What do you do when you attempt to substitute gluten-free pasta for a chicken alfredo Instant Pot recipe that results in a tasty but bizarrely gluey mass? You let it sit in the fridge overnight, then add one cup of chicken broth for every cup of alfredo gel, plus some carrots and celery you've precooked in salted water. The result will be a creamy and delicious soup that you will never be able to recreate.
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