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 So Great
Kitchen Advice
- Add pasta towards the end of cooking to prevent it from becoming mushy.
- For extra flavor, sauté onions and garlic in the Instant Pot® before adding the other ingredients.
Step 1
Ad the water, chicken breasts, chopped celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves to your Instant Pot or any similar pressure cooker. Secure the lid and set it to cook on high pressure for 15 minutes. It might take around 10 to 15 minutes for the pressure to come up.
Step 2
Once the cooking time is up, let the pressure release naturally—this can take anywhere from 10 to 40 minutes, so be patient. When it’s safe to open, remove the lid and fish out the bay leaves. Take out the chicken breasts carefully since they’ll be hot, and dice them into bite-sized pieces.
Step 3
Put the chicken back into the pot along with the pastina. Switch the Instant Pot to the sauté setting and let it simmer uncovered until the pasta is tender, which should take about 4 minutes. Give it a good stir, and it’s ready to serve!
