INSTANT POT CHICKEN NOODLE SOUP

MAKES 8 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1 ¾ HOURS

Broth 1 whole chicken (about 1.5 kg) 10 peppercorns 5 parsley stems 2 bay leaves 2 sprigs thyme

250 g spaghetti, broken in quarters (about 2 cups) 1 tbsp canola oil 3 carrots, sliced 2 ribs celery, chopped 1 onion, chopped 2¼ tsp salt 3 tbsp chopped parsley (optional) lemon wedges (optional)

Broth Place chicken, 10 cups water, peppercorns, parsley, bay leaves and thyme in 6- to 8-quart Instant Pot. Lock lid; close Pressure Release Valve. Press Manual Pressure Cook; set to high for 25 minutes (takes about 30 minutes to come to pressure). When cooking finishes, press Cancel; allow pressure to naturally release until Pressure Release Valve drops (takes about 20 minutes).

Open lid. Transfer chicken to bowl; let cool enough to handle. Shred chicken into large pieces, discarding bones and skin. Strain Broth through fine-mesh sieve into large bowl; let stand for 5 minutes. Skim any fat that rises to surface.

Cook pasta according to package directions. Drain; place on baking sheet to cool.

Clean Instant Pot insert; press Sauté. Add oil, carrots, celery, onion and salt; cook until softened, about 7 minutes. Add Broth; bring to simmer. Cook until vegetables are tender, about 12 minutes.

Divide noodles and chicken among bowls; ladle soup over top. Sprinkle with parsley (if using). Serve with lemon wedges (if using).

For the best user experience, consult your appliance manual to understand your model’s functions.

PER SERVING about 291 cal, 20 g pro, 10 g total fat (2 g sat. fat), 28 g carb (2 g dietary fibre, 3 g sugar), 58 mg chol, 725 mg sodium, 337 mg potassium. % RDI: 3% calcium, 8% iron, 39% vit A, 5% vit C, 8% folate.