3:42 in. Use a good chicken broth or use your own from boiled down bones etc etc. Chicken broth would elevate this. Flavour! Or use the same ammount of water with chicken bouillon. Either.
I love how simple this recipe is, all the other Instant Pot chicken soup recipes I've found online had a bunch of other steps including sauteing ingredients beforehand, cooking the chicken and vegetables separately, etc etc and the whole reason I got an Instant Pot was for the ease of just dumping everything in and letting it all cook together for a quick weeknight meal. I'm excited to try this, thank you :)
I can't afford boneless skinless chicken even thighs. I go to Walmart and buy 10lbs of leg quarters for less than $8. I separate the legs from the thighs and vacuum save until I need them and before I freeze them I can skin the pieces, but i like the small amount of oil from the skin anyway to do what soup is for and it moves the body to flush impurities out quickly when you aren't feeling well or have a cold. Even using chicken broth or bullion adds much more hearty flavor. Many do saute the meat and veggies before adding the liquid. Your recipe inspired me to create with your base recipe. Thanks
Glad to hear, and that’s a fantastic deal. I’m a fan of what you’re doing, buying larger pieces and breaking them down, all at a far lower cost than paying for that extra processing. Happy cooking!
I found this video at the perfect time. The cold weather has me craving soup. I’ve already learned many soup recipes and I share videos of mine too. I’m still on the hunt for more. I love this one. Thank you for sharing it with me. I hope we can learn more for each other as we grow our channels and recipes. ❤
You certainty can, which will result in a darker color and bolder flavor. Be sure to scrape the bits off the bottom of pot/pan after browning, as you pour in the water. Those bits are called “fond” and have loads of flavor. Cheers!
glad you let the pin drop on it's own.. some people do not know that when you fast release the pressure , the meat can tighten up and won't be as tender... just saiyan...
Yes, it certainly would. Where I live, it's hard to find bone-in thighs without the skin, so just be aware that you'll likely have to pull the skin off yourself if you don't want the extra fat. But you needn't throw them away; I cook them as cracklings as a very special treat for my dogs! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XRQQfX9xkr0.html
I’m making this soup now. However, I heard a funny noise coming from the kitchen (I’m a newbie). Guess who forgot to turn it to sealing? I did turn it when I discovered what was making the noise. I’m left wondering though how it’s going to turn out. Guess I’ll find out in about an hour. 😊
I’ve done the same, and found the Instant Pot is quite a forgiving device. I think as long at it’s sealed now and cooking, you should get tasty results. 🙏
Thank you your post! Iam asking a little clarification: when the timer reached 00 than you cancel the program right? Some cooker keep the temperature around 65-75 degree of Celsius after the timer off. But keeping the temperature means the pressure will not decrease. What I understood is when the program finished than cancel the auto temperature hold function and let it cool and decrease the pressure for an hour. In this way there is no need to manually open the pressure valve. But maybe I am not right. Thank you your reply in advance!
Thank you for watching! So on my Instant Pot, when the timer reaches 00, it goes into a keep warm mode and there is no need to cancel. The pressure automatically releases (natural pressure release), and when the pin/valve drops, the lid can be removed. I think other electric pressure cookers work in a similar manner, but the Instant Pot brand is the only one I've used. If you have an electric pressure cooker that keeps cooking for some reason (rather than go into a keep warm mode) after the timer ends, then yes, you would need to cancel. Hope this helps!
@@IWantToCook Thank you your quick reply! Next time I will try not to cancel just left running the keep warm program and let see how long does it take to release the pressure.
I usually cube my chicken thighs and cook with rice. I do 5 and 5 minutes because of the rice. Comes out very tender as well. The left over broth will get absorbed by the rice after sitting in fridge. I take the left over chicken and rice and turn it into a quick casserole the next day. So I get two meals from it. I absolutly love the instant pot. Your chicken soup looks fantastic!!!!
This is an awesome video!! I got an instant pot and was not getting the flavor or consistency with different beef roasts. I was looking for different soup ideas and im going to try this. Thank you again for this video.
Glad to hear the video helped in the decision. They truly are great. I have two and use them several times a week. Thanks for watching and happy cooking!
