3 hotel cut (leg and thigh, skin on) chicken legs – bones in, they add flavor to your soup. 2 carrots, diced to 1/4 inch 1 stalk of celery, diced to 1/4 inch 2 shallots, diced to 1/4 inch 2 leeks, cleaned, sliced into 1/4 inch slices, and separated into rings 4 tbsp of salted butter 4 tbsp double smoked rendered bacon fat (cook a couple pounds of double smoked Kentucky bacon in the oven on a cookie cooling rack placed over a half sheet pan. Eat the bacon. Reserve the fat, strained, in a mason jar in your fridge. That stuff is gold. Save it) 1/2 teaspoon of salt 2 tablespoons concentrated chicken stock 1/2 teaspoon dried lavender 1 teaspoon Bouquet Garni 4 cloves of garlic, smashed and finely chopped 6 Oz Charm City Honey Mead 1 teaspoon herbes Parisienne Set the Instant Pot to Sautee. Melt your butter and add your seasonings, then wilt your leeks, and then the remaining veggies until soft. Take them out of the pot and set aside. Add the bacon fat into the pot without clearing out the brown at the bottom. That is fond. That’s your flavor. You need that for your soup to have depth. Brown all of your chicken, add your veggies back into the pot with 7 cups of water and your concentrated stock, and the 6 oz of Mead. Lock down your lid, and pressure cooker on high for 13 minutes. Release the pressure carefully, take the chicken bones out, and you’re done. It took longer to prep the vegetables than it did to pressure cook the soup. …and it was better soup than the stuff that usually takes hours on the stove.