Step 1

Wash the chicken and leave on a colander to dry.

Step 2

Chop the onions, garlic, and celery.

Step 3

Add oil to instant pot and press the sauté button.

Step 4

Add onion and garlic and stir fry for about a minute.

Step 5

Add celery and stir for a few more minutes till it just begins to soften.

Step 6

Add the chicken, water, chicken stock, smoked paprika pepper, black pepper, thyme, bouillon powder, cayenne pepper, and salt.

Step 7

Switch the instant pot to manual mode and cook on high pressure for 20 mins.

Step 8

Do a quick release by switching the valve to the venting position.

Step 9

Take out the chicken, shred it and put it back.

Step 10

Add the coconut aminos, taste for salt and adjust spices as needed.

Step 11

OPTIONAL: For meal prepping, freeze now, before adding the shirataki noodles.

Step 12

Switch the instant pot to sauté mode and add the shirataki noodles.

Step 13

Let simmer for about 5 minutes and garnish with parsley.

Step 14

Serve and enjoy!