How to Make Chicken Soup in the Pressure Cooker

The recipe I make is classic and very simple, but to get it ready even more quickly, I make it in the pressure cooker.

Pressure cooking in the Instant Pot (or any electric pressure cooker) reduces the cooking time a fair amount. Using an electric one also allows you to leave the pot unattended while it cooks. The cooker will even switch to a “Keep Warm” setting once cooking has finished so you don’t have to worry about turning off the cooker right away when the soup is done.

Just throw all the ingredients in the pot, press a button, and come back to piping hot soup later on!
I use a whole chicken for my soup for a few reasons: First, It’s the most economical way to go. Second, I like having a mix of white and dark meat. And third, all of the bones and cartilage help to create a rich, nourishing broth.

Diagnosing Skin Cancer

Sunburn, UV Overexposure & Skin Cancer: Prevention or Cure?

Cure skin cancer natural treatment

How To Find Out If You Have Skin Cancer

Good chicken soup made with the whole chicken will often develop a jelly-like consistency once chilled, so don’t be alarmed if this happens to you! The soup will turn back into liquid when warmed.
For a more filling meal, you can stir some cooked noodles into the soup, or even make dumplings to cook on top. I prefer to cook the noodles separately so that they don’t absorb a ton of moisture from the soup itself. I mix them in just before serving, and store them separately from the soup in the fridge.

To make chicken and dumplings, mix up a basic dumpling dough, spoon it over the finished soup, and lock the lid back on. Cook on “low pressure” for 10 minutes (or 8 minutes for stovetop pressure cooker, or 20 minutes simmered over low heat for stovetop).