Instant Pot® Chicken Soup

A simple chicken soup recipe made in an Instant Pot®. I do not add noodles to mine, however, if you wanted to add noodles, I would release pressure after about 10 minutes instead of naturally, add the noodles, and set on Manual for 3 to 5 minutes. I use all organic produce.

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes.

Step: 2

Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 3

Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Remove bay leaves before serving.

Per Serving: 176 calories; protein 17.7g; carbohydrates 9.4g; fat 7.4g; cholesterol 54.6mg; sodium 1190.3mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.