Step 1

Add chicken breast to instant pot along with chicken stock cubes and 1 cup of the chicken stock. Set instant pot to poultry setting and cook for 19 minutes.

Step 2

When finished cooking, release steam and remove chicken breasts. Shred with a fork and place back into the instant pot along with the pasta and 1/2 – 1 cup of chicken stock. Be sure sure pasta is fully submerged in chicken stock, so it fully cooks.

Step 3

Set instant pot to “steam” and cook for 4 minutes. Release steam and add frozen veggies. Combine pasta and chicken with veggies as they defrost. Serve immediately or store in Tupperware to enjoy all week!