Instant Pot Chicken Soup (Gluten-Free)

Directions

1. 1
   Rinse the chicken and remove any giblets.
2. 2
   Place in a 6-quart Instant Pot liner. Then add the onion, celery, carrots, bay leaves, and fish sauce.
3. 3
   Add a generous pinch of salt and ground black pepper.
4. 4
   Fill the Instant Pot liner until the water reaches approximately the 12 cup line.
5. 5
   Add the liner to the Instant Pot and secure the lid, making sure the release valve is closed. Set to 30 minutes on Manual (high).
6. 6
   After cooking is complete, allow the pressure to release naturally. Or if you're in a rush, quick release the steam.
7. 7
   Remove the lid.
8. 8
   Using a slotted spoon, remove the chicken. It'll fall apart which is fine.
9. 9
   Lay the chicken on a baking sheet and spread it out to cool. You may want to quickly rough chop the breasts and thighs so they cool faster.
10. 10
    When the chicken is cool enough to handle, carefully pick the meat off the bones and shred it with your fingers.
11. 11
    Add the meat back to the Instant Pot, discard the bay leaves, adjust the seasonings with salt and pepper, and serve. I like to add cooked rice or quinoa just before serving.