Insta-pot Chicken Vegetable Soup

Created by me using a few different ideas I had read on-line.

1 Tablespoon butter
1 large onion
2 cups frozen mixed vegetables (anything you like)
1 large celery stock, sliced
6 cups chicken stock (store bought or home-made)
2 cups boneless Chicken breast, raw, cubed
1 teaspoon salt
1 Bay leaf
1-2 tablespoons fresh chopped parley or freeze dried parsley
Fresh Ground Pepper to taste
Pasta of choice - Barley is yummy but rotini, egg noodles or rice will work.

Steps:Select saute, melt butter then add onions and celery and cook for 1-3 minutes until soft
Add chicken stock, frozen vegetables, bay leaf and chicken.  Stir well.Lock lid in place. Select High pressure set for 9 minutes.When timer goes off let rest for 5  minutes then use quick release.  Add salt and pepper to taste.

Serve over cooked pasta.

Makes 5-6 nice size servings. This will freeze great. Just thaw, heat on stove or microwave over fresh batch of pasta.