SPANISH FISH SOUP NAME RECIPES

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CHICKEN SOUP – INSTANT POT RECIPES



Chicken Soup – Instant Pot Recipes image

Provided by Dr. Karen Lee

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 servings

Number Of Ingredients 13

2-3 pounds chicken
2 carrots (roughly chopped)
1 celery (roughly chopped)
1/4 Turnip (or Radish, cut in 2 inch cubes)
1 tablespoon Italian seasoning (or 1/2 teaspoon each of dried parsley, oregano, thyme and rosemary)
2 bay leaves
3 cloves garlic (crushed)
1 piece Ginger (thumb sized sliced)
1 medium onion (sliced)
1 tablespoon sea salt
1 teaspoon black pepper (fresh ground)
scallion (thinly sliced, for garnish)
purple onion (thinly sliced, for garnish)

Steps:

  • In the inner pot, add the vegetables first, then, chicken, and the herbs on top.
  • Add 4 cups of cold water.
  • Close the lid tightly and close the vent. Press Soup function on the Instant Pot.
  • When the timer goes off, release the pressure naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
  • Open the lid, take out the chicken and de-bone the meat.
  • Reserve the bones to make bone broth. Put the meat back to the pot and stir.
  • Crush the carrots and celery gently against the side of the pot with the back of a spoon.
  • Add salt and pepper to taste.
  • Garnish with thinly sliced onions, and scallions to serve. Enjoy!!

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