Instant Pot Chicken Soup

This is perfect on a crisp day or if you are feeling sick. Based on How to Make Chicken Soup in the Pressure Cooker Recipe.

Like most soups, it is best after 24 hours. This gives the flavors time to meld together.

Ingredients

• 1 whole chicken, 3-4 pounds
• 4 ribs celery, sliced
• 3 medium carrots, peeled and sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, peeled and minced
• Dried parsley to taste (~2 TBSP) or lots of fresh parsley, if preferred
• Dried thyme to taste (~1 TBSP) or some fresh thyme, if preferred
• 7 teaspoons salt
• 8 cups water
• 1 cup frozen peas

Instructions

1. Place whole chicken in Instant Pot, breast-side up
2. Put all other ingredients, except the frozen peas, on top of the chicken then add water
3. Pressure cook on High for 25 minutes
4. Wait 15 minutes after it is done cooking before releasing the pressure
5. Remove the chicken, pick the carcass, and shred the meat using two forks; discard skin, bones, and cartilage
6. Stir the shredded chicken and frozen peas into soup