Instant Pot® Coconut Cream Chicken Noodle Soup

• 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

1. 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.
2. 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.
3. 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.

canola oil, yellow onion, garlic, carrots, chopped spinach, chicken breasts, elbow macaroni, fluid ounces chicken stock, coconut cream, hot sauce, paprika, salt

Taken from www.allrecipes.com/recipe/258386/instant-pot-coconut-cream-chicken-noodle-soup/ (may not work)