🍲 The Coziest Instant Pot Chicken Pastina Soup 🤍
For dinner, I made a delicious Italian soup called Pastina. It’s one of my favorites and so easy to make. I enjoyed using the instant pot to cook the chicken thighs in. The chicken shredded so easily and tasted amazing. Enjoy 🤍
Instant Pot Chicken Thigh Pastina Soup
Ingredients
1 pack Kirkland Costco chicken thighs (use what fits comfortably in your Instant Pot)
32 fl oz broth (4 cups) (you’re using beef broth)
* 2 cups mirepoix
1 cup onion
½ cup carrots
½ cup celery
4 garlic cloves pressed
1–2 tbsp olive oil
1 tsp salt (adjust after cooking)
½ tsp black pepper (or less if sensitive to pepper)
1–2 tbsp fresh parsley (plus more for garnish)
½-1 cup acini di pepe (cooked separately)
* Freshly grated Parmesan
* Extra drizzle of olive oil (optional)
Instructions
1. Sauté the aromatics
Set Instant Pot to Sauté.
Add olive oil Add onion, carrots, celery, and garlic.
Sauté for 2–3 minutes until fragrant.
2. Add chicken + broth
Add chicken thighs.
Pour in 32 oz broth.
Add salt, pepper, and parsley.
3. Pressure cook
Secure lid and set to High Pressure for 18 minutes.
Let naturally release for 10 minutes, then quick release remaining pressure.
4. Shred the chicken
Remove chicken thighs.
Remove bones/skin if using bone-in.
Shred chicken.
Return shredded chicken to the broth.
5. Cook acini di pepe separately
Boil salted water.
Cook ½ cup acini di pepe until tender (about 8–10 minutes, check package).
Drain.
6. Serve
Add cooked acini di pepe to bowls.
Ladle hot chicken broth and shredded chicken over the pasta.
Finish with:
* Parmesan cheese
* Fresh parsley
* Small drizzle of olive oil
*For when you’re feeling under the weather 🤧
Whisk 1 egg + 2 tbsp Parmesan and slowly stir it into the hot soup at the end (like a mini stracciatella). It makes it extra silky and tasty.
Making chicken pastina soup in an Instant Pot truly elevates this classic Italian comfort food by drastically reducing cooking time while enhancing flavors. I found that using chicken thighs, particularly those from Costco's Kirkland brand, not only yields juicy and flavorful meat but also shreds effortlessly after pressure cooking for 18 minutes. The combination of beef broth with mirepoix—a traditional mix of onion, carrots, and celery—creates a rich, aromatic base that complements the pasta beautifully. Cooking the acini di pepe separately is essential to maintain its tiny, delicate texture, which soaks up the broth without becoming mushy. I usually boil the pasta for around 9 minutes, following the De Cecco label’s recommendation, and add a pinch of salt to the water to enhance its flavor. One trick I’ve discovered is the addition of a whisked egg and Parmesan mixture stirred slowly into the hot soup just before serving, similar to making stracciatella. This not only thickens the soup slightly but also adds a creamy, silky texture that makes each spoonful especially comforting—ideal when you're feeling under the weather. Regarding seasonings, I prefer to start with 1 teaspoon of salt and ½ teaspoon of black pepper, adjusting to taste after cooking. Fresh parsley sprinkled on top brightens the soup further and makes it more visually appealing. A light drizzle of olive oil before serving introduces a subtle richness and glossy finish to the bowl. This recipe is very forgiving and adaptable. You can swap beef broth for chicken broth if preferred, and the mirepoix can be finely diced for quicker cooking or left chunkier for more bite. Using the Instant Pot not only simplifies the process but locks in flavor and moisture, resulting in a deliciously cozy bowl of chicken pastina soup in under an hour from start to finish. This has become my go-to when craving a warm, wholesome meal that’s both nourishing and satisfying.