Savory Chicken Pasta Soup made in the Instant Pot®

Ingredients

• A generous 8 cups of pure water
• 2 plump, juicy boneless chicken breast halves, each weighing 8 ounces
• ¾ cup of finely diced celery
• 1 cup of diced, vibrant orange carrots
• Fragrant 1/2 cup of finely chopped onion
• 8 teaspoons of rich chicken soup base
• A drizzle of flavorful olive oil, about 1 tablespoon
• A hint of pungent minced garlic, just 1 teaspoon
• 1/2 teaspoon of aromatic dried rosemary
• A whisper of ground thyme, around 1/8 teaspoon
• 1/4 teaspoon of freshly ground black pepper
• 1/2 teaspoon of exotic curry powder
• 2 whole bay leaves for a touch of earthiness
• 1/2 cup of delicate pastina, reminiscent of tiny star-shaped pasta or any other petite pasta of your choice

Step 1

In a versatile pressure cooker like Instant Pot®, mix together water, chicken, celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves. Seal the lid shut securely and set it to high pressure for 15 minutes following the guidelines of the manufacturer. It will take about 10 to 15 minutes for the pressure to build up.

Step 2

After cooking, let the pressure release naturally for 10 to 40 minutes as per the manufacturer's recommendations. Unlock the lid once the pressure has dissipated.

Step 3

Fish out and discard the bay leaves. Carefully take out the chicken breasts, chop them into small pieces, and remember to watch out for the heat.

Step 4

Put the diced chicken back into the pot along with some pastina. Switch on the Saute function and let it simmer without the lid until the pasta reaches the desired tenderness, which usually takes around 4 minutes.