I have been meaning to share this recipe for a while, especially since so many people I know got Instant Pot’s for Christmas.
When I was first reading up on the things you could do with the Instant Pot, I was amazed that you could cook a whole chicken in 30 minutes! I now realize that it’s not a miracle appliance, and though it does take 30 minutes to cook the chicken (which is still pretty amazing), this doesn’t factor in the time it takes to heat up the pot and bring it to pressure, and the time it also takes to release the pressure after the cook time is over.
This chicken soup recipe is definitely my family’s favorite. Its quick and easy to prepare and it is delicious. My mother in law tried it once and said that it tasted like homemade chicken soup that her mom used to make.
First, chop your carrots and turnip and add them to the pot. Place your whole chicken on top of the chopped vegetables. Next, dice the onion and mince the garlic and add them to the pot along with the spices.
Fill the pot with water. I don’t actually measure how much water goes in, I just fill it just below the MAX line.
Make sure the vent is in the ‘Sealing’ position and press the ‘SOUP’ button. Adjust the time using the +/- buttons until it displays ’30’.
When the timer goes off (after about 50 minutes), leave the Instant Pot to release pressure naturally (NPR). This will take approximately 30 minutes. Once the pressure has been released, open the pot, remove the bay leaves and chicken and remove the meat from the bone. This step is pretty easy to do, as most of it just falls apart.
Add the chicken to the soup and ENJOY!! I also make this ahead on the weekend and put it in the fridge to make during the week when we have less time.
I am definitely not a professional food blogger, since I don’t have any photos of the finished product 🙂
**One thing that I would definitely recommend if you are looking to purchase an Instant Pot, is to get the 8 qt. We have the 6 qt and as a family of 4, I wish that we had the larger one.
- 2-3 lb pastured chicken
- 2 carrots, chopped
- 1 large turnip, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 2 whole bay leaves
- 1 tbsp Himalayan pink salt
- 1 tsp freshly ground black pepper
- Place vegetables in the Instant Pot.
- Place chicken on top of vegetables.
- Add onion, garlic, seasonings, salt and pepper on top of the chicken.
- Add 5-6 cups of water (I fill my 6 qt pot just below the MAX line).
- Close the pot and make sure the vent is in the 'Sealing' position.
- Press 'SOUP' and the +/- button until '30' displays on the screen.
- When the timer goes off allow the pressure to release naturally.
- Remove chicken and bay leaves from pot.
- Debone chicken and add it back to the soup.