Monday, April 16, 2018

Instant Pot Chicken Soup



A couple of weeks ago, I shared how to cook a whole chicken in an Instant Pot. I have cooked several now and have to say that they are consistently tender and juicy. But after you cook that chicken, don't throw away the lovely juices in the bottom of the Instant Pot. They're the foundation for your next Instant Pot adventure—making chicken broth.

Now there are a lot of pictures in this post, but don't let that freak you out. This is super easy. I just want you to see what it looks like because this may be new to some of you.





Instant Pot Chicken Broth

bones of 1 whole chicken cooked in Instant Pot
gelatin (juices) from cooking the chicken in the Instant Pot
1/2 to 1 small onion
2-4 carrots, peeled (but not sliced)
celery (2 stalks or my favorite for soup, the leafy middle)
Better Than Bouillon or bouillon cubes
1 bay leaf


First, of course, cook and enjoy your chicken. Note that the seasonings you used on your chicken will flavor the gelatin.

Reserve the juices in the bottom of the Instant Pot after you cook the chicken. Place them in the refrigerator. The next day, or the third day, when you're ready to make your broth, take the juices out. The fat will have risen to the top and underneath, you'll find a lovely gelatin. Using a spoon, gently remove the fat and throw it out. Place the gelatin in the bottom of your Instant Pot.

Use the lifting insert for the remaining items. Add the onion, carrots, and celery. Pick the chicken clean and add the bones to the Instant Pot. (I usually omit the ribs and the fine bones in the drumsticks, but you can throw them in.) Do not add the skin or the meat. Add the bay leaf.

Pour in 5 cups of water. I add two teaspoons of Better Than Bouillon to the water. Take care not to add so much water that it exceeds the limit on the Instant Pot (it's marked on the inside).

Pressure cook for 120 minutes.

When cool enough to handle, lift everything out. Make sure you get the bay leaf and any small bones. Pour through a sieve if necessary. Save carrots to cut up for soup. Use, freeze or refrigerate the broth. Don't panic if it's gelatinous when you take it out of the fridge, just heat and use.

Add whatever you like to your broth for soup, and salt and pepper to taste. If you use leftover chicken, add it cold to your bowl and pour the hot soup over it. Cooking it again will make it tough. We like Ramen noodles, peas, and carrots, with some of the leftover chicken in our soup.



This is what is at the bottom after cooking a whole chicken,

See the fat when I poured it into a container?

After one night in the fridge. That's the fat on top.

But look what's underneath!

Just spoon off the fat.

And add it back to the pot.

Load up the Instant Pot with the bones, carrots, onion, and celery.

For a little extra flavor, I use this.

There's the maximum mark. Pour in water, but not too much!

6 comments:

  1. You can save the fat you scoop off and use it as a flavorful fat in cooking. It's known as schmaltz.

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    Replies
    1. I like duck fat for cooking, but I've never used chicken fat. Have you used it, Libby?

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    2. It's very popular in Jewish cooking.
      Look up "schmaltz" for ideas.

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  2. Why has the link for Cinnamon and Sugar...disappeared from your list of links on the left hand side of the page?

    ReplyDelete
    Replies
    1. I have no idea how that happened. It's baaaack!

      Delete
    2. Hurray!
      Thanks

      Delete