Instant Pot® Coconut Cream Chicken Noodle Soup

This coconut cream chicken noodle soup with sriracha and lots of veggies is very quick to prepare when made in the Instant Pot®.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 673 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.