Chicken Soup in an Instant Pot
Cook Time
20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Press saute button on Instant Pot and let the device heat up.
  2. Combine the salt, pepper, turmeric and paprika, and coat the chicken with the mixture, making sure to get underneath the skin and inside the cavity. Once the Instant Pot is hot, brown the chicken in the pot about 2-3 minutes on each side. Remove chicken and set aside.
  3. Add onion, celery, carrots, parsnip and garlic to the pot, and saute until onions are translucent, about 3-5 minutes.
  4. Place the chicken breast-side down on the Instant Pot trivet, and lower it into the pot on top of the vegetables. Pour in water along the sides of the chicken, so as not to wash away the seasonings. Add bay leaves and allspice berries. Cover with the lid, make sure the valve is in place and press the manual button.
  5. Cook on high pressure for 20 minutes and allow to naturally pressure release (NPR) for 20 minutes. Release the pressure valve and let the pot depressurize completely before opening lid.
  6. Remove the chicken, bay leaves and allspice berries, and skim the fat layer from the top of the soup. Return the pot to the saute function and add uncooked noodles, if desired. Cook until noodles are al dente.
  7. When chicken is cool enough to handle, shred the meat from the bones and return to the soup. (Note: Optionally, you can use half the chicken for the soup, and place the other half under your broiler for a few minutes for delicious roasted chicken to eat later.)
  8. Garnish with Italian parsley and serve immediately.
Recipe Notes

Jennifer Stempel is a TV development executive who lives in Los Angeles with her husband and son. To read more about her culinary adventures, check out: www.TheCubanReuben.com.

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.

(Top photo by Jennifer Stempel)