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Instant Pot® Coconut Cream Chicken Noodle Soup

Rated as 4.88 out of 5 Stars

"This is an Instant Pot® recipe that even my picky 2 year old loves."
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45 m servings 673
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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

Per Serving: 673 calories; 40.9 58.5 23.7 30 892 Full nutrition

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Read all reviews 5
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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...

Very tasty! I made it just as called for. I will make this again!

Favor was good, mushy noodles not so much! They needed to be added after the chicken cooked. I did add red pepper flakes and it was good. Might be good with rice or

We made this pretty much as described in the recipe. Liked it a lot. Next time we might add a few red pepper flakes to enhance the flavors.