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mel's chicken noodle zuppa alla instant pot®

COOKING TIME: 15 minutes  (does not include pressure build and pressure release time)

YIELDS: 6 servings

1 tbsp grass-fed butter
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
½ tsp dried thyme
8 chicken drumsticks (fresh or frozen)
600 grams of pasta of choice – I love spelt
1 lemon - juiced
Sea salt or Himalayan salt – to taste

Set 6-qt Instant Pot® to sauté setting. Add grass-fed butter, garlic, onion, carrots and celery. Allow to cook until tender, about 2-3 minutes, while stirring occasionally. Stir in thyme. Add fresh or frozen chicken and allow to sauté with the vegetables for 3 minutes. Add enough water to fill pot to the maximum rim line. Select manual setting and adjust pressure to high setting the time to 15 minutes. When finished cooking, and if time permits, allow the Instant Pot® to release naturally so that nutrients are not lost. But if time is of the essence, quick-release according to manufacturer’s directions. Remove the chicken from the Instant Pot® and shred using two forks. Make sure all little bones are removed. Select high sauté setting. Bring to a boil and stir in your pasta of choice. Cook uncovered until tender. Once ready, stir in chicken, lemon juice and season with salt to taste. Remember, you haven’t salted anything yet. Throw on your comfy’s and enjoy!

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