Umami Recipes
Umami Recipes

Instant Pot Chicken Soup

6 servings

servings

1 hour 20 minutes

total time

Ingredients

1 (3- to 4-pound) chicken, or an equivalent mix of bone-in thighs, legs, or breast meat

3 cloves garlic, smashed and peeled

12 sprigs fresh flat leaf parsley

3 large sprigs fresh thyme

4 teaspoons salt

2 quarts water

4 ribs celery, sliced

3 medium carrots, peeled and sliced

1 medium parsnip, halved lengthwise and sliced

1 medium yellow onion, diced

Cooked egg noodles, optional

Directions

Put the chicken in the pot of the pressure cooker, breast side up.

Add the garlic, herbs, water, and salt to the cooker: Adding four teaspoons of salt at this point will result in a well-seasoned soup broth. Use less salt or eliminate if you'd like to make basic chicken broth to use for other purposes.

Cook the soup: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Program the cooker to pressure cook 25 minutes at high pressure. (Instant Pot users can also select the "Soup" program and follow the same cooking time. For stovetop pressure cookers, cook at high pressure for 22 minutes.) It will take about 35 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 1 hour.

Release the pressure: When the soup has finished cooking, wait about 15 minutes before "quick" releasing the pressure. This helps prevent a lot of steamy broth spitting out of the valve. Even so be careful when releasing the steam! You can also let the pressure release naturally, though this will take quite a while. Wait until the pressure cooker’s float valve has returned to its "down" position before opening the pressure cooker.

Remove the chicken to cool, then cook the vegetables: Use a pair of tongs or a slotted spoon to remove the chicken from the pot, and transfer it to a dish to cool until you can comfortably handle it, about 20 minutes. It may come apart as you are removing it from the pot, so go slowly and carefully. As the chicken cools, add the celery, carrots, parsnip, and onion to the hot broth in the pot. Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Program the cooker to pressure cook 5 minutes at high pressure.

Prepare the chicken meat: As the vegetables cook, take the meat off of the bones, and discard the bones, skin, and cartilage. Cut or tear the meat into bite-sized pieces. When the cooker beeps, either quick release the pressure (for firmer vegetables) or let the pressure release naturally (for more tender vegetables).

Stir the chicken meat back into the soup: Remove the herb sprigs. Ladle into bowls and serve. Add cooked egg noodles, if you like. Let any leftover soup cool completely, then store in the fridge for up to 5 days or freeze for up to 3 months. The soup may gel as it cools; it will liquefy again when heated.

Notes

Use 2 tbsp of salt

Add 1 to 2 bay leaves

Nutrition

Serving Size

-

Calories

606 kcal

Total Fat

41 g

Saturated Fat

12 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

230 mg

Sodium

1653 mg

Total Carbohydrate

9 g

Dietary Fiber

2 g

Total Sugars

3 g

Protein

48 g

6 servings

servings

1 hour 20 minutes

total time
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