Instant Pot is the appliance that has taken over the world. If you spend any time on Facebook, you have probably heard someone talking about their Instant Pot (IP). Why do people love this multi-cooker so much? It saves time! The Instant Pot is truly magical. You can add fresh or frozen ingredients, and within minutes, your dinner is ready. I will be sharing some of my favorite Instant Pot recipes this summer. If you do not have an Instant Pot yet, there are three different models you should consider. The introductory model is the LUX, and it can handle 6 basic functions: pressure cook, slow cook, steam, make rice, saute, and keeps food warm. The Lux does not have the low setting and cannot make yogurt. The DUO model does everything that the LUX can do, PLUS it can make yogurt. The third model, the smart bluetooth IP can do everything that the DUO model can, PLUS it has bluetooth functions with an additional app that can control it. If you love technology as much as I do, your choice is clear. The bluetooth IP is the best option.
Chicken Soup is something my family loves to eat, especially when my kids are sick. Soup usually takes me close to 3 hours to make, 30 minutes to prepare and at least 2 hours to cook. Not anymore! With this Instant Pot Chicken soup recipe, you can have your soup ready in just over 30 minutes. This recipe is adapted from my Grandmother’s Chicken Soup. She did not cook with a recipe, she just threw in a pinch of this and a little of that, and voila, the soup was amazing. The Instant Pot is so different than the pressure cookers you might have tried years ago. The Instant Pot is a game changer, and I really think that every household will one day have an Instant Pot on their counter. I hope you enjoy this delicious Chicken Soup made in the Instant Pot and ready in minutes.
The great part of the Instant Pot is that you can saute your veggies as seen above, and also cook your chicken at high pressure. Don’t be afraid to try this soup, you will be surprised at how easy it is to put together.
Pictured above is the Pampered Chef Bouquet Garni holder. This silicone herb holder is perfect for giving your soup a wonderful flavor without having pieces of herbs floating on top of your soup. You can buy one of these from a Pampered Chef consultant or you can buy this one that is very similar, or this fun drumstick shaped herb and spice infuser. If you are feeling really silly you can get this rubber chicken herb infuser. Fred Le Crock Croq Chicken Herb Infuser would make a great soup I am sure!
Do you have an Instant Pot? What is your favorite thing to make in your IP? If you don’t have one yet, what is holding you back?
- Whole chicken, about 3 – 4 lbs.
- 4 or more cups of chicken stock
- bouquet garni with sage, rosemary and thyme, a few sprigs of each(use silicone herb container or wrap in cheesecloth and tie with string)
- 3 stalks celery, chopped
- 2 -3 carrots, chopped
- 1 medium onion, chopped
- 2-3 cloves garlic, chopped OR use 2 tsp of chopped garlic in a jar
- ¼ tsp to ½ tsp poultry seasoning
- 1 chicken bouillon
- 2 TB fresh parsley, finely chopped
- 1 bay leaf
- 1/2 package of egg noodles
- Salt to taste
- Pepper to taste
- Lightly sauté celery, carrots, garlic and onion with sauté function for 1 minute.
- Sprinkle in some poultry seasoning.
- Add the chicken into the pot.
- Add the bouquet garni, bouillon, bay leaf, and chicken stock.
- Use the manual function to set for 30 minutes processing on high.
- When it is finished, allow NPR (natural pressure release) at least 15 minutes.
- Using tongs or a slotted spoon, remove the bouquet garni and the chicken.
- Break down the chicken and make sure you remove and discard all skin, bones and cartilage.
- Cut or tear the chicken into bite size pieces and set aside.
- Add ½ package of noodles to the pot. If you do not have at least 4 cups of stock add in some more. Process for 4 minutes on high. Quick Release.
- Add the chicken pieces back in as well as the parsley, salt and cracked black pepper.