Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon refined coconut oil (or avocado or olive oil)
  • 1 medium white onion (chopped)
  • 5 cloves garlic (minced)
  • 5 carrots (sliced on the diagonal into ½-inch pieces)
  • 4 stalks celery (sliced into ½-inch pieces)
  • 1 whole chicken (about 5 pounds, giblets removed and discarded or saved for another use)
  • 8 cups water
  • 2 bay leaves
  • 5 black peppercorns
  • 1 tablespoon pink or grey salt
  • freshly cracked black pepper
  • 1 ½ - 2 cups fusilli (or other pasta, see Notes for alternatives)
  • ½ cup fresh parsley (minced)
  • 1 tablespoon fresh lemon juice

Instruction

  • Turn Instant Pot to Sauté and heat 1 tablespoon oil in pot. Add onions and cook until softened, about 3-4 minutes.
  • Add garlic, carrots, and celery, and sauté for 1-2 more minutes, or until garlic is fragrant and celery is beginning to soften.
  • Place whole chicken on top of vegetables, then pour in water, bay leaves, peppercorns, salt, and freshly cracked black pepper.
  • Secure lid and set to Manual High Pressure for 20 minutes.
  • When timer is up, Quick Release lid carefully. Carefully transfer whole chicken to a large cutting board, keeping an eye open for any liquid from the cavity. It will be very hot!
  • Turn Instant Pot on Sauté mode. Add pasta.
  • While pasta cooks, with two forks, shred chicken off the bone. When pasta is tender, return chicken pieces to soup, discarding bones. Stir in fresh parsley and fresh lemon juice.
  • Add more salt or pepper to taste.
  • Portion into bowls and serve hot.