INSTANT POT CHICKEN NOODLE SOUP

Turn on your Instant Pot and set the sauté function. When Instant Pot reads HOT, add 2 tablespoons EVOO to the pan. Add the chopped onion, carrots, and celery to the pot and season with pink Himalayan sea salt and black pepper. Sauté for 5 minutes until the onion is translucent. Stirring well. Add garlic and continue to stir for 2 minutes as to not burn the garlic. Do not skip this step! Add 1/3 cup of your mushroom chicken bone broth to the pot and use a flat wooden spoon to scrape the bottom of the pot gathering all the cooked bits of flavor into your broth. Now add the bay leaf and remaining chicken bone broth into the pot. Add the lid to Instant Pot, set vent to sealing position, and set Instant Pot to manual for 7 minutes. When the timer is up, carefully quick release the pressure on the pot. Remove the lid. Turn the pot from "keep warm" to “sauté“ by hitting cancel and then sautés button. Bring soup up to a boil and add in the chickpea pasta. Stir well and cook for 5 minutes or until noodles are soft. Return Chicken to the Instant Pot once the noodles are soft. Remove the bay leaf before serving. Store in a tightly sealed glass Tupperware or large mason jar (once the soup has cooled) in the refrigerator for four days or freeze to enjoy later!