Instant Pot Sicilian Chicken Soup

Try Carrabba’s copycat recipe for Sicilian Chicken Soup! It’s sure to become a family favorite, simple, gorgeous, and full of flavor. This Instant Pot version brings warmth and nostalgia to your table in no time. Maximum flavor with minimal effort – it’s the ultimate comfort food.

One of the great things about using an Instant Pot to whip up Sicilian Chicken Soup is that it speeds up the cooking process without sacrificing flavor. People say that pressure cooking takes their favorite dishes to the next level. The pressure cooking method locks in moisture and taste, giving you juicy chicken, perfectly cooked veggies, and a flavorful broth.

This Instant Pot Sicilian Chicken Soup isn’t just delicious, it’s nutritious too! You’ve got the protein from the chicken, vitamins and fiber from the veggies, making it a well-rounded meal that’ll keep you satisfied. And the best part? It’s easy to whip up perfect for your busy schedule!

Whether you’re a newbie to cooking with an Instant Pot or a pro, try this Sicilian Chicken Soup recipe. From quickness and convenience to incredible flavors and aroma, there’s no doubt that this Instant Pot Sicilian Chicken Soup will become a go-to in your kitchen.

In the early days of our marriage, Carrabba’s was our absolute favorite for date nights. We were so regular that we became good pals with the managers and staff. Jake always stuck to his go-to, the Chicken Trio, while I couldn’t resist the soup, salad, and sometimes an appetizer.

I adore Carrabba’s! They have so many amazing recipes that you can easily recreate at home. From their lip-smacking lemon butter sauce to the finger-licking chicken brat and the heavenly chocolate dream desserts. Their menu is simply incredible. We were lucky to receive some of their recipes as a Christmas gift from the manager. She gave us the Carrabba’s cookbook, and ever since then, we’ve tried several recipes, and not a single one has let us down.

Since the soup is still my favorite, I’m excited to share this Instant Pot version.

Ingredients

• Whole chicken
• Salt & Pepper
• Onion powder
• Garlic powder
• Oregano
• Yellow onion
• Celery ribs
• Carrots
• Red bell pepper
• Medium russet potatoes
• Canned diced tomatoes
• Fresh flat-leaf Italian parsley chopped
• Garlic cloves
• Chicken broth
• Chicken bullion
• Water
• Ditalini pasta

Stovetop Method

I’ve got the original Carrabba’s copycat recipe for Sicilian Chicken Soup on my blog. I made this one on the stovetop and it quickly became a hit with my family. One of our all-time faves!

If you don’t have an Instant Pot but still wanna make the recipe, check it out here! Both recipes are incredible and use almost the same ingredients, with just a few tweaks based on the cooking method.

Although I’m a fan of the Instant Pot for its convenience and speed, there’s something special about a soup simmering on the stovetop for hours. The comfort and warmth it brings to the kitchen is truly nostalgic. It reminds me of my dad making my grandmother’s Chicken Noodle Soup whenever my siblings and I got a winter cold.

How to Make Instant Pot Sicilian Chicken Soup

Check out the recipe card below for more detailed directions and step-by-step recipe instructions. But here’s a quick overview of the steps to make this fantastic soup recipe.

Combine salt, pepper, onion powder, garlic powder, and oregano in a small mixing bowl. Pat the chicken dry, then rub the seasoning all over and place it in the Instant Pot.

Combine chicken broth, water, chicken bullion, parsley, and a bay leaf in the Instant Pot. Secure the lid, set the pressure regulator to “sealing,” and select the high-pressure cooking mode for 20 minutes.

After cooking the soup, it is recommended to wait 15 minutes before quickly releasing the pressure. This prevents excessive steam and broth from spitting out of the valve. Be cautious when removing the steam! Alternatively, you can let the pressure release naturally, which will take longer.

First, remove the chicken from the pot and let it cool to make the chicken soup. Then, remove the bones and skin and cut up the meat. Next, add celery, carrots, red pepper, onion, diced tomatoes, and potatoes to the broth. Add more chicken broth if needed. Cover the pressure cooker and set it to pressure cook for 5 minutes. After cooking, wait 10 minutes before releasing the pressure.

While the vegetables cook, prepare and boil the noodles according to the package instructions. Shred the chicken. After releasing the pressure from the Instant Pot, mash the soup a few times using a potato masher. Stir in the shredded chicken. You can also add the noodles at this point or serve them on the side for individual customization. This way, the noodles won’t absorb the broth.

How to store soup

You can keep that leftover Instant Pot chicken noodle soup in the fridge for about 5 days or stash it in the freezer for up to 3 months. Pop it in the microwave or heat it on the stovetop when you’re ready to dig in again. If it’s frozen, no worries! Just thaw it overnight in the fridge before reheating.

Here’s a handy tip when you’re freezing soup: don’t add the noodles until you’re ready to reheat. Just freeze the tasty soup base with chicken and veggies, thaw it out, and finish the recipe. Another option is to freeze half the soup and cook half the noodles separately for instant enjoyment and easy storage.

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