Servings: 6

1 lb boneless, skinless chicken breasts, cubed 1 lb boneless, skinless chicken breasts, cubed
2 tbsp all-purpose flour 2 tbsp all-purpose flour
Salt & pepper Salt & pepper
3 tbsp butter or margine 3 tbsp butter or margine
1 yellow onion, diced 1 yellow onion, diced
4 ribs celery, sliced 4 ribs celery, sliced
3 large carrots, sliced 3 large carrots, sliced
1 teaspoon dried thyme (or 3 sprigs fresh thyme, leave whole) 1 teaspoon dried thyme (or 3 sprigs fresh thyme, leave whole)
1½ cups uncooked farfalle pasta 1½ cups uncooked farfalle pasta
6 cups chicken stock or broth 6 cups chicken stock or broth
1/2 tsp salt ½ tsp salt
1/4 tsp pepper ¼ tsp pepper
1 cup frozen corn kernels, thawed 1 cup frozen corn kernels, thawed

Toss cubed chicken breasts in flour that has been generously seasoned with salt and pepper, until all pieces are lightly coated.
With cooker's lid off, heat button on HIGH or BROWN, until melted and sizzling.
Place the coated chicken in the cooker, and cook until lightly browned, about 5 minutes.
Add the onion, celery, carrots and thyme, and stir well, cooking 1 additional minute.
Cover all with the pasta, chicken stock, salt and pepper.  Securely lock the pressure cooker's lid and set for 6 minutes on HIGH.
Perform a QUICK RELEASE to release the cooker's pressure.
Stir in corn kernels and simmer 1 minute before serving.

Made with chicken thighs and Barilla protein pasta (elbows). Next time decrease pasta to ¾ cup  Made with chicken thighs and Barilla protein pasta (elbows). Next time decrease pasta to ¾ cup
Made half recipe on 8/5 - took 15 min from turning on pot to heat and sauté, took 10 min to come to pressure.  Then 6 min cook and 2-3 min for release.  Total of 35 min from pot start  Made half recipe on 8/5 - took 15 min from turning on pot to heat and sauté, took 10 min to come to pressure.  Then 6 min cook and 2 to 3 min for release.  Total of 35 min from pot start