I do, and I appreciate the extra unctuous broth that comes from bones. But with this recipe I wanted something extremely approachable for first-timers, thus the omission of bone-in meat. By all means, feel free to substitute bone-in meat, but also tick up the cooking time to account for that longer-cooking process. Cheers!
I use a crock pot to cook meat, but I don't like smelling the meat cooking for hours. And then there's all that gunk to clean. I don't have a pressure cooker, am afraid of them, but maybe it would be good to rethink that.
An electric pressure cooker like that Instant Pot really is a game changer. And please don’t worry; they are super safe. No stew on the ceiling. Here’s a video I did comparing the two: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LYktsd18QC0.html
It certainly does. Bones, especially, add depth of flavor and a more viscous nature to the broth. Sometimes I leave a bit of skin, but with too much I find the broth fatty for my tastes. Thanks for watching and happy cooking! 🙏
The Instant Pot is an electric pressure cooker. It has all the benefits of a traditional stovetop pressure cooker but is super easy to use and has a ton more features. I use mine almost every day. It’s great for making not just soup, but rice, pot roast, beans, and just about anything else that takes time to cook. I have several videos with recipes using an Instant Pot (or similar electric pressure cooker from another brand). I highly recommend it. I’ve probably made over a thousand meals in mine.
Hey, thank you for your video! What if I use meat with bone and put timer for 30 minutes andddd add some noodle inside, will this noddle be ruined? Thank you for your reply!
I think the time should be fine, but I wouldn’t do the noodles. The reason is that the noodles will likely turn to mush, and also negatively effect the consistency of the broth. I recommend cooking the noodles separately and then adding before serving. Thanks for watching and happy cooking! 😀
I haven’t found it so, but you can always try. When making this recipe you are essentially making chicken broth, too. If using canned broth, no need for any extra salt; that stuff is often packed with it. Enjoy!
As it’s your meal and kitchen, you can use what you prefer. But in my experience I’ve found leaving the skin on can make the broth quite fatty. Using the bones is fine and will yield a thicker, more gelatinous broth if that’s what you prefer. But as this recipe is geared for ultimate ease, I opted for not picking out bones. And the carrots were great. Thanks for watching and happy cooking 🙏
this ti=hing is so dumb it doesnlt even tell you how many minutes are left even my cheap 6qt bella slow cooker shows you the remaining time are the newer ones any better? and is it normal for it release stam when it is cooking? I expected this thing to show me the PSI and the cooking time and or temp, this thing gives you no informationat all as to what it is doing
Hi. Note that yes, some newer Instant Pot models do all this. I happened to buy this early model back in 2016 and it isn’t that sophisticated, yet still works wonderfully. Yes, it’s normal for some steam to escape before the seal, well, seals.
Dude, you gotta brown the chicken and vegetables in some olive oil BEFORE adding water to pressure cook. Browning deepens the flavor in ways you can't imagine. Also it should be a crime to cook chicken minus the bones - almost ALL the flavor from chicken comes directly from the bone, not from the muscle meat which has very little flavor of its own. Brown your chicken and veggies and aways cook chicken on the bone and your chicken soup will have a very deep and rich flavor that will knock your socks off!
I did! Just not in this video, lol. One of my earliest videos taught exactly this. This was one of my first, so bear with the quality, but here it is if you want to check it out: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FHWh5lboMog.html
I am not tempted to make this soup. I can't imagine making chicken soup without using any chicken bones for a full-bodied stock. I would also not want to cook my carrots that long.
I should have mentioned that bone-in chicken can certainly be used, and provides a thicker broth with more gelatin. For bone-in, I’d go 30 mins. Cheers!
4:19 wtf 25 mins on high pressure… is that pressure cook ? isn’t that too much? I see online recipes 12 mins for FROZEN chicken breast…. Am I missing something?
@@IWantToCook ah ok so if I only care about cooking the chicken (if I’m putting in water instead of chicken broth) then maybe even five minutes would be good enough? But if I want to make a broth out of it than 10 minutes?
For boneless chicken breasts yes, that should be fine. Here is a complete chart of cooking times from Instant Pot: p.widencdn.net/imcpw0/EPC_Cooking-Time-Table-033120.pdf
