A few months ago I purchased an Instant Pot. If you don’t know what this is, it’s like a pressure cooker and a crock pot combined. I can cook chili in 45 minutes and it tastes like I had it in the crock pot all day.
Today I made chicken soup for the first time.
I used this recipe, which is for the Instant Pot. I’m sure you could use it for a crockpot, but, I have no idea what settings or times you would need or even if you would have to adjust the water.
(for about 5 quarts of soup)
1 small whole chicken (4-5 lbs)
1 whole bulb of garlic
2 stalks celery
1 bunch parsley (about 5 stalks)
1 thumb-sized knob of ginger
2 tablespoons salt
6 cups water
Place the chicken in the Instant Pot on the trivet.
Cut the carrots and celery diagonally into large pieces. Cut the parsley into 2 inch long sections, stems and all. Cut the ginger into thick slices. Separate the garlic bulb into cloves and peel the skins off each clove.
Add all the vegetables into the Instant Pot.
Add the salt and the water.
Place the lid on the Instant Pot, set the pressure valve to ‘seal’ and select ‘Poultry’, which will give 15 minutes of pressure cooking. (It will take about 15 minutes for the liquid inside to come to a boil and build up pressure, then it will pressure cook for 15 minutes. Total cook time 30 minutes).
After the Instant Pot has worked it magic on the ingredients you placed inside it, fish the chicken out and set it on a large plate to cool a bit. Then pull all the meat off the bones. Return the meat to the soup as large chunks, or after chopping into smaller pieces, depending on what you prefer).
I leave out the garlic and the ginger, but, I do use everything else.
I’m going to freeze this and heat it up when I want it vs. using canned soup!