Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 medium sweet onion, finely diced
- •1 jar Prego® Traditional Italian Sauce
- •7 cups Swanson Chicken Broth
- •4 celery stalks, cut into ½-inch (1.24 cm) pieces (option to swap for your favorite veggie)
- •2 medium carrots, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
- •1 lb red potato, cut into 1 inch (2.5 cm) (option to swap for your favorite veggie)
- •2 medium zucchinis, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
- •1 lb chicken breast, cut in half
- •kosher salt
- •ground black pepper
- •¼ cup fresh parsley, chopped, for garnish (optional)
Instructions
- Turn the Instant Pot to the sauté function and add the olive oil. When the oil is hot, add the onion and sauté for 3 minutes, until soft and starting to brown.
- Add the Prego® Traditional Italian Sauce and Swanson Chicken Broth and stir to combine. Add the celery, carrots, potatoes, and zucchini, then place the chicken breast portions on top.
- Close and lock the lid of the Instant Pot. Cook on high pressure for 8 minutes, then release the pressure.
- Remove the chicken from the pot, shred, then return to the soup. Season to taste with salt and pepper.
- Ladle the soup into bowls and garnish with parsley.
- Enjoy!
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