Pressure Cooker Chicken Soup with Whole Chicken Recipe
I woke up and I thought today is a good day. I got out of bed and I didn’t step on anything. I got in and out of the shower before anyone else was up. Then it happened.
Mom, I am sick. “SICK”, I thought. I do not have time for sick. I decided there is only one way to fight sickness and that is my grandmom’s chicken soup. I didn’t have a lot of time so I wondered Can you use a whole chicken in a pressure cooker for soup?
We all know I love my Pressure Cooker XL so I decided I was going to make chicken soup with a whole chicken in it.
Pressure Cooker Chicken Soup with Whole Chicken
This is how you make a chicken soup in a pressure cooker with the whole chicken. You get out your ingredients. These are mine.
Power Pressure Cooker Chicken Soup with Whole Chicken
- 1 whole chicken around 6 lbs ( I have an 8 QT pressure cooker. You can do smaller I wouldn’t go much bigger you want enough space for the liquid)
- 1 onion
- 1 head of garlic
- salt and pepper to taste (add at the end)
- several stalks of celery
- 2 cups of carrots
- 3 bay leaves
- water (This depends on the size of your chicken and your pot. You have to look at the fill line in the pot)
- low sodium broth (one box)
- and egg noodles (gluten-free egg noodles) if you want to make a chicken noodle soup
Directions to make a whole chicken pressure cooker soup recipe:
Place a rack or a sling in the bottom of your pot.
Then place your chicken on the rack or sling breast facing up.
Next, add in our chopped onions, carrots, celery, and bay leaves. I eyeball the salt and pepper if you aren’t good at then wait until the soup is complete.
Then stand over your pot and look for the top line on your pressure cooker xl. You are going to fill your pot to meet that line with water.
You will push the soup button and then manually move your time to 50 minutes for a 6 lbs bird.
Then once the pressure cooker is done let it sit for 15 minutes before releasing the pressure using your mitts
Release the pressure cooker and place your meat thermometer in your chicken to make sure it is cooked 165 degrees.
Then you will remove the chicken using the sling handles and the mitts.
Put your chicken in the pan to begin to take off the chicken. You will want to cut it in pieces.
Then go through your broth and look for bones with a slotted spoon
Once you have made sure there aren’t any bones you can add your bite-size chicken back into your pressure cooker.
Now you can add your box of broth.
Finally, place the lid back on and leave it on warm until you are ready to eat.
You can make pasta and add it in if you wish. We love our with noodles but my husband is gluten, dairy, and egg free so he doesn’t like noodles in his. I make them in the stove so I can freeze my soup. I find that freezing soups with noodles doesn’t taste as good. I just freeze the soup in freezer bags laying flat. Then when I am ready to eat it again I just make fresh pasta.
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Genuine Instant Pot Sealing Ring
I use these all the time
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I also like this steamer for seafood and I use it lift things out
When I make eggs I use just my pot but people swear by this egg stand
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Non-stick Springform Bundt Pan
This is the best storage option I love my Rubbermaid containers you can microwave them and refrigerator food in them. They do not stain!
For more instant pot recipes check out these cookbooks
The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker
Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®
Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
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Pressure Cooker Chicken Soup with Whole Chicken
Ingredients
- 1 chicken around 6 lbs I have an 8 QT pressure cooker. You can do smaller I wouldn't go much bigger you want enough space for the liquid
- 1 onion
- 1 head of garlic
- salt and pepper to taste add at the end
- several stalks of celery
- 2 cups of carrots
- 3 bay leaves
- water This depends on the size of your chicken and your pot. You have to look at the fill line in the pot
- low sodium broth one box
- and egg noodles if you want to make a chicken noodle soup
Instructions
- Place a rack or a sling in the bottom of your pot.
- Then place your chicken on the rack or sling breast facing up.
- Next, add in our chopped onions, carrots, celery, and bay leaves. I eyeball the salt and pepper if you aren't good at then wait until the soup is complete.
- Then stand over your pot and look for the top line on your pressure cooker xl. You are going to fill your pot to meet that line with water.
- You will push the soup button and then manually move your time to 50 minutes for a 6 lbs bird.
- Then once the pressure cooker is done let it sit for 15 minutes before releasing the pressure using your mitts
- Release the pressure cooker and place your meat thermometer in your chicken to make sure it is cooked 165 degrees.
- Then you will remove the chicken using the sling handles and the mitts.
- Put your chicken in the pan to begin to take off the chicken. You will want to cut it in pieces.
- Then go through your broth and look for bones with a slotted spoon
- Once you have made sure there aren't any bones you can add your bite-size chicken back into your pressure cooker.
- Now you can add your box of broth
- Finally, place the lid back on and leave it on warm until you are ready to eat.
- You can make pasta and add it in if you wish. We love our with noodles but my husband is gluten, dairy, and egg free so he doesn't like noodles in his. I make them in the stove so I can freeze my soup. I find that freezing soups with noodles doesn't taste as good. I just freeze the soup in freezer bags laying flat. Then when I am ready to eat it again I just make fresh pasta.
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