Ingredients (serves 6)

  • 4 chicken drumsticks
  • 2 medium sized carrots, diced
  • 2 celery sticks, diced
  • 1 onion, diced
  • 1/2 leek, diced
  • 1 garlic clove, crushed
  • 2 sprigs of thyme
  • 2 L water
  • 250g chicken mince
  • 1 eggs
  • 1/4 cup breadcrumbs
  • 2 TBSPN parsley, finely chopped
  • 1 cup risoni

Method

  1. Press the SAUTE/SEAR HIGH TEMP button and set cooking time for 10 minutes. Press start. Put the onion, carrot, celery and leek in the pot and cook for 8 minutes. Add garlic clove and chicken drumsticks. Cook for a further 2 minutes.
  2. Add water to pot with thyme sprigs. Close the lid. Select the SOUP program in pressure cooking and press start.
  3. To make the meatballs - In a small bowl combine mince, egg, breadcrumbs and parsley. Take small pieces (5 cent piece size) and roll into balls. Place on a plate and set aside.
  4. Once pressure cooker has finished, release pressure and remove lid. Change function to the SAUTE/SEAR HIGH TEMP and set cooking time to 10 minutes. Wait for liquid to come to boil and add in risoni and cook for 10 minutes. Add in chicken meatballs 5 minutes to end of cooking pasta. Season with salt and pepper to taste and a sprinkling of parmesan cheese.

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