CHICKEN STOCK INSTANT POT WHOLE CHICKEN RECIPES
INSTANT POT CHICKEN STOCK RECIPE | BON APPéTIT
You will get as much richness and depth from this stock after 40 minutes under pressure as you would from 3 hours of simmering on the stovetop. Add the ginger if you want a little bit of heat and brightness—a nice addition to chicken soups and rice pilafs. If you plan on reducing the stock after making it (for example, if making a braise with it), skip the salt, which could become overwhelming.
Provided by Carla Lalli Music
Yield Makes about 2 quarts
Number Of Ingredients 10
Steps:
- Combine chicken wings, carrot, onion, garlic, ginger (if using), thyme, bay leaves, and peppercorns in Instant Pot. Add 3 quarts water and bring liquid to a simmer, spooning off any foam that rises to surface. (If using a stovetop pressure cooker, bring to a simmer over medium-high heat.)
- Lock lid and cook stock on high pressure 40 minutes, then release pressure manually.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids. Add salt (if using), stirring to dissolve. Let cool.
- Do Ahead: Stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months.
CHICKEN TORTILLA SOUP – INSTANT POT RECIPES
Provided by Publications International
Prep Time 10 minutes
Cook Time 9 minutes
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
- Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
- Serve immediately.
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