Ingredients
- 8 cups water
- 2 (8 ounce) skinless, boneless chicken breast halves
- ¾ cup diced celery
- 1 cup diced carrots
- ½ cup diced onion
- 8 teaspoons chicken soup base
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- ½ teaspoon curry powder
- 2 bay leaves
- ½ cup pastina (tiny star-shaped pasta) or other tiny pasta
What Makes This Recipe Unique
Kitchen Tricks
- Sauté the vegetables before pressure cooking to enhance their taste.
- Add noodles at the end to prevent them from overcooking and becoming mushy.
Step 1
Ad 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.
Step 2
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.
Step 3
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!
