Instant Pot Chicken Soup
Combine chicken, chicken stock, 2 cups water, ginger, and green onion in a pressure cooker. Cook at high pressure for 30 minutes. If using an Instant Pot, choose manual, and set timer to 30 minutes. If using a stovetop pressure cooker, cook over medium high heat until high pressure is reached. Turn to medium low heat. Continue to cook 30 minutes. This pressure cooker chicken noodle soup is full of flavor and really quick to make! I wanted a faster cooking version of my mom's amazing chicken soup with dumplings since Tyler's always asking for it, so I thought I should adapt it for the pressure cooker. This chicken soup tastes just as good as the stove top version, but can be done in under an hour.
Alton Brown's pressure cooker chicken soup how to connect viewsonic projector to laptop produces a rich, comforting, broth in less than an hour that's even better than mom's. Jump to Recipe - Print Recipe. Yield: 4 to 6 Servings. This classic chicken soup application makes use pressire my favorite time machine: the pressure cooker.
With it, we get a rich broth in just 45 minutes rather than several hours, a broth that chicen as the base for a chicken inn that just might rival what mom used to make, not that you'd ever tell her, of course. Print Recipe. Standard Metric. Place the onion, cut-side down, on the bottom of the cooker and sear until well-charred — 5 minutes. Add the 2 halved carrots, 2 halved celery stalks, leek tops, and dried mushrooms to the pot along with the peppercorns and bay leaves.
Follow with the chicken legs, thighs, wings, and finally the carcass. Add the water and use tongs or a large spoon to push as much of the chicken under water as possible.
Cook for 30 minutes. Remove the cooker from the heat and either vent the pressure by opening the pressure relief valve or simply place the covered vessel in the sink and pour running water over the lid for about a minute.
At that point the pressure should have abated and the safety lock on the lid will open. Strain the broth first through a colander set over a large bowl to remove large solids. Place a fine-mesh sieve lined with cheesecloth over the bow pressure cooker. Strain the stock a second time through the lined sieve into the cooker. Add the chicken breasts to the pot, bring to a boil, then reduce the heat to medium-low and simmer until the chicken is just cooked through makd 5 minutes.
Transfer the chicken to a large bowl using tongs or a slotted spoon. Add the remaining carrots and the parsnips to the broth and simmer for 3 minutes, then add sooup remaining celery and leeks. Continue simmering until the vegetables are just tender — 3 to 5 minutes. Kill the heat and season with howw juice, if desired. While the vegetables are cooking, shred the chicken breasts with forks or with a hand souo The mixer quickly produces a very fine shred.
To serve, ladle the soup into bowls and top with the chicken, reserved celery leaves, and another grind of pepper. Sign Me Up.
I am going to share my recipe for homemade pressure cooker chicken soup made from leftover roasted chicken. While I made this recipe using leftovers from a whole roasted chicken, it could be made using any bone-in chicken. Such as breasts, thighs, and legs. The bone helps to give the broth the amazing flavor you enjoy in a hot bowl of chicken soup. Nov 05, · Pressure Cooker Creamy Chicken Noodle Soup Recipe. This Pressure Cooker Creamy Chicken Noodle Soup is hearty and comforting, yet incredibly easy to make! Soup season is in full swing and as you might have noticed from recent posts, I am a real soup enthusiast. I have to be honest, it has not always been like that. Jan 27, · The chicken is then shredded, the stock strained and everything is returned to the pressure cooker to cook for a couple minutes further with lots of herbs, some fresh chopped tomatoes and orzo (or risoni) pasta. Cooking pasta in a pressure cooker is very quick, however it is likely to overcook and absorb too much water.
This recipe uses frozen chicken to create a flavorful and healthy chicken soup in no time. It comes with a bonus recipe — a 5-minute crispy chicken. Sometimes two days in a row! It is the easiest way to create a hearty soup and add plenty of vegetables to your dinner table.
The greatest part about this recipe is that you can use frozen chicken without thawing it. Simply pull it out of the freezer and dump it into your pressure cooker. Add a few herbs and some water. Set the timer for 30 minutes of high pressure cooking.
I have tried adding kale, asparagus, cabbage, carrot, and many others. My favorite combination is carrot, zucchini, and mushrooms. These three ingredients will add a sweet and savory flavor to the soup and make it even more delicious. I have tried cooking the vegetables with the broth at high pressure. Of course, I used root vegetables like potatoes and carrots in that case.
