’s pressure cooker used to emit!
Pay attention to whether a recipe specifies for manual or natural release – it can make all the difference!
In the case of this soup, you can let the machine release naturally if you haven’t added the pasta – check the pressure valve has dropped down to see if it is done.
Or you can let it release naturally for 20 minutes – set a timer once the machine beeps – then release it manually. Since there’s a lot of liquid there will also be a lot of steam.
This recipe makes enough Italian chicken soup to serve six generously – I portioned mine and froze it, which was the best thing ever.
I am now planning making a big batch of this soup most weekends to see me through the week. Try it, I am pretty sure you will love it as much as I did!
This month, for the first time, I am joining a group of amazing food bloggers to celebrate one ‘food holiday’ per month.
January is National Soup month so here are 7 new soup recipes from the Celebrating food bloggers.
- Pressure cooker Italian chicken soup – HERE
- Creamy white chicken chili – Ashlee Marie
- Creamy Sausage Tortellini Soup – Creations by Kara
- Chicken Fajita Soup – The Baker Upstairs
- Slow Cooker Beef Enchilada Chili – Real Mom Kitchen
- Instant Pot Tomato Basil Parmesan Soup – 365 Days of Slow Cooking and Pressure Cooking
- Vegan Pinto Bean Soup – Namely Marly
Pressure cooker Italian chicken soup
Ingredients
- 1.5 kg | 3 lbs whole chicken
- 4 large tomatoes
- 3 celery stalks roughly chopped
- 2 large carrots peeled and halved
- 1 large onion roughly chopped
- 4 garlic cloves halved
- 6 black peppercorns
- 1 bay leaf
- 2 litres | 8 cups water
- 4 tsp salt
- 150 g | about 3/4 cup risoni or orzo pasta
- small bunch parsley finely chopped
- small bunch basil finely chopped
- lemon juice to taste
- a little grated Parmesan to serve
- salt and pepper to season
Instructions
- Place the chicken in the pressure cooker.
- Roughly chop one tomato and finely dice the rest.
- Add the roughly chopped tomato, celery, carrots, onion, garlic cloves, peppercorns and bay leaf in the pressure cooker.
- Slowly pour in the water, taking care not to go above the maximum line indicated in the inside of the pot. Stir in the salt.
- Make sure the steam valve is in the 'sealing' position. Cook for 25 minutes on high pressure.
- At this point you can let the pressure release naturally or, if you are in a hurry, leave it for 15 minutes then release manually. Since this has a lot of liquid there will also be a lot of steam released.
- Open the pressure cooker and use a large slotted spoon to transfer the chicken onto a platter. Be careful as it will be falling off the bone.
- Strain the broth from the pot into a large bowl then return to the pressure cooker.
- Pick out the carrots, dice them and add them to the pot. Discard the other vegetables.
- Once the chicken is cool enough to handle, discard the skin and shred the meat. Add the meat to the pressure cooker.
- Stir in the diced tomatoes, a quarter of the chopped herbs and the pasta (see notes).
- Make sure the valve is set to sealing again. Cover and cook for 4 minutes on high pressure.
- Manually release the pressure.
- Taste the soup for seasoning and add the lemon juice and remaining herbs.
- Serve garnished with croutons with a little sprinkling on Parmesan, if you like.
Notes
The pressure cooker will need to build pressure before starting to cook, therefore there's some inactive time which is not accounted in the cooking time.
Russell Kane says
Beyond delicious! Off the scale terrific.
Alyssa says
I was wondering if there was a way to use some homemade stock I already have and maybe use some chicken breasts instead of using a whole chicken because I already have stock? Thanks so much!
Lucy Parissi says
Yes of course. I would cook for 10 minutes, allow for natural release then shred the chicken and add back into the soup
Alyssa says
Thanks so much! I’m making this today!
liltnme says
I could not fit 8 cups of water. Anyone else have that issue? I could only put in 6 cups. I also set the chicken on top of the onion and carrots just to be sure of no sticking. (I’ve read horror stories with IP and stuck foods) I did breast side down and I had a 2.86lb chicken, it was either that or a 6lb. We don’t really have good choices around here for ‘normal’ size chickens. I added 1.5 tsp of better than bouillon chicken flavor because I read the comments where it tasted bland. I ALWAYS seem to have an issue with bland soup as well no matter which recipe I use, then I try to fix it and its super salty & ruined. I don’t know what I’m doing wrong but I figured with the BTB flavor and the IP, it would be AMAZING!! Thanks for the recipe 🙂
Jeanie says
I haven’t made this yet (but I will). This is the first time I’ve been on your site and I love the way you explain things so that a newbie should be successful. I’m not a newbie but, so often, someone will say they are scared to use their Instant Pot. Your detailed instructions and comments should alleviate that fear.
