Instant Pot Chicken Soup

The Lord has blessed us tremendously with beautiful snow but I am beyond ready for warm weather! Snow falling is breathtaking but it is so cold outside. It was an un-divided vote when our family decided what to have for dinner.

I love the idea of quick dinners that feel like you were cooking all day, having an instant pot does just that for our family! A whole chicken was put in the instant pot and cooked in 30 minutes while I put the remaining ingredients in the crock pot earlier today.

Chicken seasoning:

salt

pepper

garlic powder

curry powder

butter

Soup:

1-13 oz can full fat coconut milk

3 cups chicken broth

1 tsp curry powder

1 tsp salt

1 tsp pepper

2 tsp garlic powder

1/4 tsp dry mustard

2 pieces of ginger whole

1 frozen bag mixed peas and carrots

1 bunch of leeks (I had the green tops frozen that I used)

2 cups medium size egg noodles

Place all ingredients except egg noodles into a crockpot and cook on high for 3 hours prior to cooking the whole chicken. The egg noodles are added last and can cook in the soup for approximately 20 minutes, but remove whole pieces of ginger before serving.

I decided not to measure the dry rub that was placed

on the chicken but I did a pinch of curry powder because I was adding additional curry to the soup base.

Put 2 tbsp of butter in the instant pot and place it on the sear/roast setting. Searing your chicken before you cook it is a great option unless you want to place it under the broiler once the chicken has cooked. This allows for crispiness even though you are pressure cooking it. Sear the chicken on both sides for approximately 7 minutes and then place the trivet in the bottom. The trivet is a stainless steel rack that you can use two ways when cooking.

The way that I wanted to do it was inverting the trivet so the chicken is sitting on top but not directly in the juices. I added a cup of chicken broth to the instant pot, sealed the lid and selected the chicken setting so pressure could start establishing. The standard option on our instant pot for chicken is 20 minutes but I did 30 because I do 7 minutes for every pound of chicken.

Once pressure establishes (about 10 minutes) it will cook and when the timer is up allow the cooker to release pressure on its own. Remove the chicken, shred and place into your warm and hearty soup!

I hope that this is a recipe you can reference to and enjoy. I am now going back to finish my warm bowl of soup!! Talk to you soon!