Pressure Cooker Chicken Noodle Soup with Bowtie Pasta

1 pound boneless, skinless chicken breasts, cubed

2 tablespoons all-purpose flour

Salt and pepper

3 tablespoons butter

1 yellow onion, diced

4 ribs celery, sliced

3 large carrots, sliced

1 teaspoon dried thyme

1 ½ cups uncooked farfalle pasta

6 cups chicken stock or broth

½ teaspoon salt

¼ teaspoon pepper

1 cup frozen corn kernels, thawed

Toss the cubed chicken breasts in flour that has been generously seasoned with salt and pepper, until pieces are lightly coated.

With the cooker's lid off, heat butter on high until melted and sizzling.

Place coated chicken in the cooker and cook till lightly browned, about 5 minutes.

Add onions, celery, carrots and thyme and stir well, cooking an additional minute.

Cover all with pasta, chicken stock, salt and pepper.

Securely lock lid and set pressure valve to cook position (closed)

Cook on High for 6 minutes.

Quick release pressure.

Stir in corn kernels and simmer 1 minute before serving.

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