G’day! Chloe Thompson here from Sunday Flavor. My weeks used to be a whirlwind of office life, but Sundays? Ah, Sundays were my sanctuary. That’s when I’d trade my work clothes for an apron and fill my kitchen with delicious aromas. It was my time to reconnect. But then I thought, why save all that joy for just one day? This Instant Pot Marry Me Chicken Soup is exactly that feeling bottled up. It’s a quick, comforting bowl that brings that special “Sunday Flavor” to any busy weeknight. It proves that incredible meals don’t need hours of fuss.

Why You’ll Love This Instant Pot Marry Me Chicken Soup

This soup is a weeknight dream! You’ll adore it because:

It’s ready in under an hour, making it perfect for those busy evenings.
You get that rich, creamy flavor you crave with hardly any effort.
It’s a wonderfully comforting and satisfying meal for any day of the week.
Your trusty Instant Pot does most of the work for you!

Gather Your Ingredients for Instant Pot Marry Me Chicken Soup

Let’s get our kitchen prepped for this delightful soup! You’ll need just a few simple things to create this creamy, dreamy Instant Pot Marry Me Chicken Soup. Think of it as gathering the building blocks for pure comfort in a bowl.

1 tablespoon olive oil – for that initial sizzle.
1.5 pounds boneless, skinless chicken thighs – cut them into nice, bite-sized pieces so they cook evenly.
1 teaspoon salt – to bring out all the lovely flavors.
1/2 teaspoon black pepper – just a little kick.
1 teaspoon Italian seasoning – a little blend of herbs that sings.
1/2 cup chopped yellow onion – about half of a medium onion, finely chopped.
2 cloves garlic, minced – because garlic makes everything better!
4 cups chicken broth – the liquid gold that forms our soup’s base.
1 (14.5 ounce) can diced tomatoes, undrained – don’t drain those juices; they add so much flavor!
1/2 cup heavy cream – this is key for that luscious, creamy texture.
1/4 cup grated Parmesan cheese – for a salty, savory depth.
2 tablespoons chopped fresh basil – for a pop of freshness at the end.

If you don’t have Italian seasoning on hand, no worries! A mix of dried oregano, basil, and thyme works just as beautifully. It’s all about creating that wonderful aroma.

Step-by-Step Guide to Making Instant Pot Marry Me Chicken Soup

Let’s get this delicious soup cooking! Making this Instant Pot Marry Me Chicken Soup is a breeze. Follow these simple steps for a creamy, dreamy meal.

First, set your Instant Pot to the ‘Sauté’ mode. Add your tablespoon of olive oil. Let it get nice and warm.
Now, add your bite-sized chicken thigh pieces. Sprinkle them with the salt, black pepper, and Italian seasoning. Cook them, stirring now and then. You want them lightly browned, about 3 to 4 minutes.
Toss in the chopped yellow onion and minced garlic. Stir them with the chicken. Cook for another 2 minutes. They should soften and smell amazing.
Pour in the chicken broth. Add the can of diced tomatoes, juices and all. Give everything a good stir. Scrape up any tasty brown bits from the bottom.
Time to seal it up! Secure the lid on your Instant Pot. Make sure the steam release valve is set to ‘Sealing’. Choose ‘Manual’ or ‘Pressure Cook’. Set it for 8 minutes on high pressure.
When the cooking finishes, let the pressure release naturally for 5 minutes. After those 5 minutes, carefully switch the valve to ‘Venting’. Release any extra pressure. Be cautious here.
Now, open the lid safely. Stir in the heavy cream and grated Parmesan cheese. Keep stirring until it’s all smooth and wonderfully creamy.
Just before you serve, stir in that fresh chopped basil. It adds a lovely pop of color and flavor.

Tips for the Perfect Instant Pot Marry Me Chicken Soup

Want to make your Instant Pot Marry Me Chicken Soup even more special? I’ve picked up a few tricks along the way that I think you’ll love.

For a soup that’s a little thicker, try this simple trick. After the pressure cooking is done, gently mash some of the chicken pieces against the side of the pot with your spoon before you stir in the cream. It releases more chicken goodness and makes the soup wonderfully rich.
Don’t be afraid to add more veggies! You can easily toss in some fresh spinach or sliced mushrooms along with the onions. They wilt down beautifully and add extra goodness to your soup.
No Italian seasoning? No problem at all! A mix of dried oregano, dried basil, and a pinch of dried thyme works just as wonderfully. It gives you that lovely herbaceous flavor.

