Instant Pot Chicken Soup

From inthekitchenwithkath.com

(Adapted from Coco Morante’s recipe on Simply Recipes)

 

Prep time: 20 minutes

Time for the Instant Pot to get up to pressure: 30 minutes

Cook time: 25 minutes

Natural release time: 30 – 40 minutes

Time for cutting up the cooked chicken: 15 minutes

Total time, start to finish: A little over 2 hours, mostly unattended

(If your pot isn’t over 2/3 full and you do a quick release after a 15-minute natural release, the total time will be about 1 hour and 45 minutes.

 

 

I used a 6-quart Instant Pot. This will work equally well in an 8-quart Instant Pot. Just follow the same timing and cooking procedure. With the same quantity of soup the 8-quart pot will not be too full and you should be able to do a quick release after a 15-minute natural release.


Generously serves 6

 

1 (3-4 pound) chicken, or an equivalent mix of bone in chicken pieces (I used 3.5 pounds of bone-in skin-on chicken thighs.)

 

4 ribs celery, sliced

4 medium carrots, peeled and sliced

½ large yellow onion, peeled and diced

3 cloves garlic, smashed and peeled

A few sprigs fresh flat leaf (Italian) parsley

3 sprigs fresh thyme

4 teaspoons salt

2 quarts water

 

1.   Put the chicken in the pot skin side up.

2.   Put all of the other ingredients in the pot.

3.   Put the lid on the pot, and turn the pressure regulator to Sealing. You can use the “Manual” program or the “Soup” program. Select 25 minutes of cooking time.

4.   When the time is up, turn the pot off and let the pressure release naturally.

5.   When the float valve has dropped down, open the pot. Remove the chicken pieces to a cutting board. When they are cool enough to handle, remove the skin and bones. Chop the meat into bite-size pieces and return it to the pot.

6.   Serve.

 

If you don’t have a pressure cooker, you can make it on the stovetop.

 

Chicken Soup cooked in a pot on the stove

 

Prep time: 20 minutes

Bring to a boil: 15 minutes

Simmer: 1 hour

Time for cutting up the cooked chicken: 15 minutes

Total time from start to finish: A little under 2 hours

 

Put all of the ingredients in a large Dutch oven (or similar pot). Cover, bring to a boil. Reduce heat to a simmer. Simmer for 1 hour. Remove the chicken from the pot. When it’s cool enough to handle, remove the skin and bones and chop the meat into bite-size pieces. Return the chicken to the soup and serve.