Step 1

Add hot water and bouillons to the pressure cooker. Mix to dissolve. Then add chicken, onion, potatoes, carrots, celery, garlic, black pepper, and cilantro.

Step 2

Close lid and select "Pressure Cook" mode. Adjust to 10 minutes. When cooking is complete, press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.

Step 3

In a small bowl, combine cornstarch and heavy cream. Reserve.

Step 4

Select "Sauté" mode and adjust to more. Add uncooked pasta and cornstarch mixture; mix to combine. Cook for 8 minutes, or until the pasta is tender.

Step 5

Garnish with more cilantro, if desired. Serve hot.

Step 6

Melt 2 tablespoons of butter over medium heat in a medium-sized stockpot. Add onion, carrots, and celery and cook for 2 -3 minutes or until fragrant. Then stir in garlic and cook for 1 more minute, constantly stirring to avoid burning the garlic.

Step 7

Add chicken, potatoes, water, chicken bouillons,and black pepper and mix to dissolve. Simmer until the veggies are tender,about 8 – 10 minutes.

Step 8

In a small bowl, combine cornstarch and heavycream. Reserve.

Step 9

Add pasta and cornstarch mixture to the pot; mixto combine. Cook for 6 – 8 minutes until pasta is tender. Garnish with cilantro,if desired. Serve hot.