In Instant Pot, place whole chicken, onion, carrots, bay leaves and peppercorns. Add cold water enough to fill up to 2/3 full line or approximately 10 cups.***
Close the lid, set pressure vent to Sealing and press Pressure Cooking for 30 minutes. Display will say ON, Instant Pot will take about 30-40 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.
After, your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take at least 30 minutes – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so with a long wooden spoon and outside. Trust me, it’s a messy process but I usually do not have time to wait.
Open the lid and using a mesh strainer discard any foam, onion, bay leaves and peppercorns. At this point chicken is so cooked, you can easily break it into pieces with a long utensil right inside the pot. Remove bones if you wish (they are super soft, so I take out only big ones).
Add salt, oregano, basil, garlic powder and pasta. Stir, close lid, turn on Keep Warm and let pasta “cook” for 15 minutes if using gluten free or egg noodles, and 25 minutes if using whole wheat pasta.
Open, add dill and serve hot. That was easy dinner in one pot.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
*I recommend using small whole chicken with fat trimmed and skin removed. Drumsticks, thighs or legs would be great too. **If you don’t trim off “the hairy end”, onion will stay together and will be easy to discard. ***If your inner pot doesn’t have 2/3 full marking, it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max ticks. Your pot always should be not more than 2/3 full when making soup (read more).
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