Instant Pot Chicken Noodle Soup with Shells, Tomatoes, and Zucchini | America's Test Kitchen

Ingredients

• 1 tablespoon canola oil
• 1 onion, chopped fine
• 1 tablespoon tomato paste
• 2 teaspoons minced fresh thyme or ½ teaspoon dried
• 8 cups water, divided
• 4 carrots, peeled, halved lengthwise, and cut into ½-inch pieces
• 2 celery ribs, halved lengthwise and cut into ½-inch pieces
• 2 tablespoons soy sauce
• 1 teaspoon table salt
• 1 (4-pound) whole chicken, giblets discarded
• 1 (8-ounce) zucchini, quartered lengthwise and sliced ¼ inch thick
• 2 tomatoes, cored and chopped
• 4 ounces (1 cup) 100 percent whole-wheat small pasta shells
• ¼ cup chopped fresh basil