Instant Pot® Chicken and Pasta Soup

Name: Instant Pot® Chicken and Pasta Soup
Total time: 65
Yield: 6
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

Recipe by Jeremy Crockett from allrecipes.com

Lunch 1 Hr. 5 Mins.

Ingredients

6 servings

•

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.