This comforting soup is perfect for cozy nights or when you need a quick, hearty meal. Made in the Instant Pot, it comes together fast with tender chicken and flavorful noodles in a savory broth.
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 any pressure cooker you’re using. Secure the lid and set it to cook on high pressure for 15 minutes. It might take around 10 to 15 minutes for the pot to come up to pressure.
Once the cooking time is up, let the pressure release naturally—this can take anywhere from 10 to 40 minutes, so just be patient. When the pressure has fully released, carefully open the lid and fish out the bay leaves.
Take the chicken breasts out and dice them up (watch out, they’ll be hot!). Toss the chopped chicken back into the pot along with the pastina. Turn on the sauté function and let everything simmer uncovered until the pasta is tender, which should take about 4 minutes. Give it a good stir once or twice, and then it’s ready to enjoy!
- Use bone-in chicken for richer broth and extra flavor.
- Sauté the vegetables before pressure cooking to enhance their taste.
- Add noodles at the end to prevent them from overcooking and becoming mushy.
This soup is comforting and full of flavor, perfect for chilly days or when you need a quick, hearty meal. Using the Instant Pot makes the cooking process fast and easy, locking in all the delicious aromas.
Serve the soup hot with a sprinkle of fresh parsley or thyme on top. It pairs well with crusty bread or a side salad for a complete meal.
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 little water or broth if the soup thickens. You can also freeze the soup for up to 2 months; just thaw overnight before reheating.
