Quick, easy, and forgiving. Change up the vegetables, pasta, etc. for endless variety.
Prep time: 15 minutes; cook time: 30 minutes; start to finish: 45 minutes
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- Salt & pepper
- 4 cups chicken broth
- 1 sprig rosemary
- 2 bay leaves
- 8 ounces pasta
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
Directions
- Set your Instant Pot to the high saute setting.
- Add olive oil, garlic, onion, carrots and celery.
- Cook, stirring occasionally, until tender, about 2-3 minutes.
- Stir in thyme and rosemary until fragrant, about 1 minute.
- Season chicken with salt and pepper.
- Add chicken, chicken broth, rosemary sprig, bay leaves and 4 cups water to the Instant Pot. Select manual setting; adjust pressure to high, and set time for 10 minutes.
- When finished cooking, quick-release pressure.
- Remove chicken from the Instant Pot® and shred, using two forks.
- Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes. If using vegetables like zucchini, add at this time, too.
- Stir in chicken, lemon juice and parsley; season with salt and pepper, to taste.
