The chicken soup I made in my Instant Pot before was okay, but I’m discovering that a longer-cooked stew with less water and a browning step is truly delicious.
- Half of a whole chicken
- 2/3 tbsp salt
Any or all of the following vegetables (whatever’s in the fridge)
- 1 onion
- 2-4 carrots
- 2 stalks celery
- 1 bunch chopped kale
- 1/4 head shredded cabbage
- 1 Acorn or Delicata squash, cut in half with seeds scooped out
Brown the half chicken using the Saute function. Add the salt, 1 to 2 cups of water or chicken stock (depending on how much water you expect the veggies to add), and a pile of vegetables (don’t worry if the kale makes a mountain right up to the top, as it cooks way down). Cook on High pressure for 25-30 minutes (depending on the quantity and temperature of food in the pot, though it’s hard to go wrong).
When the stew is done, remove the chicken, pull the meat away from the bones (I like to do this over a colandar), and return the meat to the stew. (I freeze the bones to make a big batch of stock later.) If you added a squash, remove the flesh, throw away the skin, and add the squash back to the pot. Stir to mix all the ingredients.