Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the pot. Add
Cooking Oil (1 tsp)
when the pot is hot.
Step 2
Sauté
Onions (1/2 cup)
,
Celery (1/2 cup)
,
Carrots (1/2 cup)
, and
Bell Peppers (1/4 cup)
for two minutes. Stir frequently. Add
Salt (1 tsp)
and
Ground Black Pepper (1/2 tsp)
. Turn off heat.
Step 3
Add the
Water (2 cups)
. Using a wooden spoon, deglaze the pot of fond left on the bottom. Add the frozen
Boneless, Skinless Chicken Thigh (1)
,
Chicken Broth (2 cups)
, and
Bay Leaf (1)
.
Step 4
Seal lid and bring to pressure, either by using the manual setting for 30 minutes or the soup setting, which on my Instant Pot defaults to 30 minutes.
Step 5
When time is up, turn off cooker and allow pressure to drop on its own, approximately 15 minutes. Carefully open cooker. Using a long handled utensil, break apart the chicken and stir soup.
Step 6
Add the
Linguine (1 lb)
, cover pot, and allow residual heat to cook the pasta through, approximately 10 minutes.
Step 7
Remove bay leaf and serve. Enjoy!
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSHasty Tasty Steel-Cut Oats
Hasty Tasty Rotisserie Chicken
Chicken and Mushroom Pasta
New Orleans Style Red Beans with Rice
Recommended Recipes
{{name}}