This was adapted from my Chicken & Brown Rice Recipe because noodles were sounding better at the time.
Ingredients
- 2 T. olive oil
- 1 large chopped onion
- 4 cloves garlic, minced
- 2 lb. boneless, skinless chicken thighs cut into 1" pieces
- 1-3 carrots (opt.) peeled and sliced about 1/4"
- 1/2 stick butter
- 3 stalks sliced celery
- 1 1/2 tsp. dried thyme
- 1 1/2 tsp. dried oregano
- 1 3/4 tsp. sea salt (or more to taste)
- 1 1/4 tsp. black pepper
- 1 lb. gluten free pasta
- 4 1/2 cups water
- 1/2 cup heavy cream
- 1 tsp. Better than Bouillon organic chicken base
- 2 T. cornstarch
Servings: servings
Instructions
- Insert inner pot into Instant Pot and press saute button. Wait for the machine to say "HOT".
- Add oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally.
- Add remaining ingredients and close lid. Set valve to "Sealing". Cook on high for about 5 minutes (1/2 the cooking time on the package of pasta you are using).
- Let pressure naturally release at end of cooking time for 10 minutes. Manually release remaining pressure and remove lid. Stir and serve.
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