Description
A heartwarming chicken soup featuring tender chicken, cream cheese, and sun-dried tomatoes, perfect for any season.
Ingredients
Scale
- 1 pound chicken breasts
- 1 can (15 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup cream cheese
- 1/2 cup sun-dried tomato pesto
- 1 cup ditalini pasta
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil for garnish
Instructions
- In your Instant Pot, add the chicken breasts, canned diced tomatoes, chicken broth, cream cheese, sun-dried tomato pesto, dried basil, salt, and pepper.
- Close the lid securely and select ‘soup’ or manual pressure for 15 minutes to cook the chicken to perfection.
- Once the timer goes off, carefully release the pressure and shred the chicken right in the pot for maximum flavor absorption.
- Stir in the ditalini pasta and switch to the sauté function for an additional 8-10 minutes, allowing the pasta to become al dente.
- Garnish with fresh basil and serve hot for a comforting bowl of pleasure.
Notes
Feel free to add vegetables like spinach or kale during the last few minutes for a nutritional boost.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg