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

Recipe Summary

20 mins
25 mins
45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

673 calories; protein 23.7g; carbohydrates 58.5g; fat 40.9g; cholesterol 29.9mg; sodium 892mg. Full Nutrition

Reviews (18)

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23 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
This recipe was really easy and tasty. I’ve tweaked it a bit given the ingredients I already had at home. I used 3 chicken breasts instead of 2, a whole carton of chicken stock (about 4 cups) and red curry paste instead of the chili garlic sauce. Read More
Rating: 5 stars
Wow..... My husband and I made this tonight and we both agree it's one of our favorite recipes now. The only change we made was using chicken broth instead of chicken stock. I don't know if that's a big difference but my husband bought the wrong thing at the grocery store. Thanks for sharing thing! Read More
Rating: 4 stars
Easy to make. Added more seasonings. Read More
Rating: 1 stars
Quite likely one of the worst recipes I've ever followed from this site. Mushy, flavorless sludge that's reminiscent of something my grandfather could eat without his dentures. I could certainly see these ingredients working in different quantities, at different temperatures, prepared differently, but following this recipe to the letter (as I did) will only be met by disappointment. Read More
Rating: 3 stars
This was a decent recipe but I felt like the coconut flavor over powers the chicken too much. I'd suggest substituting the coconut cream for coconut milk or just leave it out altogether. I'd also suggest increasing the amount of chicken stock as it seemed very light on the broth and heavy on the solid ingredients for a soup. Read More
Rating: 5 stars
Made this soup as I was feeling like I was getting a cold and wanted to try something new. It has a kick and usually I’m not a spicy food fan, but this is a subtle kick at the end of a bite. Cleared my sinuses!! The coconut cream is a mild undertone that really enhances the flavor. Since I love garlic, spinach, carrots and onions, I figured I’d like it. Maybe a bit less sirracha next time but I won’t exclude it. Very tasty. Read More
Rating: 4 stars
This turned out really good! We made it exactly as directed and the flavor was better than I expected and our noodles weren t mushy. That said we were very confused by the directions to check the color and temp of the chicken with a meat thermometer... while it s pressure cooking?? How on earth? Also there were no instructions to dice or shred the chicken so we ended up with a soup with two big chicken breasts just sitting there. Regardless it s a good recipe. Read More
Rating: 4 stars
I liked it but if I make it again I d add another chicken breast and cut the pasta in half. There was WAY too much pasta and not enough liquid so not very souplike. Read More
Rating: 4 stars
I thought it was great! I didn't have spinach so substituted broccoli. Great as a leftover as well. Read More