Servings: 6

3 chicken thighs 3 chicken thighs
1 boneless skinless chicken breast 1 boneless skinless chicken breast
1 small bunch of cilantro 1 small bunch of cilantro
1 small yellow onion (peeled and halved) 1 small yellow onion (peeled and halved)
1 small green pepper (cored and seeded) 1 small green pepper (cored and seeded)
2 stalks celery 2 stalks celery
3 cloves garlic (peeled) 3 cloves garlic (peeled)
6 cup water 6 cup water
1 Tbsp salt 1 Tbsp salt
3 cubes Knorr chicken Bullion cubes 3 cubes Knorr chicken Bullion cubes
2 med carrots (peeled and sliced into ½“ coins 2 med carrots (peeled and sliced into ½“ coins
3 small russet potatoes (peeled and quartered) 3 small russet potatoes (peeled and quartered)
3 angel hair nests 3 angel hair nests

Add ingredients from chicken to salt into the IP.
Close lid and set time for 12 minutes.
NR for 10 minutes then QR
With a slotted spoon, remove chicken pieces to a plate or cutting board. Then remove remaining ingredients and dispose.
Add bouillon cubes to remaining water in the pot and stir to help dissolve.
Add remaining ingredients (except angel hair nests) to the pot and stir.
PC for 8 minutes then QR.
While the other ingredients are cooking, remove skin from chicken thighs, remove meat from bones and shred. Shred chicken breast. Discard skin and bones.
Open pot after QR, add chicken and angel hair nests then stir.
Replace lid and let the noodles soften. Stir occasionally until desired consistency.
Serve and top with fresh lime and/or cilantro.