Instant Pot® Chicken and Pasta Soup

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

Ingredients

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

Steps

1. 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.
2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
3. Discard bay leaves. Remove chicken breasts and dice; be careful, it's hot.
4. Return chicken to the pot with pastina. Select Saute function and boil, uncovered, until pasta is tender, about 4 minutes.