Chicken Soup... Again.

Every Sunday is soup-er bowl Sunday lately.  Chicken soup is our normal go-to because it is low carb.  Hearty, easy chicken soup can be conjured up in 30 minutes with the Instant Pot. On the stove-top, it would normally take 3 or 4 hours.

3-4 lb chicken ($.97/lb at Aldis all week!)
4 carrots
1 head of celery
2 medium shallots
salt, pepper, paprika, ginger, ginseng, lemon grass, etc.

Place chicken in the Hot Pot.  Cut the top three inches off the top of celery and add the leaves to the pot along with two of the carrots.  Peel shallots, slice if you prefer, and add to pot along with your chosen seasonings.  Add water to Hot Pot  being careful not to fill beyond max fill line.  Place the lid on the Instant Pot, set the pressure valve to 'seal' and select 'Poultry', which will give 15 minutes of pressure cooking. (It will take about 15 minutes for the liquid inside to come to a boil and build up pressure, then it will pressure cook for 15 minutes. Total cook time 30 minutes). Strain soup.  Add in the extra carrots, shredded chicken, and more seasoning. Allow to sit on warm until carrots are tender.