Instant Pot Rotisserie Chicken Soup Food

INSTANT POT ROTISSERIE CHICKEN NOODLE SOUP

Steps:

• Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaves, and salt to the pressure cooker pot, then add the 8 cups of water. (It should just cover the rotisserie chicken - it's OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or 50 minutes in a stovetop PC. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off. If you're in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they've given their all to the broth. Strain the broth through a fine mesh strainer, and set aside for later.
• Sauté the aromatics: Wipe out the pressure cooker pot liner, then put it back in the pressure cooker base. Add the butter and melt over sauté mode (medium heat for a stovetop PC). Add the onion, celery, and carrot, and sprinkle with 1/2 teaspoon of salt and the dried thyme. Sauté, stirring occasionally, until the onions soften and turn translucent about 5 minutes. Stir in the shredded chicken breast meat, potatoes, and the egg noodles.
• Pressure cook the soup for 4 minutes with a Quick Release: Pour the rotisserie chicken broth into the pot, lock the lid, and pressure cook for 4 minutes on high pressure. (Use the same timing for Instant Pot, electric PCs, and stovetop PCs). Quick release the pressure. (If the steam that is released starts to sputter and spit out starch, shut the valve and let the pressure come down naturally for 5 minutes before trying the quick release again.)
• Add the chicken and season the soup: Stir in 1 1/2 teaspoons of fine sea salt, and the fresh ground black pepper. Serve, sprinkling each plate with a little parsley. Enjoy!

INSTANT POT® CHICKEN SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes.
• Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.

INSTANT POT® LEMON ROTISSERIE CHICKEN

Steps:

• Rinse chicken and pat dry. Insert lemon wedges inside the cavity.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Mix olive oil, salt, garlic powder, paprika, and pepper in a bowl. Rub top part of chicken with 1/2 of the spice mixture. Place the chicken, breast side down, and cook until crispy, 3 to 4 minutes.
• Rub remaining spice mixture on the bottom side of the chicken. Flip chicken over with tongs and cook for 1 minute more.
• Remove chicken from the pot. Place trivet inside the pot; place chicken back in the pot, breast side down on the trivet, and pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

INSTANT POT ROTISSERIE CHICKEN SOUP

Steps:

• Place the trivet into the Instant Pot, and add chicken carcass, garlic cloves and celery leaves, if using. Pour in water
• Place lid on pot, set vent to sealing, and Pressure Cook for 60 minutes on high. Do a quick release, and when pin drops, carefully remove lid and lift trivet and carcass out of pot. Discard carcass. Place a mesh strainer over a large bowl, and carefully pour chicken stock into bowl.
• Hit Sauté on the Instant Pot, and sauté chopped carrots, celery and onions until slightly soft. Hit Cancel
• Pour chicken stock into Instant Pot, and add orzo pasta, if using. Add garlic powder. Place lid on pot, set vent to sealing, and Pressure Cook for 4 minutes
• When pot beeps, do a quick release. When pin drops, carefully remove lid, and stir in cooked chicken. Add sea salt and pepper to taste, if desired

ROTISSERIE CHICKEN SOUP

Steps:

• Prepare the vegetables as directed in the ingredient list. Make sure they are bite sized pieces.
• Pour all the vegetables into your instant pot stainless insert. (take out the rack-it's not needed for soup)
• Cut the rotisserie chicken into small pieces.
• Pour the chicken over the vegetables in the instant pot.
• Add the diced tomatoes, tomato sauce and chicken broth.
• Add the Italian seasonings (if you have bay leaves and want to use them add them now).
• Lock the lid and set the instant pot on soup function. Natural release for 10 minutes and then quick release.
• Serve.
• Look in the notes section below for more cooking options, low carb substitutions and serving suggestions.

INSTANT POT CHICKEN NOODLE SOUP

Steps:

• Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
• Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
• Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
• While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.

KETO INSTANT POT ROTISSERIE CHICKEN SOUP

Steps:

• Place the trivet into the instant pot and then place a leftover chicken carcass (fresh or frozen) onto the trivet with the celery leaves and the peeled cloves of garlic. Add the water. Place the lid on and set to venting. Pressure cook on high for 1 hour.
• Do a quick release after the hour is up and once the pin drops remove the lid. Remove the carcass and separate any leftover meat. Remove the celery and garlic and strain the chicken stock, set aside leaving the instant pot empty.
• Add olive oil to the instant pot and set to instant pot to saute on normal heat. Add the carrots, celery, onion, salt and bay leaf and cook until softened. Then add the strained chicken stock, leftover chicken meat, garlic powder and pepper. Place lid on instant pot and set to venting. Pressure cook on high for 10 minutes.
• After the 10 minutes, do a quick release and once the pin drops, remove the lid and enjoy the soup. Add more salt and pepper to taste.