Ingredients

• 2 cups/1 container Broth
• 1 medium/large onion, cut into rings or diced
• 2 carrots, peeled and sliced
• 2 stalks of celery, washed and sliced
• 2 cups of potatoes, chopped or 1 serving pasta, uncooked
• 3 chicken thighs, put into boiling bag
• Herbs to taste: pepper, turmeric, parsley, garlic powder

Directions

1. Take chicken out of freezer to defrost, check and keep in package (rinse large pieces of ice near bottom of sink if needed, careful not to spray counter)
2. Chop vegetables into pieces that could fit easily on a spoon
3. Plug in Instant Pot
4. Put cut vegetables into Instant Pot
5. Put 3 chicken thighs into bag, pull bag (it stretches) for more room, then tie ends into a knot
6. Add broth
7. Add water to max fill line
8. Put lid on pot and lock, make sure Steam Release Handle is set to Steaming
9. Press SOUP on instant pot, make sure screen says NORMAL. Cook for about 30 minutes, until you hear 3 beeps and Instant Pot screen reads DONE.
10. Screen will change to WARMING. Wait another few minutes for the pressure to release (button will pop down) then open lid.
11. Get a plate ready. With two forks carefully remove bag of chicken, letting liquid drip back into the pot, and place onto plate.
12. Add pasta to soup. Press SAUTE and adjust cooking time according to pasta directions with +/- (Tender). Stir occasionally.
13. While pasta is cooking, remove chicken from bones, cut or break chicken into bite-sized pieces, and drop carefully back into soup.
14. Serve and enjoy hot!