Instant Pot Chinese Version of “Chicken Noodle Soup”: Chicken Congee Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 boneless, skinless chicken breasts (roughly 1 ½ pound, 680g) or 6 drumsticks
1 small onion, roughly diced
4 cloves garlic, roughly minced
6 white button mushrooms, chopped
1 bay leaf
1 - 2 medium carrots, chopped
1 celery stalk, chopped
5 – 6 cups (1.25 L - 1.5 L) homemade chicken stock
1 tablespoon (15 ml) olive oil
8 ounces (227 g) wide egg noodles or gluten-free noodles
Kosher salt
Ground black pepper
Garnish:
¼ cup (21 g) Italian parsley, finely chopped
1 tablespoon (15 ml) freshly squeezed lemon juice or more to taste
|
|
Directions: |
Directions:Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
Sauté the Mushrooms, Onions, and Garlic: Pour 1 tbsp (15 ml) olive oil into your pressure cooker. Add in the chopped white mushrooms, a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with olive oil.
Mushrooms start releasing their moisture. Let the moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned.
Add in diced onions, minced garlic and cook until onions soften and fragrant (roughly 1 - 2 minutes). Add in bay leaf, chopped carrots and celery. Stir and season with kosher salt and ground black pepper if you like.
Deglaze: Pour ⅓ cup (80 ml) unsalted chicken stock. Scrub all the flavorful brown bits off the bottom of the skillet with a wooden spoon. Pour in the remaining chicken stock ⅔ cup (170ml).
Pressure Cook the Chicken Meat: Partially submerge chicken breasts or drumsticks into the pressure cooker’s liquid. Close lid.
For Chicken Breasts: pressure cook at High Pressure for 7 minutes + 8 minutes Natural Release.
For Chicken Drumsticks: High Pressure for 8 minutes + 10 minutes Natural Release.
Optional (see tips section): While the chicken is pressure cooking, bring 4 – 5 cups unsalted chicken stock to a boil on the stovetop over medium-high heat.
Shred Chicken: Open pressure cooker’s lid, remove bay leaf and chicken. Use fork to shred chicken.
Make Chicken Soup: Pour 4 – 5 cups (1 L - 1.25 L) unsalted chicken stock into the pressure cooker and bring it to a boil over medium-high heat (Instant Pot: press Sauté button and click adjust button to Sauté More function).
Cook Noodles & Season: Pour in wide egg noodles and cook until desired texture. Roughly 4 – 8 minutes.
Season chicken soup with kosher salt (roughly a few pinches) and ground black pepper. Brighten with freshly squeezed lemon juice to taste (roughly 1 tbsp, 15 ml).
Serve: Turn off the heat, add shredded chicken into the pressure cooker. Garnish with Italian parsley and serve immediately. |
|
Number Of
Servings: |
Number Of
Servings:2 - 4 |
Preparation
Time: |
Preparation
Time:5 |
Personal
Notes: |
Personal
Notes: PREP: 5 MINS | COOK: 40 MINS | TOTAL: 45 MINS
|
|
This recipe for Instant Pot Chinese Version of “Chicken Noodle Soup”: Chicken Congee is from