KosherEye.com
Instant Pot Chicken Soup
Photo credit: Mommypotamus.com
Ingredients
One whole 3 lb. chicken or cut up into quarters
2 carrots. chopped
1 celery stalk, chopped
1 parsnip, chopped
1 small turnip, chopped
2 Tablespoons each fresh parsley and fresh dill
2 bay leaves
3 cloves of garlic, chopped
1 onion, chopped
1 Tablespoon sea salt
1 teaspoon freshly ground black or white pepper
32 ounces water or vegetable broth
Directions
Layer vegetables, chicken and seasoning
Lock lid on the IP and press soup button
After timer sounds, release the pressure naturally, using NPR.
Open the lid, take out the chicken and de-bone the meat. Remove the bay leaves.
De-bone the chicken and add the chicken meat back into the soup
Add additional salt, pepper, parsley to taste.
Notes
Recipe: Kosher, soup, poultry
