This chicken soup recipe from Melissa Clark’s new pressure cooker cookbook isn’t dramatically different than how I tend to make chicken soup. But it’s good to have a go-to standard recipe for the Instant Pot. This makes a very rich, gelatinous broth.
1 4-4.5 pound chicken
1 quart homemade chicken stock
1-4 garlic cloves, smashed (I used four)
1 tsp black peppercorns
1 bay leaf
2 large sprigs fresh dill, plus chopped dill for garnish (store was out, so I used a few pinches of dried dill)
3 large sprigs fresh parsley
3 large sprigs fresh thyme
2 tbsp schmlaltz (you can also use olive oil or butter)
2 leeks (light green/white parts only), sliced (I used 1 leek and half an onion)
2 carrots, thinly sliced
2 celery stalks, sliced
cooked noodles/rice/pasta (I used orzo) – cook this on the side, especially for storing leftovers so it doesn’t sop up all the liquid.
Put chicken in pressure cooker and cover with stock and 1 cup water. Add garlic, peppercorns, bay leaf, and herbs. Cook on high pressure for 20 minutes. Let release naturally for 15 minutes and then manually release if needed.
Remove chicken and strain broth. Set both aside. I like to let both cool completely so chicken is easier to handle and you can skim a little fat off the broth.
Melt schmaltz using sautee function. Sautee leeks for 3-4 minutes. Add carrots, celery, and broth and cook high for 3 minutes, then releasing manually. To be honest, I may have skipped this step and just sauteed the rest of the vegetables to avoid having to bring to pressure twice.
While soup is cooking, shred chicken. Add chicken to hot broth so it heats through (I used about a half chicken’s worth of meat and saved the rest for another application). Serve garnished with dill if you have it and with the orzo stirred in.