THAT was really good soup! Made in 6qt instant pot.
Made with homemade bone broth/ stock, which I reduced to 4 cups. I sautéed the veggies and aromatics as written, then pressure cooked it on high for 7 mins. Allowed to release naturally 5 minutes before releasing remaining pressure. Then added some Shanghai bok choy I needed to use up and let that sit in the hot soup while I shredded my chicken breasts.
Whole pot disappeared in a half hour between 3 adults and one child. None of us had less than 2 helpings. Major success!
