Instant Pot Working Mom’s Soup

Instant Pot Working Mom’s Soup–the easiest dump and go soup that takes minimal effort and minimal time! Chicken, vegetables and macaroni make up this busy weeknight soup.

The slow cooker instructions are listed in the recipe card below.

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Instant Pot Working Mom’s Soup

With only 5 main ingredients, no sauteeing steps and a 1 minute pressure cooking time this soup couldn’t be easier or faster! Let’s not forget that it also tastes super yummy! It was perfect for a dark, chilly night and we made cornbread to go along with it (although the soup was done way faster than the cornbread was!).

This is perfect for the busy working mom or dad that needs to put dinner on the table in a hurry! Here’s a tip for any busy parent…get yourself to Costco and pick up 2 or maybe even 3 of their $4.99 rotisserie chickens. Take the meat off of the bones and store in the freezer in containers or ziplock bags in 3-cup increments. You’ll be surprised at how handy these baggies of chicken are! I use them all the time for casseroles, soups, salads, etc. I love how even though inflation has caused grocery prices to raise significantly you can still get a whole cooked chicken for $4.99. There’s not a better deal in town.

Ingredients/Substitution Ideas

• Water–or stock
• Chopped and cooked chicken–I used Costco rotisserie chicken
• Onion soup mix–or you can make your own
• Macaroni–or another type of pasta like penne (use 3 minute cooking time)
• Frozen vegetables–I used a package with broccoli, cauliflower and carrots
• Crushed tomatoes
• Salt and pepper

Steps

1. Add ingredients: Add water, chicken, onion soup mix, macaroni, vegetables and tomatoes to Instant Pot. Don’t stir (this helps avoid the burn error message).
2. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 1 minute (if you don’t have a soup button then pressure cook on low pressure for 2 minutes). When time is up let pot sit for 5 minutes and then move valve to venting. 
3. Serve: Remove the lid. Stir. Salt and pepper to taste. Ladle into bowls and serve.

Notes/Tips

• Serve with cornbread, breadsticks, French bread or dinner rolls.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot. You can double the recipe in an 8 quart pot. However I would bring the water to a boil before adding all the other ingredients. This will help the pot come to pressure faster and the pasta won’t get overcooked.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with macaroni noodles are Instant Pot Lazy Wife’s Dinner and Instant Pot Easy Breezy Casserole.

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More 5-Ingredient Instant Pot Recipes…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.