(The Nosher via JTA) — For generations, Jewish grandmothers have spent hours and hours chained to their stoves perfecting their family chicken soup recipes. The prevailing thought was that the longer the soup simmered, the more flavorful the result.
Fortunately for the current generation, technology has created new ways that we can achieve that slow-cooked flavor in a much shorter time frame. With the Instant Pot, or an electric pressure cooker, we’ve cut down the cook time without sacrificing flavor.
By using pressure, the Instant Pot helps to infuse the chicken with flavor while tenderizing the meat at the same time, which results in a deeply flavorful soup in a fraction of the time. It’s also an economical way to make a soup, as you can reserve half the cooked chicken to make other meals later.
My favorite includes popping the chicken under the broiler for a few minutes until it gets nice and brown. Serve that with a side of veggies and you’ve got yourself quite a Shabbat dinner. Other favorites include chicken salad, wraps or even chicken pot pie.
If you’re all about that slow-cooked flavor, but don’t have the time or patience, you’ll want to try the Instant Pot and this recipe.