Instant Pot® Chicken and Pasta Soup
A better than canned, comfort soup made in the Instant Pot®.
- Serves: 6 persons
- 8cups water
- 2(8 ounce) skinless, boneless chicken breast halves
- ¾cup diced celery
- 1cup diced carrots
- ½cup diced onion
- 8teaspoons chicken soup base
- 1tablespoon olive oil
- 1teaspoon minced garlic
- ½teaspoon dried rosemary
- ⅛teaspoon ground thyme
- ¼teaspoon black pepper
- ½teaspoon curry powder
- 2leaf (blank)s bay leaves
- ½cup pastina (tiny star-shaped pasta) or other tiny pasta
Step 1Combine 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.
Step 2Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Step 3Discard bay leaves. Remove chicken breasts and dice; be careful, it's hot.
Step 4Return chicken to the pot with pastina. Select Saute function and boil, uncovered, until pasta is tender, about 4 minutes.