Truth be told, I have a Cuisinart Pressure Cooker but Instapot or the former, this could not be easier. In fact, since my friend Sean shamed me into taking my Pressure Cooker out of storage and actually using it, I have made this recipe 3 times this week alone. It’s the real deal, and it’s super easy. If you have a food processor to bang out the carrots and onions, it’s even faster – either way, hands on, this takes minutes for what usually takes hours and the end result is addictive. This recipe has been adapted from Multicooker Perfection: Americas Test Kitchen Cookbook
Ingredients
- Enough olive oil to lightly coat bottom of IP
- 1 onion diced
- 3 cloves of garlic minced
- 5 carrots peeled and sliced into coins
- 4 celery sticks sliced into half coins
- 1 whole 5-6 pound chicken giblets removed, rinsed
- 2 TBS soy sauce
- 8 cups of water
- Kosher salt and freshly ground pepper
- 4oz (1/4 of 1lb bag) extra wide egg noodles or fideo noodles or break up spaghetti in a pinch
- minced fresh flat leaf parsley
Instructions
Set Instant Pot to Saute and heat olive oil, enough to lightly coat the bottom. Saute onions for 5 minutes. Add garlic and saute for 1 minute. Add carrots and celery and give a good stir. Saute for another few minutes, maybe 2 or 3.
Add the whole chicken and rest on top of veggies. Add the soy sauce and water, chuck in some salt (approx 2 tsp) and a good amount of turns on the pepper grinder. Be generous with the pepper.
Turn off IP, lock lid, set pressure valve and set cooker to HIGH PRESSURE for 20 minutes. It will take approx 20 minutes for the pressure cooker to get up to pressure, then the counter will start cooking and counting down.
When the IP alarm signals that time is up, carefully release the pressure (Quick Release) avoiding the steam. Once steam has dissipated, carefully remove the whole chicken with tongs into a large bowl or a half sheet. Use tongs to remove any chicken that breaks loose. Let cool.
Turn IP to SAUTE and bring broth to a boil. Add a good shake of noodles, about a quarter to a third of a bag, up to you. Don't add too much as they will soak up a lot of your broth. As noodles cook, remove the skin from your chicken and using two forks gently shred the chicken breast meat and add it back into pot. Once noodles are cooked, turn off IP and stir in the parsley. Once cooled, add salt and pepper to taste.
Refrigerate and skim any fat from the top when solidified.