Lucy Parissi says
Hi Jeanie that’s high praise indeed! Thank you and hope you enjoy the recipes 💗
Marianne Gebhardt says
Mine was very plain- what could I do to make it more tasty after being cooked? I’m definitely not a chef🙄
Lucy Parissi says
Hi Marianne, cooking a whole chicken in the pressure cooker should have created a very flavourful stock. Other than seasoning well with salt and pepper and perhaps adding a little lemon juice this should work on its own. You can also add some grated Parmesan cheese and a dash of Tabasco for extra flavour.
Karen C. says
This recipe looks delicious. I don’t have an
Instapot, can this be made on the stove top? If so, is there anything I need to know? If I were to buy an instapot what brand is best ?
Lucy Parissi says
Hi Karen, I haven’t tested it on the stove but it shouldn’t be too difficult it would take a long time though. I think you would have to cook the chicken (poach) for at least an hour until the meat is tender and juices run clear.
In terms of pressure cookers I have an Instant Pot 6L Duo and am very happy with it. There’s always deals in shops and online so worth shopping around.
Maggie says
This dish looks so deliciously good. I wish I could eat that right this minute!
Jules says
I would love to make this for dinner tonight but only have a whole frozen chicken… how do you think I should adjust the timing or none at all? I often use my instant pot but never with frozen meats… I have heard when its frozen it just takes longer to pressurize? Thank you!
Lucy Parissi says
20mins plus 1 min per pound is the recommended time when cooking from frozen. It will take longer to come to pressure, as you say. Let me know if you try it!
Sheryl Fleming says
Love this soup. I’ve made it several times. Just before serving I like to stir in rocket (arugala) pesto!
Lucy Parissi says
Oooh yes that sounds like an excellent addition to this soup 🙂
Sheryl F says
Totally delicious! Adding to my favorite recipes board.
Lucy Parissi says
Thank you! With the kind of temperatures we have been having lately this is on repeat in our house 🙂
LauraB says
I have cooked a 4 lb whole chicken to falling apart in 25 minutes in the pressure cooker, so it worries me that 50 minutes will overcook the chicken. Since I’m relatively new to pressure cooking, I want to make sure it really needs 50 minutes before i give it a go – sounds delicious!
Lucy Parissi says
Hi Laura – I think you are right in that 50 minutes results in a chicken that is totally falling off the bone. I have adjusted the recipe as when I made a different recipe (an Asian chicken soup) the chicken was overcooked. So please go ahead and cook for 25 minutes with 15 minutes natural release
Emily says
Hey! New instant pot fan here. I’m so excited to make this recipe! One question – what is a chole chicken? Did you mean a whole chicken?
Thank you!
Lucy Parissi says
Oh dear is there a spelling error? My apologies yes it is a whole chicken! Have now corrected 🙂 Please note the cooking time was adjusted also .
Kara says
This looks so flavorful and hearty! I’ve never made soup with orzo pasta before, so I’m gonna have to give it a try!
Carleen says
Hi, I’m confused about “discard the other vegetables”. Don’t we want to KEEP the onions and celery in the soup?
Also, 1/4 of the herbs–do you have an approximate measurement. It seems wasteful to chop a whole bunch if only 1/4 is needed plus a little more for taste. Thank you.
Lucy Parissi says
You can keep them but by the time the stock is done they have turned into mush. I use them for flavour. The herbs are added half in the soup and the rest for garnish but feel free to use less if you prefer
Skeezix says
I never discard the vegetables when making something in the Instant Pot unless I’m making broth to use for other purposes. Like you, I don’t like to waste them. Just cut them into big chunks. The onion and tomato will tend to dissolve, but that’s okay. It won’t hurt the flavor or the texture. In my experience, most root (or soup) vegetables will be very soft but not falling apart.
Marly says
I’m so into soup right now and I can’t wait to try your recipe and create a vegan version for our family!
Stacie Vaughan says
I have an Instant pot and love to use it! So easy. This soup looks delicious.
Kate - gluten free alchemist says
That soup is incredible. I would LOVE a bowl of it.
The pressure cooker experience scares me to death though…… Like you, I remember the stove-top version of my childhood. I would be fascinated watching my mother letting out a little steam but was always acutely aware of the propensity for a disaster. xx
Lucy Parissi says
I think you would love the modern pressure cookers – far far less scary. Not scary at all in fact 🙂
Skeezix says
(Laughing)… I actually have one of the older stovetop versions. I’ve used it maybe twice and then retired it permanently because the instructions were too vague. I was never sure of what I was doing and was afraid it might explode all over the kitchen. The Instant Pot (and its copycat versions) is pretty foolproof. You just press a function button and adjust the time as needed. About the only thing you have to remember is that you need to add at least a cup of liquid if you’re going to use any of the pressure functions. Also, you can fill it all the way to the “maximum” line IF you let the pressure reduce naturally. If you plan to do a quick release, it’s best to only fill it about 2/3’s full. Otherwise the liquids could fizz all over and you’ll have a mess to clean. (Guess how I know this!)