Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 pound boneless skinless chicken breasts (500 g)
  • 1/2 cup chopped onions
  • 2 teaspoons minced garlic
  • 1 cup cubed carrots (cut into 1/4-inch cubes)
  • 1 cup cubed potatoes (cut into 1/2 inch cubes)
  • 1 piece corn (cut into 4)
  • 5 cups chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 whole bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper powder
  • 2 ounces dried angel hair pasta noodles
  • 1 tablespoon lime juice

Instruction

  • Press SAUTE button on the instant pot.
  • Add olive oil to the pot.
  • Once the oil is hot, arrange chicken breast in the pot in a single layer.
  • Brown the chicken by searing for 3-4 minutes per side.
  • Remove the chicken from the pot and set it aside on a plate.
  • Add onions and garlic to the pot and saute for 3-4 minutes until the onions start to brown.
  • Add carrots, potatoes, and corn and cook for 2-3 minutes.
  • Now add broth, oregano, cumin powder, turmeric powder, chili powder, bay leaf, salt, and pepper powder, and stir until combined. 
  • Place the chicken breasts back into the pot and close the lid.
  • Set the valve to the sealing position.
  • Press CANCEL and then press PRESSURE COOK.
  • Set the timer to 8 minutes at high pressure.
  • Once the timer goes off, let the pressure release naturally for 10 minutes.
  • Release the remaining pressure manually and open the lid.
  • Discard the bay leaf and take out the chicken breasts on a chopping board.
  • Shred the chicken using a fork.
  • Add the shredded chicken back to the pot.
  • Press SAUTE button once again.
  • Add pasta noodles and lime juice to the pot.
  • Cook for 6-7 minutes or until the noodles soften.
  • Transfer the soup to serving bowls. Garnish with chopped scallion (green onions) and serve hot.