🙂

I sautéed the onions, garlic, and mushrooms in the olive oil on the **middle/normal** Sauté option. I added the carrots and celery and let it all sauté on the same Sauté option. This gave a little extra cook time to the carrot pieces.

Using hot water, I made a salted broth; therefore, I didn’t add any salt to be safe. (Using hot water cuts down the time to build the pressure later.) I checked to see if I needed to deglaze with a little of the broth but I didn’t. I added in the broth and let it sit on sauté until I was ready to add in the chicken and pasta.

I chopped up the chicken breast into bite-sized chunks while the sautéeing was taking place. (The chicken cooks fast when cut up into bite-sized pieces.)

Lastly, I added the chicken pieces and some medium shell pasta into the soup mixture. I put the bay leaf in and a heavy sprinkle of dried parsley. I gave it all a stir and set it for 6 minutes on high pressure. I set it for what the medium shell pasta needs. I knew that the chicken pieces pieces would cook within that time frame.

Once it was done, I used a staggered release due to the starch of the pasta. This avoids any spitting from the pot. I also had a large amount of soup in the pot since I had doubled the recipe.

I removed the bay leaves, tasted, and added additional seasoning to my liking. (I had used the maximum amount of broth so I found it needed more.) I added salt, pepper, and garlic powder. (I had used crushed cloves for the Sauté portion). I also gave a generous sprinkling of Mrs. Dash seasoning. I put in about a cup of frozen peas and stirred everything. The peas thawed quickly in the broth yet still had a fresh taste.

I removed the inner pot to a heat-safe location on my counter. I cooled the leftovers by placing the bowl in some cold water to within a couple of inches or so below the bowl’s rim. Once I was done eating, the bowl had cooled down quite a bit so I was able to cover it and place it in the fridge.

We really enjoyed it! Thanks!

in the IP