New this month
Get the Allrecipes magazine

Instant Pot® Coconut Cream Chicken Noodle Soup


"This is an Instant Pot® recipe that even my picky 2 year old loves."
Added to shopping list. Go to shopping list.


45 m servings 673 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 58.5 g carbohydrates; 23.7 g protein; 30 mg cholesterol; 892 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 2
Most helpful
Most positive
Least positive

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...

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.