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

FoodieinSF
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Ingredients

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

Directions

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.

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  • 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; 40.9 g total fat; 30 mg cholesterol; 892 mg sodium. 58.5 g carbohydrates; 23.7 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2019
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
(4)

Most helpful critical review

Rating: 1 stars
12/31/2018
mushy! Read More
16 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/03/2019
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
(4)
Rating: 5 stars
02/03/2019
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
(4)
Rating: 5 stars
12/20/2017
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
(4)
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Rating: 4 stars
07/02/2019
Easy to make. Added more seasonings. Read More
(1)
Rating: 4 stars
01/21/2019
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
05/29/2019
I thought it was great! I didn't have spinach so substituted broccoli. Great as a leftover as well. Read More
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Rating: 3 stars
12/25/2019
I was disappointed with this- felt it was a bit too bland, even when I added several tablespoons of Siracha. I would also recommend a little less pasta as it soaks up all the broth. Unless I can figure out how to add more flavor, I probably won’t make this again. Read More
Rating: 1 stars
12/30/2018
mushy! Read More
Rating: 4 stars
01/01/2019
The person who called it mushy. Cook your pasta separately and add it when you serve. Read More
Rating: 5 stars
04/10/2018
I love it!!! Read More