Peel carrots and slice for chicken noodle soup . Wash celery and chop. Peel and chop onion.
Cook chicken in water. Insta pot : layer trivet, 8 ounces of water, and chicken that has had the extra parts removed from the cavity. Cover the insta pot, seal, and process for 6 minutes PER POUND. After processing, debone the chicken. Separate chicken into 4 bags for stir fry, chicken soup, stir fry, and jambalaya. Freeze what you aren’t going to use in the next two days,
cook ground beef and drain and de fat, Place in container or bag. Freeze.