Instant Pot | Chicken Pumpkin Noodle Soup

Ingredients:

• 5 big carrots, peels and chopped
• a whole stalk of celery, chopped
• yellow onion, chopped
• 3 cloves of minced garlic
• 3-4 c boiled water w/ @betterthanbouillon mixed in (or chicken broth)
• 2 frozen chicken breasts (can also be thawed)
• 5 bay leaves
• fresh sprigs of thyme
• salt, pepper and garlic powder to taste
• 1 tsp dried rosemary
•  @sprouts pumpkin shaped zucchette pasta

Instructions:

1. once veggies are chopped, use Instant Pot on sauté setting and sauté veggies for 5 min
2. add in chicken broth and herbs/ spices
3. lay chicken breasts on top and push down slightly so broth is covering them in the pot
4. put instant pot on high pressure mode and cook for 20 min
5. meanwhile cook pasta according to package
6. quick release pressure and remove chicken breasts from soup
7. shred chicken and put back in pot
8. add in pasta as well
9. mix altogether and it’s ready to eat!