INSTANT POT® COCONUT CREAM CHICKEN NOODLE SOUP

Instant Pot® Coconut Cream Chicken Noodle Soup image

This is an Instant Pot® recipe that even my picky 2 year old loves.

Provided by Mariko2Earth

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 12

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Ingredients

1 tablespoon canola oil
1 yellow onion, chopped
2 cloves garlic, chopped
4 large carrots, peeled and chopped
2 cups chopped spinach
2 chicken breasts
2 cups elbow macaroni
28 fluid ounces chicken stock
1 (14 ounce) can coconut cream
1 tablespoon sriracha hot sauce
1 tablespoon paprika
salt to taste

Steps:

Pour oil into the pot and add onion and garlic; turn to the "Saute" setting. Cook, stirring occasionally, until onion is tender, about 10 minutes.
Mix carrots and spinach into onion mixture; stir well. Lay chicken on top; add macaroni. Pour chicken stock and coconut cream over macaroni; add sriracha sauce, paprika, and salt.
Close lid and cook using the "Manual" setting on high until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Release pressure through manual release.

Nutrition Facts : Calories 672.7 calories, Carbohydrate 58.5 g, Cholesterol 29.9 mg, Fat 40.9 g, Fiber 7.5 g, Protein 23.7 g, SaturatedFat 31.5 g, Sodium 892 mg, Sugar 6.7 g