Instant Pot Chicken Soup

Ingredients

• 2.5 pounds (1166g) bone-in chicken thighs
• 2 tablespoons (28g) unsalted butter or olive oil
• 2 (270g) carrots , peeled and chopped
• 1 (160g) onion , diced
• 5 (18g) garlic cloves , crushed and minced
• 1 rib (87g) celery , chopped
• 2 (0.3g) bay leaves
• 4 cups (1L) unsalted chicken stock
• 4 - 5 (1lb or 454g) roma tomatoes , quartered
• 2 tablespoons (30g) tomato paste
• 2 pinches dried basil

Instructions

Dump & Pressure Cook Method:

• If you're short on time, make this Jazzy Chicken Soup by dumping all ingredients in Instant Pot Pressure Cooker. Then skip all the browning steps, and jump to Step 4 - Pressure Cook Chicken Soup.

Flavor-Boosting Method:

1. Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry chicken with paper towel, then season one side gently with salt + black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil, then quickly add in the chicken (seasoned side) to prevent the butter from burning. Season the other side of chicken with more salt + pepper. Brown both sides of chicken thighs in Instant Pot for 4 minutes per side.
2. Saute Onions and Garlic: Set aside the browned chicken. Add diced onion in Instant Pot. Saute until soften (~2 mins). Add in 2 tbsp (30ml) tomato paste and saute for another minute. Add in minced garlic, 2 pinches of dried basil, and 2 bay leaves, then saute for another minute.
3.  ....................................
4. .........................................

Full Instructions : Click Here

Share this post