Marry Me Chicken Soup Pressure Cooker Recipe
This pressure cooker version of Marry Me Chicken Soup is hearty and full of rich flavor from sun-dried tomatoes, garlic, tender chicken, and creamy Parmesan. Comfort food made quick and delicious.
Equipment
- 1 Pressure Cooker
Ingredients
Main Ingredients
- 1 ½ pounds Boneless, skinless chicken breasts or thighs or mix them up for flavor variety
- 2 teaspoons Kosher salt plus more to taste
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion diced, about 1 ½ cups
- 3 cloves Garlic minced
- ½ cup Sun-dried tomatoes julienne or thin slices, drained if oil-packed
- 3 tablespoons Tomato paste
- 6 cups Low-sodium chicken broth
- 1 teaspoon Dried thyme
- Red pepper flakes optional
- 8 ounces Dried medium pasta shells
- 5 ounces Baby spinach
- ¾ cup Heavy cream
- ½ ounce Parmesan cheese grated
- Black pepper to taste
Instructions
Instructions
- First, season your chicken with 1 teaspoon salt. Get that flavor started.
- Melt 2 tablespoons of unsalted butter in your pressure cooker on medium. Toss in the chicken and sear until golden brown about 3-4 minutes each side. Then, set it aside.
- Add your diced onion to the pot and cook till it’s soft, about 5 minutes. Throw in the minced garlic, remaining salt, and black pepper, cooking for 1 more minute to let it all wake up.
- Stir in the sun-dried tomatoes and tomato paste. Let that cook a couple minutes to get those flavors real cozy.
- Pour in 6 cups of low-sodium chicken broth and toss in 1 teaspoon dried thyme. Bring this to a simmer to get ready for the chicken.
- Now put your chicken back in the pot. Close the lid and set the cooker to pressure cook until the chicken’s done, about 15 minutes under high pressure. Use quick release then listen for the valve hiss.
- Take out the chicken, shred it up with two forks, and toss it back in. Stir in the pasta shells and spinach, pressure cook another 5 minutes. Last, do a quick release, stir in ¾ cup heavy cream and ½ ounce Parmesan. Taste and add more salt or pepper if y’all need it.
- Serve hot and enjoy the creamy cheesy flavor in every bite.
Notes
Cool completely before storing. Keeps well in fridge 3-4 days or freezer 2-3 months. Reheat with splash of broth. Cook pasta separate if you plan for leftovers.