Ingredients
Units
- 1 Tbsp kosher salt
- 1 tsp black pepper
- ΒΌ tsp turmeric
- 1 tsp paprika
- 1 5lb whole chicken, giblets removed
- 1 small onion, diced
- 2 stalks of celery, diced
- 2 carrot sticks, diced
- 1 parsnip, diced
- 4 cloves of garlic, finely minced
- 6 cups water
- 2 dried bay leaves
- 10 large allspice berries
- Noodles (optional)
- Italian parsley for garnish
Instructions
- Press saute button on Instant Pot, and let the device heat up.
- Combine the salt, pepper, turmeric and paprika and coat the chicken with the mixture, making sure to get underneath the skin and inside the cavity. Once the Instant Pot is hot, brown the chicken in the pot about 2-3 minutes on each side. Remove chicken and set aside.
- Add onion, celery, carrots, parsnip and garlic to the pot and saute until onions are translucent, about 3-5 minutes.
- Place the chicken breast-side-down on the Instant Pot trivet and lower it into the pot, on top of the vegetables. Pour water in along the sides of the chicken, so as not to wash away the seasonings. Add bay leaves and allspice berries. Cover with the lid, make sure the valve is in place and press the manual button.
- Cook on high pressure for 20 minutes, and allow to naturally pressure release (NPR) for 20 minutes. Release the pressure valve and let the pot depressurize completely before opening lid.
- Remove the chicken, bay leaves and allspice berries and skim the fat layer from the top of the soup. Return the pot to the saute function, and add uncooked noodles, if desired. Cook until noodles are al dente.
- When chicken is cool enough to handle, shred the meat from the bones and return to the soup. (Note: Optionally, you can use half of the chicken for the soup, and place the other half under your broiler for a few minutes for delicious roasted chicken to eat later.)
- Garnish with Italian parsley, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Quick
- Cuisine: Basics