Instant Pot Italian Chicken and Tomato Soup

This instant pot Italian chicken and tomato soup is to die for! It’s such a perfect anytime soup! I’m talking a year-round soup - perfect to enjoy all season! It’s hearty and filling and yet somehow, also light and fresh!

It’s tastes like chicken soup AND it tastes like tomato soup soup. It’s chicken tomato soup! With a little bit of Italian seasoning, of course. (I admit, I probably sound way to excited for this soup…but any soup as good as this one is can be exciting!)

This is a dump and cook type of recipe, and it couldn’t get any easier than this! Most of these ingredients probably lie somewhere in your house.

I know it may or may not be soup season, but I actually enjoy eating soup any time of the year! Especially in the spring and summer time! Soups like the Chicken and Tomato soup is very nice this time of year, because it brightens up your kitchen with a delicious aromatic smell! Don’t be surprised if your neighbor comes knocking on your door!

This recipe is a low carb and paleo-friendly, but you’ll like this dish even if you’re not following a particular diet. You can also add ingredients like corn and beans. We do that sometimes and it’s incredibly delicious. In fact, I’d say adding fresh ingredients will make it taste even more spring-y and summer-y.

And lastly! Try not to skip out on some of the toppings I’ve listed below! Fresh basil leaves add a lot of flavor and that fresh and light taste. And that parmesan and ricotta…I mean, need I say more? You’ll love that salty, creamy, cheesy flavor that it adds to the soup!

Prep time:
15 minutes
Cook time:
10 minutes
Chill time:
Total time:
25 minutes
12-15 Servings


  • 2 lb Skinless and Boneless Chicken Thighs
  • 1 can Tomato Paste
  • 5 cups Broth or Water
  • 1 can Sweet Corn


Add Later:

  • 2 medium Zucchini, chopped
  • Fresh Basil Leaves

Optional Toppings:


1. Add all of the ingredients (except for zucchini and basil) to the instant pot.

2. Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.

3. Naturally release pressure.

4. Using two forks, shred the chicken.

5. Stir in the zucchini - it’ll warm up on its own, but if you’d like for the zucchini to be tender, press saute and cook until tender.

6. Top with basil leaves and parmesan and a dollop of ricotta if desired. (highly recommend!)


Recipe notes

*** This soup has a thick consistency, but you can easily add more stock for a thinner soup - just be sure to add more salt and pepper to taste.

*** You can add more veggies is desire - again, adjust the salt and pepper if you do. We really enjoy adding beans to this too!

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!