IP parsnip chicken soup. Sauté leek, parsnips, carrots in olive oil in the #InstantPot. Add a couple of chicken breasts, a litre of chicken stock, and water to cover. Cook 20 minutes at high pressure, then quick release. Shred or chop chicken, then add back to pot with about a cup of pasta, parsley or dill, salt and pepper. Sauté til pasta is cooked.