An Instant Pot®-made comfort soup that is superior to canned soup.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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 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.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 1 g |
| Sodium | 1109 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |