Description
An Instant Pot soup made with tender chicken, lasagna noodles, carrots, mushrooms and spinach in a creamy garlic parmesan broth.
Ingredients
Scale
- 1 Tbsp butter
- 6 garlic cloves, minced
- 5 cups chicken broth
- 1 tsp dried thyme leaves
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 16 oz boneless skinless chicken, cut into bite size pieces
- 2 carrots, peeled and sliced
- 6 oz mini lasagna noodles or rotini
- 1 (7 oz) can mushrooms, drained
- 1 cup heavy cream
- 1/2 cup chopped spinach
- Salt and pepper
- 4 oz shredded parmesan cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Let the broth warm up on the saute setting while prepping the other ingredients.
- Add in the thyme, basil, oregano, chicken, carrot, noodles and mushrooms.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button (or low pressure) to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Pour a cup of hot broth into the cream to temper it. Pour the cream into the pot.
- Stir in the spinach. Salt and pepper to taste.
- Stir in the parmesan cheese.
- Ladle into bowls and serve topped with extra parmesan cheese.
- Category: Soup
- Method: Instant Pot
