INSTANT POT® CHICKEN AND PASTA SOUP

Instant Pot® Chicken and Pasta Soup image

A better than canned, comfort soup made in the Instant Pot®.

Provided by Jeremy Crockett

Time 1h5m

Yield 6

Number Of Ingredients 14

Previous Next

Ingredients

8 cups water
2 (8 ounce) skinless, boneless chicken breast halves
¾ cup diced celery
1 cup diced carrots
½ cup diced onion
8 teaspoons chicken soup base
1 tablespoon olive oil
1 teaspoon minced garlic
½ teaspoon dried rosemary
⅛ teaspoon ground thyme
¼ teaspoon black pepper
½ teaspoon curry powder
2 leaf (blank)s bay leaves
½ cup pastina (tiny star-shaped pasta) or other tiny pasta

Steps:

Combine water, chicken, celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Discard bay leaves. Remove chicken breasts and dice; be careful, it's hot.
Return chicken to the pot with pastina. Select Saute function and boil, uncovered, until pasta is tender, about 4 minutes.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 19.1 g, Cholesterol 40.8 mg, Fat 4.8 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 0.9 g, Sodium 1108.8 mg, Sugar 3 g