Another instant pot win!
Even though it’s 34 degrees (93 F) at 7pm in the evening, we are in need of some really good chicken soup in our household at the moment. Today I googled some recipes and got this going when I got home from work.
It was the BEST chicken soup I’ve ever eaten 
the flavour was so intense!
I love how the pressure cooker doesn’t heat up the kitchen (especially while it’s this warm). I’ll include the recipe below…
Set IP to ‘Sauté‘ mode
Add 2 tbsp butter, 2 large cloves of garlic, crushed, 1 onion, diced, 3 stalks of celery, diced and 2 carrots, diced. Sauté for 5 or so mins (I probably did longer) Next time I will use 4 celery stalks
Add in a handful of finely chopped fresh parsely, oregano and thyme (this is what I had in my garden)
Place in a whole chicken and 1 bay leaf
Add 4tsp salt and a good amount of cracked pepper
Fill up IP with water to just below the max fill line.
Set IP to ‘Soup’ mode and reduce time on the display to 25 mins.
It took about 20 mins to come up to pressure, then I let it de-pressurise naturally. I actually left it for an hour as I was tutoring online.
Once I opened it out, I completely stripped the chicken and diced I’m it up and added it back in to the pot. It made 9 delicious serves.
5 Stars 
Would definitely make again 