CategoryAsian, Basics, Instant Pot, Soups

Whip up a fresh batch of broth and shredded chicken to use in any soup or stew in under 30 minutes.

Basic Ingredients

1 small chicken (2-3 lbs)

1 onion, peeled and quartered

1 tbsp salt or salt to taste at the end

Western-style

3 large carrots, peeled and diced

3 stalks celery, diced

2 cloves garlic, peeled and smashed

2 sprigs thyme and parsley

1 bay leaf

Vietnamese/Asian-style

1 piece ginger, thumb sized and smashed

1 shallot, peeled and smashed

Add all ingredients in the Instant Pot pressure cooker. Lock the lid and move the dial to "Seal". Press Manual and set the time for 20 minutes on High Pressure. At the end of the cooking time, press Cancel and leave for a 15 minute Natural Release. Move the venting knob to "Vent" to release the remaining pressure and carefully open the lid.

Carefully remove the chicken. Strain stock through a fine-mesh strainer, let cool then transfer to containers and refrigerate until ready to use, or go ahead and use your amazing, fresh broth right away! Shed the chicken and use it in soups, burritos bowls, wherever you want a healthy side of protein.

Optional:

Prepare a container with water and ice, enough to cover your chicken. Dunk your hot chicken in the ice bath. This helps to quickly cool down the chicken enough to handle it and prevents discolouration.

Ingredients