Instant Pot® Coconut Cream Chicken Noodle Soup FoodieinSF reviews online

Instant Pot® Coconut Cream Chicken Noodle Soup


FoodieinSF

This is an Instant Pot® recipe that even my picky 2 year old loves."

Categories:
Calories:

Edition Details

Author

FoodieinSF

Cooking method

Pour oil into the pot and add onion and garlic; turn to the "Saute" setting. Cook, stirring occasionally, until onion is tender, about 10 minutes.
Mix carrots and spinach into onion mixture; stir well. Lay chicken on top; add macaroni. Pour chicken stock and coconut cream over macaroni; add sriracha sauce, paprika, and salt.
Close lid and cook using the "Manual" setting on high until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Release pressure through manual release.

Number of persons

4

Full cooking time

20 m

Cooking time

25 m

Time for preparing

45 m

Calories

673

Fats

40.9 g

Carbohydrate

58.5g

Protein

23.7 g

Cholesterol

30 mg

Sodium

892 mg

Ingredients Instant Pot® Coconut Cream Chicken Noodle Soup

salt to taste
1 tablespoon canola oil
2 cloves garlic, chopped
1 tablespoon paprika
1 yellow onion, chopped
2 cups elbow macaroni
2 cups chopped spinach
4 large carrots, peeled and chopped
28 fluid ounces chicken stock
1 tablespoon Sriracha hot sauce
1 (14 ounce) can coconut cream
2 chicken breasts

Reviews

No reviews yet.

Be the first to write a review

Required fields are marked *

New recipes