Step 1

Grab your instant pot and set to sauté mode. When the pot is to temp, add your olive oil. Then add in your chopped onions, carrots and celery. Let cook for about 3 minutes or until the vegetables begin to soften.

Step 2

Add your salt (start with 1/2 Tsp), pepper, dried thyme, dried oregano and dried parsley. Stir and then sauté for an additional 30 seconds or so. Add in your chicken bone broth and chicken to the pot as well. Hit the cancel button, close the pot and set to "Soup/Broth Mode" for 7 minutes.

Step 3

It is going to take a bit for your pressure to build and to get to temp, then your timer will begin. Once the instant pot timer hits 0 and has run its course, allow for the instant pot to naturally release for an additional 10 minutes before hitting the quick release button. Once you quick release, you may remove your lid carefully, hit the cancel button and then turn the pot back to sauté mode.

Step 4

Using tongs, gently remove your chicken breasts or tenders from the pot onto a plate or cutting board, shred them using 2 forks and then add them back into the pot. If you have a meat masher, you can easily break apart the chicken without removing it from the pot. Then Add in your Banza or Brami rotini pasta and allow to cook for an additional 7 minutes or until the rotini is cooked through! You may add in chopped fresh parsley to garnish.

Step 5

Once the pasta is cooked through, taste your soup and add salt as needed. Feel free to serve or keep on warm until you are ready! You may store leftovers in the fridge for up to 5 days in an air tight container.

Step 6

Hint: If you use more vegetables or a different pasta than the ones described, you may need to add more water to the pot.