Ingredients
3
boneless skinless chicken thighs, cut into 3/4-inch pieces (10 oz)
1/2
teaspoon salt
1/8
teaspoon pepper
1
tablespoon butter
3/4
cup chopped carrots
1/2
cup chopped celery
1/2
cup chopped onion
1
clove garlic, finely chopped
1
bay leaf
1/4
teaspoon dried thyme leaves
1
carton (32 oz) Progresso™ chicken broth
3/4
cup uncooked gemelli pasta (3 oz)
Finely chopped fresh Italian (flat-leaf) parsley, if desired
Preparation
Season chicken with salt and pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 5 to 6 minutes, stirring occasionally, until browned. Select CANCEL.
Add remaining ingredients except parsley; stir. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Let stand 10 minutes; set pressure valve to VENTING to quick-release any remaining pressure.
To serve, discard bay leaf; ladle soup into bowls, and garnish with parsley.
