- 1 tbsp olive oil
- 4 large carrots, diced
- 3 celery ribs, diced
- 1 onion, diced
- 4 garlic cloves, diced
- 1 tsp dried thyme
- 1/4 tsp cayenne
- 1 tsp oregano
- 2 skinless chicken breasts, cubed
- 5 cups chicken stock
- 1 bay leaf
- 1/4 tsp pepper
- 1 tsp salt, depending on your chicken stock
- 6 oz pasta of your choice
Turn Instant Pot to saute and drizzle in 1 tbsp olive oil. Add chopped carrots, onions, celery and garlic. Saute for 2-3 minutes.
Press cancel to turn saute off. Add all other ingredients except pasta. Set lid to sealing.
Push manual and set timer for 10 minutes. When timer goes off, let steam release naturally for five minutes then turn the valve to release using a dish towel.
Open lid and add pasta and stir. Set pot to saute and cook uncovered for about 5 minutes or until pasta is done. The timing on this will depend on your pasta so check it often.
WW Smart Points - 9
Depending on what type of pasta you use you may have to add more or less chicken stock. If you let the pasta sit too long in a warm Instant Pot it will cook too long and soak up the broth. I suggest cooking the pasta until it's done and then remove it from the Instant Pot.
Be sure to adjust salt and pepper to taste.
Calories: 272kcal | Carbohydrates: 35g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 764mg | Potassium: 629mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6925IU | Vitamin C: 5.9mg | Calcium: 49mg | Iron: 1.4mg