INSTANT POT MEAL IN A JAR RECIPES

Steps:

• Toss all the ingredients into the Cooking Vessel add enough water to cover.
• Close the lid. Select-SLOW COOK and set the time to 10 hours. Press START.
• Once the cooking cycle is complete, open the lid.
• Strain the chicken stock through strainer and cool. Remove the fat with a spoon and discard it.
• Add salt if desired.
• Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.

Steps:

• Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
• Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.  
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes. 
• Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
• While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.