The soup turned out good, but the vegetables were way overcooked. Now I prefer to cook the vegetables separately, after releasing the pressure. It only takes 10 minutes. In the bonus part of this recipe, you can re-purpose the boiled chicken and use it to make a main dish in 10 minutes Woohoo! Of course you can serve the chicken in the soup. But I found it quite plain and not very interesting. So I usually remove the chicken from the soup, coat it with spices, and then cook it in a separate pan.
The chicken will also be properly seasoned this way, and stay tender in texture. I usually serve the chicken with some brown rice as a main dish and the chicken soup as a side. The whole process involves about 20 minutes of active cooking time, and yields a delicious and healthy two-course meal. A quick tip.
After you prepare and cut the vegetables, do not throw the tough ends and rinds away. Save your mushroom stems, carrot peelings, and zucchini seeds in a gallon-sized ziplock bag, and then freeze them. Want to read more pressure cooker recipes? Check out the one-pot rice pilaf , braised whole lamb leg 3 ways to serve , and crispy potatoes. If you give this recipe a try, let us know!
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Pressure cooker does a lot of magic when you try it out. I love those crispy chicken too! Yep that is the best part. I found out this tip online the other day, and I was surprised by how nice the chicken turned out. Will keep trying out new tricks with my Instant Pot! Maybe I will need to get one.. Hopefully it will turn out great! Yes, you definitely need a pressure cooker if you prefer homemade chicken soup.
Dumb noob question here. Do you blend your own spice rubs and if so, can share the recipe please :P or do you purchase them off the shelves? Thanks for reply! One final noob question — you only rub one spice per chicken piece, right? You do not mix the two spices together on one chicken piece? Yes, only rub on spice per chicken. The supplier of spices you recommend for this recipe has permanently closed. Do you have another suggestion for a supplier or recipe for the spices?
This chicken looks really good and I want to try it. Hi Linda, unfortunately I still cannot find a nice satay blend. Pinch of turmeric for color, if you have it. Hope the cooking goes well and let me know how it turns out! Both methods work for this recipe. We are going on such a getaway the first week in August. I recall that we, as your loyal fans, can order such things as these through you. I would like to do that. Could you remind me how to place the order so that you benefit.
Best, Tom Ledbetter. Hi Tom, thanks so much for asking for the Instant Pot link! Are you guys going to sea side in August? Which dishes are you thinking about cooking? Hi Maggies, can you make the soup and 5 min crispy chicken with drunsticks as well or would it not work?
Hi Maggie, can you make the soup and 5 min crispy chicken with drunsticks as well or would it not work? Happy cooking and hope your chicken broth turns out great.
Water was not listed in the ingredients list, but appears in the directions. This was never clarified, correct? This is my first use of the pressure cooker. Hi Cynthia, the broth is not clarified. This recipe is perfection in so many ways! Thanks for saving dinner the night i forgot to defrost the chicken! This was SO good too… i will never get rid of my pressure cooker now! So glad to hear you like the recipe!
I just added the 5-minute crispy chicken recipe back under the chicken soup recipe. Happy cooking! Using only two cups of chicken stock gave barely any soup. Hi Hoju, I kept the chicken stock amount very low because I like the soup very rich.
The veggies and chicken will release some juice as well. If you prefer more soup, I think using 4 cups of chicken broth will work as well. I made this soup for a senior who is recovering from colon issues. I followed your recipe minus the veggies I did add some garlic, onions, and celery finely cut and unnoticeable for a good flavor. This recipe was a winner!
This is so easy to make food in pressure cooker. I really love this idea. A quick an easy way to make chicken soup in pressure cooker, thank you for sharing this amazing recipe of chicken soup.
Really love it. Want to Know More? Author: Maggie Zhu. Course: Side. Cuisine: Chinese. Prep Time: 5 minutes. Cook Time: 40 minutes. Total Time: 45 minutes. Servings: 4. Soup ingredients 4 carrots , peeled and sliced 2 zucchinis , peeled, seeded and sliced 1 pound mushrooms , stemmed and sliced Salt and black pepper to taste. Instructions Combine chicken, chicken stock, 2 cups water, ginger, and green onion in a pressure cooker.
Cook at high pressure for 30 minutes.