Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil
  • 3 large carrots (peeled and sliced (not too thin))
  • 2 ribs celery (sliced)
  • 1 medium onion ((finely diced))
  • 1 boneless skinless chicken breast ((cut into ½" pieces) about 300 grams)
  • 1 teaspoon parsley
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • ½ teaspoon thyme
  • ⅛ teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 1 cup short pasta ((such as Ditalini or Orzo) about 130 grams)
  • ½ cup cream ((I use heavy cream but any will do))
  • 2 tablespoons corn starch
  • 1 cup chopped spinach

Instruction

  • Turn the Instant Pot to saute and add the oil. Wait until the Instant Pot reads "hot" and then add the carrots, celery and onion. Cook and stir for 3-4 minutes until onion has softened.
  • Add the cubed chicken. Cook and stir for 3-4 minutes just until white on the outside.
  • Stir in the parsley, salt, garlic, thyme and pepper. Cook and stir 1 minute.
  • Add the broth and scrape the bottom of the pot well to remove any browned bits. Stir in the uncooked pasta.
  • Place the lid on the Instant Pot and turn the valve to sealing. Press Manual, leave on High pressure, and use the arrows to select a cook time of 2 minutes. It will take about 10 minutes to come to pressure and start counting down.
  • When the cook time is over, turn the Instant Pot off. Let the pressure release naturally for about 5 minutes before opening the valve to release the remaining pressure.
  • Whisk together the cream and corn starch. Stir into the pot with the spinach. .
  • Cook and stir for 2-3 minutes until slightly thickened. Taste and serve.