Bold Spicy Beef Jerky
◷ 5 hr 10 min
Main Course
One-Pot Chicken and Pasta Soup with Instant Pot®
This comforting soup combines tender chicken, pasta, and flavorful broth all cooked together in your Instant Pot® for an easy, hands-off meal. Perfect for busy weeknights when you want something warm and satisfying without the fuss.
◷
55 min
Total Time
♜
4
Servings
▥
Hard
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by adding the water, chicken, celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves to your Instant Pot or similar pressure cooker. Secure the lid and set it to cook on high pressure for 15 minutes. It’ll take about 10 to 15 minutes for the pressure to build before the timer starts.
2
Step 2
Once the cooking time is up, let the pressure release naturally—this can take anywhere from 10 to 40 minutes, so be patient. When it’s safe to open, carefully remove the lid.
3
Step 3
Take out the bay leaves and set them aside. Then, grab the chicken breasts and dice them up (watch out, they’ll be hot!). Toss the chopped chicken back into the pot along with the pastina.
4
Step 4
Switch your Instant Pot to the sauté setting and let the soup simmer, uncovered, until the pasta is cooked through—this usually takes about 4 minutes. Give it a good stir now and then, and you’re ready to enjoy!
Why You’ll Love This Recipe
This meal is perfect for busy days because it comes together quickly in one pot, saving time and cleanup. It’s comforting, hearty, and full of flavor, making it a great choice for any season. Plus, using the Instant Pot® means you get tender chicken and perfectly cooked pasta without standing over the stove.
Serving Suggestions
Serve this soup with a side of crusty bread or garlic toast to soak up the broth. A simple green salad adds freshness and balances the meal nicely. For extra richness, sprinkle grated Parmesan cheese on top before serving.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup thickens. This soup can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
