Ingredients
- 1 Tbsp. refined coconut oil avocado oil, or olive oil
- 1 medium white onion chopped
- 5 cloves garlic minced
- 5 carrots sliced on the diagonal into 1/2 inch pieces
- 4 stalks celery sliced into 1/2 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 Tbsp. pink or grey salt
- freshly cracked black pepper
- 1 1/2-2 cups gluten-free fusilli or other pasta
- 1/2 cup fresh parsley minced
- 1 Tbsp. fresh lemon juice
- Instant Pot
Instructions
- Turn Instant Pot to Sauté and heat 1 Tbsp. 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 on any liquid from the cavity. It will be very hot!
- Turn Instant Pot on Satué mode and add gluten-free 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. Serve.
