Simple Way to Coconut Flour Noodle Recipe

Instant Pot&Reg; Coconut Cream Chicken Noodle Soup

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Recipe Summary Instant Pot&Reg; Coconut Cream Chicken Noodle Soup

This is an Instant Pot® recipe that even my picky 2 year old loves.

Ingredients | Coconut Flour Noodle Recipe

1 tablespoon canola oil

1 yellow onion, chopped

2 cloves garlic, chopped

4 large carrots, peeled and chopped

2 cups chopped spinach

2 chicken breasts

2 cups elbow macaroni

28 fluid ounces chicken stock

1 (14 ounce) can coconut cream

1 tablespoon sriracha hot sauce

1 tablespoon paprika

salt to taste

Directions

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.

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.

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.

Info | Coconut Flour Noodle Recipe

prep: 20 mins cook: 25 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Instant Pot&Reg; Coconut Cream Chicken Noodle Soup

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