Ingredients
Equipment
Method
- Place whole chicken into Instant Pot. Add 1 quartered onion, 2 stalks celery, and 1 whole carrot (broken up as needed to fit). Add apple cider vinegar, salt, pepper, bay leaves, and filtered water. Choose manual and cook on high pressure for 30 minutes, making sure vent is set to "sealing." Let pressure release naturally, about 20 minutes.
- Meanwhile, prepare the remaining soup ingredients. Chop 2 onions, 2 peeled large carrots, and 3 stalks celery. Mince 4 garlic cloves.
- After pressure has released from Instant Pot for 20 minutes, you may release it manually, being careful of the steam. Remove chicken and let cool slightly. Remove cooked vegetables from Instant Pot and discard. Strain broth through a fine mesh strainer. You should have about 8 cups.
- Remove meat from chicken and shred, using your hands or a mixer. In the now empty Instant Pot, choose "sauté" and sauté prepared onion, celery, carrot, and garlic until soft, about 4-5 minutes. Add 4 cups of shredded chicken and 6 cups of broth. (You will have extra broth and chicken, which you can freeze for future recipes). Stir and warm through. Taste and add extra salt, pepper, and/or a splash of apple cider vinegar if necessary. Garnish with fresh parsley.
Notes
I like to use vegetable scraps to make the broth. I save celery ends, carrot ends, and onion peels in a freezer bags until ready to use. If you do the same, you will need about 4 cups of vegetable scraps to cook the chicken and make the broth.
Feel free to save the bones after you pick the chicken off to make stock.
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