Servings: 2

1 chicken carass 1 chicken carass
1 small onion 1 small onion
1 clove of garlic 1 clove of garlic
1 pint (500ml) sieved tomatoes (passata) 1 pint (500ml) sieved tomatoes (passata)
Half stick celery Half stick celery
1 large carrot 1 large carrot
1 medium potato 1 medium potato
50g spaghetti - cut into small lengths 50g spaghetti - cut into small lengths

Put the chicken carcass into IP and cover to 1 litre mark then cook on manual for 30 minutes.
Once finished, drain the water into a jug and discard the bones.
Chop the vegetables and put into the IP with the passata and 1 pint of the chicken stock.
Cook on soup for 20 minutes. Release the pressure then add the pieces of spaghetti and saute on low for 15 minutes with lid off to reduce the liquid a little and to cook the spaghetti.
Taste and season.