Ingredients 1. 1 Cup pre-cooked chicken 2. 4 cups of water (about 1 ltr) 3. 3 tbs of Rawleigh Chicken Soup Base 4. 1 large Onion 5. 2 cups cubed Organic Sweet Potatoes or Organic Baby Potatoes 6. 1 cup peas 7. 2 cups diced Carrot 8. 1 tbsp Parsley 9. 1 tbsp freshly grated garlic 10. 1/4 tsp Red Pepper Flakes 11. 1 tsp Sea Salt (or normal salt) Instructions o Add four cups of water in a pot and add 3 tbsp of Rawleigh's Chicken Soup Base. Stir for a minute till it thickens. o Sprinkle and flavour red pepper flakes the precooked chicken. Add it to the broth and stir for a minute. o In an Instant Pot pressure cooker, add all the vegetables, grated garlic and sea salt. o Cover the pot and make sure the vent is set to "seal." Cook on high pressure for 8 minutes and then quick release. o Remove the excess water (if any) from the instant pot and add all the cooked vegetables to the broth. o Sprinkle finely cut fresh parsley and serve hot.