Instant Pot® Coconut Cream Chicken Noodle Soup

This is an Instant Pot® recipe that even my picky 2 year old loves.

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.

Per Serving: 673 calories; protein 23.7g; carbohydrates 58.5g; fat 40.9g; cholesterol 29.9mg; sodium 892mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.