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