Instant Pot® Coconut Cream Chicken Noodle Soup Recipe

Coconut cream chicken noodle soup is a delightful twist on the classic chicken noodle soup, and with the Instant Pot®, it's easier than ever to make. This recipe combines the rich, creamy flavor of coconut cream with the comforting warmth of chicken noodle soup, creating a dish that is both hearty and flavorful.

With the help of the Instant Pot®, this soup comes together in a fraction of the time it would take on the stove, making it a perfect option for a busy weeknight dinner or a c...

Ingredients

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

Information

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4
Yield: 4 servings

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.

Nutrition

673 cal.

Total Fat: 41g
Saturated Fat: 32g
Cholesterol: 30mg
Sodium: 892mg
Total Carbohydrate: 59g
Dietary Fiber: 8g
Total Sugars: 7g
Protein: 24g
Vitamin C: 16mg
Calcium: 83mg
Iron: 6mg
Potassium: 918mg

How to Make Instant Pot® Coconut Cream Chicken Noodle Soup - A Step-by-Step Guide

Ingredients

Information

Nutrition

673 cal.

Categories