It’s all my best friend’s cousin’s fault
She came to visit my friend and insisted giving my friend lessons on her favorite new gadget: an Instant Pot.
And my friend insisted I share in the experience.
Part of me loves learning new things.
The other part? Totally resistant to venturing out of my comfort zone.
Early one morning, in anticipation of my first lesson, I order an Instant Pot from Amazon. Three hours later, I hear a thud on my front porch and see the retreating back of an Amazon truck pulling away. To my utter surprise, my Instant Pot had arrived. I had no excuse to beg off the lessons.
Geez. My friend’s cousin is a taskmaster. I would have preferred starting off with throwing a sack of frozen veggies in the pot and marveling at the one-minute cooking time. That didn’t happen. We started in immediately with a more daunting culinary tutorial:
Chicken Soup.
Here is the recipe:
Whole organic 5lb chicken, frozen
6 large carrots
1 yellow onion
4 sticks of celery
1 T. Minced garlic
Kosher salt and pepper
1 T. dried parsley
2-32 oz. cartons of chicken stock
- Remove plastic from frozen** chicken and place on trivet in the Instant Pot; add 1 c water to the bottom of the pot. Close lid, turn valve so there is no venting and cook at HIGH pressure for 65 minutes (13 min per pound)
- Chop celery, carrots, onion and mince the garlic.
- When Chicken is done, “natural release” for 15 minutes; remove chicken to a large cutting board and let cool. Remove the chicken from the bones and chop the chicken into bite size pieces.
- Wipe out bottom of the pot; add a tablespoon of Avocado Oil and set pot to sauté. Add all the chopped vegetables, salt and pepper and stir for 2 minutes.
- Add Chicken broth, parsley and cut up chicken back into pot. Set the pot on High Pressure for 2 minutes and “quick release”.
