Chicken Parmesan Quinoa Soup (Instant Pot)
Recipe from Mel's Kitchen Cafe (January newsletter)
  • 28-ounce can crushed tomatoes
  • 4 cups chicken broth or stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 cup quinoa, rinsed well and drained
  • 1 to 1 1/2 pounds uncooked boneless, skinless chicken breasts, cubed
  • 1/2 cup freshly grated Parmesan cheese
  • Shredded mozzarella cheese and chopped fresh basil, for serving (optional but delicious)
  1. Add the tomatoes, broth, oregano, basil, thyme, onion powder, garlic powder and quinoa to the insert of a 6-quart or larger Instant Pot (or other electric or stovetop pressure cooker) and stir well.
  2. Stir in the chicken.
  3. Secure the lid and cook on high pressure for 10 minutes (on an Instant Pot, select Manual and dial up or down to 10; it will start automatically).
  4. When finished cooking, let the pressure cooker naturally release for 10 minutes and then quick release the rest of the pressure (if it splatters through the vent/valve, put a damp washcloth on top or wait another few minutes).
  5. Add the Parmesan cheese; give the soup a good stir and season to taste with salt and pepper. At this point, you can thin the soup with additional broth, if desired (the soup will thicken as it cools).
  6. Serve topped with shredded mozzarella and basil, if desired.