Chicken Soup A La Pressure Food

CHICKEN SOUP A LA PRESSURE

Steps:

• Park a 6- to 6 1/2-quart pressure cooker pot on high heat. Place the onion, cut-side down, on the bottom of the cooker and sear until well-charred - 5 minutes.
• Add the 2 halved carrots, 2 halved celery stalks, leek tops, and dried mushrooms to the pot along with the peppercorns and bay leaves. Follow with the chicken legs, thighs, wings, and finally the carcass. Add the water and use tongs or a large spoon to push as much of the chicken under water as possible.
• Attach and lock the cooker's lid (according to the manufacturer's instructions, of course) and bring up to pressure over high heat. When the cooker's whistle blows (it's typically annoying and discordant...all the better to get your attention), back off on the heat until the cooker just barely hisses. This means you're maintaining pressure but not just dumping a lot of steam into the room, which would waste moisture, not to mention energy. Cook for 30 minutes.
• Remove the cooker from the heat and either vent the pressure by opening the pressure relief valve or simply place the covered vessel in the sink and pour running water over the lid for about a minute. At that point the pressure should have abated and the safety lock on the lid will open.
• Strain the broth first through a colander set over a large bowl to remove large solids. Place a fine-mesh sieve lined with cheesecloth over the now-empty pressure cooker. Strain the stock a second time through the lined sieve into the cooker. You should have 8 to 9 cups of stock/broth. (It's stock because bones were involved and broth because there was meat as well. So it's...brock.) At this point you can stop, cool the "brock," and then refrigerate for up to a week or freeze for pretty much forever.
• To make the soup, add the shoyu, salt, and 1 teaspoon of the togarashi to the "brock." Taste and add additional togarashi as desired. Add the chicken breasts to the pot, bring to a boil, then reduce the heat to medium-low and simmer until the chicken is just cooked through - 5 minutes. Transfer the chicken to a large bowl using tongs or a slotted spoon.
• Add the remaining carrots and the parsnips to the broth and simmer for 3 minutes, then add the remaining celery and leeks. Continue simmering until the vegetables are just tender - 3 to 5 minutes. Kill the heat and season with lemon juice, if desired.
• While the vegetables are cooking, shred the chicken breasts with forks or with a hand mixerThe mixer quickly produces a very fine shred. on low.
• To serve, ladle the soup into bowls and top with the chicken, reserved celery leaves, and another grind of pepper.

A YUMMY CHICKEN NOODLE SOUP (8-QT. PRESSURE COOKER)

Steps:

• GARLIC GINGER CHICKEN BROTH.
• Combine salt, peppercorns, carrots, celery, onions, bay leaves, thyme sprigs, parsley sprigs, ginger and garlic in an 8-quart or larger pressure cooker pot.
• Place spatchcocked chicken on top. Add water, but do not let liquid level rise above 2/3 marker on pot.
• Secure lid. Bring to HIGH pressure and cook at pressure for 24 minutes. Let pressure release naturally.
• Remove lid. Transfer chicken to a platter to cool. Strain broth into a large bowl. Remove carrots and reserve for use in Noodle Soup; let them cool. Discard other solids from strainer.
• I recommend making the broth the night before and allowing time for it to cool before refrigerating. (That gives you plenty of time to pressure cook a second batch of chicken if it didn't all fit in your cooker.) The next day it's easy to remove the layer of chicken fat from the top of the gelatinous broth. (Broth can be stored in a refrigerator for 3 days or frozen for 3 months.).
• While broth cools, slice reserved carrots into rounds and store in covered container in the refrigerator until making Noodle Soup.
• Shred chicken meat from the bones. Discard skin, bones, and cartilage. Cover and refrigerate shredded chicken until making Noodle Soup.
• NOODLE SOUP.
• Remove fat layer from broth and return to pressure cooker pot. (Actually, tonight you don't have to cook under pressure so Noodle Soup can be prepared in a regular pot or in the pressure cooker pot, your choice. However, if you need fresh carrots, chop 2 medium raw carrots and use the pressure cooker at pressure.).
• Bring the broth to a boil.
• Add shredded chicken, pressure-cooked carrot rounds, and dry noodles and cook until noodles are al dente, about 10 minutes, depending on the thickness of the noodles (see package). (If using raw carrots, I would bring all to HIGH pressure and cook at pressure for 10 minutes, even though the noodles would be over-cooked - who wants hard carrots! Follow the p.c. manual's directions for quick release. For my Cooks Essentials p.c., I need to let it release naturally for at least 15 minutes before gingerly pressing the release button.) If omitting mushrooms, go to Step 16.
• OPTIONAL MUSHROOMS.
• Meanwhile, on medium heat in a non-stick sauté pan, heat butter and sauté mushroom wedges until soft. If desired, add a splash of dry sherry or dry white wine and raise heat to cook off liquid, stirring mushrooms constantly.
• Stir mushrooms into soup.
• Ladle soup into bowls and garnish with chopped parsley.

COLOMBIAN CHICKEN SOUP A LA EMERIL

Steps:

• STOCK:.
• Combine all the ingredients for the stock in a large soup pot and cover with cold water.
• Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, skimming any foam from the top of the stock as it simmers, until the chicken is fall-from-the-bone tender.
• Add water, as necessary, to keep the stock ingredients covered.
• Strain the stock through a fine mesh sieve, discarding everything except the boiled chicken, and return the stock to the rinsed-out pot.
• SOUP:.
• Remove the chicken from the bones and shred into small pieces; set aside.
• Add the onion, carrots, celery, and potatoes to the stock and simmer 20 to 30 minutes, or until the potatoes are tender.
• While the soup is simmering, combine the lemon or lime juice, garlic, cilantro leaves, scallions, oil, Bijol (or a pinch each of ground cumin & a pinch of saffron threads), and a tablespoon of the soup broth in a small bowl and mash into a paste with a fork.
• SALSA:.
• Also while the soup is simmering, prepare the salsa by combining all ingredients in a glass or stainless steel bowl and mixing well.
• Season, to taste, with salt just before serving.
• ASSEMBLY:.
• When the potatoes are tender, add the reserved chicken and seasoning paste to the soup and stir well to combine.
• Allow the soup to return to a simmer, then remove from the heat, and let sit, covered, 10 minutes before serving.
• Serve garnished with a spoonful of the salsa.

PRESSURE-COOKER HOMEMADE CHICKEN AND RICE SOUP

Steps:

• In a 6-qt. electric pressure cooker, place all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes; quick-release pressure., With a slotted spoon, remove chicken. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken. Select saute setting and adjust for high heat; cook until chicken is heated through. If desired, sprinkle with parsley.