Description
A better than canned, comfort soup made in the Instant Pot®.
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
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr 5 mins
Servings: 6