Instant Pot® Chicken Soup

• 1 tablespoon olive oil
• 5 stalks celery, diced
• 1 large onion, diced
• 2 small heads garlic, peeled and chopped
• 1 (32 fluid ounce) container chicken bone broth
• 1 (32 fluid ounce) container chicken broth
• 4 boneless chicken thighs, cut into 1-inch pieces
• 2 boneless skinless chicken breasts, cut into 1-inch pieces
• 1 (8 ounce) package baby carrots
• 2 tablespoons herbes de Provence
• 1 tablespoon chicken broth base (such as Superior TouchTM Better Than BouillonTM)
• 1 1/2 teaspoons red pepper flakes
• salt and ground black pepper to taste
• 2 bay leaves

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes.
2. Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.

olive oil, stalks celery, onion, garlic, chicken bone broth, chicken broth, chicken thighs, chicken breasts, baby carrots, herbes, chicken broth base, red pepper, salt, bay leaves

Taken from www.allrecipes.com/recipe/262227/instant-pot-chicken-soup/ (may not work)