Instant Pot Creamy Marry Me Chicken Soup Recipe
This Instant Pot Creamy Marry Me Chicken Soup is a flavorful and hearty dish combining tender chicken, sun-dried tomatoes, fresh spinach, and creamy Parmesan-infused broth with rotini pasta. Perfect for a comforting meal ready in under 30 minutes, it blends rich Italian seasoning and a hint of spice for a deliciously creamy soup experience.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian-American
Ingredients
Primary Ingredients
- 1 tablespoon avocado or olive oil
- 2 garlic cloves (minced)
- ½ cup yellow onion (diced)
- 4 cups fresh spinach
- 1 8-ounce jar julienne-cut sun-dried tomatoes, drained
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- Salt and pepper (to taste)
- 1 cup heavy cream
- 4 cups chicken broth
- 8 ounces rotini pasta (uncooked)
- 1 ½ pounds chicken breast (cut into 1–2 inch pieces)
- 1 cup shredded Parmesan cheese (plus extra for topping)
Instructions
- Sauté aromatics: Drizzle the oil into the Instant Pot and turn on the sauté function to medium-high heat. Add the minced garlic and diced onion and cook until the onion is softened and fragrant, about 2-3 minutes.
- Wilt spinach: Stir in the fresh spinach and cook until wilted, approximately 1-2 minutes, mixing well with the garlic and onion.
- Add ingredients to pot: Add the drained sun-dried tomatoes, cut chicken breast pieces, chicken broth, heavy cream, red pepper flakes, Italian seasoning, salt, pepper, and uncooked rotini pasta. Stir everything gently to combine all ingredients evenly.
- Pressure cook: Secure the Instant Pot lid and set it to high pressure for 8 minutes to cook the chicken and pasta through while blending the flavors.
- Release pressure: When the cooking cycle completes, carefully quick release the pressure according to the Instant Pot manufacturer's instructions and remove the lid.
- Incorporate cheese: Stir in the shredded Parmesan cheese until fully melted and incorporated into the creamy soup base.
- Serve: Ladle the hot soup into bowls and top each with extra Parmesan cheese before serving to add an extra cheesy flavor punch.
Notes
- For a spicier kick, increase the red pepper flakes slightly or add freshly cracked black pepper.
- You can substitute rotini pasta with any small pasta shape like elbow macaroni or shells.
- Use shredded mozzarella instead of Parmesan for a different cheesy flavor.
- To make this soup gluten-free, replace the rotini pasta with a gluten-free pasta variety.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.