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 (455 g), 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 (455 g), cut in half
kosher salt
ground black pepper
¼ cup fresh parsley (10 g), chopped, for garnish (optional)
How to Make It
1. Step
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.
2. Step
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.
3. Step
Close and lock the lid of the Instant Pot. Cook on high pressure for 8 minutes, then release the pressure.
4. Step
Remove the chicken from the pot, shred, then return to the soup. Season to taste with salt and pepper.
5. Step
Ladle the soup into bowls and garnish with parsley.