Ingredient Spotlight: Cream and Parmesan Cheese

These two ingredients are like the magic wand for our Instant Pot Marry Me Chicken Soup. The heavy cream gives it that wonderfully smooth, velvety texture everyone raves about. And the Parmesan cheese? It adds a salty, savory punch that just makes everything taste so much richer. Together, they create that irresistible, decadent flavor we all love.

Equipment You’ll Need

To whip up this delicious Instant Pot Marry Me Chicken Soup, you won’t need a whole lot of fancy gadgets. Just the essentials will do!

An Instant Pot – a 6-quart or larger size is ideal for this recipe.
Measuring cups and spoons – for getting those ingredient amounts just right.
A cutting board and a good knife – for prepping your chicken, onion, and basil.
A sturdy stirring spoon – for mixing everything together in the pot.

Serving Suggestions for Your Instant Pot Marry Me Chicken Soup

This creamy Instant Pot Marry Me Chicken Soup is wonderful on its own, a complete meal in a bowl. But if you’re looking to make it a little more special or create a full spread, it pairs beautifully with a few simple sides. Imagine scooping up that rich broth with some warm, crusty bread—perfect for dipping!

A simple side salad with a light vinaigrette also offers a lovely fresh contrast to the soup’s richness. And who can resist some warm garlic breadsticks alongside? They’re just delightful.

Storing and Reheating Your Instant Pot Marry Me Chicken Soup

Got some delicious Instant Pot Marry Me Chicken Soup leftovers? Lucky you! Storing and reheating it is super simple. Make sure your soup cools down completely before you put it away.

Storage: Pop the cooled soup into an airtight container. It’ll keep nicely in your fridge for about 3 to 4 days.
Reheating: The best way to warm it up is gently on the stovetop over low heat. Just stir it now and then until it’s perfectly warm. You can also microwave individual servings. Try not to let it boil once the cream and cheese are in; it can change the texture.

Nutritional Estimate for Instant Pot Marry Me Chicken Soup

Wondering about the nutritional side of this comforting bowl? Here’s a general estimate for one serving of our Instant Pot Marry Me Chicken Soup. Remember, these are approximate values, and your exact numbers might vary slightly based on specific ingredients.

Serving Size: 1 serving
Calories: Approx. 550
Fat: Approx. 35g
Saturated Fat: Approx. 18g
Carbohydrates: Approx. 10g
Fiber: Approx. 2g
Protein: Approx. 45g
Sodium: Approx. 800mg
Sugar: Approx. 5g

Share Your Instant Pot Marry Me Chicken Soup Creation!

Did you make this delightful Instant Pot Marry Me Chicken Soup? I’d absolutely love to hear all about it! Please share your experience in the comments below. Your thoughts, ratings, and any tasty twists you added truly help our Sunday Flavor community grow. I can’t wait to read about your culinary adventures!

Tantalizing Instant Pot Marry Me Chicken Soup in 45 Min

Print Recipe

Whip up a creamy and comforting bowl of Marry Me Chicken Soup in your Instant Pot. This quick version of the viral sensation delivers all the rich, decadent flavors you love, perfect for a cozy weeknight meal.

Author: Chloe Thompson
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Soup
Method: Instant Pot
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 tablespoon olive oil
1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 cup chopped yellow onion
2 cloves garlic, minced
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil

Cook Mode Prevent your screen from going dark

Instructions

Set your Instant Pot to ‘Sauté’ and add olive oil.
Add chicken pieces, salt, pepper, and Italian seasoning. Cook until lightly browned, about 3-4 minutes.
Add chopped onion and minced garlic to the pot. Cook for another 2 minutes until softened.
Pour in the chicken broth and diced tomatoes. Stir to combine.
Secure the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high pressure for 8 minutes.
Once cooking is complete, allow for a 5-minute natural pressure release, then carefully perform a quick release for any remaining pressure.
Open the lid and stir in the heavy cream and Parmesan cheese until smooth and creamy.
Stir in fresh basil just before serving.

Notes

For a thicker soup, you can mash some of the chicken against the side of the pot before adding the cream.
Feel free to add other vegetables like spinach or mushrooms along with the onions.
If you don’t have Italian seasoning, a mix of dried oregano, basil, and thyme will work.