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Instant Pot Creamy Tomato Chicken Soup

Lillie, Lillie Loves Macros
  • 40 minutes
  • Serves 8 to 10

INGREDIENTS

1 1/2 lb

(680) g FROZEN chicken tenderloins (may use thawed of course)*

2

zucchini, chopped (365g)

1

onion diced (250 g)

2 cups

carrots chopped (195g)

5 cloves

garlic

2 tbsp

tomato paste (I love the tubed option from Trader Joe's for easy storing)

1 1/2 tbsp

salt

1

few grinds of black pepper

2 tsp

Italian seasoning

Big pinch of red pepper flakes

2 14.5 ounce cans

of diced tomatoes (undrained)

12 oz

cauliflower steamed

2

MORE 14.5 can diced tomatoes (undrained)

18 g

basil paste (in a tube from the produce section, or 3 frozen cubes or 1 tbs fresh minced basil)

6 tbsp

whipped greek cream cheese*

2 cups

chicken broth (I use Kirkland boxed)

3 oz

kale chopped (remove big, hard, miserable stems)

Parmesan and fresh basil for topping


NOTES

6 people Recommend This Recipe