Step 1

To the Instant Pot, add carrots, celery, chopped chicken, salt, onion powder, garlic powder, black pepper, and chicken broth. Stir well.

Step 2

Place the lid on the Instant Pot and turn the valve to sealing. Press Manual, leave on high pressure, and use the arrows to select a cook time of 4-5 minutes (4 minutes for veggies with more bite, 5 minutes for tender veggies). It will take about 10 minutes to come to pressure and start counting down.

Step 3

When the cook time is over, turn the Instant Pot off. Do a quick release of the pressure and open the lid.

Step 4

Turn the Instant Pot to saute and add the pasta. Cook and stir for 4-5 minutes until pasta is al dente.

Step 5

When the pasta is finished cooking, taste the soup.  I add another 1 teaspoon of salt at this point if I feel like it needs more.

Step 6

Stir the heavy cream into the soup - it will start to thicken and continue as it sits and cools. Serve immediately.