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Ingredients45 m servings 673 cals
Original recipe yields 4 servings
- 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.
Per Serving: 673 calories; 40.9 g fat; 58.5 g carbohydrates; 23.7 g protein; 30 mg cholesterol; 892 mg sodium. Full nutrition
ReviewsRead all reviews 3
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) an...