The pot lid rattles and you know dinner is almost ready. That sound is like a little dinner countdown timer in your kitchen. You spot steam sneaking out from under the sealing ring, and you can almost taste what’s coming next.

Steam rising from pressure cooker with Marry Me Chicken Soup — Look for the satisfying steam cues that signal this soup is almost ready.

Inside your pressure cooker, chicken simmers with sun-dried tomatoes and herbs, creating this kinda rich smell that fills your whole place. The valve hisses softly as it does its thing, keeping all the flavors locked in. You gotta admit, this is better than waiting forever for dinner.

This Marry Me Chicken Soup is sorta like the dinner version of a warm hug. Creamy, tangy, with a little peppery kick at the end. When you finally lift that lid and see the creamy broth bubbling, you remember why pressure cooking is your go-to. This one delivers every single time, no fuss, just yum.

Why This Recipe Works Every Single Time

You get tender chicken that stays juicy from pressure cooking’s sealed steam cues.
The sun-dried tomatoes bring a tangy depth that’s never bland.
Slow release lets the flavors mellow and the broth thicken just right.
Using heavy cream at the end makes it silky without gettin’ too thick.
The pasta shells soak up just enough broth and hold shape real good.
The simple seasoning means you won’t have flavors battling in one bite.

What Goes Into The Pot Today

1 ½ pounds boneless, skinless chicken breasts or thighs (or mix ‘em)
2 teaspoons kosher salt, divided, plus more if you wanna tweak flavors
2 tablespoons unsalted butter to give it that golden start
1 medium yellow onion, diced nicely for that mellow sweetness
3 cloves garlic, minced for that punch
¼ teaspoon freshly ground black pepper, plus extra for taste
½ cup julienne sun-dried tomatoes, drained if packed in oil
3 tablespoons tomato paste, for that rich, deep red base
6 cups low-sodium chicken broth to bring it all together
1 teaspoon dried thyme to add herby warmth
1 pinch red pepper flakes if you're feelin’ a lil’ spicy
8 ounces medium dried pasta shells so they don’t mush up too much
5 ounces baby spinach for some fresh green
¾ cup heavy cream to finish silky smooth
½ ounce grated Parmesan, with extras for serving

Ingredients laid out for Marry Me Chicken Soup in bowls and plates — A colorful lineup of fresh ingredients ready to go into the pot.

Your Complete Cooking Timeline

First season your chicken with 1 teaspoon kosher salt. This little step sets the base for flavor before anything hits the pot.
Melt the butter in your pressure cooker over medium heat. You want it foamy and ready before chicken goes in to brown.
Place the chicken in and cook each side about 5-6 minutes till golden but not fully done. You spot those nice brown bits forming—that’s flavor straight up.
Remove chicken and set it aside. Now toss in diced onion and cook till soft, around 5 minutes. This softens it up for better blending with garlic and tomato.
Add garlic, remaining salt, pepper, and sun-dried tomatoes. Stir and cook another 2 minutes, letting that aroma build.
Stir in tomato paste and cook 1-2 minutes till everything looks deep red and fragrant. That’s your flavor base ready.
Pour in chicken broth and toss in thyme. Stir to get everything combined before returning chicken back.
Seal the lid tightly, check your sealing ring, and set pressure cooker to cook 15-20 minutes on high. When done, let it natural release a bit, then you slow release any leftover steam. Make sure you hear that valve hiss before opening.
Take chicken out and shred with two forks. Dump shredded chicken back, add pasta shells and spinach, then cook on sauté till pasta is tender, about 6-8 minutes.
Stir in heavy cream and Parmesan. Taste the broth and adjust salt or pepper if needed. Give it a last simmer for 2 minutes and you’re good to go!

Time Savers That Actually Work

Buy pre-minced garlic if you’re in a rush. It works real good and saves peeling time.
Use store-bought sun-dried tomatoes packed in oil to skip the draining step at home.
Dice onions the night before, toss in a sealed container so you just grab and go.
Use leftover cooked chicken if you got it. Just add it near the end to warm through so it doesn’t dry out.
Freeze the broth in ice-cube trays so you can pop out just enough to speed cooking next time.

The Flavor Experience Waiting For You

This soup hits your nose first with that caramelized onion and garlic sweetness mingling with the tang of sun-dried tomatoes. It’s kinda addictive right from the steam cues.

Then when you sip the broth it’s creamy without being heavy, with just the right hint of thyme and a tiny peppery kick that sneaks up on you.

The chicken is tender, juicy, and shredded fine, so it spreads that savory goodness evenly in every bite. Pasta adds a little bite without sogginess or mushiness.

Finishing it with Parmesan gives it that cheesy sharpness that makes you wanna go back for seconds. Every mouthful comforts and satisfies like it was made just for you.

Serving bowl of creamy Marry Me Chicken Soup garnished with Parmesan and spinach — Rich and creamy, ready to serve this soul-warming chicken soup.

How to Store This for Later

If you gotta put leftovers away, store soup in airtight containers. It keeps well in the fridge for up to 4 days. Just reheat on low so cream doesn’t split.

For longer storage, freeze your soup in freezer-safe containers. Leave a bit of space on top for expansion. When thawing, do it in the fridge overnight before reheating gently.

If you want to go super easy next time, freeze shredded chicken and broth separately. This way you keep textures perfect and add pasta fresh when you reheat.

Common Questions and Real Answers

Can I use frozen chicken? Totally! Just add a few extra minutes to your cook time. Make sure it’s fully thawed during natural release for best results.
What if I don't have sun-dried tomatoes? You can swap in canned diced tomatoes but drain them well to keep the broth from getting watery.
Can I make this dairy-free? Yeah, skip the heavy cream and Parmesan and swap for coconut milk or a dairy-free cream. It changes the flavor a bit but still tasty.
Should I stir pasta in before pressure cooking? In this recipe, you add pasta after pressure cooking. Keeps it less mushy and more springy.
What’s natural release and slow release? Natural release means you let steam slowly go over 10-15 min without touching valve. Slow release is you turn valve just a bit to ease steam out gently. Both help keep flavors intense and texture right.
How do I know when the sealing ring needs replacing? You wanna check for cracks or if it’s losing stretch. A faulty ring lets steam escape too fast so you’ll miss those sealing valve hiss moments.

For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.