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To the Instant Pot, add carrots, celery, chopped chicken, salt, onion powder, garlic powder, black pepper, and chicken broth. Stir well.
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.
When the cook time is over, turn the Instant Pot off. Do a quick release of the pressure and open the lid.
Turn the Instant Pot to saute and add the pasta. Cook and stir for 4-5 minutes until pasta is al dente.
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.
Stir the heavy cream into the soup - it will start to thicken and continue as it sits and cools. Serve immediately.