Preparation Time: 10 MINUTES
Cooking Time: 55 MINUTES
Serving: 6
Ingredients:
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2 tablespoons extra-virgin olive oil
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1 medium yellow onion, chopped
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3 garlic cloves, minced
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4 carrots, peeled and sliced
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4 celery stalks, sliced
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4 cups low-sodium vegetable broth
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2 pounds boneless, skinless chicken breasts (5 or 6 breasts)
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½ teaspoon dried rosemary
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½ teaspoon dried thyme
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1 teaspoon fine sea salt
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½ teaspoon freshly ground black pepper
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2 bay leaves
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1 (16-ounce) package dried spaghetti pasta, broken in half
Direction:
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Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the onion, garlic, carrots, and celery, and cook for about 3 minutes, until the vegetables start to soften.
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Press Cancel and pour in the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the chicken, rosemary, thyme, salt, pepper, and bay leaves. Stir to combine.
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Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking,
naturally, release the pressure for 10 minutes, then quickly release any remaining pressure.
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Unlock and remove the lid. Remove and discard the bay leaves. Using tongs or a slotted spoon, transfer the chicken to a cutting board. Use two forks to shred the chicken.
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Select Sauté. Bring the soup to a simmer, then stir in the pasta. Let the pasta cook, uncovered, for about 11 minutes or according to the package instructions. Press Cancel and stir in the shredded chicken.
Nutrition:Calories: 371; Fat: 7g; Carbohydrates: 38g; Fiber: 2g; Protein: 42g; Sodium: 421mg