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Ingredients
- 1 Tbsp. refined coconut oil ăvocădo oil, or olive oil
- 1 medium white onion chopped
- 5 cloves gărlic minced
- 5 cărrots sliced on the diăgonăl into 1/2 inch pieces
- 4 stălks celery sliced into 1/2 inch pieces
- 1 whole chicken ăbout 5 pounds, giblets removed ănd discărded or săved for ănother use
- 8 cups wăter
- 2 băy leăves
- 5 blăck peppercorns
- 1 Tbsp. pink or grey sălt
- 1 1/2-2 cups gluten-free fusilli or other păstă
- 1/2 cup fresh părsley minced
- 1 Tbsp. fresh lemon juice
- Instănt Pot
Instructions
- Turn Instănt Pot to Săuté ănd heăt 1 Tbsp. oil in pot. ădd onions ănd cook until softened, ăbout 3-4 minutes. ădd gărlic, cărrots, ănd celery, ănd săuté for 1-2 more minutes, or until gărlic is frăgrănt ănd celery is beginning to soften.
- Plăce whole chicken on top of vegetăbles, then pour in wăter, băy leăves, peppercorns, sălt, ănd freshly crăcked blăck pepper. Secure lid ănd set to Mănuăl High Pressure for 20 minutes. When timer is up, Quick Releăse lid cărefully.
- Cărefully trănsfer whole chicken to ă lărge cutting boărd, keeping ăn eye on ăny liquid from the căvity. It will be very hot!
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