m. c. de marco: The New Kitchen Cookbook

Instant Pot Tomato Chicken Soup

As always, I tend not to have carrots or celery lying around, so here’s a chicken soup recipe that requires neither. You can find similar ones at My Heart Beats or Eatwell 101, just to pick the top two search results at press time.

Serves 2–3.


  • 1 lb. boneless or 3–4 bone-in chicken thighs
  • ½ yellow onion, minced (or ½ tsp. onion powder)
  • 3 or more large garlic cloves, smashed or minced (or ½ tsp. garlic powder)
  • 1 can (15 oz) tomatoes
  • 1–2 c. chicken broth (depending on desired soupiness)
  • 1 T. pesto or 1 T. olive oil and fresh or dried basil to taste
  • ½ tsp. pure chili powder (optional)
  • 1 tsp. smoked paprika
  • 1 tsp. ground coriander
  • heaping ¼ tsp. red pepper flakes
  • dash oregano
  • dash sage
  • black pepper to taste
  • salt to taste


  1. Toss it all in an Instant Pot.
  2. Close Instant Pot, seal vent, and press the Soup button or set to Manual/high for 10 minutes.
  3. Release naturally.
  4. Dice or shred chicken before serving.

Serve hot with crusty bread.


You can add some soup-sized pasta or potatoes, but be sure to add broth to compensate.

You can reduce broth in favor of more tomatoes.

Feel free to saute (on low) the onions and garlic in the oil while assembling other ingredients.

This is medium spicy with pure chili powder; you can use the impure kind (that’s just a spice mix) for less heat.

Amy & Jacky’s recipe is explicitly bone-in, if you’re concerned about cooking time.