INSTANT POT CHICKEN SOUP
8-10 legs chicken skin on
3 teaspoons poultry seasoning
2 teaspoons salt
water to fill pot 3/4 of the way full (but not above max fill line, EVER.)
3 large carrots peeled and sliced into rounds
2 stalks celery diced
1 medium onion diced
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
4ish cups homestyle egg noodles (if they don't take >10 minutes to cook per package directions, they aren't the right kind.)
Season the chicken legs well, and place them into your pot. Cover with water (but don't fill above max fill line! It is okay if a few aren't submerged.)
Press the Saute button, then press the "Adjust" button to turn up the heat to high. Wait until the water comes to a simmer. Press "Cancel" to turn off the saute feature, and then press the "manual" button, and put the lid on. Flip the valve to "seal" and run for 30 minutes.
Once the time expires, let it sit for 10 minutes and then put a towel over the vent and carefully do a QR (quick release. When you let the pressure out fast with the vent instead of letting it dissipate naturally.)
Remove the legs from the broth, and set aside. When they are cool enough to handle, remove the meat from the bones and dice.
Add the other ingredients to the broth including the meat, seal, and do a 10 minute manual cycle. NPR (Natural Pressure Release, or aka - do nothing. Just wait) for 10 minutes and then QR the lid (carefully! With a towel over so stuff doesn't come spurting out all crazy-like.)
Check the noodles for done-ness, check the broth to make sure it is as salty as you like it, and serve!
nstant Pot Chicken Soup makes quick work of a pack of inexpensive chicken legs for super flavorful and FAST meal. Make your own homemade chicken broth first, and then it is a quick cook to a big bowl of this deliciousness.
Monday, May 1, 2017 - 8:14pm