This is a spin on the mac and cheese recipe because we had a kiddo feeling under the weather and I wanted to get dinner on the table fast. Chicken and noodle soup always seems to hit the spot when you aren’t feeling good.

Let’s Get Crafty!
2 cans low sodium chicken broth
1 1/2 cups of precooked shredded chicken (frozen package)
1 tablespoon of dried parsley
1 cup elbow pasta
1 pinch of salt and pepper once fully cooked

Add everything to the instant pot (except the salt and pepper to add to taste when finished cooking.) Cook on manual for 4 minutes. Do a quick release when the time is up and boom – dinner is done.

We used one of our frozen precooked chicken packets for this but if you were using cooked chicken that isn’t frozen – I would wait and add the chicken after cooking the pasta.

Thanks for stopping by. Hope you have a wonderful day.